Kolhapuri Veg Diwani Handi
Veg diwani handi cooks mixed vegetables and paneer in a cashew gravy, sealed and finished in one pot.
Vegetable Main recipes
335 vegetable main recipes across every cuisine in the catalogue, with the full method on each page. Page 4 of 6.
Kuku Sabzi (Persian Herb Frittata)
A classic Persian herb-heavy egg frittata with walnuts and barberries for a bright savory-sweet finish.
Kundru Pyaz Ki Sabzi
Kundru pyaz ki sabzi cooks ivy gourd with onion, both sliced fine so they brown together.
Kurkuri Bhindi
Kurkuri bhindi tosses sliced okra in gram and rice flour and fries it until it snaps.
Laing (Filipino Coconut Taro Leaf Stew)
Laing is a rich Filipino coconut taro leaf stew with ginger, shrimp paste, fish sauce, and green chilli heat.
Lauki Chana Dal
Lauki chana dal cooks bottle gourd with split Bengal gram until the gourd softens into the dal without disappearing.
Lauki Kofta
Lauki kofta fries grated bottle gourd dumplings and simmers them in a spiced gravy.
Lauki Palak
Lauki palak cooks bottle gourd with spinach, the gourd softening into the greens as it goes.
Lauki Tamatar Ki Sabzi
Lauki tamatar ki sabzi cooks bottle gourd with tomato until the gourd softens into a light gravy.
Lobia Aloo Curry
Lobia aloo curry cooks black-eyed peas with potato in an onion and tomato gravy.
Maharashtrian Batata Rassa
Batata rassa is a thin Maharashtrian potato curry, red with chilli and eaten with bhakri.
Maharashtrian Chawli Chi Bhaji
Chawli chi bhaji cooks cowpeas with onion and garlic into a thin Maharashtrian curry.
Maharashtrian Danyachi Amti
Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.
Maharashtrian Farasbi Chi Bhaji
Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.
Maharashtrian Flower Batata Rassa
Flower batata rassa is a thin Maharashtrian curry of cauliflower and potato, red with chilli.
Maharashtrian Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Kobi Chi Bhaji
Kobi chi bhaji cooks cabbage with soaked chana dal and fresh coconut, a Maharashtrian everyday sabzi.
Maharashtrian Lal Bhopla Chi Bhaji
Lal bhopla chi bhaji cooks red pumpkin down with garlic until it turns sweet and soft.
Maharashtrian Lal Mathachi Bhaji
Lal mathachi bhaji cooks red amaranth leaves with garlic and green chilli until they wilt right down.
Maharashtrian Matki Usal
Matki usal cooks sprouted moth beans in a thin Maharashtrian gravy with onion, tomato and garlic.
Maharashtrian Papdi Chi Bhaji
Papdi chi bhaji cooks fresh fava beans with garlic and mustard seeds, a Maharashtrian winter dish.
Maharashtrian Patwadi Rassa
Patwadi rassa sets spiced gram flour into slices and serves them in a thin Maharashtrian gravy.
Maharashtrian Shepuchi Bhaji
Shepuchi bhaji cooks fresh dill with mung dal, the dill strong enough to carry the whole dish.
Maharashtrian Stuffed Capsicum
Stuffed capsicum fills peppers with a Maharashtrian peanut masala and cooks them until the skins blister.
Maharashtrian Vangyachi Bhaji
Vangyachi bhaji cooks aubergine with crushed peanuts, which thicken the dish as it goes.
Maharashtrian Zunka
Zunka is a thick Maharashtrian gram flour dish, drier than pithla and eaten with bhakri.
Malai Kofta
Malai kofta are soft paneer and potato dumplings served in a rich cashew and tomato gravy.
Malvani Mushroom Masala
Malvani mushroom masala uses the coastal Malvani blend, hotter and more coconut-heavy than a Kolhapuri one.
Mapo Tofu
A vegetarian Sichuan-style Mapo Tofu with silky tofu, doubanjiang, garlic, ginger and fragrant Sichuan peppercorns.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Matar Mushroom
Matar mushroom cooks mushrooms with green peas in a light onion-tomato masala.
Mathura Ke Dubki Wale Aloo
Dubki wale aloo is the Mathura breakfast curry, boiled potato broken into a thin gravy and eaten with kachori.
Matoke (Ugandan Green Banana Peanut Stew)
Ugandan Matoke turns firm green bananas into a tender peanut-tomato stew with onion, ginger, and a softly creamy sauce.
Menemen (Turkish Scrambled Eggs with Tomato)
A soft Turkish egg skillet cooked with tomatoes, green pepper, onion, parsley, and gentle spices.
Methi Matar Malai
Methi matar malai balances the bitterness of fenugreek leaves against sweet green peas in a mild cream gravy.
Mooli Ki Sabzi (Mooli Bhurji)
Mooli ki sabzi cooks grated radish with its own leaves until the sharpness cooks off.
Mushroom Capsicum Fry
Mushroom capsicum fry cooks both fast over high heat so the peppers keep their bite.
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 Pyaz
Mushroom pyaz cooks mushrooms with onion and garlic until the water they release has gone.
Namkeen Kaddu Ki Sabzi
Namkeen kaddu ki sabzi cooks pumpkin savoury with garlic and chilli, rather than the sweet-sour version.
Navratan Korma
Navratan korma takes its name from nine ingredients, mixing vegetables with paneer and fruit in a mild cashew gravy.
Ndolé (Cameroonian Bitterleaf Peanut Stew)
Cameroonian Ndolé is a rich bitterleaf and peanut stew with tender beef, dried shrimp, prawns, and a thick groundnut base.
New England Succotash
New England succotash cooks sweet corn, lima beans, red bell pepper, butter, and cream into a quick warm side dish.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.
North Indian Turai Ki Sabzi
Turai ki sabzi cooks ridge gourd down in its own water with onion and tomato, needing no extra liquid.
Northeastern Three-Earthly-Treasures Stir-Fry
A Northeastern Chinese classic of potato, eggplant and green pepper in a glossy garlic-soy sauce.
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 Santula
Santula is an Odia dish of mixed vegetables boiled and lightly tempered, cooked with very little oil.
Palak Chana Dal Sabzi
Palak chana dal cooks spinach with split Bengal gram so the dal stays whole among the greens.
Palak Paneer
Palak paneer is paneer in a smooth spinach gravy, cooked briefly so the greens keep their colour.
Palak Pyaz Bhujia
Palak pyaz bhujia cooks spinach dry with onion and dried red chilli until nothing is left but the greens.
Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
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 Matar Bhurji
Paneer matar bhurji crumbles paneer with green peas, onion and tomato into a quick dry scramble.
Papad Pyaz Ki Sabzi
Papad pyaz ki sabzi turns roasted papad into a curry, simmered in yoghurt with onion until it softens.
Parwal Pyaz Fry
Parwal pyaz fry cooks pointed gourd with onion dry, browning both at the edges.
Pasta alla Norma
Pasta alla Norma is a Sicilian pasta with fried eggplant, tomato sauce, basil, and salty ricotta salata.
Patta Gobi Matar (Cabbage Peas)
Patta gobi matar is a quick cabbage and pea sabzi tempered with mustard and cumin seeds, cooked dry enough for a lunchbox.