indian vegetarian

This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 

Saag paneer

large-leaf spinach (250 grams/9 ounces)

vegetable oil,

225 grams/8 ounces paneer cheese, cut into bite-sized cubes

tbsp butter, for frying, plus extra for mashing (optional)

onion, roughly chopped

green chillies, chopped

2–3 garlic cloves, roughly chopped

fresh root ginger, peeled and roughly chopped

salt

cumin seeds

tsp garam masala

turmeric

tbsp polenta

Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry.

You will need a high-powered blender or food processor to make this recipe.


Dal paratha

grams/3½oz red lentils,

350 milliliters/12fl oz boiling water

½ tsp ground turmeric

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

½ tsp caster sugar

milliliters/¾fl oz milk

mint leaves, roughly chopped

flour

tsp finely chopped fresh coriander

ginger

tsp red chilli powder (or chilli flakes)

tsp coriander

tsp sunflower oil, plus extra for frying

Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour!

You will need a high-powered blender or food processor to make this recipe.

Red lentil pancakes

grams/5½oz red lentils,

chickpea flour

tsp cumin

tsp turmeric

tsp red chilli powder

½ tsp baking powder

grams/2½oz Greek yoghurt,

coriander

spring onions, roughly chopped

sunflower oil,

gluten-free chutney

Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.


Confit tandoori chickpeas

tsp cumin seeds

coriander seeds

garlic cloves,

grams/1 ounces fresh ginger, peeled and julienned

300 grams/10½oz cherry tomatoes

tomato purée

½ tsp chilli flakes

tsp red Kashmiri chilli powder (or paprika)

tsp caster sugar

olive oil

tbsp roughly chopped fresh mint leaves

tbsp coriander leaves

garlic clove, crushed

Greek-style yoghurt

pitta breads (or other flatbreads), to serve (optional)

Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. It’s either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas just before the end.

This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.

Potato and pea curry

vegetable oil

Indian bay leaves

¼ tsp asafoetida

medium onion, very finely chopped

garlic cloves, finely crushed

5cm/2in fresh root ginger,

tsp Kashmiri chilli powder

½ tsp amchur (dried mango powder)

tomato passata

green chillies,

150 grams/5½oz frozen peas

I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

Bengal coconut dal

1.2 litres/2 pints water

chana dal, thoroughly cleaned

salt,

sugar

tbsp oil, unsalted butter

green cardamom pods, lightly crushed

cloves

cinnamon stick

brown mustard seeds

red chillies

bay leaves

This vegetarian Indian potato and cauliflower curry is a brilliant meal to make on the cheap.

Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt.

Saag aloo with roasted gobi curry

½ head white cauliflower

cauliflower

salt and black pepper

ghee oil

onion, finely chopped

fresh root ginger,

tsp black mustard seeds

curry leaves

½ tsp ground fenugreek

green chillies

½ tsp chilli powder

potatoes,

450 grams/1lb baby spinach leaves, washed

250 grams/8 ounces tomatoes, chopped

lemon juice

basmati rice

This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu.

This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt.

Sambar

grams/3½oz toor dal

onion,

grams/3½oz carrots,

pumpkin

grams/3½oz green beans,

tomato,

1½ tsp ground turmeric

milliliters/2fl oz vegetable oil

chana dal

tsp fenugreek seeds

Kashmiri chillies with seeds

tsp asafoetida

fenugreek seeds

Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must.

Nadiya's dal 

250 grams/9 ounces toor dal (yellow split pigeon peas)

onions, chopped

red chilli, finely chopped (seeds removed if preferred)

garlic cloves, crushed

floury potatoes, peeled and cut into 5mm dice

tomatoes, roughly chopped

½ onion, thinly sliced

red chilli, thinly sliced

tsp panch phoran

coriander leaves

Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt.

Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt.

French bean and potato sabzi

sunflower oil

2–3 garlic cloves, thinly sliced

2–3 green chillies, chopped

150 grams/5½oz tomatoes, chopped

250 grams/9 ounces Maris Piper potatoes, peeled and cut into 2cm/¾in pieces

French beans, washed and cut into 2cm/¾in pieces

coriander,

Romy Gill shows you how to use up a glut of runner or French beans in a delicious curry.

