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    Home » gluten free

    Gobi Musallam – Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe

    Published: Jun 18, 2013 · Modified: Nov 17, 2018 by Richa 179 Comments

    Jump to Recipe   Print Recipe
    Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centerpiece for any occasion. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. The makhani sauce is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa. Pin this post for later!
    Jump to Recipe  
     
    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy | Vegan Richa
     

    More Cauliflower you say. Well Cauliflower is the new Kale right now. So as well use the popularity right 🙂 And on top of that this is too delicious to not share!

    The whole head of the cauliflower is blanched, then roasted drenched in a creamy Mughlai gravy, and served whole with some gravy on the side. It seems like a long recipe but it is fairly simple:). You can serve it as is sliced, or with the usual Indian food fix-ins of flat bread or rice, or over other cooked grains and greens. We ate it with Chapatis, Naan, filled up some sandwiches with the leftovers, added some to quinoa. It was a load of food to finish between the 2 of us.

    The sauce is makhani style. Makhani means butter-y and the makhani/butter sauce you get restaurants usually has butter and cream. This sauce has coconut milk and cashews for the rich creamyness and the same spices and taste. You can add chopped veggies, roasted cauliflower florets, baked Tofu or Tempeh to the sauce. Make your restaurant style Tofu “Paneer” Makhani or Butter Seitan Chickun. Fenugreek Leaves or Kasuri methi can be found in Indian stores or online on amazon. 

    For a quicker cook time, chop the cauliflower into florets and blanch for 3-4 minutes, then cook in the blended sauce on stove top for 15 minutes. That will be Gobi Makhani. 

    Sure its not thanksgiving yet. but hey this can be the center piece for any party any-time. Blanch the cauliflower, make the sauce and store for a day or so, then bake and serve on the event day. You can use whatever spices you have on hand. The sauce will still be delicious.

    Video!

    Jump to Recipe

    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

    You can carve this beautiful cauliflower any which way you want! More sauce served on the side. That sauce I tell you. Make it and add anything to it, but make it! 

    The creamy sauce is very rich and fatty with the full-fat coconut milk and cashews,(it is called Makhani-butter-y for a reason). You can make it lower fat by using a different non dairy milk and reducing the cashew flour.  The sauce also stores very well. Make a larger quantity, Blend and store in the refrigerator for a few days or freeze in individual serving containers. thaw and use.

    More Indian or Indian inspired main dishes here. 

    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy
    Steps:
    Blanch the cauliflower. The cauliflower should be immersed in the water. The picture is for picture purposes:).



    Place blanched cauliflower in baking dish.



    Prepare the sauce. Cook onions, ginger, garlic till golden brown.



    Add tomatoes, spices, salt and fenugreek leaves. 



    Cook until tomatoes are tender.



    Blend tomato mixture with coconut milk and pour over cauliflower. keep some sauce to serve on the side later. 

    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

    Bake until tender. Serve hot.


    This week I leave you with this amazing Share your Dabba video.

    This is a video about how wasted food is being used to feed the less fortunate. Share My Dabba/Tiffin/Lunchbox is an initiative to get food left uneaten in dabbas/tiffins to hungry street children in India, using just a Share sticker and the dabbawala(people who deliver the Tiffins) network. Please do watch.

    This popular recipe is also my cookbook! Now available internationally!

    Recipe Card

    Print Recipe
    5 from 35 votes

    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe

    Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centerpiece. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. This is a main dish to serve during the holiday season. When roasted, the whole cauliflower looks gorgeous and smells divine. The makhani curry is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa.
    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 141kcal
    Author: Vegan Richa

    Ingredients

    • 1 Cauliflower head leaves and tough stem removed and washed
    • Water to blanch
    • 2 teaspoons salt
    • 1/2 teaspoon (0.5 teaspoon) turmeric
    • 1/2 teaspoon (0.5 teaspoon) chili powder optional

    Sauce/gravy:

