Vegetarian Indian dinner recipes
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What a Typical Indian Vegetarian Dinner is Like

Several people around the world are now consciously making healthier food choices. And if you ever wondered what some amazing Indian dinner recipes, vegetarian are like, then this post is just for you!

India is one of the most incredible countries in the world. From excellent food choices and a rich culture, to a remarkable history and impeccable values, this country has it all.

With such variety in culture, it is inevitable that there are diverse dishes in this country. You will find Tandoori flavors in the North, a dessert wonderland in the East, vegetarian delight in the West and tiffins packed with spice and flavor down South. 

No wonder India is among the must-visit places for hardcore foodies! But the above is simple generalization and does not do true justice to the myriad variety of food available in each Indian region.

Here are some easy to make but mouthwatering vegetarian dishes you can try at home.

While non-vegetarian food is not bad to eat, one must never overdo it. Too much meat, especially red meat, can cause health issues such as gastric disorders, irritable bowel, etc. 

Research indicates that the intake of fruits and vegetables on a regular basis is vital for continual good health. It can give the kind of energy one does not derive from meat.

Below is a list of some of the most popular Indian dinner recipes vegetarian folks in this country swear by.

Aloo Gobi

Aloo Gobi

Follow the below steps to make the most delicious potato and cauliflower curry you’ve ever had.

  1. Heat a pan and pour two teaspoons of vegetable oil in it. Add half a teaspoon of cumin seeds to the pan.
  2. When the cumin seeds crackle, add a teaspoon of ginger-garlic paste and saute the mix for half a minute.
  3. Add one finely chopped green chili and one finely chopped onion to the pan. Saute until the onion turns transparent and pinkish.
  4. Cut two or three potatoes (depending on the size) and add them to the pan. Cover and let them cook until the potatoes are half done. Stir as required. If the potatoes stick to the pan, add sprinkle some water and cook.
  5. Add half or full cauliflower (depending on the size) and stir fry for three minutes.
  6. Add the following masalas to the pan:
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste 
  1. Mix all the ingredients well and cook until the vegetables are tender. Cover the lid at times to retain some steam. It will help keep the vegetable moist. If you want it dry, cook without the lid. 
  2. Add one chopped tomato (or two teaspoons of tomato paste) and one teaspoon of crushed kasuri methi. Stir fry until the tomato and methi blend with the curry.
  3. Check salt and adjust as per taste.
  4. Garnish with finely chopped fresh coriander leaves and serve with rotis, rice, or naan.

Garlic Mushroom

Garlic Mushroom

Mushrooms are great for skin internally and topically. They are as effective as high-end dry skin moisturizers. The best part is that they are versatile eatables that go well with practically anything. 

Naturally, they are among the most popular vegetarian Indian dinner recipes!

Follow the below steps to make a mouthwatering garlic mushroom dish.

  1. Wash and cut mushrooms; keep them aside.
  2. Put the following ingredients in a blender and make a fine paste.
  • 5 to 6 garlic
  • 3 to 4 red chilies (deseed them if you want to)
  • 1 teaspoon lemon juice
  • 2 teaspoon vinegar
  • A pinch of sugar
  • Salt to taste
  • 1 to 2 tablespoons of water
  1. The paste must be slightly coarse in texture, and you can add some chili powder (about ¼ teaspoon) for a little more color.
  2. Add some oil in a heated pan. Add ½ teaspoon of cumin seeds and let them crackle.
  3. Add one medium to large size finely chopped onion, and saute until transparent, golden brown in color.
  4. Add the blended garlic paste and saute on medium flame for two to three minutes, until the raw garlic smell leaves.
  5. Add the chopped mushrooms to the pan.
  6. Mix well and fry for approximately two to four minutes, until you smell the mushrooms.
  7. Cover the pan with a lid and cook to a texture of your liking – More time for softer mushrooms, and less for a slightly chewy texture.
  8. Add some finely chopped fresh coriander leaves and serve with rotis or rice.
  9. You can also add steamed rice or noodles to the mushrooms and mix them in the pan.

Quick Indian dinner recipes vegetarian

Cooking is an effective stress buster for most people. However, many of them don’t like spending hours together in the kitchen. They would rather spend a small amount of time but make delicious food as well.

So, if you are in search of some excellent Indian dinner recipes vegetarian people make extremely quickly, this is the section for you.

Indian cuisine incorporates a variety of delectable food. Of these, following are some easy-to-make dishes loved by people of all possible ages.

Gobi Manchurian

Gobi Manchurian

Gobi, or cauliflower, is another popular vegetable in India. Scores of people love making it in different ways. 

