Indian cuisine is renowned for its rich diversity and bold flavors, with a wide range of vegetarian dishes that showcase the country’s love for spices. From creamy paneer curries to flavorful vegetable biryanis, Indian veg recipes are a true reflection of the nation’s vibrant culinary heritage. In this article, we’ll take you on a gastronomic journey across India, highlighting 20 mouth-watering veg recipes that are sure to delight your taste buds.
Whether you’re a vegetarian or just looking for some inspiration for new meals, these recipes are sure to become staples in your kitchen. So, let’s dive into the world of Indian veg cooking and explore the many flavors and spices that make it so unique.
Paneer Butter Masala
A rich and creamy Indian-inspired dish that combines the smoothness of paneer (Indian cheese) with the richness of butter, all tied together with a flavorful tomato-based sauce.
Ingredients:
– 250g paneer, cut into small cubes
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the butter in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crushed tomatoes, garam masala powder, and salt. Stir to combine.
5. Add the paneer cubes and stir gently to coat with the sauce.
6. Reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-17 minutes
Aloo Gobi
This popular Punjabi dish is a flavorful combination of potatoes, cauliflower, and spices. Aloo Gobi is a simple yet satisfying meal that’s perfect for any time of day.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they’re lightly browned (about 5 minutes).
3. Add garlic, cumin, coriander, and turmeric. Cook for another minute, stirring constantly.
4. Add potatoes and cauliflower. Stir to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
6. Season with salt to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 25 minutes
Chana Masala
A flavorful and aromatic North Indian dish made with chickpeas cooked in a rich, spicy tomato-based sauce.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until lightly browned (5 minutes).
2. Add garlic, cumin, coriander, garam masala, and chili powder. Cook for 1 minute.
3. Add chickpeas, diced tomatoes, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer (25-30 minutes or until chickpeas are tender).
4. Garnish with cilantro leaves. Serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Baingan Bharta
Baingan Bharta is a popular Indian dish made by roasting eggplants and blending them with aromatic spices, garlic, and onions. This smoky delight is often served as a side dish or used as a topping for naan bread or rice.
Ingredients:
– 2 large eggplants
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet.
3. Roast the eggplants for 30-40 minutes, or until they are soft and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh of the eggplants and blend it with chopped onions, minced garlic, cumin, smoked paprika (if using), salt, and pepper.
6. Heat 1 tablespoon of oil in a pan over medium heat. Add the blended mixture and cook for 2-3 minutes, stirring occasionally.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 45-50 minutes
Dal Tadka
This popular Indian lentil curry is a staple dish in many North Indian households. Dal Tadka is a flavorful and comforting meal that pairs well with steaming hot rice, roti, or naan.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute.
4. Add the lentils, salt, and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the creaminess of paneer (Indian cheese) with the richness of spinach puree. This recipe is a simplified version of the traditional dish, perfect for a quick and delicious meal.
Ingredients:
– 1 cup paneer (Indian cheese), cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups water
– 1 tablespoon heavy cream (optional)
Instructions:
1. In a blender, puree the spinach leaves with 1 cup of water until smooth.
2. Heat oil in a pan over medium heat. Add onion and garlic; sauté until softened.
3. Add cumin, garam masala, salt, and pepper; stir well.
4. Add the paneer cubes and cook for 2-3 minutes, or until lightly browned.
5. Pour in the spinach puree and water mixture. Stir well to combine.
6. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
7. Stir in heavy cream (if using) and serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegetable Biryani
This flavorful Vegetable Biryani recipe is a perfect blend of spices, aromatic basmati rice, and an assortment of colorful vegetables. It’s a popular Indian dish that can be served as a main course or as a side.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (bell peppers, cauliflower, potatoes)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Cook the basmati rice according to package instructions and set aside.
2. Heat ghee or oil in a large pan over medium heat.
3. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onion, garlic, carrot, and mixed vegetables. Cook until the vegetables are tender.
