Aam Panna (Raw Mango Drink)
Aam panna blends boiled raw mango pulp with mint, roasted cumin, black pepper, black salt, and sugar for a tangy North Indian summer drink.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 1 of 9.
Ajwaini Arbi
Ajwaini arbi cooks colocasia with carom seeds, which settle the starchiness the root is known for.
Akkha Masoor Bhaat
Akkha masoor bhaat cooks rice with whole brown lentils and Maharashtrian spices.
Akki Rotti
Akki Rotti is a Karnataka rice flour flatbread mixed with onion, carrot, herbs, and cumin, then patted thin on a cool tawa.
Algerian Vegetable Couscous
Algerian vegetable couscous pairs fluffy grains with chickpeas, carrots, zucchini, pumpkin, cabbage, and a warm spiced broth.
Aloo Baingan (Dry)
Aloo baingan is a dry North Indian sabzi where the aubergine collapses and the potato holds its shape.
Aloo Barbati Ki Sabzi
Aloo barbati ki sabzi cooks yardlong beans with potato until the beans are tender but still snap.
Aloo Beans
Aloo beans is a plain dry sabzi of green beans and potato, cooked until the beans lose their squeak.
Aloo Bhindi
Aloo bhindi cooks okra with potato dry, so neither turns slippery.
Aloo Chana Dal
Aloo chana dal cooks potato with soaked Bengal gram so the dal keeps its shape.
Aloo Chole Curry
Aloo chole curry cooks chickpeas with potato in one gravy, stretching the dish further.
Aloo Gajar Matar
Aloo gajar matar is the everyday winter sabzi of carrot, potato and peas cooked dry together.
Aloo Gawar Ki Sabzi
Aloo gawar ki sabzi cooks cluster beans with potato until the beans lose their sharpness.
Aloo Gobi Matar
Aloo gobi matar is a dry North Indian sabzi of potato, cauliflower and peas, cooked until the edges catch and colour.
Aloo Hare Pyaaz
Aloo hare pyaaz is a quick dry sabzi of potato with spring onion, using both the whites and the greens.
Aloo Kamal Kakdi
Aloo kamal kakdi cooks lotus root with potato, the lotus staying crisp while the potato softens.
Aloo Karela Fry
Aloo karela fry cooks bitter gourd with potato, the potato absorbing some of the bitterness.
Aloo Methi
Aloo methi cooks potato with fresh fenugreek, the leaves turning the whole dish slightly bitter and fragrant.
Aloo Mooli Ke Patte
Aloo mooli ke patte cooks radish greens with potato, using the leaves that usually get thrown away.
Aloo Mooli Ki Sabzi
Aloo mooli ki sabzi cooks radish with potato until the sharpness of the radish cooks away.
Aloo Palak (Dry)
Aloo palak cooks spinach down with potato until the greens coat every piece.
Aloo Parwal
Aloo parwal cooks pointed gourd with potato in a light masala, both cut long so they cook evenly.
Aloo Patta Gobi
Aloo patta gobi cooks cabbage with potato until both take on colour at the edges.
Aloo Poha
Aloo poha adds potato to flattened rice, making a heavier version of the Maharashtrian breakfast.
Aloo Pyaz Ki Sookhi Sabzi
Aloo pyaz ki sookhi sabzi is potato and onion cooked dry, about as plain as a sabzi gets.
Aloo Shepu Chi Bhaji
Aloo shepu chi bhaji cooks fresh dill with potato, the dill strong enough to carry the dish.
Aloo Shimla Mirch
Aloo shimla mirch is a quick dry sabzi of potato and capsicum, cooked until both are just tender and lightly browned.
Aloo Soya Chunks Curry
Aloo soya chunks curry cooks soy chunks with potato in a gravy they soak up as they simmer.
Aloo Tikki (Stuffed)
Stuffed aloo tikki hides a spiced chana dal filling inside the potato patty.
Aloo Tikki Burger (Vada Pav Style)
Aloo tikki burger puts a spiced potato patty in a bun with chutney, built like a vada pav.
Aloo Tondli Chi Bhaji
Aloo tondli chi bhaji cooks ivy gourd with potato, both cut fine so they crisp together.
