28 Veg Recipes of India: Classic Vegetarian Indian Dishes

I made this post because I wanted veggie Indian dishes that feel comforting and easy to cook at home. The kind of meals that fill the kitchen with spice and warmth without needing fancy equipment. I kept the flavors bright, the steps clear, and the timing realistic for weeknights.

Who is this for? If you love plant based meals that are hearty, quick, and budget friendly, this one’s for you. If you are new to Indian cooking or you cook for kids, you will find friendly steps and simple spices. Vegans, vegetarians, and anyone who wants more vegetables on the plate will find something tasty here.

What you’ll get: You get 28 classic veg recipes from across India. From dal and curry to paneer wonders and veggie biryani, there is something for every mood. Each recipe includes easy steps, pantry friendly ingredients, and small swaps to adjust heat and texture. You also get tips on tempering spices, timing, and how to store leftovers.

How these recipes work: Many use one pot or a quick sauté so you can finish a meal fast. You will learn to build flavor with a simple tadka of cumin, garlic, and ginger. You will see how bright herbs like cilantro lift a curry at the end. Serve with rice, roti, or naan to complete the meal.

Here is how to use this guide. Pick a dish that matches what you have in the kitchen. Check the pantry, swap vegetables if needed, and adjust the heat to your taste. Plan a week of meals by pairing a curry with a simple dal and a side of veggies. These ideas are designed to be flexible and friendly to real homes.

Why this matters today: more people want veggie meals that are full of flavor and easy on the wallet. This list helps you cook confidently, learn about traditional methods, and bring Indian flavors into everyday dinners. I hope you try a few recipes, tweak them, and make them your own. If you start with one, you’ll see how a simple spice mix can transform humble vegetables into a comforting dish. Let’s get cooking together.

1. Paneer Butter Masala

If you want a creamy, crowd-pleasing paneer dish, Paneer Butter Masala is your go-to. Soft paneer cubes swim in a silky tomato gravy, lifted with garam masala, butter, and a splash of cream. It tastes like a restaurant hit but is quick to make at home. Pair it with warm naan or basmati rice for a cozy, comforting meal.

Recipe Overview

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 25 mins

– Total Time: 40 mins

– Calories: approx 400 per serving

Ingredients

– 200g paneer, cubed

– 2 tbsp butter

– 1 cup tomato puree

– 1 onion, finely chopped

– 1 tbsp ginger-garlic paste

– ½ cup cream

– 1 tsp garam masala

– Salt to taste

Instructions

1. Melt butter in a pan and sauté onions until golden.

2. Add ginger-garlic paste; cook 1 minute.

3. Pour in the tomato puree and add salt; simmer until the oil separates.

4. Stir in paneer cubes, garam masala, and cream; simmer for 5 minutes.

5. Garnish with coriander and serve hot with naan or rice.

Tips

– Use homemade paneer for best flavor.

– Adjust the cream for a lighter version.

FAQ

– Can I use tofu instead of paneer? Yes, but it will change the flavor.

2. Chole Bhature

Chole Bhature is a beloved North Indian classic you can love any day. You get spicy chickpeas that wake up your taste buds. The bhature bread is soft inside and crisp on the outside. The warm, tomato-y sauce coats the chickpeas just right. This combo is a street food favorite and a hearty, satisfying meal at home too.

Recipe Overview

– Servings: 4

– Prep Time: 30 mins

– Cook Time: 60 mins

– Total Time: 1 hr 30 mins

– Calories: ~500 per serving

Ingredients

– For chole (the chickpeas)

– 2 cups chickpeas, soaked overnight

– 1 onion, chopped

– 2 tomatoes, chopped

– 1 tsp ginger-garlic paste

– 2 green chilies, chopped

– 2 tsp chole masala

– 1/2 tsp turmeric

– 1 tbsp oil

– Salt to taste

– For bhature dough

– 4 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp salt

– Warm water as needed

– Oil for frying

Instructions

1. Boil chickpeas until tender, then drain.

2. In a pan, heat oil and sauté onions until light brown.

3. Add ginger-garlic paste and chopped tomatoes; cook until soft.

4. Stir in turmeric and chole masala; add chickpeas and simmer 10–15 minutes.

5. Make dough: mix flour, baking powder, salt; add warm water to form a soft dough; cover and rest 30 minutes.

6. Roll dough into rounds and deep-fry in hot oil until puffy and golden.

7. Serve hot with pickles and yogurt for a complete meal.

3. Aloo Gobi

Want a tasty veggie dish that comes together fast? Aloo Gobi fits that need. Potatoes blend with cauliflower for a soft inside and a crisp edge. Turmeric adds color, while cumin and coriander lift the aroma.

Here is the full recipe.

Recipe details

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: approx 250 per serving

Ingredients

– 2 potatoes, diced

– 1 cauliflower, florets

– 1 onion, chopped

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 1 tsp coriander powder

– Salt to taste

– 2 tbsp oil

– Optional: 1/2 cup peas, cilantro for garnish, a pinch garam masala

Instructions

1) Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.

