find vegetarian recipes | 7+ indian vegetarian dinner recipes

Find vegetarian recipes | 7+ indian vegetarian dinner recipes

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Find vegetarian recipes | 7+ indian vegetarian dinner recipes – There are several advantages to incorporating vegetarian recipes into your diet, including:

  1. Improved overall health: Vegetarian meals tend to be lower in saturated fats, cholesterol, and calories, and higher in fiber, vitamins, and minerals. A plant-based diet has been associated with a reduced risk of chronic diseases such as heart disease, diabetes, and cancer.
  2. Environmental sustainability: Eating more plant-based meals can help reduce your carbon footprint, as producing animal products tends to require more resources and contribute more greenhouse gases to the environment.
  3. Ethical considerations: Many people choose to adopt a vegetarian diet for ethical reasons, as it reduces the demand for animal products and can help reduce the suffering of animals in the food industry.
  4. Variety of flavors: Vegetarian cuisine offers a wide range of delicious and flavorful options that can be just as satisfying as meat-based meals. Exploring new vegetarian recipes can help you discover new ingredients and cooking techniques.
  5. Affordability: Vegetarian meals can be more affordable than meat-based meals, as plant-based protein sources such as beans, lentils, and tofu tend to be less expensive than meat.

Overall, incorporating vegetarian recipes into your diet can have numerous benefits for your health, the environment, and ethical considerations, and can also be an enjoyable and flavorful way to explore new culinary options.

here are some delicious and easy-to-make 8 vegetarian Indian recipes:

Chana Masala

This is a classic North Indian dish made with chickpeas, tomatoes, and a blend of spices. It’s usually served with rice or naan bread.

Chana Masala Ingredients

  • 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • Lemon wedges, for serving
  • Fresh cilantro leaves, for garnish

Chana Masala Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
  2. Add the garlic and ginger and sauté for another minute.
  3. Add the cumin, coriander, turmeric, paprika, garam masala, and salt. Stir to combine and cook for another minute until fragrant.
  4. Add the crushed tomatoes and water and stir to combine. Bring to a simmer.
  5. Add the chickpeas and stir to coat in the sauce. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are heated through.
  6. Serve with lemon wedges and garnish with fresh cilantro leaves.

Enjoy your delicious and flavorful Chana Masala!

Aloo Gobi

This is a simple and flavorful dish made with potatoes, cauliflower, and a blend of spices. It’s perfect for a quick weeknight meal.

Aloo Gobi Ingredients

  • 1 large cauliflower, cut into small florets
  • 2 medium potatoes, peeled and cut into small cubes
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder (optional)
  • Salt, to taste
  • Fresh cilantro leaves, for garnish

Aloo Gobi Instructions

  1. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they start to sizzle, about 30 seconds.
  2. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
  3. Add the ginger and garlic and sauté for another minute.
  4. Add the tomatoes, turmeric, coriander, cumin, and red chili powder (if using) and stir to combine.
  5. Add the cauliflower and potatoes and stir to coat in the spice mixture.
  6. Add 1/2 cup of water and salt to taste. Cover the skillet and cook over medium-low heat until the vegetables are tender and the water has evaporated, about 20-25 minutes. Stir occasionally to prevent sticking.
  7. Garnish with fresh cilantro leaves and serve hot with rice or bread.

Palak Paneer

This is a popular North Indian dish made with spinach and paneer (Indian cheese). It’s creamy, flavorful, and packed with nutrients.

Palak Paneer Ingredients

  • 2 tablespoons oil or ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 green chili, chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 1 pound fresh spinach, washed and chopped
  • 1 cup water
  • 1 cup paneer, cubed
  • 1/2 cup heavy cream (optional)
  • Lemon wedges, for serving

Palak Paneer Instructions

  1. Heat the oil or ghee in a large skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
  2. Add the garlic, ginger, and green chili (if using) and sauté for another minute.
  3. Add the cumin, coriander, turmeric, garam masala, and salt. Stir to combine and cook for another minute until fragrant.
  4. Add the spinach and water and stir to combine. Cover the skillet and cook over medium heat until the spinach has wilted and cooked down, about 10-12 minutes.
  5. Allow the spinach mixture to cool slightly, then transfer it to a blender or food processor and blend until smooth.
  6. Return the spinach mixture to the skillet and bring to a simmer over medium heat. Add the paneer cubes and stir to combine. Cook for another 5-7 minutes until the paneer is heated through.
  7. If using heavy cream, add it to the skillet and stir to combine. Cook for another minute until heated through.
  8. Serve hot with lemon wedges.

