201 indian vegetable recipes

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

South Indian vegetable kurma with coconut, poppy seeds, cardamom, cloves, and cinnamon in a creamy spiced sauce. A fragrant vegetarian curry that pairs with rice or roti.

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Gobi Aloo is a classic Indian dry curry of cauliflower and potatoes with mustard seeds, cardamom, cumin, coriander, cloves, and turmeric. A vegan, naturally gluten-free side dish ready in under an hour.

Dry potatoes (Sukhi Aloo) are an Indian side dish of boiled potato cubes fried golden with cumin seeds, amchur (mango powder), garam masala, and red pepper flakes. Crispy, tangy, and warmly spiced with no sauce.

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.

Blanched spinach pureed smooth and dressed with mustard oil, ginger, garlic, and green chili. An authentic Bihari-style saag side dish ready in 20 minutes with just 6 ingredients.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Indian-spiced fried potatoes with coriander, cardamom, cumin, ginger, chili powder, nutmeg, mace, and cloves. Boiled then pan-fried until crispy and golden. A flavorful side for two.

Bengali-style oven-fried potatoes baked directly on greased oven racks with turmeric, cumin, and cayenne. Crisp, golden, and Indian-spiced without a drop of frying oil.