Aloo Turai
Aloo turai cooks ridge gourd with potato, the potato soaking up the liquid the gourd gives out.
Amritsari Pindi Chole
Amritsari pindi chole is a dry Punjabi chickpea dish colored with tea, coated in amchur, anardana and mustard-oil tadka.
Andalusian Gazpacho
A chilled Andalusian gazpacho made with ripe tomatoes, cucumber, capsicum, olive oil, and sherry vinegar.
Andhra Bendakaya Pulusu
Bendakaya pulusu simmers okra in an Andhra tamarind gravy, sour and thin.
Andhra Gongura Rice
Gongura rice tosses cooked rice with sour gongura leaves, sharp enough to need nothing else.
Andhra Gutti Vankaya Kura
Gutti vankaya kura stuffs baby aubergines with an Andhra peanut and sesame masala and cooks them whole.
Andhra Mamidikaya Pappu
Andhra mamidikaya pappu is a tangy pigeon pea dal with raw mango, green chilli and a hot curry-leaf tempering.
Arbi (Colocasia) Tuk
Arbi tuk fries colocasia twice, flattening it between, so the outside shatters.
Arroz Rojo (Mexican Red Rice)
A classic Mexican red rice side cooked with tomato, onion, garlic, jalapeño, and simple seasonings.
Assamese Aloo Pitika
Aloo pitika mashes boiled potato with raw onion, green chilli and mustard oil, eaten cold with rice.
Assamese Koldil Moong Dal
Assamese koldil moong dal combines roasted yellow mung with cleaned banana flower, mustard oil and gentle spices.
Assamese Omita Dal
Assamese omita dal is a light red-lentil dal with raw papaya, mustard oil and panch phoran for a gentle rice lunch.
Assamese Til Aru Mushroom Soup
Til aru mushroom soup thickens an Assamese mushroom broth with ground roasted sesame.
Assamese Til Pitha
Til pitha wraps sesame and jaggery in a rice flour crepe, an Assamese Bihu sweet.
Authentic Misal Pav
Misal pav tops a sprout curry with farsan and onion, served with pav and its own thin red rassa.
Baingan Bharta
Baingan bharta is a North Indian mash of fire-roasted aubergine cooked down with onion, tomato and garlic until smoky and thick.
Baingan Pyaz Ki Sabzi
Baingan pyaz ki sabzi is a simple dry sabzi of aubergine and onion, cooked in mustard oil with garlic and green chilli.
Baingan Tamatar
Baingan tamatar cooks aubergine down with tomato and garlic until both collapse into a soft, tangy sabzi.
Baingan Tawa Fry
Baingan tawa fry coats aubergine slices in gram flour and spices and shallow-fries them until the edges crisp.
Bajra Roti (Sajje Rotti)
Bajra Roti is a rustic pearl millet flatbread kneaded with boiling water, hand-patted, and roasted for winter thalis.
Batata Sukhi Bhaji (Dry Potato)
Batata sukhi bhaji is a dry Maharashtrian potato sabzi tempered with mustard seeds, cumin and curry leaves, with no onion or garlic.
Batata Vada (Aloo Bonda)
Batata vada coats a ball of spiced mashed potato in gram flour batter and deep-fries it.
Beans Carrot Poriyal
Beans carrot poriyal is a dry South Indian stir-fry finished with fresh grated coconut.
Beans Pyaz Ki Sabzi
Beans pyaz ki sabzi cooks green beans down with a large amount of onion until both sweeten.
Bedmi Puri
Bedmi puri stuffs the dough with spiced urad dal before rolling, so the filling is inside the bread itself.
Beetroot Pulao
Beetroot pulao cooks rice with grated beetroot, which turns the whole pot deep pink.
Bengali Aloo Posto
Aloo posto dresses potato in ground poppy seed paste, a Bengali dish that stays pale and gently nutty.
Bengali Beguni
Beguni dips aubergine slices in gram flour batter and fries them, the Bengali partner to khichuri.
Bengali Dhokar Dalna
Dhokar dalna fries cakes of split Bengal gram and simmers them in a Bengali gravy, traditionally without onion or garlic.