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10 Easy, Healthy, and Delicious Vegetarian Indian Recipes You Can Make at Home
This Indian Recipes, in turn, makes for a lovely tapestry of different flavors, colors, and aromas brought around the meal. And this is just what those people looking to enjoy more plant-based meals need: rich, healthy, and wholesome vegetarian Indian recipes. Using fresh vegetables, fragrant spices, and plant-based proteins makes for satisfying, wholesome recipes.
Whether you are just starting out or are a seasoned cook, these ten Indian vegetarian recipes are simple, extremely tasty, and full of nutrition. Let us start relishing these recipes to toast the magic of Indian cuisine!
1. Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi is a comforting, homestyle dish made with potatoes and cauliflower, cooked in a fragrant tomato-based sauce. This North Indian classic is vegan, gluten-free, and full of spices that will warm you up from the inside out.
Ingredients:
- 2 medium potatoes, peeled and diced
- 1 small cauliflower, cut into florets
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1-inch piece of ginger, minced
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
- 2 tbsp vegetable oil
Instructions:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown. Then, add minced garlic and ginger and cook for another minute.
- Add chopped tomatoes, turmeric, and coriander powder, and cook until tomatoes soften.
- Toss in the potatoes and cauliflower, stirring well to coat them in the spices.
- Add salt and a splash of water. Cover and cook until the vegetables are tender, about 15-20 minutes, stirring occasionally.
- Sprinkle garam masala and cook for another minute.
- Garnish with fresh cilantro and serve hot with chapati or rice.
Tip:
For added flavor, you can sprinkle a little amchur (dried mango powder) at the end for a tangy twist!
2. Palak Paneer (Spinach and Cottage Cheese)
Palak Paneer is a creamy spinach-based curry with soft cubes of paneer (Indian cottage cheese). This dish is popular among vegetarians for its velvety texture, vibrant color, and mild flavors.
Ingredients:
- 2 cups spinach leaves, washed and chopped
- 200g paneer, cubed
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 green chili, chopped (optional)
- 3-4 garlic cloves, minced
- 1-inch ginger, minced
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 cup heavy cream or cashew cream
- Salt to taste
- 1 tbsp oil
Instructions:
- Blanch the spinach in boiling water for 2-3 minutes. Drain and cool, then blend into a smooth paste.
- Heat oil in a pan and add cumin seeds. Once they sizzle, add onions and cook until golden.
- Add ginger, garlic, and green chili. Sauté until the raw smell disappears.
- Add tomatoes and turmeric, cooking until the tomatoes break down.
- Pour in the spinach puree, stir, and let it cook for a few minutes. Add salt and garam masala.
- Add paneer cubes and cook for 2-3 more minutes.
- Finish with a swirl of cream and serve hot with naan or rice.
Fun Fact:
Spinach is a great source of iron, making Palak Paneer a nutritious and tasty way to boost your iron intake.
3. Chana Masala (Chickpea Curry)
Chana Masala is a hearty, protein-packed curry made with chickpeas simmered in a tomato-based sauce infused with aromatic spices. It’s perfect for a quick, healthy meal.
Ingredients:
- 1 cup chickpeas, soaked overnight and boiled
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1-inch piece of ginger, minced
- 3 garlic cloves, minced
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
- 2 tbsp vegetable oil
Instructions:
- Heat oil in a pan and add cumin seeds until they splutter.
- Add onions and cook until golden. Add ginger, garlic, and green chili, and sauté until fragrant.
- Stir in tomatoes, turmeric, and coriander powder, cooking until tomatoes soften.
- Add boiled chickpeas and salt, stirring well.
- Pour in a little water, cover, and simmer for 15-20 minutes until flavors blend.
- Sprinkle garam masala and garnish with cilantro.
4. Vegetable Korma
This mild, creamy curry is loaded with mixed vegetables and a rich, cashew-based sauce. It’s perfect for those who prefer a less spicy dish without compromising on flavor.
Ingredients:
- 1 cup mixed vegetables (carrots, peas, green beans, potatoes)
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1/4 cup cashews, soaked in water
- 1-inch ginger, minced
- 3-4 garlic cloves, minced
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1/4 cup coconut milk (optional for extra creaminess)
- Fresh cilantro for garnish
- 2 tbsp vegetable oil
Instructions:
- Blend soaked cashews with a little water to make a smooth paste.
- Heat oil in a pan, add cumin seeds, and let them sizzle.
- Add onions, ginger, and garlic, and cook until onions are golden brown.
- Add tomatoes, turmeric, and vegetables, cooking until tender.
- Stir in the cashew paste and coconut milk (if using), and let it simmer until thickened.
- Add salt, garam masala, and garnish with cilantro.
