Malai Kofta
Malai kofta are soft paneer and potato dumplings served in a rich cashew and tomato gravy.
Vegetarian recipes
617 vegetarian recipes, every one with the full ingredients and method on the page. Page 7 of 11.
Malai Soya Chaap Biryani
Malai soya chaap biryani layers cream-marinated soy chaap under rice, mild throughout.
Mangalore Bajji (Goli Baje)
Goli baje fries a yoghurt-leavened batter into soft, tangy balls, a Mangalore teatime snack.
Mangalore Buns
Mangalore buns are slightly sweet banana bread rounds, fried rather than baked.
Mango Lassi
Mango lassi blends ripe mango, curd, milk, sugar, and cardamom into a thick Punjabi-style yogurt drink.
Mapo Tofu
A vegetarian Sichuan-style Mapo Tofu with silky tofu, doubanjiang, garlic, ginger and fragrant Sichuan peppercorns.
Masala Chaas (Spiced Buttermilk)
Masala chaas is a thin spiced buttermilk with curd, ginger, green chilli, roasted cumin, mint, and black salt.
Mast-o-Khiar (Persian Cucumber Yogurt Dip)
A cooling Persian cucumber yogurt dip with mint, raisins, and walnuts for a refreshing side.
Methi Matar Malai
Methi matar malai balances the bitterness of fenugreek leaves against sweet green peas in a mild cream gravy.
Methi Matar Pulao
Methi matar pulao cooks rice with fenugreek leaves and peas, the peas offsetting the bitterness.
Mixed Fruit Custard
Mixed fruit custard is a chilled Indian party dessert with silky vanilla custard and fresh diced fruit.
Mohabbat Ka Sharbat (Watermelon Rose Drink)
Mohabbat ka sharbat mixes chilled milk, Rooh Afza, basil seeds, and tiny watermelon pieces into a floral Old Delhi-style drink.
Moong Dal Halwa
Moong dal halwa roasts ground mung dal in ghee for the better part of an hour, which is what gives it its depth.
Moong Dal Kosambari
Kosambari tosses soaked mung dal with cucumber and coconut, a raw South Indian salad served at festivals.
Moong Dal Shorba (Soup)
Moong dal shorba blends cooked yellow mung into a smooth, light soup tempered with garlic and ginger.
Morassa Polo (Persian Jeweled Rice)
A festive Persian jeweled rice with saffron, barberries, raisins, carrots, candied orange peel, almonds, and pistachios.
Morning Honey Lemon Water
Morning Honey Lemon Water is a simple lukewarm drink with fresh lemon and honey, stirred directly in the mug for an early start.
Mumbai Street Style Masala Pav
Mumbai Street Style Masala Pav is butter-toasted pav tossed with onion, tomato, capsicum, pav bhaji masala, and coriander.
Mumbai Street Style Pav Bhaji Pulao
Pav bhaji pulao fries cooked rice with pav bhaji masala and butter, a Mumbai street invention.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Mumbai Veg Frankie
Frankie wraps spiced potato in a paratha with onion and a vinegar-sharp masala, a Mumbai street roll.
Mushroom Do Pyaza
Mushroom do pyaza cooks button mushrooms with onion added in two stages, some fried down into the masala and some late so it keeps its bite.
Mushroom Galouti Kebab
Mushroom galouti uses the Awadhi melt-in-the-mouth method on mushrooms rather than meat.
Mushroom Ghee Roast
Mushroom ghee roast cooks mushrooms in ghee with the sour, chilli-heavy Mangalorean masala.
Mushroom Pyaz
Mushroom pyaz cooks mushrooms with onion and garlic until the water they release has gone.
Mushroom Tikka
Mushroom tikka marinates whole mushrooms in spiced yoghurt and chars them.
Nariyal Ladoo
Nariyal ladoo binds desiccated coconut with condensed milk, needing no cooking down.
Nasi Daun Pisang (Malaysian Banana Leaf Rice)
A Malaysian Indian banana leaf rice plate with rice, dal curry, vegetables, rasam-style gravy, and papad.
