World Recipes

Vegetarian Curry STOVETOP V G

9/10

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Aloo Paratha (आलू पराठा)

Vegetarian Breakfast STOVETOP V

Whole wheat flatbread stuffed with spiced mashed potato, pan-fried in ghee — the ultimate North Indian breakfast.

Baingan Bharta (बैंगन भर्ता)

Vegetarian Curry HYBRID Vegan G

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Chana Masala (छोले मसाला)

Vegetarian Curry STOVETOP Vegan G

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Chole Bhature

Vegetarian Breakfast STOVETOP V

Spicy chickpea curry served with puffy, deep-fried leavened bread — a beloved Punjabi breakfast and street food.

Palak Paneer (पालक पनीर)

Vegetarian Curry STOVETOP V G

Fresh paneer cheese cubes in a vibrant pureed spinach sauce with garlic, cumin, and cream.

Paneer Tikka

Vegetarian Grilled & Roasted GRILL V G

Cubes of paneer marinated in spiced yogurt and grilled until charred — a vegetarian tandoori classic.

Rajma (राजमा) — Kidney Bean Curry

Vegetarian Curry STOVETOP Vegan G

Red kidney beans simmered in a thick, spiced tomato-onion gravy — a Punjabi Sunday lunch essential served with rice.

Saag (Sarson ka Saag with Makki ki Roti)

Vegetarian Curry STOVETOP V G

Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.

Aloo Gobi (आलू गोभी)