Follow the below easy steps to make an irresistible Gobi Manchurian that kids and adults at your home will simply love!

  1. Cut cauliflower florets, clean them well, and place them in hot water. Remember, hot water, NOT boiling or very hot.
  2. After about five minutes, drain water from the cauliflower completely and rinse them well.
  3. Spread the drained cauliflower on a clean cloth or tissues and leave them to air-dry for a couple of minutes.
  4. To prepare the batter for the fry, take a large bowl and add the below ingredients.
  • 1 cup maida/plain flour
  • ½ to 1 teaspoon corn flour
  • 1 teaspoon red chili powder
  • ½ teaspoon pepper powder
  • Salt to taste
  • Water as required 
  1. Mix the ingredients in the bowl to ensure there are no lumps. The batter must be free-flowing and not too thick or runny. Add salt if required.
  2. Add the cooled and air-dried gobi pieces to the batter and mix to coat them well.
  3. Keep it aside for a few minutes.
  4. Heat oil in a deep pan or kadai (Indian deep frying utensil)
  5. Once the oil is hot enough, gently drop the cauliflower florets one by one into the oil.
  6. Fry the pieces on medium to low flame, ensuring they are cooked all the way through.
  7. Once they turn golden brown, take them out on a plate on top of some kitchen tissue to drain off the excess oil.

The Gobi fry is ready. Now, follow the below steps to make the Manchurian sauce that goes with it.

  1. Add some oil to a heated pan or wok.
  2. Add finely chopped ginger, garlic, and green chilies to it. Saute for a little over a minute. If you over-fry, it might make the Manchurian bitter.
  3. Add a finely chopped onion (or spring onions) and some capsicum; saute for 1 to 2 minutes in low flame.
  4. Add the following to the pan: 
  • ½ teaspoon soy sauce
  • ½ to 1 teaspoon red chili paste
  • 1 teaspoon vinegar
  • ½ teaspoon red chili sauce
  • ½ teaspoon sugar
  1. Stir the ingredients and mix them well. Add 3 teaspoons of water and mix well. Allow to cook for about three minutes on low flame.
  2. Once the sauce thickens, add some chopped/crushed capsicum to the pan.
  3. When it is thick, turn off the heat and allow it to cool for two minutes.
  4. Taste the sauce; it should be a mix of sour, sweet, and spicy. Adjust sugar, salt, red chili paste, and vinegar to get this taste.
  5. Add the fried Gobi and toss it well so that the mixture coats everything well.
  6. Garnish with finely chopped fresh spring onions
  7. Serve as an appetizer or a side to fried rice or noodles.

Tomato Rice

Tomato Rice

People make all kinds of delicious dishes for their loved ones on special occasions such as birthdays, anniversaries, or even Mother’s and Father’s Day

But you need not follow complicated recipes. Simple ones packed with flavor will get you the same results. For instance, look at the super-versatile tomato. You can make anything and everything with it. 

In fact, here’s among the simplest of Indian dinner recipes vegetarian people make all the time.

Follow the below steps to make delicious tomato rice.

  1. Take 1 ½ cups of rice and wash it well. You can soak it in water until required or keep it aside just like that. But remember to drain all the water before use.
  2. Heat a cooking pot or a pressure cooker. Add oil or ghee.
  3. Add broken or split cashews to the hot oil/ghee and fry them until they turn golden brown. Strain the oil from them and keep them aside in a separate plate.
  4. Set the cooker in a low flame and add the following:
  • 3 cloves
  • 1 bay leaf (use curry leaf if you do not have bay leaf)
  • 3 cardamoms
  • 1 cinnamon stick
  • ¾ teaspoon cumin
  1. Add one medium size chopped onion and one chopped green chili, saute until onions are transparent. You can skip the green chili if you have kids at home.
  2. Add one cup of chopped tomatoes and ¼ teaspoon turmeric along with half a spoon of salt. Saute for two to three minutes.
  3. Cover with a lid and cook until tomatoes have melted. Stir occasionally. 
  4. Add the following masalas:
  • ¾ to 1 teaspoon of garam masala
  • ½ to 1 teaspoon of red chili powder (less or not at all if you have kids)
  1. Saute until masalas and tomatoes have blended well together. Note, there should be no raw smell in them.
  2. Pour 2 ½ cups of water (if using a pressure cooker) and stir well. If cooking in a pot, add 3 cups of water. Taste and add salt if required. Bring to a boil and add the washed rice.
  3. Mix well and place the lid. In a pressure cooker, cook for approximately two whistles on medium heat. In a pot, cook until water is completely absorbed in the rice.
  4. Allow the pressure to come off on its own. Force it out if you want the rice al dente.
  5. Let the rice rest for five minutes. Then, garnish with freshly chopped coriander leaves and the fried cashews. You can sprinkle some lemon juice on top if you want a bit more tangy hit.
  6. Serve with a salad or raita.

