Vegetarian Mains शाकाहारी

Paneer, bell pepper, onion masala

Cottage cheese tossed in a wok with freshly ground spices, julienned peppers & onion — when this is on the stove, the aroma fills the whole house. Spices ground fresh for this one — no shortcuts. The wok heat and whole spices are what make it taste the way it does.

Paneer & potato dumplings, cream sauce

Hand-shaped paneer & potato dumplings, fried and nestled in a velvety cream sauce — one of the most labour-intensive things on this menu, and worth every minute. Every kofta shaped by hand, fried individually, then gently lowered into the sauce. Order early — this one runs out.

Sweet corn, creamy spiced spinach

Sweet corn in a creamy spiced spinach base — the corn's natural sweetness softens the heat beautifully, and the kids always ask for seconds. The corn is there for the sweetness — it balances the spice in a way that makes this one of the most approachable dishes on the page. A children's favourite without being boring.

Paneer & peas, tomato-onion masala

Cottage cheese & peas in a tomato-onion masala made from a family recipe passed down for years — mildly spiced, deeply satisfying. This is the one that feels like home. The masala base has been here since before Alif Rasoi existed — never written down, just known.

Soft paneer, creamy fresh spinach

Soft cubes of cottage cheese in a creamy spiced spinach base — bright green, fragrant, and never watery because the spinach is blanched fresh every single time. Never from a packet, never reheated. Blanched fresh, spiced gently, and finished right before it leaves the kitchen. The colour tells you everything.

Crumbled paneer, onion, tomato

Crumbled cottage cheese scrambled with onion, tomato & spice — quick, bold, comforting, and perfect with any roti or paratha. One of the fastest things on the menu, and one of the most satisfying. A squeeze of lemon goes in right before serving — don't skip that step.

Soft potato, spiced spinach

Soft potato in a fresh spiced spinach base — a weekday staple in our home, simple, nourishing, and endlessly comforting. Made most weeks — the kind of curry that doesn't make a fuss but always satisfies. Great alongside any bread.

Potato, light tangy tomato broth

Potato in a thin, tangy Gujarati-style tomato broth — light, bright, and made for dipping puri in. The brothy Gujarati potato curry from home — thin, tangy, and nothing like the thick curries. The puri soaks it up perfectly.

Cabbage, peas, mustard seeds

Stir-fried cabbage with sweet green peas, mustard seeds & curry leaves — quick-cooked so the cabbage keeps its bite. Stir-fried fast on high heat — the cabbage needs to keep its bite, and the mustard seeds and curry leaves do all the heavy lifting on flavour.

Punjabi chickpea curry, spiced deep

Punjabi chickpea curry simmered for hours with whole spices and a dark onion-tomato base — bold, hearty, and deeply aromatic. Cooked low and slow — the chickpeas go in with whole spices and don't come out until they've absorbed everything. The kind of chole that stains the pot.

Lentils, cumin, garlic, chilli tadka

Lentils cooked till just tender, then hit with a bold tempering of cumin, garlic & dried red chilli — the sizzle is half the flavour. The tadka goes in at the last second — the oil, garlic, and chilli are sizzling when they hit the dal. That's where all the flavour comes from.

Black lentils, butter, cream

Black lentils slow-cooked overnight with butter & cream — the longer it simmers, the richer it gets. And it simmers a long time. Goes on the lowest heat at night. By morning, the lentils are buttery soft and the sauce is deep and velvety. There is no shortcut for this one.

Winter veg medley, Gujarati masala

A festive Gujarati medley of eggplant, potato, sweet potato & methi muthia all slow-cooked together in a fragrant masala. A winter celebration dish — traditionally made once a year, slow-cooked with a masala that takes real patience. A true Gujarati classic.

Yogurt gravy, gram-flour fritters

Tangy yogurt gravy studded with golden gram-flour fritters — warming, comforting, and the go-to on a rainy Singapore day. Made whenever the weather turns — tart, warming yogurt gravy with little fried pakoras that soak it all up. Best with plain rice.

Seasonal veg, light aromatic curry

Seasonal vegetables in a light, mildly spiced curry sauce — balanced, everyday, and quietly satisfying. Made with whatever is freshest that day — the vegetables change, the comfort doesn't. A reliable choice when you want something wholesome and unfussy.

Mushrooms, fenugreek, cream sauce

Earthy mushrooms with fresh fenugreek in a creamy white sauce — rich without being heavy, and far more interesting than it sounds. The fresh fenugreek is what makes this different — it adds a gentle bitterness that keeps the richness in check. A quiet favourite on this page.

Kidney beans, tomato-onion masala

Kidney beans slow-cooked until buttery soft in a thick tomato-onion masala — best the next day, always.

Mustard leaf curry, seasonal

North Indian mustard leaf curry, slow-cooked until silky — must be paired with our Makai Ki Roti. That's the Punjab way, and there is no other way. Mustard leaves go in for a long, slow cook until they're completely silky. The Makai Ki Roti pairing is non-negotiable — you'll understand why.

Potato & cauliflower, cumin, turmeric

Potato & cauliflower dry-cooked with cumin, turmeric & coriander — each vegetable stays completely distinct, never mushy. Cooked with almost no water — high heat, dry spices, patience. Finished with fresh coriander and a squeeze of lime right before it leaves the kitchen.

Fire-roasted eggplant, garlic, spice

Whole eggplant fire-roasted for that deep smoky flavour, then mashed by hand with garlic & spice — never blended, always a little rough around the edges. Eggplant roasted directly over the flame until the skin is completely charred. That smokiness is the whole point — you can't get it any other way.

Okra, crisp onions, dry spices

Stir-fried okra with crisp onions & dry aromatic spices — the kind that actually stays crisp, not soggy. Cooked on the highest heat and never covered — that's the only way to get okra that stays crisp. A trick worth knowing.

Thinly fried okra, golden & crisp

Okra sliced paper-thin, spiced, and fried to a golden crisp — the kind of thing you eat standing up before it even reaches the table. This disappears at every gathering. Sliced thin, spiced right, fried once. Dangerously snackable — order more than you think you need.

Long beans, mustard seeds, garlic & chilli

Tender-crisp long beans stir-fried with mustard seeds, garlic, and dried red chilli