Achari Paneer
Achari paneer coats paneer in a tangy pickling masala built on mustard, fennel and nigella seeds.
Vegetable Main recipes
335 vegetable main recipes across every cuisine in the catalogue, with the full method on each page. Page 1 of 6.
Afghani Soya Chaap Gravy
Afghani soya chaap cooks soy chaap in a white yoghurt and cream gravy with no chilli colour.
Ajwaini Arbi
Ajwaini arbi cooks colocasia with carom seeds, which settle the starchiness the root is known for.
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 Mushroom Sookhi Sabzi
Aloo mushroom sookhi sabzi cooks potato with mushrooms until the water has gone and both brown.
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 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 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 Chole Paneer
Amritsari chole paneer adds paneer to dark tea-cooked chickpeas, so the two share one deeply spiced gravy.
Amritsari Street Style Soya Nutri
Amritsari soya nutri is a street-style dish using both soy chunks and granules in one thick, heavily spiced masala.
Andhra Bendakaya Pulusu
Bendakaya pulusu simmers okra in an Andhra tamarind gravy, sour and thin.
Andhra Gutti Vankaya Kura
Gutti vankaya kura stuffs baby aubergines with an Andhra peanut and sesame masala and cooks them whole.
Arequipa Stuffed Rocoto Peppers
A classic Arequipa dish of rocoto peppers stuffed with spiced beef, peanuts, raisins, egg, and cheese.
Assamese Aloo Pitika
Aloo pitika mashes boiled potato with raw onion, green chilli and mustard oil, eaten cold with rice.
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.
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.
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.
Bengali Aloo Posto
Aloo posto dresses potato in ground poppy seed paste, a Bengali dish that stays pale and gently nutty.
Bengali Bandhakopir Ghonto
Bandhakopir ghonto cooks cabbage with potato and peas until soft, a Bengali dish made without onion or garlic.
Bengali Chanar Paturi
Chanar paturi wraps fresh chhena in a mustard and coconut paste and steams it in a banana leaf, in place of fish.
Bengali Chhenar Dalna
Chhenar dalna is a Bengali curry of fresh chhena dumplings and potato in a lightly spiced gravy.
Bengali Dhokar Dalna
Dhokar dalna fries cakes of split Bengal gram and simmers them in a Bengali gravy, traditionally without onion or garlic.
Bengali Doi Potol
Doi potol cooks pointed gourd in a Bengali yoghurt gravy, made without onion or garlic.
Bengali Echorer Dalna
Echorer dalna cooks raw jackfruit like meat, simmered in a Bengali gravy with potato and mustard oil.
Bengali Kumro Chakka
Kumro chakka is a Bengali pumpkin and potato sabzi with black chickpeas, tempered with panch phoran in mustard oil.
Bengali Lau Ghonto
Lau ghonto cooks bottle gourd down with urad dal vadi until soft, in the Bengali style without onion or garlic.
Bengali Mochar Ghonto
Mochar ghonto cooks banana flower with potato and chickpeas, a Bengali dish that takes long preparation.
Bengali Panchmishi Chorchori
Panchmishi chorchori cooks five vegetables together with panch phoran, a Bengali way of using whatever is in the house.
Bengali Potol Aloo Dalna
Potol aloo dalna is a Bengali curry of pointed gourd and potato in a light ginger and tomato gravy.
Besan Wali Bhindi
Besan wali bhindi coats okra in gram flour, which soaks up the moisture that would otherwise make it slippery.
Besan Wali Shimla Mirch
Besan wali shimla mirch coats capsicum in roasted gram flour, which soaks up the oil and clings to each piece.
Bhandare Wale Aloo Tamatar
Bhandare wale aloo tamatar is the temple-kitchen potato curry, made without onion or garlic and thin enough to serve to a crowd.
Bharli Vangi (Stuffed Eggplant)
Bharli vangi stuffs baby aubergines with a Maharashtrian masala of peanuts, coconut and sesame, then simmers them whole.
Bharwa Karela
Bharwa karela stuffs bitter gourd with a spiced onion filling and cooks it slowly until the bitterness softens.
Bharwa Tinda
Bharwa tinda stuffs apple gourd with spiced gram flour and cooks the pieces whole.