16 Easy Yet Tasty Indian Vegetarian Dinner Recipes To Try

Indian vegetarian dinner recipes are healthy and tasty. They are nourishing, and rich in dietary fiber, vitamins, and minerals. When cooked the right way, they can easily tantalize your taste buds and seduce you with their pleasing aroma.

A study conducted with 29999 participants of varying religious beliefs revealed that 81% of Indians adhere to some restrictions when it comes to meat consumption. Also, around 31% of individuals describe themselves as vegetarians.

If you don’t have the time to cook dinner after a full day’s work, we can help. Here are the 16 best vegetarian Indian recipes for dinner you can try at home. Check them out!

16 Indian Vegetarian Dinner Recipes You Must Try

5 Light And Healthy Indian Vegetarian Dinners

1. Paneer Tikka

Serves – 2; Cooking Time – 30 mins

Just a handful of ingredients and spice blends, and you can get restaurant-style food at home! Try this quick and easy paneer tikka recipe.

Ingredients

• 1 cup paneer chunks
• ½ cup green bell pepper squares
• 1 cup red onion squares
• ½ cup hung curd
• 2 tablespoons sour cream
• 2 tablespoons mustard oil
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon chaat masala
• ½ teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon ginger-garlic paste
• Salt to taste
• 1 tablespoon olive oil
• Cilantro for garnish

How To Prepare

1. Mix curd, all the spices, salt, and mustard oil in a bowl.
2. Toss in the paneer cubes, capsicum squares, and onion squares. Coat all the sides of the paneer cubes well.
3. Thread the paneer, capsicum, and onions using a bamboo or steel skewer.
4. Heat a grill pan and add the olive oil.
5. Add in the skewers and cook for 2 minutes on each side.

2. Low-Carb Daal

Serves – 2; Cooking Time – 30 mins

Low-carb and high-protein, this daal or dal soup is a true example of traditional lentil recipes meeting new-age cooking.

Ingredients

• ½ cup red lentil
• 1 teaspoon cumin seeds
• 2 teaspoons ghee
• 3 cloves garlic, chopped
• 1 dry red chili
• Salt to taste
• ½ teaspoon turmeric powder
• Cilantro for garnish
• ⅔ cup water

How To Prepare

1. Pressure cook the daal using ⅔ cup water, a pinch of salt, and turmeric powder.
2. Add the ghee in a pan.
3. Add in the dry red chili and cumin seeds. Let it splutter for 10 seconds.
4. Add in the chopped garlic and let it turn brown.
5. Pour in the boiled daal and let it come to a boil over medium flame.
6. Garnish with cilantro and a little bit more ghee.

Quick Tip

You can also add mustard seeds and herbs like rosemary or basil to enhance the flavor of this daal. This low-carb daal is best served with some hot white rice, mango pickle, and papad.

3. Nutritious Lauki (Bottlegourd)

Serves – 2; Cooking Time – 20 mins

Simple and nutritious, this homely lauki curry is for you if you are on a diet. Lauki works amazingly well for weight loss and is also good for your skin.

Ingredients

• 1 cup cubed lauki (bottle gourd)
• 1 teaspoon mustard seeds
• 1 dry red chili
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• A few curry leaves
• 1 tablespoon olive oil
• ½ cup water
• Salt to taste

How To Prepare

1. Heat olive oil in a pan.
2. Add in the mustard seeds and curry leaves.
3. Toss in the lauki cubes, salt, turmeric, and cumin powder. Stir-fry for 4-5 minutes over medium flame.
4. Add in the water, cover the lid, and let it simmer for 5-10 minutes.

4. Pumpkin Stir-Fry

Serves – 2; Cooking Time – 30 mins

This sweet and savory pumpkin curry is going to blow your mind. Two opposite tastes blend perfectly and hit the right notes in your taste buds.

Ingredients

• 1 cup cubed pumpkin
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon fennel seeds
• 1 dry red chili
• ½ teaspoon turmeric powder
• 1 small green chili, chopped
• Salt to taste
• 2 tablespoons olive oil
• ½ cup water
• Cilantro for garnish

How To Prepare

1. Add olive oil to a pan.
2. Add in the mustard seeds, fennel, and fenugreek seeds. Let them splutter for 5 seconds.
3. Add dry red chili and fry for 5 seconds.
4. Add in the pumpkin cubes, salt, turmeric powder, and chopped green chili.
5. Stir and cook for 3 minutes.
6. Add a little water, cover the lid, and cook for 5 minutes.
7. Open the lid and stir-fry for 10 minutes more.
8. Garnish with cilantro.

