The Indian vegetarian recipes are not only delicious, but they also provide a variety of nutrients that will keep your body healthy and strong.
The best vegetarian Indian recipes are the ones that you create yourself.
In this article, we’ll explore some of the most popular Indian Vegetarian recipes and how to make them in a vegetarian version. Let’s get started.
1. Mutter Paneer/ Peas and Cottage Cheese
The spices of coriander, cumin, turmeric and traditional Indian masala salt combine with garlic-ginger paste and green chillies to create a dish that doesn’t lose flavour.
Serve this one of the delicious North Indian vegetarian recipes, the Mutter Paneer, with paratha, bread, and sweet cumin rice.
- 1 gallon of whole milk
- 1 lemon, plus juice.
- Olive oil-2 tsp.
- A large chopped onion
- 1 tbsp. of cumin
- 1 finely chopped red pepper
- Half cup canned whole corn
- Half cup frozen peas
- Half teaspoon hot spices
- Half teaspoons ground turmeric
- Half teaspoon chilli powder
- ¼ Cup of cilantro (chopped)
- Pour the milk into a pan and boil it. Add lemon juice to it. Continue cooking for 15 minutes, constantly stirring, until the curd is set. Take a cheesecloth to split the cheese from the fluid and set it aside.
- Warm the oil in a saucepan on normal heat. Stirring constantly, whisk cream and onions in a skillet until golden brown. Mix pepper, butter, and walnuts. Season with hot spices, turmeric, and chilli powder. Cook and stir until the vegetables are soft for almost ten minutes.
- Mix the cheese in a saucepan. Lower the heat, stir and cook for another 10 minutes. Decorate with red pepper to serve this delicious Indian vegetarian recipe.
2. Indian Vegetarian Pasta
Indian style pasta, also known as the desi pasta, is made with penne pasta, containing spices suited for Indian taste.
It is often made without cheese, unlike traditional vegetarian pasta recipes, Indian.
- 1 cup of Penne pasta (or any other pasta)
- Water as needed
- Half tsp. of salt
- One Teaspoon oil
- One Teaspoon of butter
- Two garlic cloves (chopped)
- Piece of one Inch ginger (chopped)
- Half onion (chopped)
- 1 cup tomato paste
- ¼ teaspoon of Turmeric Powder
- ½ tsp. red Kashmiri chili powder
- 2 tablespoons of tomato sauce.
- Half teaspoon hot spices
- Half teaspoon of salt
- 2 tablespoons of Corns
- ¼ Chopped Capsicum
- ¼ Chopped Carrot
- 2 tbsp. of Peas
- Seven bunches of broccoli
- 3 tablespoons of water
- Mixed herbs- ½ teaspoon
- First, sauté 1 inch of ginger and two cloves of garlic in 1 tbsp of oil and 1 tbsp of butter. Saute half more onion until soft.
- Add 1 cup of tomato paste and mix well. Stir until the tomato sauce thickens.
- Now add 1/4 tsp turmeric, half tsp chilli powder, half tsp hot spice, and half tsp salt. Stir until the spices are fully cooked.
- Now add two tablespoons of corn, capsicum, carrots, two tablespoons of peas, and seven broccoli bunches and keep cooking.
- Put three tablespoons in water and mix well. Close the pan and keep cooking for 5 minutes.
- Now add two tablespoons of tomato sauce and half a teaspoon of herbs and mix well.
- Add the cooked pasta and stir smoothly until the sauce is nicely combined.
3. Chole/Chickpea Curry
One of the tasty Indian Vegetarian recipes, this dish is a basic Chana dish that adds a lot of flavour to the dinner table. The lentils are cooked for just 10 minutes with the best spices in a mortgage.
- 1 cup whole Chickpeas (soaked)
- 1-2 tablespoons oil/butter/ghee
- one teaspoon of cumin seeds
- 1 small chopped onion
- Two green peppers
- 1 tbsp. of ginger-garlic paste
- 2 small Chopped tomatoes
- Cilantro for garnish
- half teaspoon Amchur powder
- one tablespoon Chana seasoning
- 1/4 teaspoon of turmeric powder
- 1/2 teaspoon of hot spices
- Red pepper to taste
- Salt to taste
- Soak the peas for almost 8 hours or overnight. Place the pan over saute mode on high heat and add the oil.
- When the oil heats up, put the cumin seeds in it and stir them for a minute. Then put onion and green pepper and cook for almost 2-3 minutes.
