Mooli Ki Sabzi (Mooli Bhurji)
Mooli ki sabzi cooks grated radish with its own leaves until the sharpness cooks off.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 6 of 9.
Moonglet (Moong Dal Omelette)
Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.
Mumbai Bhel Puri
Bhel puri tosses puffed rice with chutneys and sev, assembled at the moment of eating so it stays crisp.
Mushroom Capsicum Fry
Mushroom capsicum fry cooks both fast over high heat so the peppers keep their bite.
Mushroom Pulao
Mushroom pulao cooks rice with mushrooms and whole spices, kept light rather than heavily spiced.
Namkeen Kaddu Ki Sabzi
Namkeen kaddu ki sabzi cooks pumpkin savoury with garlic and chilli, rather than the sweet-sour version.
Nasi Uduk (Indonesian Coconut Rice)
Nasi uduk cooks jasmine rice with coconut milk, lemongrass, pandan, daun salam, and fried shallots for fragrant Indonesian coconut rice.
Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
Nigerian Jollof Rice
Nigerian Jollof Rice is a one-pot tomato-pepper rice with warm spices, fluffy orange-red grains, and the rounded flavor of a well-cooked stew base.
North Indian Kanji Vada
North Indian kanji vada is a Holi drink-and-snack dish with fermented mustard water and soft lentil vadas soaked until tangy.
North Indian Namak Pare
North Indian namak pare are crisp salty maida diamonds flavored with ajwain and ghee, fried slowly for Diwali and Holi snacking.
North Indian Sirke Wale Pyaaz
Sirke wale pyaaz pickles small onions in vinegar until they turn pink, the standard tandoori accompaniment.
North Indian Turai Ki Sabzi
Turai ki sabzi cooks ridge gourd down in its own water with onion and tomato, needing no extra liquid.
Northeastern Three-Earthly-Treasures Stir-Fry
A Northeastern Chinese classic of potato, eggplant and green pepper in a glossy garlic-soy sauce.
Odia Dalma Broth
Dalma broth is the thinner Odia version, pigeon peas cooked with pumpkin and raw banana and tempered in mustard oil.
Palak Chana Dal Sabzi
Palak chana dal cooks spinach with split Bengal gram so the dal stays whole among the greens.
Palak Corn Pulao
Palak corn pulao cooks rice with spinach and sweet corn, green and mild.
Palak Paratha
Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.
Palak Pyaz Bhujia
Palak pyaz bhujia cooks spinach dry with onion and dried red chilli until nothing is left but the greens.
Palak Shorba (Spinach Soup)
Palak shorba blends spinach into a smooth green soup with garlic and onion.
Pan con Tomate (Spanish Tomato Bread)
A simple Catalan tomato bread rubbed with garlic, ripe tomato, olive oil, and salt.
Pani Puri (Golgappa)
Pani puri fills crisp shells with potato and floods them with spiced water, eaten one at a time.
Panzanella Salad
Panzanella is a Tuscan bread and tomato salad with day-old bread, cucumber, onion, basil, olive oil, vinegar, and tomato juices.
Pappa al Pomodoro
Pappa al pomodoro is a Tuscan tomato and bread soup with olive oil, basil, and a thick spoonable texture.
Parsi Veg Dhansak Dal
Parsi veg dhansak dal blends pigeon peas, masoor, pumpkin, brinjal and methi into a thick tamarind-spiced dal.
Parwal Pyaz Fry
Parwal pyaz fry cooks pointed gourd with onion dry, browning both at the edges.
Pasta e Fagioli
Pasta e fagioli is an Italian pasta and bean soup with cannellini beans, small pasta, tomato, vegetables, oregano, and olive oil.
Patatas Bravas
Crisp Spanish potatoes served with a smoky tomato-paprika bravas sauce.
Patta Gobi Matar (Cabbage Peas)
Patta gobi matar is a quick cabbage and pea sabzi tempered with mustard and cumin seeds, cooked dry enough for a lunchbox.
Patta Gobi Shimla Mirch
Patta gobi shimla mirch cooks cabbage with capsicum fast, so both keep some crunch.
