Bhindi Do Pyaza
Bhindi do pyaza cooks okra with onion added twice, so some melts into the dish and some stays in pieces.
Vegetable Main recipes
335 vegetable main recipes across every cuisine in the catalogue, with the full method on each page. Page 2 of 6.
Bhindi Masala
Bhindi masala is a dry North Indian okra sabzi cooked with onion and tomato so the pieces stay firm rather than turning slippery.
Biber Dolması (Turkish Stuffed Peppers)
Turkish bell peppers stuffed with rice, onion, tomato, herbs, olive oil, lemon, and gentle spices.
Bihari Aloo Baingan Badi
Aloo baingan badi is a Bihari sabzi of potato and aubergine with urad dal badi, tempered with panch phoran.
Bihari Aloo Bhujia
Aloo bhujia is a dry Bihari potato sabzi, cut fine and cooked with dried red chilli and mustard.
Bihari Aloo Chokha
Aloo chokha mashes roasted potato with mustard oil, raw onion and green chilli, eaten cold.
Bihari Nenua Chana Dal
Nenua chana dal pairs sponge gourd with split Bengal gram so the water the gourd gives out thickens into the dal.
Briam (Greek Roasted Vegetables)
Briam is a Greek roasted vegetable bake with potatoes, zucchini, tomato, onion, garlic, oregano, paprika, and olive oil.
Cabbage Thoran (Poriyal)
Cabbage thoran is a dry Kerala stir-fry of shredded cabbage with fresh coconut and a mustard tempering.
Cafe Style Cheesy Corn Palak
Cheesy corn palak melts cheese into a spinach and sweet corn base, a cafe dish rather than a traditional one.
Cafe Style Mushroom Ghee Roast Gravy
Mushroom ghee roast cooks mushrooms in the Mangalorean ghee roast masala, sharp with tamarind and dried chilli.
Calabacitas a la Mexicana (Zucchini with Corn)
A simple Mexican home-style vegetable dish with zucchini, corn, tomato, onion, chile, and fresh coriander.
Chettinad Mushroom Masala
Chettinad mushroom masala cooks mushrooms in freshly ground coconut and the region's dark roasted spices.
Chettinad Soya Chunks Masala
Chettinad soya chunks masala gives soy chunks the dark roasted Chettinad spice treatment.
Chiles Rellenos de Queso
Poblano peppers stuffed with queso fresco, coated in a light egg batter, and served with a simple tomato sauce.
Chinese Tomato Egg Stir-Fry
A comforting Chinese home-style stir-fry of soft scrambled eggs and juicy tomatoes in a light sweet-savoury sauce.
Classic Aloo Matar
Aloo matar is the everyday potato and pea curry, cooked in a thin onion and tomato gravy.
Crispy Arbi Roast
Crispy arbi roast boils colocasia, flattens each piece and fries it with carom seeds until the edges crisp.
Dahi Wale Aloo
Dahi wale aloo simmers potato in a yoghurt gravy thickened with gram flour, kept just below a boil so it holds.
Delhi Style Tawa Paneer Khurchan
Paneer khurchan shreds paneer and peppers on a hot griddle and scrapes up everything that sticks, which is the point of the dish.
Dhaba Style Lasooni Methi Paneer
Lasooni methi paneer leans hard on garlic and fresh fenugreek, in the dhaba style rather than a creamy restaurant one.
Dhaba Style Lasooni Palak
Lasooni palak is spinach cooked hard with garlic, in the dhaba style rather than a creamy restaurant one.
Dhaba Style Mix Veg Curry
Mix veg curry cooks whatever vegetables are to hand in a single dhaba-style onion and tomato gravy.
Dhaba Style Soya Chaap Rogan Josh
Soya chaap rogan josh gives soy chaap the Kashmiri treatment, cooked in yoghurt with fennel and dry ginger.
Dry Matar Paneer
Dry matar paneer keeps paneer and peas out of gravy, tossed instead in a thick masala that clings.
Dry Soya Matar Sabzi
Dry soya matar sabzi cooks soy chunks with green peas in a thick masala rather than a gravy.
Eggplant Parmigiana
Melanzane alla parmigiana layers salted eggplant with tomato sauce, mozzarella, basil, and Parmesan for a soft baked Italian main.
Escalivada (Catalan Roasted Vegetables)
A Catalan roasted vegetable dish with smoky brinjal, peppers, onion, olive oil, and vinegar.
Farali Rajgira Pithla
Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.
Fish-Fragrant Eggplant
Tender eggplant in a glossy Sichuan yu xiang sauce with doubanjiang, garlic, ginger and black vinegar.
Frittata di Zucchine
Frittata di zucchine is an Italian zucchini omelet cooked until softly set, golden at the edges, and easy to slice.
Gajar Methi
Gajar methi balances sweet carrot against bitter fenugreek leaves in a quick dry sabzi.
Gawar Phali Ki Sabzi
Gawar phali ki sabzi cooks cluster beans with garlic and mustard seeds until they lose their raw sharpness.
Gemista (Greek Stuffed Tomatoes and Peppers)
Gemista fills tomatoes and peppers with herbed rice, tomato pulp, mint, parsley, oregano, garlic, and olive oil before baking.
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes plaki bakes giant beans in tomato, carrot, celery, garlic, oregano, paprika, olive oil, and parsley until creamy and saucy.
Goan Cabbage Foogath
Cabbage foogath is a dry Goan stir-fry finished with fresh grated coconut and green chilli.
Goan Mushroom Xacuti
Mushroom xacuti uses the Goan roasted spice and coconut masala, usually made with chicken, on mushrooms instead.
Gobi Matar Fry
Gobi matar fry cooks cauliflower with peas until the florets take colour.
Gudeg (Javanese Young Jackfruit Stew)
Gudeg slowly cooks young jackfruit with coconut milk, palm sugar, eggs, tofu, galangal, daun salam, and a Javanese spice paste.
Gujarati Bhinda Bateka Nu Shaak
Bhinda bateka nu shaak cooks okra with potato in a Gujarati tempering of mustard and carom seeds.
Gujarati Dabka Nu Shaak
Dabka nu shaak drops gram flour dumplings into a Gujarati yoghurt curry where they cook through.
Gujarati Fansi Dhokli
Fansi dhokli cooks green beans with gram flour dumplings in a mildly sweet Gujarati masala.
Gujarati Fulevar Vatana Nu Shaak
Fulevar vatana nu shaak cooks cauliflower with green peas in a light Gujarati tempering.
Gujarati Guvar Dhokli
Guvar dhokli cooks cluster beans with gram flour dumplings that soften in the same pot.
Gujarati Kaju Karela Nu Shaak
Kaju karela nu shaak offsets bitter gourd with cashews and a sweet Gujarati masala.
Gujarati Kela Nu Shaak
Kela nu shaak cooks ripe banana with tomato and mustard seeds into a sweet-sour Gujarati side.
Gujarati Kobi Batata Nu Shaak
Kobi batata nu shaak cooks cabbage with potato in a light Gujarati tempering, sweet rather than hot.
Gujarati Lasaniya Batata
Lasaniya batata crushes baby potatoes and cooks them with a large amount of garlic and Kashmiri chilli.
Gujarati Lila Chana Nu Shaak
Lila chana nu shaak cooks fresh green chickpeas in a light Gujarati masala while they are in season.
Gujarati Rajwadi Dhokli Nu Shaak
Rajwadi dhokli nu shaak simmers gram flour dhokli in a spiced yoghurt gravy.
Gujarati Rasa Wala Batata Nu Shaak
Rasa wala batata nu shaak keeps potato in a thin Gujarati gravy, meant to be eaten with poori.
Gujarati Rasawala Mag
Rasawala mag is a thin Gujarati whole mung curry, tempered with mustard and cumin and left deliberately brothy.
Gujarati Ringan Batata Nu Shaak
Ringan batata nu shaak cooks aubergine with potato in a Gujarati tempering, the aubergine collapsing around it.
Gujarati Sev Dungri Nu Shaak
Sev dungri nu shaak cooks spring onion with tomato and finishes it with crisp sev at the table.
Gujarati Tindora Batata Nu Shaak
Tindora batata nu shaak cooks ivy gourd with potato, both sliced fine so they crisp at the edges.
Hakka Stuffed Tofu
Hakka Stuffed Tofu fills firm tofu with a savoury pork and shiitake mixture, then pan-sears and gently braises the pieces in a light soy sauce.
Hare Chane Aloo
Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.
Homestyle Aloo Paneer
Aloo paneer cooks paneer with potato in a homestyle gravy rather than a restaurant one.
İmam Bayıldı (Olive Oil Stuffed Eggplant)
A Turkish olive-oil braised eggplant filled with soft onion, tomato, garlic, and parsley.
Indo-Chinese Chilli Paneer Gravy
Chilli paneer gravy is the Indo-Chinese dish in its saucy form, thickened with cornflour rather than served dry.