5. Mix in coriander powder, turmeric powder, and salt.
6. Layer cooked rice and vegetable mixture in a large vessel or individual serving bowls.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 30-40 minutes
Rajma Masala
Experience the rich flavors of North Indian cuisine with this simple and aromatic Rajma Masala recipe, made with kidney beans and a blend of spices.
Ingredients:
– 1 cup dried kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tomatoes, diced
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, and ginger; sauté until the onions are translucent.
4. Add coriander powder, turmeric powder, and red chili powder; stir well.
5. Add kidney beans, salt, and 2 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
6. Stir in diced tomatoes and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over basmati rice.
Cooking Time: 45-50 minutes
Malai Kofta
Malai Kofta Recipe Summary:
This Indian-inspired recipe yields tender, flavorful meatballs infused with the richness of cream and spices.
Ingredients:
– 1 pound ground beef or lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– 1/4 cup plain yogurt
– 1/4 cup heavy cream
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground meat, chopped onion, garlic, ginger, cumin powder, coriander powder, and cayenne pepper.
3. Mix well until just combined; do not overmix.
4. Divide the mixture into small portions and shape each portion into a ball.
5. Place the koftas on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until cooked through.
7. Remove from oven and brush with yogurt and heavy cream mixture (1:1 ratio).
8. Return to oven and bake for an additional 2-3 minutes or until golden brown.
9. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Masoor Dal
Masoor Dal is a popular Indian lentil curry made with split red lentils, onions, garlic, and spices. This recipe yields a comforting, creamy, and mildly spiced dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup masoor dal (split red lentils)
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Add the lentils and 2 cups of water to the saucepan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Serve hot, garnished with cilantro.
Cooking Time: 30-40 minutes
Bhindi Masala
Bhindi Masala is a popular Indian dish that combines the tender goodness of okra with aromatic spices and herbs. This recipe brings together the simplicity and flavor of this beloved stir-fry.
Ingredients:
– 1 cup okra, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add okra and stir well. Cook for 5-7 minutes or until the okra is tender.
5. Add tomato puree and salt. Stir to combine. Reduce heat to low and simmer for 2 minutes.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Jeera Aloo
Jeera Aloo is a popular Indian recipe that combines the comfort of potatoes with the warm, earthy flavor of cumin. This easy-to-make dish is perfect for a weeknight dinner or as a side to your favorite curry.
Ingredients:
– 4-6 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin (jeera)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, ground cumin, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 15-20 minutes or until the potatoes are tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20 minutes
Pav Bhaji
Experience the flavors of India with this classic street food recipe – Pav Bhaji!
Ingredients:
– 2 cups mixed vegetables (potatoes, peas, carrots, cauliflower)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons butter
– 4-6 pav buns
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add mixed vegetables, garlic, coriander powder, turmeric powder, and salt. Mix well.
5. Cook for 15-20 minutes or until the vegetables are tender.
6. Butter each pav bun and toast them lightly.
7. Serve the bhaji mixture with toasted pav buns and garnish with cilantro.
Cooking Time: 20-25 minutes
Kadai Vegetable
Savor the flavors of India with this simple and flavorful Kadai Vegetable recipe. This popular North Indian dish is a staple at many restaurants and homes, and can be easily replicated in your own kitchen.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, cauliflower, carrots, potatoes)
– 1 teaspoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a deep skillet or wok over medium heat.
2. Add onion and cook until translucent.
3. Add garlic, ginger paste, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add mixed vegetables and salt. Stir well to combine.
5. Cook for 10-12 minutes or until the vegetables are tender and lightly browned.
6. Garnish with cilantro and serve hot.
Cooking Time: 15-20 minutes
Dal Makhani
Dal Makhani is a popular Punjabi recipe that combines the comfort of black lentils with the richness of creamy tomato sauce. This flavorful and aromatic curry is perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 1 cup split black gram (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and cook until softened (3-4 minutes).
3. Add garlic, cumin, coriander, and garam masala powder. Cook for another minute.
4. Add the soaked lentils, tomato, and salt. Mix well.
5. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the lentils are tender (25-30 minutes).
6. Stir in heavy cream or half-and-half.
7. Serve hot with naan, rice, or roti.
Cooking Time: 35-40 minutes
Vegetable Korma
A flavorful and aromatic Indian-inspired dish that’s perfect for a weeknight dinner or special occasion. This Vegetable Korma recipe is quick, easy, and packed with colorful vegetables.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onion, garlic, bell pepper, carrot, and mushrooms. Cook until vegetables are tender, about 5 minutes.
3. Stir in curry powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes. Bring to a simmer.
5. Reduce heat to medium-low and cook, covered, for 15-20 minutes or until sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Aloo Matar
A flavorful North Indian dish, Aloo Matar (Potato and Pea Curry) is a staple in many households. This simple recipe combines the comfort of potatoes with the sweetness of peas, all wrapped up in a rich and creamy tomato-based sauce.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup fresh or frozen peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14 oz) diced tomatoes
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 cup water or vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown (5-6 minutes).
3. Add garlic and ginger; cook for an additional minute.
4. Add potatoes, peas, cumin, coriander, salt, and pepper. Stir well.
5. Pour in the diced tomatoes and water/broth. Bring to a boil, then simmer for 20-25 minutes or until potatoes are tender.
6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan.
Cooking Time: 25-30 minutes
Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese dish that combines the crunch of cauliflower with the savory flavors of soy sauce, garlic, and spices. This recipe brings together the perfect balance of crispy and flavorful elements to create a mouthwatering snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 cup panko breadcrumbs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon cornstarch
– Chopped scallions and sesame seeds for garnish
Instructions:
1. In a bowl, mix together flour, salt, pepper, and baking powder.
2. Dip cauliflower florets in the mixture, then coat with panko breadcrumbs.
3. Heat oil in a wok or deep frying pan over medium-high heat. Fry cauliflower until golden brown (about 5 minutes).
4. Remove from oil and set aside. In same wok, add minced garlic and sauté for 1 minute.
5. Add soy sauce, oyster sauce (if using), and cornstarch mixture to the wok. Stir until thickened.
6. Add fried cauliflower back into the wok and toss to coat with the sauce.
7. Garnish with chopped scallions and sesame seeds. Serve hot.
Cooking Time: 15-20 minutes
Methi Thepla
A traditional Gujarati flatbread, Methi Thepla is a savory delight flavored with fresh fenugreek leaves (methi) and spices. This recipe yields soft, crispy, and aromatic theplas that are perfect for snacking or serving as an accompaniment to your favorite meal.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup methi leaves, chopped
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine flour, methi leaves, baking powder, and salt.
2. Gradually add the lukewarm water to form a soft dough.
3. Knead for 5 minutes until the dough becomes smooth and pliable.
4. Divide into 6-8 portions and shape each portion into a ball.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Brush with ghee or oil and cook on a non-stick skillet or tava over medium heat for 30 seconds to 1 minute on each side, until theplas are crispy and golden brown.
Cooking Time: 15-20 minutes
Sabudana Khichdi
Sabudana Khichdi is a popular Indian recipe made with sabudana (tapioca pearls) and flavored with aromatic spices. This dish is commonly enjoyed as a quick meal or snack, especially during fasting periods.
Ingredients:
– 1 cup sabudana
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– 1 teaspoon grated ginger
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the sabudana and soak it in water for at least 4 hours or overnight.
2. Drain the excess water from the sabudana and set aside.
3. Heat the ghee or oil in a large pan over medium heat. Add the chopped onion, green chili, and grated ginger. Saute until the onion is translucent.
4. Add the soaked sabudana to the pan and stir well. Cook for 5-7 minutes or until the sabudana is lightly toasted.
5. Season with salt to taste.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavors and aromas of India with these 20 delicious veg recipes that pack a punch of spices. From classic dishes like Paneer Butter Masala and Chana Masala to innovative creations like Gobi Manchurian and Sabudana Khichdi, this collection has something for every palate. Explore the diversity of Indian cuisine with recipes that blend bold spices, creamy sauces, and fresh vegetables. Whether you’re a seasoned cook or just starting out, these mouthwatering veggie dishes are sure to delight your taste buds.