Quick Tip

Instead of pumpkin, you can use other types of squash as well, like honeynut squash, butternut squash, or crookneck squash.

5. Spicy Quinoa Khichdi

Healthy meets spicy in this dish. This khichdi is super quick and fuss-free.

Serves – 2; Cooking Time – 30 mins

Ingredients

• ½ cup quinoa
• ⅔ cup water
• ¼ cup sweet corn
• ½ cup cooked black beans (or any other leftover beans that can add flavor and texture to the quinoa khichdi)
• ½ teaspoon crushed coriander seeds
• ½ teaspoon cumin powder
• 1 medium red chili, chopped
• ½ teaspoon Kashmiri red chili powder
• A pinch of turmeric
• 2 tablespoons ghee
• Salt to taste

How To Prepare

1. In a saucepan, add the quinoa and water and let it cook.
2. In another pan, heat the ghee and add crushed coriander seeds, cumin powder, chopped red chili, Kashmiri red chili, turmeric, corn, and black beans.
3. Stir-fry for 4-5 minutes.
4. Fluff the quinoa with a fork and add it to the pan.
5. Add salt and toss to combine everything.
6. Garnish with cilantro.

5 Quick Indian Vegetarian Dinners

6. Baingan Ka Bharta

Serves – 4; Cooking Time – 30 mins

Smokey and flavorful, baingan ka bharta is an Indian delicacy (also a loved recipe of the Mediterranean region) that takes minimum effort to cook.

Ingredients

• 1 large eggplant (baingan)
• 1 medium-sized onion, chopped
• 1 medium-sized tomato, chopped
• 2 green chilies, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon ghee
• 2 tablespoons olive oil
• ½ teaspoon Kashmiri red chili powder
• Salt to taste
• Cilantro for garnish

How To Prepare

1. Place the eggplant on the gas burner and roast it. You can also steam it.
2. Use a knife to peel the skin.
3. Mash the eggplant with the back of a fork.
4. Heat olive oil in a pan.
5. Add in the chopped onion and let it fry for 2 minutes over medium flame.
6. Add the tomatoes and fry for 2 minutes.
7. Add green chilies, coriander powder, cumin powder, salt, and Kashmiri red chili powder. Cook for a minute.
8. Add in the mashed eggplant and salt. Combine everything.
9. Cook for one more minute.
10. Drizzle a teaspoon of ghee on top and garnish with cilantro.

7. Crispy Bhindi Fry

Serves – 2; Cooking Time – 25 mins

Crispy and flavorful, bhindi or okra fry is loved by almost every Indian. Pair it with roti/chapati/chawal (rice), and you will know why.

Ingredients

• 1 cup sliced bhindi or okra
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• A pinch of turmeric powder
• 1 green chili, chopped
• Salt to taste
• 2 tablespoons olive oil

How To Prepare

1. Heat olive oil in a pan and add in the sliced bhindi.
2. Add salt, coriander powder, cumin powder, turmeric powder, and green chilies.
3. Stir and cook for 2 minutes.
4. Cover the lid and cook for 8-10 minutes.

8. Aloo Palak

Serves – 4; Cooking Time – 30 mins

Enjoy the goodness of spinach combined with delicate, mushy potatoes. You can savor it with roti, paratha, or chapati.

Ingredients

• 2 large potatoes
• 1 ½ cups spinach
• 2 cloves
• 1 cardamom
• ½ inch cinnamon
• ½ teaspoon garam masala
• 2 tablespoons olive oil
• 1 green chili, chopped
• 1 medium-sized onion, chopped
• 1 small tomato, chopped
• ½ teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• Salt to taste

How To Prepare

1. Pressure cook the potatoes.
2. While they are cooking, make a paste of onion, tomato, and green chili.
3. Heat oil in a pan.
4. Add the clove, cardamom, cinnamon, and cumin seeds and add the spinach paste.
5. Add the onion paste to the pan.
6. Add salt and ginger-garlic paste.
7. Stir-fry for 5-7 minutes over medium flame.
8. Add the spinach paste, cover, and cook for 5 minutes over medium flame.
9. Peel the potatoes and cut in cubes.
10. Add the potatoes to the pan.
11. Stir and combine well.
12. Add a little water, cover, and cook for 5-8 minutes.
13. Sprinkle garam masala.