2) Add onion and cook until soft.

3) Stir in potatoes, cauliflower, turmeric, and coriander; mix well.

4) Add salt and a splash of water; cover and cook 12-15 minutes until tender.

5) Uncover, cook a couple more minutes to dry slightly. Garnish with cilantro and garam masala if you like. Serve hot with roti or rice.

FAQ

– Can I add peas to this dish? Yes. Add peas in step 3 and cook until tender.

4. Palak Paneer

Craving a veggie dish that shines on the plate and in the tummy? Palak Paneer does just that. Creamy spinach wraps around soft paneer cubes for a bright, comforting bite. It’s full of greens and protein, yet easy to cook. You can make it weeknights or for guests. Here’s a simple way to enjoy real Indian flavors at home.

Recipe Overview

– Servings: 4

– Prep Time: 20 mins

– Cook Time: 15 mins

– Total Time: 35 mins

– Calories: approx 350 per serving

Ingredients

– 200g paneer, cubed

– 2 cups spinach, blanched

– 1 onion, chopped

– 1 tomato, pureed

– 1 tbsp ginger-garlic paste

– 1 tsp cumin seeds

– ½ cup cream

– Salt to taste

– Oil for cooking

Instructions

1) Blend the blanched spinach until smooth.

2) In a pan, heat a little oil. Add cumin seeds and chopped onion; cook until golden.

3) Stir in ginger-garlic paste and tomato puree; cook until the oil separates.

4) Pour in the spinach puree and add salt.

5) Add paneer cubes and cream. Simmer 3–5 minutes, then serve.

Healthier version: skip the cream or swap with yogurt for a lighter taste.

FAQ

– Can I use frozen spinach? Yes, just drain well before blending.

5. Baingan Bharta

If you want a comforting vegetarian dish with real flavor, Baingan Bharta delivers smoky, rich eggplant in a simple, weeknight meal. You roast the eggplant on an open flame, then mash it with onions, tomatoes, and spices. Serve it with roti or paratha for a hearty, home-style Indian dish.

Complete Baingan Bharta Recipe

Ingredients

– 1 large eggplant

– 1 onion, finely chopped

– 2 tomatoes, finely chopped

– 1 tsp ginger-garlic paste

– 2 green chilies, chopped

– 1 tsp cumin seeds

– 2 tbsp oil

– Salt to taste

– Fresh cilantro, chopped, for garnish

Instructions

1. Roast the eggplant over an open flame until the skin is charred and inside is soft. Cool, peel, and mash.

2. Heat oil in a pan. Add cumin seeds and let them crackle.

3. Add onion; fry until golden.

4. Stir in ginger-garlic paste and green chilies; cook 1 minute.

5. Add tomatoes; cook until soft.

6. Add mashed eggplant; mix well and simmer 5 minutes. Salt to taste.

7. Garnish with cilantro and serve hot with roti or paratha.

Optional tip: for extra creaminess, swirl in a spoon of yogurt or a splash of coconut milk.

6. Vegetable Biryani

You want a fragrant, veggie-forward meal that fits on one stove. Vegetable biryani layers spiced vegetables with saffron scented rice. Here is why this one-pot method helps you cook fast and even. It feeds six and fills the kitchen with a warm, inviting aroma.

Vegetable Biryani — Complete Recipe

– Ingredients

– 2 cups basmati rice

– 1 cup mixed vegetables (peas, carrots, beans)

– 1 onion, thinly sliced

– 1 tsp ginger-garlic paste

– 2 green chilies, slit

– 2-3 whole spices (cardamom, cloves, cinnamon)

– 2-3 cups water

– Salt to taste

– 2 tbsp oil or ghee

– A pinch saffron threads, soaked in 2 tbsp warm water (optional)

– Fresh cilantro for garnish (optional)

– Instructions

1) Rinse and soak the rice 20–30 minutes, then drain.

2) In a pot, heat oil or ghee. Fry onions until golden; set aside.

3) In the same pot, add whole spices, then the ginger-garlic paste. Sauté for a minute until fragrant.

4) Add vegetables; cook 2–3 minutes.

5) Stir in rice, water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes until the rice is tender.

6) If using saffron, drizzle it over the rice and fluff gently.

7) Garnish with fried onions and cilantro before serving.

Tip: this dish shines with a cooling raita on the side. You can swap vegetables to fit what you have in the pantry.

7. Masoor Dal

On busy nights you want something warm, quick, and healthy. Masoor Dal fits that need. This red lentil dish cooks fast and feels comforting. A kiss of turmeric and cumin adds depth without fuss. Serve it with rice or roti to make a complete vegetarian meal. You get a dish that fills you up without keeping you in the kitchen for hours.

Next steps. Here is the complete Masoor Dal recipe you can make in minutes.

