Paneer Matar Bhurji
Paneer matar bhurji crumbles paneer with green peas, onion and tomato into a quick dry scramble.
Vegetarian recipes
617 vegetarian recipes, every one with the full ingredients and method on the page. Page 8 of 11.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Paneer Tikka (Dry)
Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.
Paneer Tikka Roll
Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.
Papad Pyaz Ki Sabzi
Papad pyaz ki sabzi turns roasted papad into a curry, simmered in yoghurt with onion until it softens.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Ravo
Parsi ravo is a soft semolina and milk pudding scented with rose water, nutmeg, almonds and fried raisins.
Parwal Ki Mithai
Parwal ki mithai hollows pointed gourd and fills it with khoya, a Bihari sweet that begins as a vegetable.
Pasta al Pesto Genovese
Pasta al pesto Genovese tosses pasta with fresh basil pesto, pine nuts, garlic, Parmesan, Pecorino Romano, and olive oil.
Pasta alla Norma
Pasta alla Norma is a Sicilian pasta with fried eggplant, tomato sauce, basil, and salty ricotta salata.
Phalahari Chhena Poda
Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.
Pisang Goreng (Indonesian Banana Fritters)
Pisang goreng fries ripe banana pieces in a light flour and rice-flour batter for a crisp Indonesian snack with a soft sweet center.
Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
Pizza Margherita
Pizza Margherita uses a proofed homemade base, tomato puree, mozzarella, basil, and olive oil for a simple classic Italian pizza.
Plain Tawa Paratha
Plain Tawa Paratha is a layered whole wheat flatbread folded with oil and roasted until crisp outside and soft inside.
Polenta con Funghi
Polenta con funghi serves creamy Parmesan polenta with browned mushrooms, garlic, butter, olive oil, and black pepper.
Polish Potato and Cheese Pierogi
Polish potato and cheese pierogi are soft boiled dumplings filled with a savoury potato-farmer cheese mixture and finished with buttery onions.
Popiah Basah (Malaysian Fresh Spring Rolls)
Soft Malaysian popiah basah filled with jicama, carrot, tofu, bean sprouts, lettuce, and sweet-savory sauce.
Potage Parmentier (Leek and Potato Soup)
Potage Parmentier is a smooth French leek and potato soup finished with cream, butter, black pepper, and parsley.
Potato Gratin
Gratin dauphinois layers thin potatoes with cream, milk, garlic, butter, and nutmeg for a tender French potato bake.
Pudina Paratha
Pudina Paratha is a layered whole wheat paratha filled with mint, roasted cumin, chaat masala, and ghee.
Pune Special Mango Mastani
Pune mango mastani is a thick mango milkshake topped with mango ice cream, nuts, tutti frutti and cherry.
Punjabi Aloo Jeera
Aloo jeera is potato tossed with a heavy hand of cumin, the simplest thing in the Punjabi repertoire.
Punjabi Atte Ki Pinni
Punjabi atte ki pinni is a winter sweet made by slow-roasting whole wheat flour in ghee with gond, jaggery, nuts and warming spices.
Punjabi Broccoli & Almond Soup
Broccoli and almond soup blends the two together so the almonds give body without cream.
Punjabi Dahi Arbi
Dahi arbi cooks colocasia in a yoghurt gravy seasoned with carom seeds.
Punjabi Dal Maharani
Punjabi dal maharani is a slow-simmered mix of whole urad, rajma and chana dal enriched with butter and cream.
Punjabi Dal Makhani
Dal makhani simmers black gram and kidney beans overnight with butter and cream until they turn glossy.
Punjabi Dodha Barfi
Dodha barfi cooks milk down with broken wheat until it darkens and turns grainy.
Punjabi Fresh Paneer Kachumber
Paneer kachumber tosses crumbled fresh paneer through the usual cucumber and tomato salad.
Punjabi Gajar Tamatar Shorba
Gajar tamatar shorba blends carrot and tomato together, the carrot giving it sweetness and body.
Punjabi Gur Ki Roti
Punjabi gur ki roti is a sweet jaggery and fennel flatbread cooked slowly with ghee for Lohri and winter meals.