    • 2 teaspoons oil
    • 1/2 (0.5) medium red onion chopped
    • 1 inch ginger chopped
    • 5-6 cloves (5 cloves) of garlic chopped
    • 1 dry red chili or chili flakes to taste
    • 3 medium tomatoes chopped
    • 1 teaspoon garam masala
    • 1/2 teaspoon (0.5 teaspoon) cumin powder
    • 1/2 teaspoon (0.5 teaspoon) coriander powder
    • 1/2 teaspoon (0.5 teaspoon) turmeric powder
    • 1 Tablespoon dried Fenugreek Leaves kasuri methi
    • 3/4 cup (169.5 ml) coconut milk from can
    • 1/4 cup (59.15 g) ground cashew or 1/3 cup soaked cashews
    • 3/4 teaspoon (0.75 teaspoon) salt
    • 1/4 teaspoon (0.25 teaspoon) raw sugar or 1/2 teaspoon maple syrup

    Instructions

    • Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
    • Add salt, turmeric and chili and blanch/cook the whole cauliflower.
    • Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

    Sauce:

    • In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
    • Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
    • Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.
    • Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

    Bake:

    • Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.
    • Keep about a 1/3 of the sauce to serve on the side later.
    • Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
    • Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).

    Video

    Notes

    For a nut free version, Use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch.
    You can also stuff/pour some of the sauce into the florets by separating them and bake.
    Variations:
    Gobi Makhani:
    Cut up the cauliflower into florets and blanch in boiling water or roast in oven until half cooked.
    Add blended sauce puree, 1/4 cup water and cauliflower florets into a pan and cook covered on low-medium heat, for 15-20 minutes or until sauce thickens to desired consistency.
    Serve hot drizzled with cashew cream/coconut cream and a slice of earth balance on top.
    You can also add baked Tofu or braised Tempeh or Seitan to the sauce.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe
    Amount Per Serving
    Calories 141 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Sodium 585mg25%
    Potassium 386mg11%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 845IU17%
    Vitamin C 27.7mg34%
    Calcium 28mg3%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Angela

      July 09, 2020 at 5:02 pm

      5 stars
      I make this weekly. My 6 year old LOVES it too! I make a double batch of the sauce and add it to some lentils to serve on the side.

      Reply
      • Vegan Richa Support

        July 10, 2020 at 8:52 pm

        that’s amazing, Angela. Thank you for sharing and taking the time for the nice review & rating

        Reply
    2. Chris Varnava

      July 06, 2020 at 10:41 am

      5 stars
      Absolutely delicious. Will definitely are this again. Thanks

      Reply
    3. Martina

      May 31, 2020 at 5:19 am

      We love your recipe! We cut out the chilli because of our 3 y/o and just add some spicy sauce to our portions individually.
      Last time I cooked I forgot to buy cashew and used peanut butter (according to the ingredients just peanuts and oil)- came out great as well.
      Thanks for the great recipe- and for making our toddler love cauliflower 😉

      Reply
      • Vegan Richa Support

        May 31, 2020 at 4:58 pm

        Glad I could be of help! I know they are picky at times. Thank you for stopping by!

        Reply
    4. Tracy

      March 24, 2020 at 7:53 pm

      5 stars
      A friend made this for us a few years ago and give me the recipe. I just dug it up and made it tonight, and it was awesome — again! I subbed mustard seed for the fenugreek and served the cauliflower over basmati rice. Hard for two of us not to eat the whole thing!

      Reply
    5. K

      March 21, 2020 at 11:45 am

      5 stars
      I love this recipe and have made it several times from your book. I am coming to your website to ask about substituting canned tomatoes for fresh ones as I don’t have fresh tomatoes on hand… any ideas?

      Thank you!

      Reply
      • Richa

        March 21, 2020 at 12:50 pm

        You can use canned instead of fresh. Just add a bit more spices if needed, canned tomatoes have stronger flavor.

        Reply
    6. Natalie

      February 26, 2020 at 1:21 pm

      Hi there I’d like to make this tomorrow but child has a cashew allergy. Do you think ground walnuts or peanuts could be substituted or recommend another substitution?