Recipe Overview: Servings: 4, Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Calories: approx 200 per serving.

Ingredients

– 1 cup red lentils (masoor dal), rinsed

– 1 small onion, finely chopped

– 1 tomato, chopped

– 1 teaspoon turmeric powder

– 1 teaspoon cumin seeds

– 2 tablespoons oil

– 2 cups water or vegetable broth

– Salt to taste

– Optional: 1 green chili, chopped; a squeeze of lemon; fresh cilantro for garnish

Instructions

1) Rinse lentils, then simmer with turmeric in water until soft, about 15 minutes.

2) In a pan, heat oil. Add cumin seeds and sauté until fragrant, 30 seconds.

3) Add onion, cook until golden. Stir in tomato until soft.

4) Add the lentils, salt, and any chili. Simmer 5 minutes. Finish with lemon juice and cilantro if using. Serve hot with rice or roti.

If you swap ingredients, keep the core idea: red lentils cook quickly and soak up spices. Split peas can work, but expect a longer cook time. Enjoy this simple, nourishing dish any night of the week.

When time is tight, Masoor Dal is your friend! This quick, comforting dish brings the warm flavors of India to your table in just 30 minutes. Perfect for busy nights and satisfying vegetarian meals!

8. Daal Makhani

If you want a cozy, creamy meal that stays true to Indian flavor, Daal Makhani is a win. This classic vegetarian Indian dish uses black lentils and a hint of butter and cream to create a velvet sauce. Slow cooking brings depth and a glossy finish you can taste. Make ahead and it tastes even better the next day. Pair it with warm naan or steamed rice for a comforting supper.

Recipe overview

Servings: 4 • Prep: 15 mins • Cook: 1 hr • Total: 1 hr 15 mins • Calories: approx 450 per serving

Ingredients

– 1 cup black lentils (urad dal)

– 1 onion, chopped

– 2 tomatoes, pureed

– 1 tbsp ginger-garlic paste

– 1 cup cream

– 2 tbsp butter

– Salt to taste

Instructions

1. Soak lentils overnight; rinse and boil until soft.

2. In a pan, melt butter; sauté onions until golden.

3. Add ginger-garlic paste and tomato puree; cook until oil separates.

4. Stir in cooked lentils and cream; simmer for 15 minutes.

5. Garnish with cilantro and serve hot.

Tips to boost flavor: for faster results, use a pressure cooker to soften the lentils. vegan option: swap butter and cream with coconut milk for a dairy-free version.

9. Idli Sambar

Craving a comforting breakfast that fuels your day? Idli Sambar is a classic South Indian dish that fits. Idlis are soft, steamed rice cakes that stay fluffy. Sambar is a tangy lentil soup loaded with vegetables and spices. Together they give you a healthy mix of protein and fiber in a single plate. You can dip idlis in the sambar or pair them with coconut chutney for real flavor. This recipe is quick enough for busy mornings.

Here are the complete recipe details so you can cook it today.

– Servings: 4

– Prep Time: 20 mins

– Cook Time: 30 mins

– Total Time: 50 mins

– Calories: approx 300 per serving

Ingredients

– 2 cups idli batter (fermented)

– 1 cup toor dal (pigeon peas)

– 1 onion, chopped

– 2 tomatoes, chopped

– 1 carrot, chopped

– 1 tsp sambar powder

– Salt to taste

Instructions

1. Steam idli batter in idli molds for 10-15 minutes.

2. Cook lentils with water until soft; add onions, tomatoes, and carrots.

3. Stir in sambar powder and salt; simmer until vegetables are tender.

4. Serve hot with sambar and coconut chutney.

10. Methi Thepla

You want a quick, tasty Gujarati flatbread that fits busy mornings. Methi Thepla uses fenugreek leaves to add a bright, herbal bite. The dough is simple and forgiving, with spices, yogurt, and a little oil for softness. It stays good for hours and travels well for lunch or a picnic.

Calories: about 200 per serving.

Complete recipe details

Ingredients:

– 2 cups whole-wheat flour

– 1 cup fenugreek leaves, chopped

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 1/2 tsp ajwain (carom seeds), optional

– Salt to taste

– 2 tbsp yogurt, optional

– 1-2 tsp oil, plus extra for cooking

– Water as needed

Instructions:

1) In a bowl, mix flour, fenugreek leaves, turmeric, cumin, ajwain, and salt.

2) If using yogurt, add it now. Drizzle in oil and mix.

3) Gradually add water and knead until you get a soft, smooth dough.

4) Cover the dough and let it rest for 10 minutes.

5) Divide into 8 equal balls. Roll each ball into a thin circle.

6) Heat a skillet. Cook the flatbreads on medium heat until both sides are golden, brushing with a little oil as you go.

7) Serve hot with yogurt or pickles for a fresh, comforting meal.

Tip: use fresh fenugreek leaves for the best aroma and flavor.

