Stem

cauliflower stems (about 250 grams) • –4 medium carrots

large bowl cauliflower stems (from 4 cauliflowers) • onion, finely chopped • green chili, finely chopped • potato, sliced lengthwise • turmeric powder • red chili powder • salt, or to taste • coriander powder • cumin seeds • chopped cilantro (for garnish)

chana dal (about 50 grams) • split yellow moong dal (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • tomatoes • carrots • ginger • garlic • ghee • turmeric powder • asafoetida (hing) • whole black peppercorns • cilantro stems •

carrots • onion • tomato • peanuts • garlic • ginger • cilantro leaves and stems • black pepper • Salt to taste • ghee (or unsalted butter) • Cream or butter as needed for garnish

spinach leaves • salt • medium onion • carrot • green chili • -inch piece of ginger • garlic cloves • oil • cornstarch • Soy sauce, • Water, • baby corn •

broccoli • onion • garlic • ginger • almonds • cilantro with stems • Coconut milk or regular milk as needed (optional) • olive oil • butter • black pepper powder • Salt to taste

tomatoes • beetroot • onion • garlic cloves • -inch piece of ginger • cilantro stems • roasted cumin powder • roasted coriander powder • black salt • black pepper powder • bay leaf • Kashmiri red chili powder •

rice flour (about 250 grams) • water (about 240 ml) • oil • Salt to taste • For the stew: • chopped vegetables (carrot, broccoli, cauliflower, potato, broccoli stems) • coconut milk (about 240 ml) • Salt to taste • black pepper powder • sugar • oil

amla (Indian gooseberries) • sprigs fresh mint leaves, with stems, as needed • curry leaves • water (about 480 ml), or as needed

whole dried Kashmiri red chilies (about 3.5 ounces) • finely chopped garlic (about 130 grams) • oil (any refined oil) (about 120 ml) • finely chopped ginger (about 30 grams) • sugar, or to taste (about 50 grams) • salt, or to taste (about 30 grams) • cornstarch • finely chopped cilantro stems • citric acid • black pepper powder (or triphala powder, if available) • soy sauce • water, or as needed (about 360 ml) •

dried Kashmiri red chilies • -inch piece of ginger • garlic • cilantro stems • soy sauce • vinegar • tomato ketchup • sugar • oil

paneer (about 200 grams) • green chilies • roasted peanuts • shredded coconut • piece ginger, crushed • cilantro leaves • cilantro stems • sendha namak (rock salt) • oil for frying • whole spices (fennel seeds, whole coriander seeds, cumin seeds)

paneer (250 grams) • thick yogurt (drained) • red chili powder • turmeric • garam masala • coriander-cumin powder • dried fenugreek leaves (kasuri methi) • ginger-garlic paste • Roasted chickpea flour • Black salt to taste • tomatoes • onions •

medium tomatoes • garlic cloves • small piece of ginger • green chilies • cilantro stems • cloves • black cardamom pod • green cardamom pods • black peppercorns • cinnamon stick • bay leaves • medium onions •

basmati rice, soaked for 30 minutes • oil • cumin seeds • salt • cilantro stems

For the flavorful water: 1 large bowl fresh mint leaves • fresh cilantro with stems • spicy green chilies • roasted cumin powder • fresh ginger • black salt • regular salt • Juice of 2 lemons • For the ragda: 1 large bowl dried white peas • sprouted moth beans • mung beans • cumin seeds •

potatoes (chopped) • carrot (chopped) • bell pepper (seeds removed, chopped) • cauliflower with stems (chopped) • frozen green peas • tomatoes • -inch piece ginger (chopped) • green chilies • cilantro (finely chopped) • whole dried red chilies • white sesame seeds • grated coconut •

bell peppers (red, yellow, green), finely chopped • cabbage leaves • cumin seeds • whole dried red chilies • onion, finely chopped • -inch piece ginger, crushed • garlic cloves • almonds • medium tomatoes, roasted • cilantro, including tender stems, chopped • red chili powder • black pepper powder •