Easy Indian dinner recipes vegetarian

Agreed, even teenagers can pick essential beauty products without hassles nowadays. But cooking may be a bit more tricky for beginners.

So, to start you off, here are some super-simple dishes you can try first!

Vegetable Pakora

Vegetable Pakora

Follow the below steps to make absolutely unputdownable vegetable pakoras. 

  1. Take the following vegetables, wash them thoroughly and cut them up.
  • 1 medium size thinly sliced onion
  • 1 cup shredded cabbage
  • 1 medium size sliced carrot
  • ¼ cup diced capsicum
  • 4 to 4 French beans julienned
  1. Add finely chopped fresh coriander leaves (or dill, mint, spinach, methi, etc.)
  2. Add ginger-garlic paste, one finely chopped green chili, 1 teaspoon garam masala, and salt to take. Mix well.
  3. Set the mixture aside for approximately 10 minutes.
  4. Add besan (chickpea flour) rice flour, and asafoetida. 
  5. Mix well to make a consistent dough. Sprinkle water if required. Add salt if required.
  6. Add oil in a heated pan. Adjust flame to medium.
  7. Take the batter and make small, flattened portions. Add to the oil one by one and keep stirring for them to fry evenly.
  8. Deep fry until golden brown and remove on a kitchen towel or tissue to soak off excess oil.
  9. Serve hot with tomato ketchup or pudina chutney.

Rajma Masala

Rajma Masala

Rajma (or kidney beans) plays a key role in many Indian dinner recipes vegetarian folks make. They fry it, make a curry, or steam and have it as a snack in many parts of the country.

If you are making this for the first time, it is advisable to cook it in a pressure cooker. That’s because Rajma beans tend to be a bit tough can can be unpleasant to eat if not cooked all the way through.

Follow the steps below to make an utterly delicious Rajma Masala curry.

  1. Pour two cups of water and the Rajma in a pressure cooker. Close the lid and let it cook for at least six whistles (more if the Rajma quantity is high). This should be approximately five to seven minutes, depending on the size of the pressure cooker.
  2. Check the Rajma beans once the steam is completely out of the cooker. They should be soft but still hold their shape. Set the boiled Rajma aside.
  3. Boil 1 large diced onion for 2 to three minutes. Then, drain them and make a fine paste in a blender.
  4. Also puree 2 large tomatoes.
  5. Heat some oil or ghee in a large pan. Add the following to it.
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • ½ teaspoon ginger-garlic paste
  1. Saute this mix until the raw flavor of garlic/ginger is gone.
  2. Add the onion paste to the pan and saute until they are golden brown.
  3. Once the onion begins to caramelize, add the tomato paste to it. Stir fry.
  4. Add the below ingredients to the mix.
  • ½ to ¾ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 ¼ coriander powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon salt
  1. Saute the ingredients along with the paste and mix them all together well.
  2. Add the pre-cooked Rajma beans to the pan along with their stock.
  3. Add more water if necessary and bring to a thick consistency.
  4. Cover with a lid and let it simmer for a couple of minutes.
  5. Add one julienned green chili and some grated ginger. Simmer on low heat for at least 10 to 15 minutes.
  6. Turn off heat once the Rajma beans are soft and tender.
  7. Add finely chopped coriander leaves and ¼ cup kasuri methi (optional).
  8. Add 2 teaspoons of cream for a richer consistency and taste.
  9. Serve hot with plain/jeera rice or rotis and sliced onions.

Yummy Indian dinner recipes vegetarian

One cannot say which Indian dinner recipe is the best. There are simply too many delicious options to consider. However, there are some very popular ones indeed. For instance, paneer and biryani, two of the most sought-after items anywhere in the country.

Keep reading to know how you can make these heavenly dishes right in your own kitchen. 

Paneer Butter Masala

Paneer Butter Masala

All Indians love paneer! Well, most of us anyway. But it is easier to figure out how to get a loan on a low CIBIL score than to cook paneer the right way.

To make it hassle-free for you, we have the perfect and one of the most famous paneer Indian dinner recipes vegetarians eat all the time!

Follow the steps given below carefully and enjoy a plate of the best cooked paneer ever.