Vegetable Biryani

This is a fragrant and flavorful rice dish made with vegetables and a blend of aromatic spices. It’s perfect for special occasions and celebrations.

Vegetable Biryani Ingredients

  • 2 cups basmati rice
  • 4 cups water
  • 2 tablespoons oil or ghee
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 green chili, chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 4-6 cardamom pods
  • 4-6 whole cloves
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 2 cups mixed vegetables (such as carrots, peas, green beans, and cauliflower), chopped
  • 1/2 cup yogurt
  • Fresh cilantro leaves, for garnish

Vegetable Biryani Instructions

  1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
  2. In a large pot, bring 4 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until the rice is partially cooked. Drain the rice and set aside.
  3. Heat the oil or ghee in a large skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
  4. Add the garlic, ginger, and green chili (if using) and sauté for another minute.
  5. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for 1-2 minutes until fragrant.
  6. Add the ground cumin, coriander, turmeric, garam masala, and salt. Stir to combine and cook for another minute until fragrant.
  7. Add the mixed vegetables and yogurt and stir to combine. Cook for another 5-7 minutes until the vegetables are tender.
  8. In a large pot or Dutch oven, layer the partially cooked rice and the vegetable mixture, starting with a layer of rice and ending with a layer of rice. Cover the pot and cook over low heat for 10-15 minutes until the rice is fully cooked and the flavors have melded together.
  9. Garnish with fresh cilantro leaves and serve hot.

Dal Makhani

This is a creamy and comforting lentil dish made with black lentils, kidney beans, and a blend of spices. It’s usually served with rice or naan bread.

Dal Makhani Ingredients

  • 1 cup whole black lentils (also known as urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 1 tablespoon oil or ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 green chili, chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 4-6 cardamom pods
  • 4-6 whole cloves
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 1 cup tomato puree
  • 1/2 cup cream
  • Fresh cilantro leaves, for garnish

Dal Makhani Instructions

  1. Rinse the lentils and kidney beans in cold water until the water runs clear. Soak the lentils and kidney beans in 4 cups of water overnight or for at least 6 hours.
  2. Drain the soaked lentils and kidney beans and transfer them to a large pot. Add 4 cups of water and bring to a boil. Reduce the heat to low and simmer for 1-2 hours until the lentils and kidney beans are fully cooked and tender. Drain any excess water and set aside.
  3. Heat the oil or ghee in a large skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
  4. Add the garlic, ginger, and green chili (if using) and sauté for another minute.
  5. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for 1-2 minutes until fragrant.
  6. Add the ground cumin, coriander, turmeric, garam masala, and salt. Stir to combine and cook for another minute until fragrant.
  7. Add the tomato puree and stir to combine. Cook for another 5-7 minutes until the tomato puree has thickened and the flavors have melded together.
  8. Add the cooked lentils and kidney beans to the skillet and stir to combine. Cook for another 5-7 minutes until heated through.
  9. Add the cream and stir to combine. Cook for another 1-2 minutes until heated through.
  10. Garnish with fresh cilantro leaves and serve hot.

Baingan Bharta

This is a smoky and flavorful eggplant dish made with roasted eggplant, tomatoes, onions, and a blend of spices. It’s perfect for a quick and easy dinner.