5. Vegetable Biryani
Vegetable Biryani is a flavorful rice dish with mixed vegetables, fragrant spices, and a hint of yogurt. This one-pot meal is a feast for the senses.
Ingredients:
- 1 cup basmati rice, soaked for 30 minutes
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 1 tsp cumin seeds
- 1-inch cinnamon stick
- 2-3 cardamom pods
- 3-4 cloves
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Fresh mint and cilantro for garnish
- 2 tbsp vegetable oil
Instructions:
- Heat oil in a large pot, add cumin seeds, cinnamon, cardamom, and cloves.
- Add onions and cook until golden. Then, add tomatoes, turmeric, and mixed vegetables.
- Stir in yogurt, rice, salt, and garam masala.
- Add 1.5 cups of water, cover, and cook on low heat until rice is tender.
- Garnish with mint and cilantro, and serve hot with raita.
6. Daal Makhani (Black Lentil Curry)
Daal Makhani is a rich, creamy lentil curry made with black lentils, butter, and cream. This dish is comfort food at its best and pairs beautifully with rice or naan.
Ingredients:
- 1 cup whole black lentils, soaked overnight
- 1/4 cup kidney beans, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 1/4 cup cream
- 2 tbsp butter or ghee
- Fresh cilantro for garnish
Instructions:
- Pressure cook lentils and kidney beans with a little salt until soft.
- In a pan, heat butter, add cumin seeds, and sauté onions until golden.
- Add ginger-garlic paste, tomatoes, and turmeric, cooking until tomatoes break down.
- Add the cooked lentils, salt, and garam masala, and simmer for 20 minutes.
- Stir in cream and cook for another 5 minutes.
7. Paneer Tikka Masala
Paneer Tikka Masala features cubes of paneer marinated in yogurt and spices, then grilled and cooked in a creamy tomato-based sauce.
Ingredients:
- 200g paneer, cubed
- 1/2 cup yogurt
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 large onion, chopped
- 2 tomatoes, pureed
- 1/2 cup heavy cream
- Fresh cilantro for garnish
- 1 tbsp oil
Instructions:
- Marinate paneer with yogurt, chili powder, and garam masala for 30 minutes.
- Grill paneer or cook in a pan until golden.
- In a separate pan, heat oil, add onions, and cook until golden.
- Add tomato puree, turmeric, and garam masala, cooking until thick.
- Add paneer, cream, and cook for a few minutes.
8. Vegetable Pulao
Vegetable Pulao is a classic Indian rice dish that’s both vibrant and easy to make. It’s loaded with fresh vegetables and aromatic spices, making it a colorful and nutritious addition to any meal. This dish is perfect as a main course or a flavorful side and can be paired with raita, a cooling yogurt-based side.
Ingredients:
- 1 cup basmati rice, soaked for 30 minutes
- 1 cup mixed vegetables (carrots, green beans, peas, bell peppers)
- 1 large onion, thinly sliced
- 1-inch piece of ginger, minced
- 2 cloves garlic, minced
- 1 green chili, chopped (optional)
- 1 tsp cumin seeds
- 1-inch cinnamon stick
- 2-3 cardamom pods
- 3-4 cloves
- 1 bay leaf
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh cilantro for garnish
- 2 tbsp vegetable oil or ghee
Instructions:
- In a large pot, heat oil or ghee over medium heat. Add cumin seeds, cinnamon, cardamom pods, cloves, and bay leaf, letting them sizzle until aromatic.
- Add sliced onions and cook until golden brown.
- Add ginger, garlic, and green chili, and sauté until the raw smell disappears.
- Toss in the mixed vegetables and cook for a couple of minutes until they start to soften.
- Drain the soaked rice and add it to the pot, stirring gently to mix with the vegetables and spices.
- Add turmeric powder, salt, and 1.5 cups of water. Stir well, bring to a boil, then lower the heat and cover with a lid.
- Let it cook on low heat for 15-20 minutes, until the rice is fully cooked and the water is absorbed.
- Fluff with a fork, garnish with fresh cilantro, and serve warm.
Pro Tip:
Add a handful of fried cashews or raisins for an extra touch of flavor and crunch!
9. Masala Dosa
Masala Dosa is one of South India’s most beloved breakfast dishes. This crispy, golden-brown crepe made from a fermented rice-and-lentil batter is traditionally filled with a spiced potato mixture. It’s usually served with sambar (a tangy lentil stew) and coconut chutney, making for a complete, hearty meal.
Ingredients for Dosa Batter:
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 tsp fenugreek seeds
- Salt to taste
Ingredients for Potato Filling:
- 3 medium potatoes, boiled and mashed
- 1 large onion, thinly sliced
- 1 green chili, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh cilantro, chopped, for garnish
- 1 tbsp vegetable oil
Instructions:
1. Make the Batter:
- Rinse rice, urad dal, and fenugreek seeds well and soak in water for 4-6 hours.