Grab your fenugreek leaves and embrace the flavors of Gujarat! Methi Thepla is the perfect on-the-go flatbread that brings both taste and nourishment to your busy mornings!

11. Kadai Paneer

Want a vegetarian dish that is easy and satisfying? Kadai Paneer brings heat and depth in every bite. It pairs tender paneer with a tangy tomato gravy, crisp bell peppers, and a warm kadai masala blend. The thick sauce clings to rice or naan, making a simple dinner feel special.

Here is the complete recipe to cook this classic at home.

Ingredients

– 250g paneer, cubed

– 1 bell pepper, chopped

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies, chopped

– 1 tbsp kadai masala

– Salt to taste

– 2 tbsp oil

Steps

1. Heat oil in a pan. Sauté onions until golden.

2. Add tomatoes, green chilies, and kadai masala; cook until the oil separates.

3. Mix in bell pepper and paneer; cook for 5-7 minutes.

4. Lightly salt, then serve hot with naan or rice.

Tip

Make your own kadai masala for deeper flavor.

FAQ

Is kadai masala the same as garam masala? No. They have different flavor profiles.

12. Vegetable Pakoras

Craving a quick, crunchy snack? Vegetable pakoras fit tea time and small gatherings. They come out crispy on the outside and soft inside, with warm spice in every bite. Each serving runs about 250 calories. You dip them in chutney for a bright kick, or use them as a party starter. Here is the full recipe you can try at home.

Ingredients

– 1 cup mixed vegetables (potato, onion, spinach)

– 1 cup chickpea flour (besan)

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– 1 tsp ajwain seeds (optional)

– Oil for frying

Instructions

1. In a bowl, whisk besan with turmeric, red chili powder, salt, and ajwain if using.

2. Add just enough water to make a thick, smooth batter that coats vegetables.

3. Stir in the chopped vegetables and mix well so each piece is coated.

4. Heat oil in a deep pan to medium hot. Fry spoonfuls until crisp and golden.

5. Drain on paper towels. Serve hot with green chutney or tamarind chutney.

Tips

– For a lighter option, bake the coated vegetables on a greased sheet at 220C (425F) for 15–20 minutes, turning once.

13. Raita

Raita cools the heat from spicy curry. You get a smooth yogurt base with fresh veg. It’s quick to make and easy on the stomach.

Here is the complete recipe.

Ingredients

– 1 cup plain yogurt

– ½ cucumber, grated

– 1 tomato, chopped

– 1 tsp roasted cumin powder

– Salt to taste

Instructions

1. Whisk the yogurt until smooth.

2. Stir in grated cucumber, chopped tomato, cumin powder, and salt.

3. Chill for 10 minutes before serving.

4. Serve beside spicy dishes to balance heat.

5. For extra zing, add chopped cilantro or mint.

Recipe details

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 0 mins

– Total Time: 10 mins

– Calories: approx 100 per serving

Storage and tips

– Raita is best eaten fresh but can be kept in the fridge for up to 2 days.

– Keep it loose in a covered bowl so it stays light and not thick.

Notes for flavor and pairing

– Try adding a pinch of chili powder for a gentle kick.

– Pair with biryani, dals, or grilled vegetables for a cooling bite.

– You can customize with cilantro, mint, or grated carrot for color and flavor.

14. Pani Puri

You want a snack that shines at parties. Pani Puri is that kid-friendly bite. Crisp puris crackle, tamarind water wakes your taste buds, and a warm mash of chickpeas and potatoes keeps you coming back. It’s easy to make in batches, and everyone can assemble their own puris at the table.

Here is the complete recipe you can try at home.

Recipe Overview

– Servings: 4

– Prep Time: 30 mins

– Cook Time: 15 mins

– Total Time: 45 mins

– Calories: approx 200 per serving

Ingredients

– 20 puris

– 1 cup cooked chickpeas

– 1 cup boiled potatoes, mashed

– 1 cup tamarind water

– 1 tsp chaat masala

– Salt to taste

Instructions

1. Prepare tamarind water by soaking tamarind in warm water and straining.

2. In a bowl, mix chickpeas, potatoes, chaat masala, and salt.

3. Fill each puri with the mixture and dunk into the tamarind water.

4. Serve immediately to keep the puris crisp. If you like more heat, adjust the spice level in the tamarind water.

FAQ

– Can I make Pani Puri ahead of time? It’s best served fresh, but you can prepare the fillings in advance.

15. Gajar Halwa

You want a festive sweet that pleases everyone. Gajar Halwa, also called Gajrela, is a classic Indian dessert. It uses grated carrots, milk, sugar, and nuts to build a rich flavor. As it cooks, the kitchen fills with warm caramel smells.

