vegetarian indian 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!

A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.

Green Lentil Dal Makhani

onion

garlic,

Tbsp ginger

tomatoes

tsp cumin seeds

tsp fenugreek seeds (or you can substitute mustard seeds)

tsp chili powder (see notes)

Tbsp garam masala

(1 cup) dried green lentils

kidney beans, drained and rinsed

milliliters (1/4 cup) double cream / heavy cream

(2 Tbsp) salted butter

Salt & pepper

coriander (cilantro) leaves to garnish.

In a medium-large saucepan, heat a glug of...

In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.

Add the garlic, ginger, cumin seeds and fenugreek...

Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.

Add the tomatoes a small pat of the...

Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.

Add the chili powder, turmeric and garam masala...

Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.

Add the kidney beans, green lentils and 2.5...

Add the kidney beans, green lentils and 2.5 cups of boiling water.

Simmer for 30 minutes until the lentils are...

Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)

Remove from the heat. Stir in the cream...

Remove from the heat. Stir in the cream and butter until melted in.

Let set for about 5 minutes before serving.

Scatter with coriander (cilantro) leaves after dishing it...

Scatter with coriander (cilantro) leaves after dishing it up.

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

Paneer with broccoli & sesame

sprouting broccoli

asafoetida

tsp cumin seed

sesame seeds

green chilli

brown mustard seeds

curry leaves

paneer cheese,

tbsp grated ginger

garlic

lemon juice

½ tsp ground mace

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.

Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

35 Indian Recipes to Make at Home! Deeply nourishing and incredibly delicious, these Indian recipes are richly spiced and full of authentic flavor.  You may be surprised at how easy it can be to make your favorite Indian dishes at home!

35 Indian Recipes to Make at Home

water

salt

cup basmati rice, rinsed.

ghee (or sub coconut oil)

black mustard seeds

cumin seeds

fennel seeds

Add rice and simmer gently at a low boil, uncovered over medium heat until rice is just perfectly tender- check at 8-10 minutes, and continue cooking if need be. Keep in mind brown rice will take longer.

Drain, and let stand over a strainer for 5 minutes.

Optional Indian Tempering oil

Heat ghee over medium heat. Add seeds, salt and leaves, and saute until seeds begin to crackle- about 30-60 seconds. Turn heat off.

Place rice in a serving dish and spoon tempering oil over top.

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

Easy Indian Naan Bread Recipe

c. all-purpose flour

instant yeast

c. milk

c. plain Greek yogurt

sugar

cardamom

Tbsp. melted Ghee or butter

Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.

Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.

Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.

Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.

Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

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

green chili

Tbsp ginger garlic paste (equal parts ginger and garlic)

tsp mustard seed, divided

tsp cumin seeds, divided

turmeric powder

tsp red chili powder

coriander powder

red chilis

Tbsp ghee (divided)

salt (plus

cilantro

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 6 vegetarian indian recipes recipes from across the web

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Top Tags

Bombay Potatoes

Green Lentil Dal Makhani

Paneer with broccoli & sesame

35 Indian Recipes to Make at Home

Easy Indian Naan Bread Recipe

40 BEST Indian Vegetarian Recipes

Top 6 vegetarian indian recipes recipes from across the web

The most viewed vegetarian indian 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

Green Lentil Dal Makhani

Paneer with broccoli & sesame

35 Indian Recipes to Make at Home

Easy Indian Naan Bread Recipe

40 BEST Indian Vegetarian Recipes

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