9. Patta Gobi Matar

Gobi or cabbage, a cruciferous vegetable, is super healthy. Adding green peas (or matar) to it can take the taste of the simple cabbage fry curry to a different level.

Serves – 2; Cooking Time – 30 mins

Ingredients

• 1 cup shredded cabbage
• ¼ cup frozen peas
• 1 teaspoon cumin seeds
• 2 cloves
• A pinch of turmeric
• 2 tablespoons olive oil/rice bran oil
• Salt to taste

How To Prepare

1. Add oil to the pan.
2. Add in the cloves and cumin seeds.
3. Let them splutter for 10 seconds.
4. Add the shredded cabbage, salt, and turmeric.
5. Stir-fry for 4 minutes.
6. Add frozen peas, a little water, and cover the lid.
7. Let it simmer for 5 minutes.
8. Give it a good stir and cook for 4-5 minutes more. Your dinner’s ready!

10. Jeera Aloo

Super quick and super delicious. Goes best with paratha or chapati.
Serves – 4; Cooking Time – 30 mins

Ingredients

• 2 large potatoes
• 1 ½ teaspoons cumin seeds
• 1 green chili, chopped
• 3 tablespoons olive oil
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• Cilantro for garnish
• Salt to taste

How To Prepare

1. Pressure cook the potatoes.
2. Peel the skin and cut the potatoes in chunky cubes.
3. Add oil to a pan and toss in the cumin seeds and green chili. Cook for 20 seconds.
4. Add in the boiled potato cubes, salt, and turmeric.
5. Stir and cook for 2 minutes.
6. Garnish with cilantro.

Quick Tip

Jeera aloo is best served with some hot rotis or rice. We recommend trying it with some delicious garlic naan bread.

5 Main Course Indian Vegetarian Dinners

11. Mushroom Curry

Serves – 2; Cooking Time – 30 mins

This mushroom curry is loaded with protein and flavors and goes well with rice/roti/chapati.

Ingredients

• 1 cup diced button mushrooms
• 1 medium-sized onion, chopped
• ½ cup canned tomato
• ½ teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• Salt to taste
• 3 tablespoons rice bran oil
• ½ teaspoon garam masala
• Cilantro for garnish

How To Prepare

1. Heat the oil and add in the onions. Cook for 5 minutes over medium flame.
2. Add in the ginger-garlic paste and cook for 2 minutes.
3. Add the chopped tomatoes and cook for 3 minutes.
4. Add in the cumin powder, coriander powder, chili powder, turmeric powder, and salt.
5. Cook until the oil starts to separate from the masala.
6. Add in the mushrooms and combine everything well.
7. Cover and cook for 2 minutes.
8. Stir and cook for 5 more minutes.
9. Sprinkle a little bit of garam masala.
10. Garnish with cilantro.

12. Eggplant Yogurt Curry

A popular brinjal curry in India, this one tricks you into thinking that it takes a whole village to make it, which isn’t true!

Serves – 4; Cooking Time – 30 mins

Ingredients

• 6-8 small brinjals, cut at the tips
• 1/2 cup yogurt
• A pinch of asafoetida
• 1 teaspoon cumin seeds
• 2 tablespoons gram flour (besan)
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder
• ½ teaspoon ginger-garlic paste
• ½ teaspoon fennel seeds
• Salt to taste
• 3 tablespoons rice bran oil
• Cilantro for garnish

How To Prepare

1. Whisk yogurt and gram flour in a bowl.
2. Heat the oil in a pan and add asafoetida, cumin seeds, and ginger-garlic paste. Cook for 10 seconds.
3. Add in the brinjals. Stir and cook for a minute.
4. Cover the lid and let it cook for another minute.
5. Add coriander powder, fennel seeds, salt, turmeric, and chili powder.
6. Combine everything well.
7. Add in the yogurt and besan mix.
8. Gently stir, cover, and cook for 5-7 minutes over medium flame.
9. Garnish with cilantro.