      Reply
      • Richa

        February 26, 2020 at 4:25 pm

        walnuts will work

        Reply
    7. JoAnne Lowe

      December 19, 2019 at 3:30 pm

      5 stars
      Oh, my! Anyone would think they’re eating in an Indian restaurant! It does take some time but is well worth the extra effort. I didn’t have coconut milk on hand so I used almond-cashew milk with 1/4 t coconut extract. Mmmmnnn. I had 2 servings for dinner over brown basmati rice. The small amount of cashews adds just the right of creaminess and the “mouthfeel” of restaurant quality food.
      Thank you so much for this one! Love, love, love it.

      Reply
      • Richa

        December 19, 2019 at 4:06 pm

        Thank you Joanna

        Reply
    8. Pri

      November 19, 2019 at 8:03 pm

      Hi! I am hoping to make this recipe soon. Not vegan but really like this recipe. Could I substitute coconut milk for regular milk? Just don’t want it taste too coconut-y. What would you recommend? Whole milk or I can use 1% or 2% milk? Thank you!

      Reply
    9. Laura L Presley

      November 06, 2019 at 12:53 pm

      5 stars
      I left out the chilies. The kids loved this dish! They finished eating and asked if I would make it again. Thank you!

      Reply
      • Richa

        November 06, 2019 at 1:03 pm

        yay

        Reply
    10. Penny Mackenzie

      July 27, 2019 at 6:31 am

      LOVE LOVE LOVE this recipe.. amazing flavours.. thank you
      ***** 5 stars

      Reply
      • Richa

        July 27, 2019 at 10:20 pm

        Thanks!

        Reply
    11. Elena

      June 24, 2019 at 3:30 pm

      5 stars
      Seriously divine!

      Reply
    12. Bridget

      March 05, 2019 at 8:00 am

      5 stars
      Richa, this is my all-time-favorite-go-to Indian sauce. I usually use it with chopped veggies. It’s great with cauliflower, broccoli, mushrooms, peas, potatoes, spinach and peppers. I just use whatever I have on hand. And it’s so easy!!

      Reply
      • Richa

        March 05, 2019 at 9:24 am

        awesome!

        Reply
    13. Vaishnavi Gopalakrishnan

      March 03, 2019 at 4:25 pm

      5 stars
      Hi Richa, absolutely love love this dish! My husband loves to cook and I handed him this recipie about 6 months ago and gosh I love it, every special occasion it’s this gobi ! Stunning presentation and lip smacking taste.. never fails to get the perfect taste! Big hit at a birthday party last night.. better late than never, wanted to thank you !

      Reply
      • Richa

        March 03, 2019 at 7:45 pm

        yay!

        Reply
    14. Mahima

      November 06, 2018 at 6:52 pm

      Hey Richa,
      If I were to substitute the coconut milk with soy yogurt, would the still work?

      Reply
      • Richa

        November 06, 2018 at 10:22 pm

        yes. you might want to so half soy yogurt and half water or other non dairy milk

        Reply
    15. Marie Sierlino

      June 23, 2018 at 7:57 pm

      5 stars
      Made this tonite and I have to say is one of the most delicious Indian recipes I’ve done! I cooked the cauliflower in the oven for 70 minutes rather than blanching and turned out PERFECT! In the sauce, I substituted coconut flour instead of cashews (don’t use them much as too expensive) and the sauce was perfect. I only had a couple of small tomatoes so cut them in very small pieces. I like my food spicy so I upped all spice to 1 tsp. (rather than 1/2 tsp on some) and added extra hot pepper flakes. It was great! I’m serving myself leftovers tomorrow night with rice. Thanks for the great recipe!

      Reply
      • Richa

        June 23, 2018 at 11:50 pm

        Awesome!

        Reply
    16. Allie

      June 10, 2018 at 4:24 pm

      5 stars
      I have probably made this 5 times already. The sauce is so amazing and turns into a wonderful crust on the cauliflower. This is a wonderful meal. I eat most of the cauliflower in one sitting- it’s just too good!

      Reply
      • Richa

        June 10, 2018 at 8:00 pm

        yay!

        Reply
    17. falguni

      March 02, 2018 at 7:27 am

      5 stars
      I tried this recipe yesterday and it turned out great. The gravy was finger licking good! Thank you for posting this recipe 🙂

      Reply
      • Richa

        March 02, 2018 at 10:09 am

        awesome!!

        Reply
    18. Nichole

      December 18, 2017 at 4:51 pm

      5 stars
      I realize this is an older post, but I just discovered it and have made it twice. Delicious! Can’t wait to try your other recipes!

      Reply
      • Richa

        December 18, 2017 at 6:46 pm

        Awesome!! This one is popular forever!!

        Reply
    19. Payal

      December 12, 2017 at 10:23 pm

      5 stars
      I made two of these to bring to a family thanksgiving party (we’re all vegetarian and I also cut out dairy a few months back). It was a huge hit. Before we even got to the party my husband DRANK a bowl of the sauce and said it tasted like something you’d get in a restaurant. Everyone at the party (Indian Aunties) asked me for the recipe (that’s like the highest compliment a girl can get). I called it our vegetarian ‘turkey’. I feel like I can make this sauce and just throw any veg or tofu in it to make a meal!

      Reply
      • Richa

        December 12, 2017 at 11:00 pm

        awesome! i laughed out at your husband drinking up the sauce. lol. yes the sauce can be served with anything, simmer some veggies, add some baked tofu, chickpeas or whatever

        Reply
    20. ANITA SHENOY

      November 26, 2017 at 9:51 am

      5 stars
      Thank you so much for the wonderful recipe Richa !! I made it yesterday and my husband and kids loved it and it is surprisingly easy to make. So grateful to have found your website…eager to try more recipes soon..:)

      Reply
    21. Ann Bateman

      November 01, 2017 at 12:16 pm

      5 stars
      Hello Richa,

      I made this phenomenal recipe the other day, it was sooooooooo good!! Really enjoyed it!!
      As I am new to Indian cooking I followed the recipe exactly.

      Thank you so much for the fantastic and flavorful recipes that work on a Paleo diet!!

      All the best,
      Ann

      Reply
      • Richa

        November 01, 2017 at 2:40 pm

        Awesome!

        Reply
    22. Catherine

      October 02, 2017 at 5:31 am

      5 stars
      My husband has been requesting this recipe for some time. So, I watched your video and was ready to make it. It turned out so good and the family enjoyed it. I will be making it again soon! Thank you!

      Reply
    23. fernanda weinstein

      August 31, 2017 at 5:12 pm

      5 stars
      just made this recipe and it is amazing!!! thank you so much!

      Reply
      • Richa

        August 31, 2017 at 5:23 pm

        Awesome!

        Reply
    24. Mychal Nemetchek

      July 31, 2017 at 10:53 am

      I’m hoping to make this on the weekend, can I do any portion ahead of time? Blanching the cauliflower, perhaps?

      Reply
      • Richa

        July 31, 2017 at 11:13 am

        yes, blanch it and make the sauce and store (refrigerator). Then just put them together to bake on the day.

        Reply
        • Mychal Nemetchek

          July 31, 2017 at 11:21 am

          Fantastic, thank you!

          Reply
    25. Helen

      May 06, 2017 at 5:02 pm

      5 stars
      Love this, we make it often!

      Reply
    26. Alice

      April 02, 2017 at 5:33 am

      Thanks you so much for this recipe, I cooked it yesterday and is was gorgeous, the sauce especially was fantastic 🙂

      Reply
    27. Janice Chrin

      March 16, 2017 at 7:56 am

      Absolutely LOVE all your recipes! Am going to make this at the weekend and I wondered what other dishes you’d serve along with it for 6 hungry people???? ????