- Put the ginger-garlic paste and cook again for two minutes. Put tomatoes, and stir for 1 to 2 minutes.
- Add all the spices mentioned in the ingredients and mix well. Add chickpeas and enough water to cover 1/2 inch of peas.
- Turn off the saute mode, hover over the lid and push it to the sealing point. Do Manual High for 35-40 minutes.
- Add Amchur powder and mix. Taste salt and other spices; add more if needed. Decorate with red pepper.
4. Vegan Palak Paneer
Palak Paneer is a simple dish that can efficiently serve as a side dish, appetizer, or entree! This recipe is from the best low-carb Indian vegetarian recipes.
- 16 ounces of Paneer cheese
- 2 cups of water as needed
- Two packages of 10 oz frozen spinach, thawed and drained
- ¼ cup of sour cream
- Two tablespoons of ghee/coconut oil
- A tablespoon of finely chopped onion
- A tablespoon of minced garlic
- Two teaspoons of ground coriander
- Two teaspoons of turmeric
- Two teaspoons of Hot spices
- Two tbsp. of tomato paste
- Two teaspoons of red pepper flakes
- Two teaspoons of curry powder
- Two teaspoons of ground cumin
- Two tablespoons chopped ginger
- One tsp. of salt
- Clean the extra portions from the spinach. Add spinach and cream in a blender. Use plenty of water to make a thick paste of the spinach.
- Cut half inches’ cubes of paneer and set them aside.
- Put the oil in a pan, turn on flame, add tomato puree and other spices. Cook on low heat until it is fragrant, for almost 2 minutes.
- Once you’ve warmed up all the spices, turn the heat to medium, add the spinach and at least a cup of water.
- When your dough is hot, add the cheese cubes and lower the heat. After 5 minutes, the mixture should be thoroughly heated, and you can turn off the heat, but you can cook it for more than 5 minutes to get the flavour.
5. Slow Cooker Navratan Korma
You will surely enjoy one of these Indian vegetarian slow cooker recipes. This creamy Navratan Korma is perfect for sweet Curry fans. It’s sweetened with raisins and cashew cream, creating a delicious vegan dish that will appeal to dieters and meat-eaters alike.
- 100 g of cauliflower florets/ 110 g diced potato
- 130 g of chopped carrots/ 140 g winter squash
- Half cup/75 g peas/50 g green beans
- Half cup/ 90 g diced tomatoes
- 120 ml or a half cup of water
- 22 g or ¼ cup of stirred onion
- Two tablespoons/19 g chopped bell pepper
- A tablespoon of ground ginger/ 8 g
- Half tsp. of turmeric powder
- 1/2 tsp. of ground coriander
- 1/4 tsp. of ground chili
- 9 g or one tablespoon of raisins
- Non-dairy milk-1/4 cup or 60 ml
- 30 g or two tablespoons of Cashew Cream
- Basmati rice- (293 to 585 g)
- Salt to taste.
- Add all the ingredients, omitting milk, cashew cream, and salt in a slow cooker.
- Cook over low heat for 7-9 hours.
- Before serving, put milk and cashew cream and mix well.
- Add salt. Serve over boiled basmati rice.
I hope you enjoyed these 5 Indian Vegetarian recipes. If you need more help with cooking, go to our blog and find many other recipes that are sure to satisfy your taste buds!
1. What Is Best Vegetarian Indian Food?
The 5 best and delicious Vegetarian Indian dishes are:
- Mutter Paneer/ Peas and Cottage Cheese
- Indian Vegetarian Pasta
- Chole/Chickpea Curry
- Vegan Palak Paneer
- Slow Cooker Navratan Korma
2. Which Is the Most Famous Vegetarian Dish in India?
Mutter Paneer is the most favoured dish eaten by all Indian vegetarians. This dish tastes great with paratha, naan, roti, and chapati.
3. What Do Indian Vegetarians Eat for Dinner?
5 mostly eaten Indian Vegetarian Dishes for dinner are:
- Chana Masala
- Spiced Lentil Soup
- Mixed Vegetable Curry
- Vegan Chickpea Tikka Masala
- Lentil Dhal
4. How Many Vegetarian Dishes Are There in India?
Over 800 Indian vegetarian recipes are available that native Indians love to eat, including biryani, pulao, palak paneer, mutter paneer, aloo gobi, chana masala, samosa, malai kofta, and many more.