Penne all’Arrabbiata
Penne all’arrabbiata tosses al dente penne in a spicy Roman-style tomato sauce with garlic, chilli flakes, olive oil, and basil.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Phodnicha Bhaat
Phodnicha bhaat fries leftover rice with a Maharashtrian tempering, the standard way of using yesterday's pot.
Piadina Romagnola
Piadina Romagnola is a soft Italian flatbread from Emilia-Romagna, rolled thin and griddled for sandwiches or antipasti.
Pisto Manchego (Spanish Vegetable Stew)
A Spanish vegetable stew with tomato, peppers, zucchini, brinjal, and olive oil.
Plain Steamed Basmati Rice
Comforting Plain Steamed Basmati Rice. An easy-prep Pan-Indian rice dish for comfort meals, light dinners, or everyday thalis.
Poondu Sadam
Poondu sadam cooks rice with a large amount of garlic in sesame oil, a Tamil dish eaten for its pungency.
Pori Urundai
Pori urundai binds puffed rice with jaggery syrup into balls, pressed while the syrup is still warm.
Pudina Pulao (Mint Rice)
Pudina pulao cooks rice with a mint and coriander paste, fresh rather than rich.
Punjabi Aloo Samosa
Aloo samosa folds spiced potato into a pastry made short with ghee, then fries it slowly so it blisters.
Punjabi Aloo Tamatar
Aloo tamatar cooks potato in tomato until the tomato collapses around it.
Punjabi Aloo Wadiyan
Aloo wadiyan cooks potato with Amritsari wadi, which softens and flavours the whole gravy as it goes.
Punjabi Bharwa Bhindi
Bharwa bhindi splits each okra and stuffs it with a dry spice and gram flour mix before frying.
Punjabi Chole (Chana Masala)
Punjabi chole is a dark, tangy chickpea curry cooked with onion, tomato and a spice blend that deepens as it simmers.
Punjabi Kala Chana Pulao
Kala chana pulao cooks rice with black chickpeas, which hold their shape among the grains.
Punjabi Lauki Wadi Ki Sabzi
Lauki wadi ki sabzi pairs bottle gourd with crisp Amritsari wadi, which softens into the gravy as it cooks.
Punjabi Lobia Masala
Lobia masala simmers black-eyed peas in a Punjabi onion and tomato gravy.
Punjabi Mooli Lacha Salad
Mooli lacha salad shreds radish fine and dresses it with green chilli and lemon.
Punjabi Nutri Matar Keema
Nutri matar keema uses soya granules and green peas in place of mince, cooked in a Punjabi onion and tomato masala.
Punjabi Rajma Masala
Rajma masala simmers red kidney beans in a Punjabi onion and tomato gravy until the beans start to break and thicken it.
Punjabi Soya Chaap Do Pyaza
Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.
Punjabi Wadiyan Pulao
Wadiyan pulao cooks rice with crumbled Amritsari wadi, which perfumes the whole pot.
Quick Soya Matar Pulao
Soya matar pulao cooks soy chunks and peas into the rice, quick and filling.
Radhaballavi
Radhaballavi stuffs urad dal paste into a fried Bengali flatbread.
Ragi Roti
Ragi Roti is a Karnataka finger millet flatbread mixed with onion, green chilli, cumin, and coriander, then patted thin before cooking.
Railway Veg Cutlet
Railway cutlet binds boiled vegetables into a patty, crumbs it and fries it, the dish that fed Indian trains.
Rajasthani Besan Hari Mirch
Besan hari mirch stuffs large green chillies with roasted gram flour, more savoury than hot.
Rajasthani Bharwa Mirchi
Bharwa mirchi stuffs large mild chillies with spiced gram flour, a Rajasthani dish that eats as a sabzi.
Rajasthani Imli Ka Amlana
Rajasthani Imli Ka Amlana is a chilled tamarind drink with black salt, pepper, cardamom, and a sharp sweet-sour finish.
Rajasthani Mirchi Ke Tipore
Mirchi ke tipore cooks whole green chillies in mustard oil with fennel, a Rajasthani side eaten in small amounts.