      Reply
      • Richa

        March 17, 2017 at 12:24 pm

        hmm, a veggie indian fried rice or pulao, some chickpea (https://www.veganricha.com/?s=chickpea+curry ) or lentil curry (https://www.veganricha.com/category/daal) should be suffiecient. you can add another quick veggies stir fry with spices for the side.

        Reply
    28. Claire

      February 22, 2017 at 4:26 am

      5 stars
      This recipe is amazing, I loved it ! Thanks to share it 🙂

      Reply
    29. Teresa

      January 23, 2017 at 12:49 pm

      5 stars
      I made this yesterday – January 22, 2017. It’s awesome! I love your website, Richa!

      Reply
      • Richa

        January 23, 2017 at 1:02 pm

        Yay!

        Reply
    30. Tricia Dalton

      July 21, 2016 at 5:05 pm

      I am enjoying your recipes so much. This one however, I could seriously eat every single day! I absolutely loved it so much! This was so delicious that I had to tell you thank you for bringing this yumminess into my life. :). We appreciate all that you do!

      Reply
    31. Bings

      May 29, 2016 at 8:34 am

      Looks fab. Just found out who you were, and ordered your book! Looking forward to starting completely vegan!

      Reply
      • Richa

        May 29, 2016 at 6:12 pm

        Thanks!

        Reply
    32. Gurpreet

      May 02, 2016 at 2:03 pm

      Hey Richa just made this today and it is awesome!!!! Did not have Cashews at home so gave that a miss but still it came out wonderful am having this with Garlic Nan……. God bless u!!!

      Reply
      • Richa

        May 02, 2016 at 4:23 pm

        awesome! yes the coconut milk will make the sauce somewhat creamy, and cashews will thicken the sauce to a creamy makhani consistency.

        Reply
    33. Russell Elsevier

      February 26, 2016 at 6:45 pm

      Just made this recipe and it was delicious. I substituted oregano for the fenugreek leaves since I didn’t have that and peanut butter for the cashews…..but it was amazeballs! Thanks!

      Reply
      • Richa

        February 26, 2016 at 6:52 pm

        Awesome!

        Reply
    34. Gayathri

      February 18, 2016 at 8:15 am

      Hey RIcha! As always BIG fan of your recipes! Just made the Palak Tofu yday and it was divine. I had a qn about baking this one – Do you bake it covered or open?

      Reply
      • Richa

        February 18, 2016 at 11:04 am

        Thanks Gayathri. bake it open.

        Reply
    35. Nichole

      August 03, 2015 at 1:44 pm

      We love this sauce so much! The last time I made it, I doubled the sauce to save for later. Do you know about how long it will last in the fridge?

      Reply
      • Richa

        August 03, 2015 at 1:49 pm

        Awesome!! 5 days in the fridge, a couple of months in the freezer.

        Reply
        • Nichole

          August 03, 2015 at 1:59 pm

          Thanks, Richa! And thank you for your absolutely delicious recipes! Your ideas are amazing!

          Reply
    36. Pari

      May 05, 2015 at 11:35 am

      I am salivating right now. You are so innovative, Richa. You inspire me to continue being vegan (except for our Indian dahi 😉 ).

      Reply
      • Richa

        May 05, 2015 at 11:38 am

        Thanks Pari! You can make indian Dahi with almond milk, peanut milk, cashew milk or coconut milk. it sets jand tastes ust like regular yogurt. Yogurt is just cultured milk where milk can be anything. 🙂 try it with a thick milk like cashew milk for best results.

        Reply
    37. Rebecca M

      April 23, 2015 at 7:06 am

      This is so cool! I really want to try this out soon.

      Reply
    38. Sailaja

      April 02, 2015 at 6:39 pm

      This was such a delicious recipe! I seriously licked up every last drop. No leftovers when I make this dish. When I became vegan, I missed my paneer tikka masala and this is just the right replacement. Thank you so much for an awesome recipe!

      Reply
      • Richa

        April 02, 2015 at 7:16 pm

        Awesome! so glad you loved it!

        Reply
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