Baingan Bharta is a popular vegetarian dish from the Indian subcontinent. Here’s a recipe for making it:

Baingan Bharta Ingredients

  • 1 large eggplant (baingan)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • Salt, to taste
  • Fresh coriander leaves, chopped, for garnish

Baingan Bharta Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prick the eggplant with a fork all over and place it on a baking sheet. Roast it in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplant from the oven and let it cool until it’s easy to handle. Peel off the skin and mash the flesh with a fork.
  4. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they start to splutter.
  5. Add the chopped onion and sauté until the onion is softened and lightly browned, about 5-7 minutes.
  6. Add the chopped tomatoes, grated ginger, minced garlic, and green chili (if using). Cook until the tomatoes are softened and pulpy, about 5-7 minutes.
  7. Add the coriander powder, cumin powder, turmeric powder, red chili powder (if using), and salt. Stir to combine and cook for another 2-3 minutes until the spices are fragrant.
  8. Add the mashed eggplant to the skillet and stir to combine. Cook for another 5-7 minutes until heated through and the flavors are melded together.
  9. Garnish with chopped fresh coriander leaves and serve hot with rice or flatbread.

Masoor Dal

This is a simple and nutritious lentil soup made with red lentils, tomatoes, and a blend of spices. It’s perfect for a cold winter day.

here’s a simple recipe for Masoor Dal (red lentil curry)

Masoor Dal Ingredients

  • 1 cup Masoor Dal (red lentils)
  • 2 cups water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil
  • 1 tbsp butter
  • Fresh coriander leaves for garnishing

Masoor Dal Instructions

  1. Rinse the Masoor Dal under running water until the water runs clear. Soak the lentils in water for 30 minutes.
  2. Heat oil and butter in a pressure cooker. Add cumin seeds and let them splutter.
  3. Add chopped onions, ginger paste, and garlic paste. Fry until the onions turn translucent.
  4. Add chopped tomatoes and cook until they become soft and mushy.
  5. Add the soaked Masoor Dal, turmeric powder, red chili powder, coriander powder, and salt. Stir well.
  6. Add 2 cups of water and stir. Close the pressure cooker with its lid and cook until 3-4 whistles. Turn off the heat and let the pressure release naturally.
  7. Once the pressure is released, open the lid of the pressure cooker and check the consistency of the Masoor Dal. If it’s too thick, add some water and give it a stir.
  8. Adjust the salt if needed. Garnish with fresh coriander leaves.
  9. Serve hot with steamed rice or roti.

Paneer Tikka Masala

This is a rich and creamy dish made with marinated paneer and a tomato-based sauce. It’s usually served with rice or naan bread.

Here’s a recipe for Paneer Tikka Masala, a popular Indian dish made with marinated paneer (Indian cottage cheese) and a creamy tomato-based sauce:

Paneer Tikka Masala Ingredients

For the Paneer Tikka:

  • 400g paneer, cut into cubes
  • 1 red bell pepper, cut into cubes
  • 1 green bell pepper, cut into cubes
  • 1 onion, cut into cubes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 2 tbsp yogurt
  • 2 tbsp oil
  • Salt to taste
  • Skewers

For the Masala Sauce:

  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 cup heavy cream
  • Salt to taste
  • Fresh coriander leaves for garnishing

Paneer Tikka Masala Instructions

  1. In a mixing bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, oil, and salt. Mix well.
  2. Add the paneer cubes, bell peppers, and onion to the mixing bowl. Mix well to coat the paneer and vegetables with the marinade. Cover the bowl and let it marinate for at least 30 minutes.
  3. Preheat the oven to 200°C (400°F). Thread the marinated paneer and vegetables onto skewers and place them on a baking tray. Bake for 15-20 minutes, or until the paneer is lightly browned and the vegetables are tender.
  4. While the paneer tikka is baking, make the masala sauce. Heat butter in a pan over medium heat. Add the cumin seeds and fry for a few seconds until they start to splutter.
  5. Add the chopped onion, ginger paste, and garlic paste. Fry until the onion turns translucent.
  6. Add the chopped tomatoes, coriander powder, garam masala powder, turmeric powder, and red chili powder. Stir well and cook for 5-7 minutes until the tomatoes are soft and mushy.
  7. Remove the pan from heat and let it cool down for a few minutes. Then, blend the mixture in a blender until smooth.
  8. Pour the tomato mixture back into the pan and heat it over low heat. Add the heavy cream and salt. Stir well and cook for a few more minutes until the sauce thickens.
  9. Once the paneer tikka is cooked, remove the skewers and add the paneer and vegetables to the masala sauce. Stir gently to coat the paneer and vegetables with the sauce.
  10. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice. Enjoy!

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