  1. Add two cups of hot water to a bowl and soak 220-250 grams paneer for about 15 to 20 minutes. Drain the water afterwards and set paneer aside.
  2. Add some oil to a heated pan. Then, add 2 cardamoms and 1 cup chopped onions. Saute for about four minutes, until the onions are transparent or pinkish in color.
  3. Add 1 ½ cup chopped tomatoes to the pan along with ¾ teaspoon salt. Saute for approximately 2 to 3 minutes and cover the pan with a lid.
  4. Once the tomatoes and onions are fully melted, add the following ingredients to them.
  • ¾ teaspoon garam masala
  • ¾ to 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¾ teaspoon sugar to balance the flavor (optional)  
  • 12 to 15 cashews
  1. Saute this mixture for about five minutes. 
  2. Turn off the heat and allow the mixture to cool off. Place it in a blender and add 1 cup of water. Make a smooth puree. 
  3. If the puree is not silky enough, you can strain it into a bowl.
  4. Making paneer butter masala: Heat 1 ½ tablespoon butter in a pan on low flame. Once the butter melts, add the following ingredients into the pan.
  • 1 bay leaf
  • 2 cardamoms
  • 3 cloves
  • ½ inch cinnamon
  1. When the spices crackle, add a teaspoon of ginger-garlic paste. Saute for a minute or two, until the raw smell leaves.
  2. Pour the onion and tomato puree into the pan. Add ¼ teaspoon of red chili powder for a deeper color (optional). Keep the stove on low or the batter may burn.
  3. Pour ½ cup water and stir to bring it to gravy consistency.
  4. Simmer and keep stir-cooking until the gravy is cooked all the way through. Taste and add salt if required.
  5. Add paneer to the curry. Add a palm-full of crushed kasuri methi to the mix.
  6. Cook on low flame for two or three minutes; cooking longer will make the paneer tough.
  7. Turn off heat and transfer the gravy to a serving bowl. Garnish with 1 tablespoon of chopped coriander leaves and 1 tablespoon of fresh cream.
  8. Serve with butter naan, rotis, or jeera rice.

Vegetable Biryani

Vegetable Biryani

Vegetable biryani is among the most delicious and much-loved Indian dinner recipes vegetarians love to make all the time.

Follow the simple steps below to learn how to make it at home.

  1. Rinse 1 cup of basmati rice well and soak for about 20 to 30 minutes. After this time is over, drain the water and keep the rice aside for use.
  2. Meanwhile, chop some vegetables (carrots, capsicum, potatoes, green peas, cauliflower, French beans, etc.) and keep ready for cooking.
  3. Heat a pressure cooker and add some oil or ghee. Add the below whole spices listed below.
  • 3 green cardamoms
  • 3 cloves
  • ½ teaspoon shahi jeera (roasted cumin seeds)
  • 1 bay leaf
  • 1 star anise
  • 1 inch cinnamon
  • 1 strand mace (optional)
  • Little stone flower (optional)
  1. When the spices crackle and sizzle, add 1 cup chopped onion and 1 green chili. Saute on medium heat until they are golden brown.
  2. Add 1 teaspoon ginger-garlic paste and saute for two minutes until the raw smell leaves.
  3. Transfer the chopped vegetables and saute on medium flame for 2 to  minutes. You can also add soya chunks if you want to (optional). But soak them in warm water until they are soft, squeeze the water completely out of them, and then add them.
  4. Add the below list of spices to the pot.
  • ½ teaspoon red chili powder
  • ½ to1 teaspoon garam masala
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • 1 finely chopped tomato
  • 3 tablespoon yogurt 
  • ⅛ teaspoon turmeric powder
  • ⅛ teaspoon salt (or more as per taste)
  1. Mix all the ingredients well and saute for a couple of minutes. Once the tomatoes are soft and cooked through, add the drained rice.
  2. Pour water in a different bowl and add ⅛ teaspoon salt to it. Pour the water evenly into the pot with the vegetables. Tip: you will need approximately 1 ⅓ cup water for a pressure cooker and 2 cups water for a cooking pot.
  3. Add some ghee to the mix and 1 teaspoon of saffron soaked in 2 teaspoons milk.
  4. Cover with a lid and cook on low to medium flame for one whistle. In a pot, cook until the water is completely soaked.
  5. Turn off the heat and allow the rice to rest for 15 minutes.
  6. Fluff up the rice using a fork and squeeze some lemon juice if necessary.
  7. Serve hot with a side of raita or some biryani gravy.

Conclusion

These are some of the several mouthwatering Indian dinner recipes vegetarians eat every day. You can try making any or all of them easily by following the recipe steps carefully. And since Indian cuisine is all about spice and powerful flavor, don’t hesitate to experiment. Add or eliminate ingredients once you have mastered some of the popular dishes.

Be sure to try other amazing yummy Indian dishes as well!

Let us know your thoughts in the comments section and if you want any recipe added to the list.

Written by Talktimes

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