Patta Gobi Shimla Mirch
Patta gobi shimla mirch cooks cabbage with capsicum fast, so both keep some crunch.
Vegetable Main recipes
335 vegetable main recipes across every cuisine in the catalogue, with the full method on each page. Page 5 of 6.
Pinakbet (Filipino Mixed Vegetable Stew)
Pinakbet is a Filipino mixed vegetable stew with pumpkin, bitter gourd, okra, eggplant, yardlong beans, tomato, and shrimp paste.
Pisto Manchego (Spanish Vegetable Stew)
A Spanish vegetable stew with tomato, peppers, zucchini, brinjal, and olive oil.
Punjabi Aloo Jeera
Aloo jeera is potato tossed with a heavy hand of cumin, the simplest thing in the Punjabi repertoire.
Punjabi Aloo Tamatar
Aloo tamatar cooks potato in tomato until the tomato collapses around it.
Punjabi Aloo Wadiyan
Aloo wadiyan cooks potato with Amritsari wadi, which softens and flavours the whole gravy as it goes.
Punjabi Bharwa Bhindi
Bharwa bhindi splits each okra and stuffs it with a dry spice and gram flour mix before frying.
Punjabi Chole (Chana Masala)
Punjabi chole is a dark, tangy chickpea curry cooked with onion, tomato and a spice blend that deepens as it simmers.
Punjabi Dahi Arbi
Dahi arbi cooks colocasia in a yoghurt gravy seasoned with carom seeds.
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 Khoya Paneer
Khoya paneer enriches a paneer curry with khoya, which makes the gravy denser and slightly sweet.
Punjabi Lauki Wadi Ki Sabzi
Lauki wadi ki sabzi pairs bottle gourd with crisp Amritsari wadi, which softens into the gravy as it cooks.
Punjabi Lobia Masala
Lobia masala simmers black-eyed peas in a Punjabi onion and tomato gravy.
Punjabi Matar Makhana
Matar makhana cooks fox nuts with green peas in a light onion and tomato gravy.
Punjabi Mushroom Matar Malai
Mushroom matar malai is a mild Punjabi curry of mushrooms and peas in a cashew and melon seed gravy.
Punjabi Nutri Matar Keema
Nutri matar keema uses soya granules and green peas in place of mince, cooked in a Punjabi onion and tomato masala.
Punjabi Rajma Masala
Rajma masala simmers red kidney beans in a Punjabi onion and tomato gravy until the beans start to break and thicken it.
Punjabi Sookhi Moong Dal
Sookhi moong dal cooks yellow mung until the grains stay separate rather than collapsing into dal.
Punjabi Soya Chaap Do Pyaza
Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.
Punjabi Soya Chaap Masala
Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.
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.
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 Besan Hari Mirch
Besan hari mirch stuffs large green chillies with roasted gram flour, more savoury than hot.
Rajasthani Bharwa Mirchi
Bharwa mirchi stuffs large mild chillies with spiced gram flour, a Rajasthani dish that eats as a sabzi.
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 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.
Rajasthani Gulab Jamun Ki Sabzi
Gulab jamun ki sabzi is a Rajasthani wedding dish that puts fried khoya dumplings into a savoury gravy rather than syrup.
Rajasthani Malai Pyaaz
Malai pyaaz cooks whole small onions in a cream gravy until they turn soft and sweet.
Rajasthani Mirchi Ke Tipore
Mirchi ke tipore cooks whole green chillies in mustard oil with fennel, a Rajasthani side eaten in small amounts.
Rajasthani Papad Ki Sabzi
Papad ki sabzi simmers roasted papad in a yoghurt gravy until it softens, a Rajasthani dish for when nothing fresh is at hand.
Rajasthani Papad Paneer Masala
Papad paneer masala combines roasted papad with paneer in a Rajasthani gravy that softens the papad as it sits.
Rajasthani Pittod Ki Sabzi
Pittod ki sabzi sets steamed gram flour squares and simmers them in a yoghurt gravy.
Rajasthani Pyaaz Tamatar Ki Sabzi
Pyaaz tamatar ki sabzi cooks onion and tomato down together into a Rajasthani sabzi that needs nothing else.
Rasedar Aloo Baingan
Rasedar aloo baingan keeps potato and aubergine in a thin, soupy gravy rather than cooking them dry.
Ratatouille
Ratatouille is a Provençal vegetable stew with zucchini, eggplant, pepper, tomato, garlic, thyme, and a glossy olive oil sauce.
Restaurant Style Veg Jalfrezi
Veg jalfrezi keeps its vegetables and paneer in strips, cooked fast so everything stays crisp.
Restaurant Style Veg Tawa Masala
Veg tawa masala cooks mixed vegetables hard on a flat griddle, so the masala catches and browns rather than simmering.
Sarson Ka Saag
Sarson ka saag simmers mustard leaves with spinach and bathua for hours, then mashes them into a thick, faintly bitter dish.
Sayur Lodeh (Javanese Coconut Vegetable Stew)
Sayur lodeh is a Javanese coconut vegetable stew with chayote, water spinach, tofu, green beans, galangal, lemongrass, and makrut lime.
Sev Tamatar Nu Shaak
Sev tamatar nu shaak spoons crisp sev over a sweet-sour tomato curry just before serving, so it softens at the table.
Shaam Savera Kofta
Shaam savera hides a paneer ball inside a spinach kofta, so each one is green outside and white within.
Shahi Govind Gatta Curry
Govind gatta stuffs gram flour dumplings with paneer and dried fruit before simmering them in gravy.
Shahi Kaju Khoya Makhana
Kaju khoya makhana cooks cashews and fox nuts in a khoya gravy, rich enough for a wedding table.
Shahi Paneer
Shahi paneer is the Mughlai version, paneer in a pale cashew and cream gravy rather than a red tomato one.
Shimla Mirch Besan Fry
Shimla mirch besan fry coats peppers in roasted gram flour, which crisps and clings as it cooks.
Sichuan Dry-Fried Green Beans
A vegan home-style version of Sichuan dry-fried green beans with blistered beans, doubanjiang, garlic and Sichuan peppercorns.
Simple Bhindi Pyaz
Bhindi pyaz cooks okra with onion over high heat so the pieces stay separate.
Sindhi Aloo Tuk
Aloo tuk fries potato slices twice, flattening them between, so the outside shatters and the inside stays soft.
Sindhi Bhey Aloo
Bhey aloo cooks lotus root with potato in a Sindhi tomato gravy, the lotus staying crisp throughout.
Sindhi Karela Basar
Karela basar cooks bitter gourd with a large amount of onion, the Sindhi way of taming it.
Sookha Aloo Matar
Sookha aloo matar cooks potato and peas dry with ginger and green chilli.
Sookha Kathal Masala
Sookha kathal masala cooks raw jackfruit dry, browned hard so the pieces turn meaty.
Sookha Rajma Masala
Sookha rajma masala cooks kidney beans dry in a thick masala rather than the usual gravy.
Sookhi Aloo Gobi
Sookhi aloo gobi cooks cauliflower and potato dry, the standard lunchbox sabzi.
Sookhi Gajar Matar
Sookhi gajar matar cooks carrot and peas dry, sweet enough to need very little spice.
Sookhi Gobi Ki Sabzi
Sookhi gobi ki sabzi cooks cauliflower dry with onion until the florets brown at the edges.
Sookhi Lauki Ki Sabzi
Sookhi lauki ki sabzi cooks bottle gourd dry with green chilli and no onion or garlic.