Punjabi Kadhai Mushroom
Kadhai mushroom tosses mushrooms and capsicum in a thick masala of pounded coriander seeds and dried red chilli.
Punjabi Kadhi Pakora
Kadhi pakora simmers gram flour fritters in a tangy yoghurt kadhi until they soften and soak it up.
Punjabi Kala Chana Shorba
Kala chana shorba blends cooked black chickpeas into a thick Punjabi broth with onion and tomato.
Punjabi Khoya Paneer
Khoya paneer enriches a paneer curry with khoya, which makes the gravy denser and slightly sweet.
Punjabi Matar Makhana
Matar makhana cooks fox nuts with green peas in a light onion and tomato gravy.
Punjabi Meethi Lassi
Punjabi meethi lassi churns full-fat curd with sugar, cardamom, chilled milk, and cream into a thick sweet yogurt drink.
Punjabi Mooli Paratha
Mooli paratha stuffs grated radish into wheat dough, using the leaves as well.
Punjabi Mushroom Matar Malai
Mushroom matar malai is a mild Punjabi curry of mushrooms and peas in a cashew and melon seed gravy.
Punjabi Namkeen Lassi
Punjabi Namkeen Lassi is a chilled salted yogurt drink with roasted cumin, black salt, mint, and a thick frothy top.
Punjabi Paneer Paratha
Paneer paratha stuffs seasoned crumbled paneer into wheat dough and cooks it on a griddle with ghee.
Punjabi Panjiri
Panjiri roasts wheat flour in ghee with edible gum and dried fruit, traditionally eaten in winter and after childbirth.
Punjabi Sabut Moong Dal
Punjabi sabut moong dal is a rustic whole green gram dal simmered with onion, tomato and ghee until creamy but still chunky.
Punjabi Sookhi Moong Dal
Sookhi moong dal cooks yellow mung until the grains stay separate rather than collapsing into dal.
Punjabi Soya Chaap Masala
Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.
Punjabi Tandoori Mushroom Chaat
Tandoori mushroom chaat chars marinated mushrooms and dresses them with chaat masala.
Punjabi Tari Wala Paneer
Tari wala paneer keeps the gravy thin and the paneer soft, in the everyday Punjabi style rather than a restaurant one.
Punjabi Til Bugga
Punjabi til bugga is a Lohri sweet of roasted sesame, khoya, powdered sugar, cardamom and nuts shaped into ladoos or pedas.
Puran Poli
Puran Poli is a Maharashtrian sweet flatbread stuffed with chana dal, jaggery, cardamom, and nutmeg for festival meals.
Rabdi Malpua
Rabdi malpua is a North Indian festival dessert of lacy fried pancakes soaked in saffron syrup and topped with thick rabdi.
Ragi Ambli (Spiced Ragi Malt)
Ragi Ambli is a South Indian spiced ragi malt with a smooth cooked body, tangy curd, roasted cumin, and curry leaves.
Rajas con Crema
A creamy Mexican poblano pepper dish with roasted strips, onion, sweet corn, Mexican crema, and cheese.
Rajasthani Aloo Pyaz Paneer
Aloo pyaz paneer brings together baby potato, shallots and paneer in a Rajasthani yoghurt gravy.
Rajasthani Bajra Raab
Bajra raab is a Rajasthani pearl millet drink loosened with buttermilk, taken hot in winter.
Rajasthani Dahi Baingan
Dahi baingan cooks fried aubergine in a yoghurt and gram flour gravy spiced with cumin and fennel.
Rajasthani Dahi Bhindi
Dahi bhindi fries okra first so it holds up in a yoghurt gravy without going slippery.
Rajasthani Dal Banjari
Dal banjari cooks black gram with Bengal gram in a Rajasthani style, thicker than a dal tadka.
Rajasthani Gatta Pulao
Gatta pulao cooks rice with fried gram flour dumplings, a Rajasthani way of eating well without vegetables.
Rajasthani Gatte Ki Sabzi
Gatte ki sabzi simmers steamed gram flour dumplings in a Rajasthani yoghurt gravy, a dish built for a desert with no fresh vegetables.