Navratan Korma
Navratan korma takes its name from nine ingredients, mixing vegetables with paneer and fruit in a mild cashew gravy.
Nawabi Rose & Fennel Shots
Nawabi Rose and Fennel Shots blend rose petals, fennel, coconut, milk, and vanilla ice cream into small fragrant dessert shots.
Neer Mor (South Indian Spiced Buttermilk)
Neer Mor is a very thin South Indian spiced buttermilk with ginger, green chilli, coriander, curry leaves, and a quick mustard tempering.
New England Succotash
New England succotash cooks sweet corn, lima beans, red bell pepper, butter, and cream into a quick warm side dish.
Nolen Gurer Ice Cream
Nolen gurer ice cream is a Bengali no-churn ice cream flavored with date palm jaggery, milk and whipped cream.
Nolen Gurer Sabudana Payesh
Nolen gurer sabudana payesh simmers tapioca pearls in milk sweetened with date palm jaggery.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.
North Indian Meethi Mathri
North Indian meethi mathri is a crisp fried biscuit dipped in cardamom sugar syrup until it sets into a white crackly glaze.
North Indian Subz Badam Shorba
Subz badam shorba blends mixed vegetables with almonds and milk into a mild Mughlai soup.
Oats Idli
Oats idli steams a ground oats and semolina batter into idlis, ready without fermenting.
Oaxacan Tlayuda
A vegetarian Oaxaca-style tlayuda with crisp large tortilla, mashed black beans, Oaxaca cheese, cabbage, avocado, tomato, and salsa.
Odia Buta Dali
Odia buta dali is a mild chana dal finished with panch phoran, ginger and roasted cumin for an everyday rice meal.
Odia Chaler Payesh (Gobindobhog Kheer)
Odia chaler payesh is a creamy Gobindobhog rice kheer finished off heat with fragrant date palm jaggery, ghee-fried nuts and bay leaf.
Odia Chatu Besara
Chatu besara cooks mushrooms with potato in ground mustard, the Odia way of dressing almost any vegetable.
Odia Chhena Tarkari
Chhena tarkari is an Odia curry of fresh chhena and potato cooked in mustard oil.
Odia Habisa Dal
Odia habisa dal is a simple temple-style mung dal with raw banana, elephant foot yam, ginger, cumin and ghee.
Odia Kakara Pitha
Odia kakara pitha is a semolina dumpling stuffed with moist coconut-jaggery filling, shaped into patties and fried golden.
Odia Kakudi Khadia
Kakudi khadia folds grated cucumber into yoghurt with coconut, an Odia summer dish.
Odia Khaja
Khaja fries layered pastry and soaks it in syrup, so it shatters into leaves when bitten.
Odia Rasabali
Odia rasabali is made with shallow fried chhena patties soaked in cardamom-scented reduced milk.
Odia Santula
Santula is an Odia dish of mixed vegetables boiled and lightly tempered, cooked with very little oil.
One-Pot Rajma Pulao
Rajma pulao cooks kidney beans into the rice, so one pot replaces rajma and chawal.
Palak Khichdi
Palak khichdi cooks rice and mung dal with spinach, which colours it through.
Palak Paneer
Palak paneer is paneer in a smooth spinach gravy, cooked briefly so the greens keep their colour.
Panchmel Dal (Dal Panchratna)
Panchmel dal cooks five different lentils together, a Rajasthani way of making one pot a complete meal.
Panchmel Khichdi
Panchmel khichdi uses five different dals with the rice, a Rajasthani way of eating a complete meal from one pot.
Paneer 65
Paneer 65 batters paneer and fries it with curry leaves and chilli.
Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Butter Masala
Paneer butter masala is a mild Punjabi curry of paneer in a tomato and cashew gravy finished with butter and cream.
Paneer Do Pyaza
Paneer do pyaza cooks paneer with onion in two stages, some softened into the gravy and some added late for bite.
Paneer Malai Tikka
Malai tikka marinates paneer in cream and cheese, so it chars without taking on chilli colour.