- Blend soaked ingredients into a smooth batter. Add salt and let it ferment overnight in a warm place until it doubles in volume.
2. Prepare the Potato Filling:
- Heat oil in a pan, add mustard seeds and cumin seeds, and let them sizzle.
- Add sliced onions and green chili, sautéing until onions are soft.
- Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 2-3 minutes.
- Garnish with fresh cilantro and set aside.
3. Cook the Dosa:
- Heat a non-stick or cast-iron skillet. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to make a thin crepe.
- Drizzle a little oil around the edges, cook until golden brown, then add a scoop of the potato filling to the center.
- Fold the dosa over the filling and serve hot with sambar and coconut chutney.
Fun Fact:
Dosa batter can be stored in the fridge for a few days, making it convenient to whip up fresh dosas anytime!
10. Vegetable Samosas
Vegetable Samosas are an iconic Indian snack, loved for their crispy, flaky pastry and warm, spiced filling. These triangle-shaped pastries, typically filled with a mix of potatoes and peas, make for a perfect appetizer or tea-time treat. Serve them with mint chutney or tamarind sauce for a classic combo!
Ingredients:
For the Dough:
- 1 cup all-purpose flour
- 2 tbsp vegetable oil or ghee
- 1/4 tsp salt
- Water (as needed)
For the Filling:
- 2 large potatoes, boiled and mashed
- 1/2 cup green peas
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh cilantro, chopped, for garnish
- 1 tbsp vegetable oil
Instructions:
1. Make the Dough:
- In a bowl, mix flour, salt, and oil. Gradually add water and knead until you get a firm, smooth dough.
- Cover with a damp cloth and let it rest for 20-30 minutes.
2. Prepare the Filling:
- Heat oil in a pan, add cumin seeds, and let them crackle.
- Add chopped green chili, potatoes, peas, turmeric, garam masala, and salt. Mix well and cook for 2-3 minutes.
- Garnish with cilantro and let the filling cool.
3. Shape and Fry the Samosas:
- Divide the dough into small balls. Roll each ball into a thin oval and cut it in half.
- Form a cone with one half, fill with the potato mixture, and seal the edges with water.
- Heat oil in a deep pan and fry the samosas on medium heat until golden and crispy.
- Drain on paper towels and serve with chutney.
Pro Tip:
Frying on medium heat ensures that the samosas cook evenly, resulting in a crispy exterior and fully cooked filling.
Conclusion:
These ten vegetarian Indian recipes give you a flavor of the depth and richness of Indian food. Whether comforting curries or crunchy snacks, all these dishes are nutrient-packed and so easy to prepare in your own kitchen. Indian food is deeply rooted in tradition yet infinitely adaptable; feel free to adjust these recipes according to your preference.
Frequently Asked Questions (FAQs)
1. Are these recipes beginner-friendly?
These recipes are easy and very simple, with step-by-step instructions to help guide you, even if you‘re a novice in cooking.
2. Can I make these recipes vegan?
Absolutely! For dishes that contain dairy like Paneer Tikka Masala and Palak Paneer, paneer can be replaced by tofu and cream can be replaced by coconut milk or cashew cream.
3. How can I reduce the spiciness of my dishes?
These recipes also feature the addition of Indian spices. You can reduce the amount of green chilies and omit chili powder all together for milder flavours.
4. How to get Indian spices and remaining ingredients?
Increasing numbers of grocery stores now sell their version of basic Indian spices. For specialty goods, visit a local Indian market or online retailers.
5. Can leftovers be refrigerated?
Yes! Most of these dishes, especially curries and rice dishes, store well in the refrigerator for 2-3 days. Just reheat before serving.
6. Can I make dosas without fermenting the batter?
Fermentation is essential for authentic dosas, but if you‘re in a hurry, you can find pre-made dosa batter in many stores.
7. Is vegetable biryani similar to vegetable pulao?
While both are rice-based, biryani is a layered, more complex dish made with additional spices and varying cooking techniques. Pulao is much simpler, and quicker to prepare.
8. How can I avoid soggy samosas?
Fry the samosas on medium heat and serve fresh. When stored, reheat in an oven for crisp texture.
9. What are some good accompaniments for these dishes?
Indian food is served best with raita, naan, or chapati and pickles or chutneys.
10. Can I use frozen vegetables?
Yes, it goes very well in vegetable pulao and vegetable korma. You can add them straight to the pan; do not thaw.
These Indian vegetarian recipes are not only healthy and satisfying but also open the door to a world of flavors. Happy cooking!