Complete Gajar Halwa Recipe

Ingredients

– 500g grated carrots

– 1 liter milk

– 1/2 cup sugar

– 1 tsp cardamom powder

– 1/4 cup chopped nuts (cashews, almonds)

– Optional: 2 tbsp khoya or condensed milk

Instructions

1) In a heavy pan, bring the milk to a gentle boil and add grated carrots.

2) Cook on low heat, stirring occasionally until the mixture thickens and the milk reduces.

3) Add sugar and cardamom; mix well.

4) Stir in nuts and cook for about 8 to 10 minutes more.

5) Serve warm or chilled. Top with extra nuts if you like.

Vegan option: replace dairy milk with almond milk or coconut milk.

16. Dhokla

Dhokla is a fluffy, savory snack from Gujarat. It uses fermented chickpea flour to build a soft, sponge-like bite. You get a gentle tang and a mild savor that pair with green chutney. This bright yellow snack is perfect for breakfast or a tea break, and it looks inviting on every plate.

Here is the recipe you can try today.

Recipe Overview

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 20-25 mins

– Total Time: 35-40 mins

– Calories: approx 150 per serving

Ingredients

– 1 cup chickpea flour (besan)

– 1/2 cup yogurt or water (to start, plus extra to adjust batter)

– 1/2 cup water (as needed)

– 1 tsp turmeric powder

– 1 tsp grated ginger

– 1 tsp Eno fruit salt

– Salt to taste

– 1-2 green chilies, finely chopped (optional)

Instructions

1) In a bowl, whisk besan, turmeric, ginger, and salt until smooth.

2) Gradually whisk in yogurt or water to form a lump-free batter. Add more water if needed to reach a thick, pourable consistency.

3) Just before steaming, mix in Eno with 1-2 tablespoons water and stir quickly to avoid long foams.

4) Grease a steaming tray or plate. Pour batter evenly.

5) Steam in a steamer for 15-20 minutes, until a toothpick comes out clean.

6) Let cool slightly, then cut into squares. Serve with green chutney.

Optional: for extra heat, scatter chopped green chilies over the batter before steaming.

Next steps: try this with a dash of lemon juice or a pinch of sesame seeds on top.

17. Pesarattu

Craving a satisfying, protein-packed breakfast that’s easy to make? Pesarattu is a beloved Andhra dish made from green gram. You grind soaked moong dal into a smooth batter, then cook it into crispy crepes. The flavor is earthy and clean, with a gentle heat from green chilies. Pair it with ginger chutney for a quick, tasty start to your day. If you want a veggie boost, add chopped spinach to the batter. Best of all, it’s naturally gluten-free and keeps you full longer.

Ingredients

– 1 cup green gram (moong dal)

– 1 small onion, chopped

– 1 green chili, chopped

– 1 tsp cumin seeds

– Salt to taste

– Oil for frying

– Optional: 1 cup chopped spinach

Instructions

1. Soak green gram overnight. Drain well and grind to a smooth batter.

2. Stir in onion, green chili, cumin, and salt.

3. Heat a nonstick pan and brush with a little oil.

4. Ladle batter and spread thin to form a crepe.

5. Cook until edges lift and the bottom is golden. Flip and finish on the other side.

6. Serve hot with ginger chutney.

18. Korma

Want a dish that feels cozy yet special? Korma is your go-to creamy curry. It blends yogurt with ground nuts and warm spices for a smooth, rich sauce. You can load it with vegetables or add paneer for extra richness. It makes any festive table feel complete.

Here is why it shines: the sauce clings to every grain of rice and coats each bite without being heavy. Its mild heat makes it friendly for all ages. With a little prep, your kitchen will smell like a warm cafe. Now, let’s get you cooking.

Recipe details

– Ingredients

– 1 cup mixed vegetables (carrots, peas, beans)

– 1 onion, chopped

– 1 cup yogurt

– 1 tbsp ginger-garlic paste

– 1 tsp garam masala

– 2 tbsp ground nuts (cashews, almonds)

– Salt to taste

– Optional: 200 g paneer, cubed

– Instructions

1. Heat oil in a pan and sauté onions until golden.

2. Add ginger-garlic paste and vegetables; cook for a few minutes.

3. Stir in yogurt, nuts, garam masala; simmer until vegetables are tender.

4. If using paneer, gently fold it in and simmer 2 minutes more. Serve hot with naan or rice.

– Tips

Soak nuts in water for 15-20 minutes, then blend for a silkier paste.

– FAQ

Can I add paneer instead of vegetables? Yes, paneer korma is a popular variation.

Korma is more than just a dish; it’s a warm hug on a plate. With its creamy sauce and gentle spices, it’s the perfect way to elevate any meal into a festive celebration!

19. Upma

If you want a fast, healthy Indian breakfast, Upma fits your morning routine. Here is why it works for busy days. This savory dish uses semolina, or rava, with veggies and spices to fuel your day. Mustard seeds, curry leaves, and green chilies wake the flavors and the senses, and it comes together in about 25 minutes.