Bean sabzi

Recipe Main Dish Indian style curry - potato, chick pea, zucchini, cauliflower and peas - Recipe Petitchef

Indian style curry - potato, chick pea, zucchini, cauliflower and peas

curry powder

garam masala

canola oil, divided

onion, fine dice

garlic

ginger root

jalapeno pepper, seeded if desired, fine dice

tomato paste

cauliflower,

zucchini,

water

chick peas, drained & rinsed

kosher salt

frozen peas

heavy cream or coconut milk

Toast the curry powder and garam masala in a small skillet over medium high heat, stirring occasionally until spices darken slightly and become fragrant, 30 seconds to 1 minute. Remove spices from pan and set aside.

Heat 3 tablespoons oil in a dutch oven over medium high heat. Once oil is hot add the onions and potatoes, cook stirring occasionally until potatoes begin to brown on edges and onions are golden, about 10 minutes.

Once browning begins reduce heat to medium. Push the potatoes and onions to the side of the pan making room in the center to work.

Add the remaining oil along with the garlic, ginger, jalapenos and tomato paste, stirring constantly until fragrant, about 30 seconds. Add the toasted spices, stirring constantly, cool for about a minute longer.

Add the cauliflower & zucchini next, stirring well to cover in spices. Once the vegetables are thoroughly coated in spices add the tomatoes, water and chickpeas. Season with salt. Be sure to scrape up any browned bits off the bottom of the pan.

Bring to a simmer, cover and cook about 15 to 20 minutes, or until potatoes are tender. Stir occasionally while cooking to avoid veggies from sticking to bottom of pan.

Once potatoes are done add the peas and cook about 2 minutes longer. Add the cream or coconut milk, stir well, add more salt if needed and serve over basmati rice.

Dhansak is a traditional Parsi curry of lentils, vegetables and meat. This vegetarian version removes the meat, but is still bursting with flavour.

Vegetable dhansak

sweet potatoes,

carrots,

garlic cloves, grated

grams/¾oz fresh root ginger,

tbsp garam masala

tin chopped tomatoes

600 milliliters/21fl oz reduced salt vegetable stock

grams/5½oz green beans or peas

300 grams/10½oz cooked basmati rice

natural yoghurt

flatbreads

This is a nice, simple vegetarian egg curry with a delicate coconut masala. The whole eggs are fried first then finished off in the curry. 



Egg coconut masala curry (egg moilee)

free-range eggs, hard-boiled,

400 milliliters/14fl oz coconut milk

red onions, very thinly sliced

4cm/1½in fresh root ginger, finely shredded

green chillies, thinly sliced, with seeds

tsp sugar

coriander leaves, chopped

½ tsp garam masala

Kati rolls are a common Indian street food where they are often filled with grilled meats and piquant salads. This vegetarian version fills a crisp egg-fried tortilla with creamy spinach and paneer. 


Top 16 indian vegetarian recipes from across the web

The most viewed indian vegetarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Saag paneer

Dal paratha

Red lentil pancakes

Confit tandoori chickpeas

Potato and pea curry

Bengal coconut dal

Saag aloo with roasted gobi curry

Sambar

Nadiya's dal

French bean and potato sabzi

Indian style curry - potato, chick ...

Vegetable dhansak

Egg coconut masala curry (egg moile...

Spinach and paneer kati roll

Poha potatoes

Vegan blackeye bean curry

Top 16 indian vegetarian recipes from across the web

The most viewed indian vegetarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saag paneer

Dal paratha

Red lentil pancakes

Confit tandoori chickpeas

Potato and pea curry

Bengal coconut dal

Saag aloo with roasted gobi curry

Sambar

Nadiya's dal

French bean and potato sabzi

Indian style curry - potato, chick ...

Vegetable dhansak

Egg coconut masala curry (egg moile...

Spinach and paneer kati roll

Poha potatoes

Vegan blackeye bean curry

The most viewed indian vegetarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine