indian vegetarian recipes

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Bombay Potatoes

potatoes

kosher salt, divided

turmeric

vegetable oil

black mustard seed

curry powder

garam masala

parsley leaves

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

Add the oil, mustard seed, curry powder, garam...

Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.

Optionally garnish with parsley leaves

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Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce!

Creamy Indian Vegetable Korma

onion,

garlic,

ginger root, roughly chopped

jalapeno pepper, stemmed and seeded

raw cashews

cinnamon

coriander

salt

black pepper

cardamom

tomatoes,

canned, unsweetened full-fat coconut milk

yogurt

brown sugar

potato,

peas and carrot mix

green beans

Place the onion, garlic, ginger, jalapeno, and cashews...

Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.

Heat the vegetable oil in a large saute...

Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed sauce mixture into the hot...

Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

Add the tomato, coconut milk, yogurt, brown sugar,...

Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

Uncover and cook a further 5 to 10...

Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

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Air Fryer Green Bean Chips

lbs green beans,

canola oil

salt,

black pepper,

tsp amchur powder

tsp chili powder

In a large bowl, combine oil, salt, pepper, amchur, and chili powder.

Toss in green beans and coat evenly.

Preheat your air fryer to 270 degrees.

Place batches of green beans on your fryer basket and air fry for 10-15 minutes. Or until chips are mostly crisp. They will still have a tiny bit of softness to them that will be gone as they cool.

Cool without covering until completely crisp, approximately 3-4 hrs.

Serve or store in an airtight container.

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!

Paneer Tikka Masala

& 1/2 teaspoon ginger-garlic paste

coriander powder

Kashmiri red chili powder (for color)

red chili powder (or to taste)

lime (juice of)

paneer

onion

green pepper

butter (divided, unsalted

cumin seeds

cinnamon stick

white onion (roughly chopped, around 150 grams)

garlic

ginger (chopped)

tomatoes (roughly chopped, around 400 grams)

Kashmiri red chili powder (divided (for color, not hot))

salt (or

sugar (I used granulated white sugar)

water (or more as needed)

heavy cream (30-45 ml)

cilantro

We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).

To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.Using a spatula or whisk, mix until all the ingredients are well combined.

Now add cubed paneer, onion (quartered and separated into petals) and green pepperMix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

Meanwhile, let&#39;s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.

Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it&#39;s time to bring the curry together.Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.

Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

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Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

This collection of easy and delicious Indian Vegetarian Recipes will take your veggies to a whole new level of flavor. We love this basic dal:

40 BEST Indian Vegetarian Recipes

toor dal

water

tomatoes

green chili

Tbsp ginger garlic paste (equal parts ginger and garlic)

tsp mustard seed, divided

tsp cumin seeds, divided

curry leaves

turmeric powder

tsp red chili powder

red chilis

Tbsp ghee (divided)

salt (plus

Wash your toor dal a few times, replacing the water...

Wash your toor dal a few times, replacing the water until it is clear.

Place dal in pressure cooker with 4-5 cups of water,...

Place dal in pressure cooker with 4-5 cups of water, 1 tsp salt and a pinch of turmeric. Seal lid. Cook over medium high heat for 6 whistles of the pressure cooker. Remove from heat *but do not remove lid!*. There is still a great deal of pressure built up which must dissipate, set aside 10 minutes.

Chop onion and tomatoes small dice sized. Chop green...

Chop onion and tomatoes small dice sized. Chop green chili. Make a rough paste of ginger and garlic together.

In a heavy bottomed pan over medium high...

In a heavy bottomed pan over medium high heat, heat ghee or oil and once hot add half each of mustard seeds and cumin seeds until they start to pop. Add curry leaves and sauté 10 seconds. Be cautious, this step can cause splattering oil.

Add in chopped onions and cook for 3-4...

Add in chopped onions and cook for 3-4 minutes, until they are soft and start changing color. Add ginger garlic paste, chopped green chili and sauté for a minute. Now add in chopped tomatoes along with your spice powders. Mix well and cook for 10-15 minutes, until tomatoes are soft and cooked.

Add the cooked dal. Mix in additional water,...

Add the cooked dal. Mix in additional water, according to the consistency you like. Some prefer a little thicker dal and some soupy. And let it simmer for 10 minutes. Add in chopped cilantro.

For the final tempering, in a small pan...

For the final tempering, in a small pan (such as a tadka pot), heat 4 Tbsp ghee. Repeat the tempering process in step 4, but this time add dried red chilis along with the curry leaves. At the very end, add a pinch of red chili powder, then pour this tadka mixture over the dal.

Mix well and serve with basmati rice. Garnish...

Mix well and serve with basmati rice. Garnish with extra cilantro.

Top 5 indian vegetarian recipes recipes from across the web

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Top Tags

Bombay Potatoes

Creamy Indian Vegetable Korma

Air Fryer Green Bean Chips

Paneer Tikka Masala

40 BEST Indian Vegetarian Recipes

Top 5 indian vegetarian recipes recipes from across the web

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

Top Tags

Bombay Potatoes

Creamy Indian Vegetable Korma

Air Fryer Green Bean Chips

Paneer Tikka Masala

40 BEST Indian Vegetarian Recipes

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