Ingredients

– 1 cup semolina (rava)

– 2 cups water

– 1 onion, chopped

– 1 green chili, chopped

– 1 tsp mustard seeds

– 1 tsp curry leaves

– 1/2 cup mixed vegetables (peas and carrots), optional

– 1–2 tbsp oil or ghee

– Salt to taste

– Optional garnish: grated coconut or fresh coriander

Instructions

1. Dry roast semolina until light golden; set aside.

2. In a pan, heat oil and add mustard seeds; when they pop, add curry leaves, onion, green chili, and vegetables if using.

3. Sauté until the onion turns soft.

4. Add water and salt; bring to a gentle simmer.

5. Slowly stir in the roasted semolina, whisking to avoid lumps.

6. Cook 3–4 minutes more until the water is absorbed and the semolina is tender.

7. Fluff with a fork and serve hot, with coconut chutney or sambar.

Tips to customize:

– For a richer texture, use ghee instead of oil.

– Add chopped capsicum or tomatoes for color and extra nutrients.

– If you have extra time, toast the semolina a little longer for a nutty flavor.

20. Pulao

Pulao is a fragrant, one-pot rice dish that fits busy weeknights. This vegetarian pulao blends basmati rice with vegetables and warm spices. You can swap veggies to fit your fridge. The aroma from bay leaves, cloves, and cardamom lifts simple rice into a comforting meal.

Complete ingredients

– 1 1/2 cups basmati rice

– 1 cup mixed vegetables (peas, carrots, beans)

– 1 onion, sliced

– 2-3 bay leaves

– 2-3 cloves

– 2-3 green cardamom pods

– 2-3 cups water

– 1-2 tablespoons cooking oil or ghee

– Salt to taste

Step-by-step making process

1) Soak the rice for 30 minutes, then drain well.

2) In a pot, heat oil or ghee. Sauté the onion until golden.

3) Add the bay leaves, cloves, and cardamom. Bloom spices for about 30 seconds.

4) Stir in the mixed vegetables. Cook 2-3 minutes.

5) Add the drained rice. Toast it for 1 minute.

6) Pour in water and salt. Bring to a gentle boil.

7) Cover the pot. Reduce heat and simmer 15-20 minutes, until the rice is tender.

8) Turn off heat. Let it rest 5 minutes. Fluff with a fork and serve with raita.

Next steps: Try this pulao with yogurt, pickle, or a fresh salad.

Elevate your weeknight dinners with a fragrant pulao! Just blend basmati rice with your favorite veggies and spices for a comforting meal in one pot.

21. Chutney

You want a bright, fresh chutney that lifts every bite. Chutney brings a pop of flavor to any Indian meal. Mint chutney adds a sharp, clean kick to dosas, samosas, and rice bowls. This quick green chutney comes together in minutes and stores in the fridge for a few days.

Complete Mint Chutney Recipe

Ingredients:

– 1 cup fresh mint leaves

– 1 green chili

– 1 tsp lemon juice

– Salt to taste

– Optional: 1–2 tbsp water to loosen, a small handful cilantro leaves for extra brightness

Steps:

1. Rinse all greens and pat dry.

2. In a blender, combine mint, chili, lemon juice, salt, and water if using.

3. Blend until smooth and glossy; scrape the sides and blend again.

4. Taste and adjust lemon or salt. If too thick, add a touch more water.

Storage and serving ideas:

– Keep in an airtight container in the fridge for 4–5 days.

– Use as a dip with snacks, a topping for chaat, or a spread on sandwiches.

– For subtle heat, reduce the chili; for a brighter note, add cilantro.

Tips for flavor tweaks:

– Add a pinch sugar to balance tang.

– Try coconut milk for a creamier version.

– Pair with South Indian dishes or grilled veggies for a fresh contrast.

22. Bhel Puri

You want a snack that’s quick, tasty, and shares well. Bhel Puri fits that need. This Mumbai street favorite blends puffed rice with crisp veggies, tangy chutneys, and a kiss of spice. Each bite gives you a mix of textures—from crunchy bits to soft veggies and a zingy, refreshing finish. It’s ideal for parties, game nights, or a simple, satisfying after-school bite.

Here is the complete Bhel Puri recipe you can make today.

Ingredients

– 2 cups puffed rice

– 1 cup chopped vegetables (onions, tomatoes, cucumbers)

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 tsp chaat masala

– Salt to taste

Steps

1. In a large bowl, combine puffed rice, chopped vegetables, chutneys, and salt.

2. Add chaat masala and mix gently to coat all pieces.

3. Toss until everything looks evenly coated and well mixed.

4. Serve immediately to keep the puffed rice crisp. For a extra fresh taste, fold in extra chopped veggies or a squeeze of lemon.

Tips to try later

– Customize with your favorite vegetables for extra crunch and color.

– Scale the recipe up for a crowd or keep it small for a quick single-serving snack.

This Bhel Puri guide helps you enjoy a classic vegetarian Indian dish that’s simple, flavorful, and easy to share. It’s a reliable, crowd-pleasing snack for any season.

23. Kachori

You want a snack that stays crisp from the first bite to the last. Kachori gives you that crunch with a warm, savory center. It pairs perfectly with tangy chutney or yogurt. You can whip up this classic Indian bite at home with simple ingredients.

Complete recipe

Ingredients

– 1 cup all-purpose flour

– 1/2 cup yellow moong dal, soaked and drained

– 1 tsp cumin seeds

– 1/2 tsp red chili powder

– 1/2 tsp salt

– Oil for frying

– Water as needed for dough

Filling and dough

– For the dough: mix flour with a pinch of salt and enough water to form a firm ball. Cover and rest 30 minutes.

– For the filling: grind dal with cumin seeds and red chili powder to a coarse paste.

Steps

1. Grind the dal with spices to a coarse paste.

2. Make a firm dough, rest 30 minutes.

3. Shape dough into discs, add a dollop of dal paste, seal and flatten into a round.

4. Fry in hot oil until golden. Drain and serve with chutney.

Tip: Keep the oil medium hot so the outside crisps before the inside dries out.

24. Shahi Paneer

Looking for a cozy way to make restaurant-style Shahi Paneer at home? This dish feels lush and creamy, yet you can pull it off with everyday ingredients. The gravy has a nutty kiss from cashews and a soft touch of cream. It shines at celebrations and on busy weeknights when you want a special touch.

Here are the complete recipe details for you to follow.

– Servings: 4

– Prep Time: 20 mins

– Cook Time: 30 mins

– Total Time: 50 mins

– Calories: approx 500 per serving

Ingredients

– 250g paneer, cubed

– 1 onion, chopped

– 2 tomatoes, pureed

– ¼ cup cashew nuts

– ½ cup cream

– 1 tsp garam masala

– Salt to taste

Steps

1. Soak cashews in warm water for 15 minutes. Blend to a smooth paste.

2. In a pan, sauté onions until golden. Stir in tomato puree and cook briefly.

3. Add cashew paste, cream, garam masala, and salt. Simmer until the sauce thickens.

4. Gently fold in paneer cubes. Cook 4-5 minutes more to let flavors blend.

5. Garnish with fresh coriander and a few nut slivers. Serve hot with naan or pulao.

You can light up the dish by using roasted cashews for a deeper nutty flavor. For a lighter version, swap cream with a splash of milk and a spoon of yogurt. If you prefer a dairy-free option, try thick coconut milk with almond paste. Enjoy the rich texture with simple sides like butter naan or fragrant basmati rice.

25. Chaas (Buttermilk)

Chaas is a simple, cooling drink made from whisked yogurt. It refreshes you on hot days and helps tame spicy foods. Flavor it with cumin, salt, and sometimes mint. It also aids digestion and keeps you hydrated.

– Ingredients:

– 2 cups yogurt

– 2 cups water

– 1 tsp cumin powder

– Salt to taste

– Optional garnish: fresh mint leaves

– Instructions:

1. Whisk yogurt in a large bowl until smooth.

2. Pour in water slowly, whisking as you go to keep the texture light.

3. Stir in cumin powder and salt; taste and adjust.

4. If you like mint, bruise a few leaves lightly and add, or keep mint for garnish.

5. Chill for a few minutes or serve over ice for extra cooling.

6. Pour into glasses and garnish with a mint sprig.

– Vegan version:

– Replace dairy yogurt with almond or coconut yogurt.

Notes and tips:

– Flavor tips: For a bolder taste, add a pinch of black salt or roasted cumin powder.

– Serving ideas: Pair chaas with samosas or spicy curries to cool the palate.

– This drink stays light on calories and works well as a thirst-quencher during meals.

26. Appam

You want a quick, tasty breakfast that feels special. Appam is a soft-center, crispy-edged pancake made from rice. It comes from South India and goes well with vegetable stew or coconut curry. The taste is gently sweet with a hint of coconut. Here is why it fits your weeknight and weekend meals.

Ingredients

– 1 cup rice flour

– 1/2 cup grated coconut

– 1/2 cup water

– 1 tsp yeast

– Salt to taste

Instructions

1) In a bowl, mix rice flour, coconut, water, yeast, and a pinch of salt to form a smooth batter. Cover and let it sit overnight so the batter can rise.

2) Heat a cast-iron pan or traditional appam pan. Lightly oil the edges.

3) Pour a ladle of batter into the hot pan. Swirl quickly to make a round with a soft center and thin crisp edge.

4) Cook on medium heat until the edges are golden and crisp and the center stays tender. Remove gently and serve hot.

Tip: Use fresh coconut for the best flavor.

FAQ

– Is Appam gluten-free? Yes, it is naturally gluten-free.

27. Samosa

Craving a crispy, crowd-pleasing snack? Samosas fit the bill. These golden pastries hide a spicy potato and pea filling. They pair beautifully with mint chutney and a squeeze of lime. This classic Indian treat is easy to make at home and great for gatherings.

Complete Samosa Recipe

Ingredients:

– 2 cups all-purpose flour

– 2 potatoes, boiled and mashed

– 1 cup green peas, boiled

– 1 tsp cumin seeds

– 1 tsp garam masala

– 1/2 to 1 tsp salt

– Oil for frying

– Water as needed

Instructions:

1) In a bowl, mix flour with salt and enough water to form a stiff dough. Let it rest for 30 minutes.

2) In a separate bowl, mash the potatoes and peas. Stir in cumin seeds and garam masala. Lightly season with salt.

3) Divide the dough into small balls. Roll each into a circle, then cut in half to make semicircles. Wet the straight edge and form a cone. Fill with filling, then seal the edges with a little water.

4) Heat oil in a deep pan. Fry samosas in batches until they are deep golden. Drain on paper towels. Serve warm with mint chutney.

FAQ:

– Can I bake samosas? Yes, but they won’t be as crispy.

28. Tandoori Paneer Tikka

Want a crowd-pleasing vegetarian Indian appetizer? Tandoori Paneer Tikka delivers smoky, tangy bites. Marinated paneer stays soft while spices cling to every surface. Add bell pepper and onion for color and crunch. This dish shines at parties and as a quick snack any time. Serve hot with mint chutney for a bright finish. If you want a vegan option, tofu works well. You can batch marinate ahead for deeper flavor. Grab the mint chutney and get the grill ready.

Ingredients

– 250g paneer, cubed

– 1 cup plain yogurt

– 1 tbsp tandoori masala

– 1 tbsp lemon juice

– 1 bell pepper, chopped

– 1 onion, chopped

– Salt to taste

– Skewers, soaked in water

Instructions

1. In a bowl, whisk yogurt, tandoori masala, lemon juice, and salt.

2. Add paneer and vegetables; toss to coat. Marinate at least 30 minutes.

3. Thread onto skewers, alternating paneer and vegetables.

4. Grill on high heat or bake at 230C/450F for 12–15 minutes, turning once, until edges char slightly.

5. Serve hot with mint chutney and lemon wedges.

Chef’s tip

– Soak skewers in water for 20 minutes before grilling to prevent burning.

Conclusion

The vegetarian vegetarian Indian dishes featured in this collection are a true celebration of flavor, tradition, and health.

From the spicy curries to the delightful snacks and refreshing drinks, each recipe invites you to explore the diverse culinary landscape of India.

Try these dishes at home for a delightful and satisfying meal experience that captures the essence of authentic Indian cuisine!

Frequently Asked Questions

What Are Some Popular Veg Recipes of India for Beginners?

If you’re just starting your culinary journey into Indian cuisine, dishes like Aloo Gobi and are fantastic choices! These recipes are not only simple but also allow you to explore the vibrant flavors of Indian spices without overwhelming complexity.

Aloo Gobi combines potatoes and cauliflower, seasoned with turmeric and cumin, while Paneer Butter Masala offers a creamy, comforting experience that’s sure to impress.

How Can I Make Traditional Indian Dishes Healthier?

Great question! To make your traditional Indian dishes healthier, consider using less oil and opting for steaming or baking instead of frying. For example, when making Vegetable Pakoras, try an air-fryer to achieve that crispy texture without all the oil.

Additionally, you can incorporate more vegetables and legumes into your meals, like in Daal Makhani, which is both flavorful and packed with protein.

What Ingredients Are Essential for Cooking Indian Vegetarian Recipes?

To get started with vegetarian Indian recipes, stock your pantry with some essential ingredients: spices like cumin, coriander, turmeric, and garam masala; legumes such as lentils and chickpeas; and fresh produce like onions, tomatoes, and leafy greens.

Don’t forget staples like paneer (Indian cottage cheese) and yogurt for those creamy curries and delightful side dishes!

Are There Quick Vegetarian Curry Dishes I Can Prepare on Busy Weeknights?

Absolutely! Quick vegetarian curry dishes like Masoor Dal and Vegetable Biryani come together in less than 30 minutes and are perfect for busy weeknights.

Masoor Dal, made with red lentils, cooks quickly and is packed with flavor. Vegetable Biryani, on the other hand, is a one-pot wonder that layers spices with veggies and rice, making it both a time-saver and a crowd-pleaser!

What Are Some Traditional Indian Snacks to Pair with Meals?

Snacks are a delightful part of Indian cuisine! Consider serving Pani Puri or Samosas as appetizers to get your meal started on a flavorful note.

Pani Puri features crispy puris filled with spicy water and a mix of potatoes and chickpeas, while Samosas are savory pastries filled with seasoned potatoes and peas. These snacks not only tantalize your taste buds but also create a festive atmosphere for any meal!