The typical Indian diet is popular for its diversity, including many spices, pulses, and rice, not to mention a range of delectable flavors and colors that give it its unique charm. Indian lunch or dinner recipes that are vegetarian, are usually low in fat, high in vegetables and fruit, making Indian vegetarian foods a healthy choice.

Let's take a look at what makes an Indian diet so healthy. The answer to this usually lies in the everyday ingredients used in Indian cooking, including:

  • A wide variety of vegetables and fruit, such as spinach, aubergine, and mango
  • A myriad of spices and herbs, such as ginger and coriander
  • Low content of saturated fat
The best Cooking tutors available
1st class free!
Suriya
5
5 (8 reviews)
Suriya
₹600
/h
1st class free!
Soniya
5
5 (5 reviews)
Soniya
₹200
/h
1st class free!
Sadhika
5
5 (5 reviews)
Sadhika
₹500
/h
1st class free!
Anita
Anita
₹200
/h
1st class free!
Shagun
5
5 (6 reviews)
Shagun
₹300
/h
1st class free!
J . Mitchell
5
5 (29 reviews)
J . Mitchell
₹500
/h
1st class free!
Gauri
5
5 (14 reviews)
Gauri
₹700
/h
1st class free!
Santoshi
5
5 (5 reviews)
Santoshi
₹500
/h
1st class free!
Suriya
5
5 (8 reviews)
Suriya
₹600
/h
1st class free!
Soniya
5
5 (5 reviews)
Soniya
₹200
/h
1st class free!
Sadhika
5
5 (5 reviews)
Sadhika
₹500
/h
1st class free!
Anita
Anita
₹200
/h
1st class free!
Shagun
5
5 (6 reviews)
Shagun
₹300
/h
1st class free!
J . Mitchell
5
5 (29 reviews)
J . Mitchell
₹500
/h
1st class free!
Gauri
5
5 (14 reviews)
Gauri
₹700
/h
1st class free!
Santoshi
5
5 (5 reviews)
Santoshi
₹500
/h
First Lesson Free>

10-minute Vegetarian Indian Recipes

When you are the cook for an Indian family, time is precious. You surely don't want to spend most of your evenings cooped up in the kitchen, especially if you don’t enjoy cooking. But, what to do when you love eating and love to feed others? Keep your loved ones and house guests full and satisfied with these flavorful Indian vegetarian foods, that require only a few minutes of your time to cook. These simple Indian recipes take just 10 minutes!

chickpeas in Indian cooking
Chickpeas can be used to prepare a wholesome vegetarian dish or a quick Indian snack. | Source: Jenny Shead on Pixabay

Chana Chaat

Ingredients

  • 1/2 cup White Chickpeas/Garbanzo Beans
  • 1 Small Onion, finely chopped
  • 1 Tomato, finely chopped
  • 1–2 Green Chillies, finely chopped
  • 3/4 tsp Chaat Masala
  • 1/2 tsp Dry Mango Powder/Amchur
  • 1/2 tsp Red Chilli Powder or as needed
  • 1/2 tsp Roasted Cumin Powder
  • Salt to taste
  • 1–2 tsp Lemon Juice
  • 1–2 tbsp Coriander leaves, finely chopped

How to Make

  1. Wash and soak the beans in a lot of water overnight.
  2. Drain water and pressure cook for 3–4 whistles with fresh water.
  3. Drain the excess water from the cooked beans and place them in a wide mixing bowl.
  4. Add all the ingredients to it and combine well.
  5. Add more chaat masala or red chili powder or lemon juice, if required.
  6. Mix well and serve warm with lemon wedges.

Curd Rice

If you are in South India, chances are that curd rice is your ultimate comfort food – whether it’s Iyengar-style curd rice (also called Dahi Annam, Daddojanam, temple curd rice) or Iyer-style curd rice.

Ingredients

  •  Cooked rice, mashed when still hot, and set aside to cool
  • 1 cup thick yogurt
  • ½ cup milk
  • 1–2 dry red chilies, torn into pieces
  • ¼ tsp black mustard seeds
  • ¼ tsp urad dal (ulutham paruppu)
  • ¼ tsp chana dal (kadalai paruppu)
  • ½ tsp grated ginger
  • A pinch of hing (perungaayam)
  • A few curry leaves
  • 2 tsp oil
  • Salt to taste

How to Make

  1. Heat oil and add ¼ tsp mustard seeds. When they pop, add ¼ tsp of urad dal and ¼ tsp chana dal. Let it fry until golden brown.
  2. Now add the hing, red chilies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.
  3. Mix the 1 cup curd with ½ cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.
  4. Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also, add salt.
  5. The rice will keep absorbing the water as you mix and as it sits, so add more water/milk as you go. The curd rice should be loose in its consistency.

Chutney Sandwich

Ingredients (for Chutney)

  • 1/2 fresh coconut, grated
  • 1 small bunch of coriander leaves
  • 5 green chilies
  • 1.5-inch piece of ginger
  • 1 tsp sugar
  • 1 juice of a big lemon
  • Salt to taste
bread variety
The bread forms an important part of the Indian larder. | Source: Sofia Terzoni on Pixabay

Other Ingredients

  • 14 bread slices
  • 50 g butter
  • 1 carrot, grated

How to Make

  • Grind together coconut, coriander leaves, green chilies, and ginger to a fine paste.
  • Add a little water while grinding the chutney.
  • Add salt, sugar, and lemon juice. Mix well.
  • Refrigerate the chutney for 30 minutes.
  • Trim the bread slices.
  • Apply chutney on 7 bread slices.
  • Apply butter on the remaining slices.
  • Place the 2 bread slices together and cut diagonally into halves.
  • Sprinkle some grated carrot on top of the sandwiches and serve.

Bread Upma

Ingredients

  • 10 slices of bread, white or brown
  • 4 tablespoons oil
  • 1/4 teaspoon black mustard seeds
  • 1/2 cup minced onion (1 small onion)
  • 1/2 teaspoon minced ginger, optional
  • 1 green chili, minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon, or according to taste red chili powder
  • 1 tomato deseeded and chopped
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro for garnish

How to Make

  • Cut off the crust of the bread. Discard the crust or save for making bread crumbs. This is optional, you can leave the crust on if you like. Cut the bread into cubes.
  • Heat oil in a large wok. Add the mustard seeds. When they pop, add the onion, ginger, and green chili. Saute on medium heat till the onion is translucent.
  • Add the turmeric and red chili powders. Stir for a few seconds.
  • Add the bread cubes, tomato, lime juice, and salt.
  • Stir gently till everything is evenly combined and the bread has absorbed all the spices and turned yellow.
  • Garnish with chopped cilantro.

Bombay Potatoes

This delightful Indian-style potato dish is prepared with nuggets of juicy tomato. It is extremely easy to make, spicy, and leaves you wanting more.

Ingredients

  • 1 thumb-sized piece ginger, grated
  • 2 large garlic cloves
  • 6 large vine tomatoes, halved, deseeded, and chopped
  • 800 g new potatoes, halved
  • 3 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 2 green chilies, halved, deseeded, and thinly sliced
  • 1 tsp black mustard seeds
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • Small bunch coriander, chopped

How to Make

  • Put the ginger, garlic, and 4 tomatoes into a food processor and blitz until smooth. Set aside.
  • Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over medium heat. Cook for 8–10 mins, or until just tender. Drain and leave to steam dry.
  • Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chilies, mustard seeds, ground coriander, turmeric, cumin, and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer. Carefully stir in the potatoes and the remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few minutes until everything is warmed through.
  • Serve topped with the coriander.

Find various cooking classes in Gurgaon here on Superprof.

potato snacks
The mighty potato goes well with any kind of sabzi in Indian cooking. | Source: Simona Sergi on Unsplash

Indian Vegetarian Dinner Recipes

Home-made Indian vegetarian meals are simply the best, mostly because of their humble flavors and health quotient. Simply pick your favorite ingredients and customize the flavors to your liking with the most delicious vegetables of your choice. Moreover, there are so many delicious ways to cook these dishes!

Going green is a great way to save time as veggies take lesser time to cook and are fuss-free.

Try to make the most of seasonal produce and stock your kitchen with the essential nutrients. Here are our top picks in some seriously quick vegetarian recipes, done with few fresh ingredients in less than 30 minutes!

Find various cooking classes in Kolkata here on Superprof.

Rajma Chawal

Rajma is a lightly spiced, creamy, and delicious Punjabi curry made with kidney beans, onions, tomatoes, and spices. Earlier, this was considered a staple in North Indian households. However, rajma chawal has slowly entered the Indian kitchen across the length and breadth of the country, offering wholesome nutrition whether it is lunch or dinner. This combo of kidney beans curry with steamed rice is simply irresistible!

Ingredients

How to Make

  • Wash the rajma and soak it in water overnight. Wash it again and pressure cook with 2 cups of water, 1/4 tsp salt and turmeric. Once the rajma is soft and squishy, remove it from the heat and keep it aside.
  • Finely chop onions and keep them aside. Grate the tomatoes and keep them aside. Make a paste of ginger, garlic, and green chilies.
  • In a deep bottomed pan, add mustard oil. When it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions and cook till they are golden brown. Add the tomatoes and cook on high for 4–5 minutes. Add the ginger-garlic-chili paste, cumin powder, coriander powder, and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan. Then, add the rajma and 1 cup of water. Mix well and cook covered for 10 minutes. Once done, add the ghee. You can garnish with coriander leaves. Your rajma is ready.
  • To make steamed rice without using a pressure cooker, wash 1 cup of rice in running water. Then, add them in a large and deep-bottomed pan with 4–5 cups of water in it. You can also add a little salt to it for taste. Once the rice is soft and double its size, strain the water. Spread the rice on a plate and allow it to cool for 2–3 minutes. Once the rice is done, serve hot with prepared Rajma.

Find various cooking classes here on Superprof.

Cauliflower, Paneer, and Pea Curry

One of the most inexpensive dinner meals you could wish for, this vegetarian curry recipe made with pan-fried Indian cheese and vegetables is ready in less than an hour.

Ingredients

  • 2 tbsp sunflower oil
  • 225 g pack paneer, cut into cubes
  • 1 head of cauliflower broken into small florets
  • 2 onions, thickly sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tikka masala paste
  • 500 g carton passata
  • 200 g frozen peas
  • Small pack coriander, roughly chopped
  • Basmati rice or naan bread, to serve
  • Raita or your favorite chutney, to serve

How to Make

  • Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until brown. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, pour in the passata and 250 ml water, and season. Bring to a simmer, and cover and cook for 18–20 mins or until the cauliflower is just tender.
  • Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita, or your favorite chutney.

Spiced Okra Curry

Check out these top Indian food bloggers for the perfect vegetarian recipes for your Indian kitchen!

Ingredients

  • 5 tbsp cooking oil
  • 400g onions, sliced
  • 500 g okra, trimmed, washed, dried, and sliced into 2 cm pieces
  • 2 tomatoes, diced
  • 1 red chili, finely chopped (or ½ tsp powdered)
  • 2 tsp ground coriander
  • A handful of fresh coriander, roughly chopped, to serve
bhindi okra
From young to old, every Indian loves the okra or bhindi. | Source: Tony Davoodzadeh on Pixabay

How to Make

  • Heat a large wok or frying pan over medium heat. Add the oil, then, the onions, cooking until soft. Stir in the okra. Add the tomatoes and chili, and season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy about 10 mins.
  • Lower heat, add the ground coriander and cook for another 5–10 mins. Add 2 tbsp water, cover, and let simmer for another 4–5 mins.
  • Sprinkle with coriander and serve with basmati rice or chapati bread.

Bisi Bele Bhaat

Ingredients

  • 1/2 cup rice
  • 1/4 cup toor dal
  • 1 1/2 chopped vegetables
  • 4 tbsp chana dal
  • 2 tbsp urad dal
  • 2 tsp jeera
  • 1/4 tsp fenugreek
  • 1 tsp pepper
  • 3 red chilies
  • 1 tsp couscous
  • 2 tbsp grated coconut
  • 1 sprig of curry leaves
  • 1 tsp turmeric powder
  • 1 tbsp jaggery
  • 1 tamarind
  • 2 tbsp oil
  • 1 cup water
  • Salt to taste

How to Make

  • Cook the rice and toor dal and keep it aside.
  • Soak the tamarind in hot water and extract the tamarind water.
  • Boil the vegetables.
  • In a pan, heat oil and add chana dal, urad dal, jeera, fenugreek, pepper, red chili. Fry until dal turns light brown.
  • Fry couscous and curry leaves. Grind the fried ingredients with coconut.
  • Boil the tamarind water for 1–2 minutes. Add turmeric powder, salt, and jaggery to it.
  • Add vegetables and allow it to boil for 5–6 minutes.
  • Add the ground mixture. Let it boil for 2–3 minutes.
  • Add toor dal, followed by rice, and cook for 2 minutes.
  • Heat oil in a pan and fry groundnut, channa dal, urad dal, and mustard.
  • Add the fried ingredients to the bisi bele bhaat.
  • Garnish with boondhi and coriander leaves. Serve hot.

With such a range of flavors and fragrant spices on offer, the history of Indian vegetarian cuisine has had a chequered journey so far. Moreover, the healthy nutrient content in most traditional Indian vegetarian foods adds more appeal and balance. From the humble dal-chawal, roti-sabzi, idli-sambhar, or chana masala, the diversity of Indian ingredients changes every few kilometers. The different varieties of dals, sabzis (dry vegetable dish, stir-fried), rotis, rice, and a versatile ensemble of fruits, Indian vegetarian cooking adds color to our way of life!

Need a Cooking teacher?

Did you like this article?

5.00/5 - 1 vote(s)
Loading...

Shreyanjana

Shreyanjana is an archaeologist who ironically finds the written word to be the most powerful means of storytelling. A travel buff and a photography enthusiast, she has been writing and sharing stories of all sorts ever since she can remember.