Indori Bhutte Ka Kees
Bhutte ka kees grates fresh corn and cooks it in milk until it thickens, an Indore street dish.
Vegetable Main recipes
335 vegetable main recipes across every cuisine in the catalogue, with the full method on each page. Page 3 of 6.
Irish Colcannon
A homely Irish colcannon with creamy mashed potatoes, tender cabbage, spring onion, and butter.
Jain Bhindi Sambhariya
Bhindi sambhariya stuffs okra with a Gujarati filling of gram flour and coconut before cooking it whole.
Jain Cabbage Matar
Jain cabbage matar is a quick dry sabzi of cabbage and peas, seasoned with tomato and green chilli alone.
Jain Capsicum Besan
Capsicum besan coats peppers in roasted gram flour, made without onion or garlic.
Jain Cheese Butter Masala
Cheese butter masala swaps cheese for paneer in the usual buttery tomato gravy, made without onion or garlic.
Jain Chole Masala
Jain chole masala cooks chickpeas dark and tangy using tomato and dried spices alone.
Jain Corn Palak
Corn palak folds sweet corn into a spinach gravy, made without onion or garlic.
Jain Gawar Raw Banana Sabzi
Gawar and raw banana sabzi cooks cluster beans with green banana in a mustard tempering, without onion or garlic.
Jain Kacha Kela Matar
Kacha kela matar cooks raw banana with green peas in a tomato gravy, without onion or garlic.
Jain Kaju Corn Capsicum Masala
Kaju corn capsicum masala cooks cashews with sweet corn and peppers in a tomato gravy, without onion or garlic.
Jain Kaju Curry
Kaju curry simmers whole cashews in a rich melon seed and cream gravy, made without onion or garlic.
Jain Kankoda Nu Shaak
Kankoda nu shaak cooks spiny gourd dry with a mustard and asafoetida tempering, without onion or garlic.
Jain Kela Angoor Nu Shaak
Kela angoor nu shaak cooks raw banana with grapes in a sweet-sour Gujarati gravy, without onion or garlic.
Jain Kela Methi Nu Shaak
Kela methi nu shaak pairs raw banana with fenugreek leaves, the bitterness cutting the starch.
Jain Mangodi Ki Sabzi
Mangodi ki sabzi cooks sun-dried moong dal dumplings in a tomato gravy, made Jain-style without onion or garlic.
Jain Palak Paneer
Jain palak paneer cooks paneer in a spinach gravy seasoned with tomato and green chilli instead of onion and garlic.
Jain Paneer Angara
Paneer angara is a smoky Jain-style paneer curry in a cashew and tomato gravy, made without onion or garlic.
Jain Paneer Makhani
Jain paneer makhani builds the buttery tomato and cashew gravy without onion or garlic.
Jain Paneer Pasanda
Paneer pasanda sandwiches a filling between paneer slices and simmers them in a cashew gravy, made without onion or garlic.
Jain Paneer Shimla Mirch
Paneer shimla mirch tosses paneer with capsicum in a tomato masala, made without onion or garlic.
Jain Paneer Tikka Masala
Jain paneer tikka masala grills marinated paneer and capsicum, then folds them into a gravy made without onion or garlic.
Jain Parwal Matar
Parwal matar cooks pointed gourd with green peas in a tomato masala, made Jain-style without onion or garlic.
Jain Pithla (Zunka)
Jain pithla is a quick Maharashtrian gram flour curry made without onion or garlic and soured with yoghurt.
Jain Raw Banana & Peanut Sabzi
Raw banana and peanut sabzi is a simple Jain fasting dish, the banana cooked dry with crushed peanuts and cumin.
Jain Raw Banana Kofta
Raw banana kofta fries green banana dumplings and simmers them in a tomato gravy, made without onion or garlic.
Jain Raw Papaya Sabzi
Raw papaya sabzi grates green papaya and cooks it dry with a mustard seed tempering, without onion or garlic.
Jain Shahi Kaju Draksh Nu Shaak
Kaju draksh nu shaak simmers cashews and raisins in a sweet cream gravy, made without onion or garlic.
Jain Shahi Kaju Makhana
Kaju makhana cooks cashews with fox nuts in a mild tomato gravy, made without onion or garlic.
Jain Shahi Kaju Paneer
Shahi kaju paneer cooks paneer with cashews in a rich tomato gravy, made without onion or garlic.
Jain Sprouted Moong Sabzi
Sprouted moong sabzi cooks the sprouts briefly in a cashew and tomato gravy so they keep their bite, with no onion or garlic.
Jain Tindora Masala
Tindora masala cooks ivy gourd in a dry tomato masala, made without onion or garlic.
Jain Turai Matar
Turai matar cooks ridge gourd with green peas in a light tomato masala, without onion or garlic.
Jain Turiya Patra Nu Shaak
Turiya patra nu shaak cooks ridge gourd with rolled colocasia leaves, a Gujarati pairing made without onion or garlic.
Jaisalmeri Kala Chana
Jaisalmeri kala chana cooks black chickpeas in a yoghurt and gram flour gravy, a desert dish that needs no fresh vegetables.
Kacche Kele Ki Sabzi (Raw Banana Fry)
Raw banana fry cuts green banana into rounds and crisps them with a mustard and urad dal tempering.
Kadhai Paneer
Kadhai paneer is paneer and capsicum tossed in a thick masala of pounded coriander seeds and dried red chilli.
Kakarakaya Vepudu
Kakarakaya vepudu is an Andhra bitter gourd fry coated in roasted gram flour and cooked until crisp.
Kala Chana Aloo Curry
Kala chana aloo curry cooks black chickpeas with potato in a thin, spiced gravy.
Karela Pyaz Ki Sabzi
Karela pyaz ki sabzi cooks bitter gourd with a large amount of onion, which sweetens as it browns and softens the bitterness.
Karnataka Ennegayi
Ennegayi stuffs baby aubergines with a Karnataka peanut and sesame masala and cooks them whole.
Kashmiri Chaman Kaliya
Chaman kaliya cooks fried paneer in a pale Kashmiri milk gravy scented with cardamom.
Kashmiri Dum Aloo
Kashmiri dum aloo is baby potatoes fried and then simmered in a yoghurt gravy coloured with Kashmiri chilli and scented with fennel.
Kashmiri Haakh Saag
Haakh is Kashmiri collard greens cooked whole in mustard oil with asafoetida and green chilli, and almost nothing else.
Kashmiri Khatte Baingan
Khatte baingan is a Kashmiri aubergine dish soured with tamarind and scented with fennel, cooked in mustard oil.
Kashmiri Methi Chaman
Methi chaman is a Kashmiri dish of paneer and fenugreek leaves in a pale gravy scented with fennel and dry ginger.
Kashmiri Nadru Yakhni
Nadru yakhni cooks lotus root in a pale Kashmiri yoghurt gravy scented with fennel.
Kathal Ki Sabzi (Jackfruit Curry)
Kathal ki sabzi cooks raw jackfruit like meat, browned first and then simmered until the pieces turn fibrous and tender.
Kathiyawadi Bharwa Dungri
Bharwa dungri stuffs pearl onions with a Kathiyawadi masala and cooks them whole until they collapse.
Kathiyawadi Kaju Gathiya
Kaju gathiya cooks cashews with crisp gathiya in a Kathiyawadi masala, the gathiya softening in the gravy.
Kathiyawadi Lasooni Sev Tamatar
Lasooni sev tamatar loads the Gujarati tomato and sev curry with garlic, in the Kathiyawadi style.
Kerala Avial
Avial dresses mixed vegetables in ground coconut and yoghurt, a Kerala dish that keeps each vegetable distinct.
Kerala Kadala Curry
Kadala curry simmers black chickpeas in roasted coconut gravy, the Kerala partner to puttu.
Kerala Olan
Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.
Kerala Yam Erissery
Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.
Khandeshi Shev Bhaji
Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.
Khatta Meetha Kaddu
Khatta meetha kaddu cooks pumpkin down with fenugreek and fennel into a sweet-and-sour mash, the classic partner to poori.
Khatta Meetha Karela
Khatta meetha karela balances bitter gourd with sugar and souring agents so the bitterness sits behind the sweetness.
Kobi Chana Dal Bhaji
Kobi chana dal bhaji cooks cabbage with soaked Bengal gram, which keeps its bite among the soft leaves.
Kolhapuri Kaju Masala
Kaju masala simmers whole cashews in the fiery Kolhapuri masala of roasted coconut and red chilli.