13. Rajma Chawal

Similar to Mexican kidney beans chili, rajma chawal is one of the most popular foods in the Northern part of India. It can, in fact, rightly be called the “soul food.”

Prathy, a food blogger, shares her experience of having rajma chawal for the first time: “I had never cooked or tasted Rajma before my marriage, and I tasted it for the first time at my friend’s place long back and was really impressed with the taste….I must say it is a real killer combo Rajma-Chawal-Chaas, a hearty meal (i).”

Serves – 4; Cooking Time – 30 mins

Ingredients

• 1 cup soaked rajma
• 1 large red onion, chopped
• 2 medium-sized tomatoes, chopped
• 2 green chilies
• 3 cloves of garlic
• ½ inch ginger
• 3 cloves
• 1 bay leaf
• ½ inch cinnamon
• 1 teaspoon cumin seeds
• ½ teaspoon cumin powder
• 1 teaspoon red chili powder
• ½ teaspoon garam masala
• 2 pods of cardamom
• 1 teaspoon coriander powder
• 3 tablespoons rice bran oil or olive oil
• A little bit of kasuri methi
• Salt to taste
• Cilantro for garnish

How To Prepare

1. Add the soaked rajma (with the water) to a pressure cooker and wait for 6-7 whistles.
2. Meanwhile, toss the chopped tomato, chopped onion, green chili, ginger, and garlic into a blender and make a paste of the ingredients.
3. Heat the oil in a wok and add cinnamon, cardamom, cloves, and bay leaf.
4. Cook it for 10 seconds.
5. Add in the cumin seeds and let it splutter for 20 seconds.
6. Add in the masala paste, salt, red chili powder, cumin powder, and coriander powder.
7. Turn up the heat and cook until the oil starts to separate from the masala.
8. Open the lid of the pressure cooker and pour the boiled rajma into the pan.
9. Stir and mix everything well.

14. Matar Paneer

Quick and delicious! You can also use tofu instead of paneer if you want to go vegan. It goes best with roti/chapati/paratha.

Serves – 4; Cooking Time – 30 mins

Ingredients

• 1 cup cubed paneer
• ½ cup frozen peas
• 1 cup water
• 2 medium-sized onions
• 2 medium-sized ripe tomatoes
• 2 green chilies
• 2 cloves of garlic
• ½ inch ginger
• 3 cloves
• ½ inch cinnamon
• 1 teaspoon coriander seeds
• 10 soaked cashews
• ½ teaspoon garam masala
• ½ teaspoon jeera
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 tablespoon cream
• ½ teaspoon sugar
• 2 tablespoons ghee
• Salt to taste
• Cilantro for garnish

How To Prepare

1. Toss the onions, tomato, garlic, ginger, cloves, cinnamon, cashews, coriander seeds, and green chilies into a food processor.
2. Make a paste.
3. Heat ghee in a pan and add cumin seeds.
4. Let it splutter for 10 seconds.
5. Add the masala paste, salt, chili powder, and turmeric powder.
6. Stir and cook over medium flame until the oil starts to separate from the masala paste.
7. Add in the frozen peas/ fresh green peas and a little bit of water. Stir, close the lid and let it simmer for 5 minutes.
8. Add the paneer cubes and carefully combine everything.
9. Add sugar and garam masala powder. Cover and cook for 2 minutes.
10. Switch off the burner and garnish with cilantro.
11. Top it with cream, and your dinner’s ready!

15. Lemon Rice

Yummy and popular in the Southern part of India, lemon rice is savored during breakfast, lunch, and dinner. If you have leftover rice, a couple of red chilies, some mustard seeds, curry leaves, peanuts, and lime at home – you no longer need to hunt for dinner ideas.

Serves – 2; Cooking Time – 20 mins

Ingredients

• 2 cups leftover rice
• Juice of a lime
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 2 teaspoons olive oil or groundnut oil
• 1 handful of peanuts
• 2 dry red chilies
• A pinch of turmeric powder
• Salt to taste

How To Prepare

1. Heat the oil in a pan and add the mustard seeds, curry leaves, red chilies, and peanuts.
2. Stir and fry for 20 seconds over medium flame.
3. Add in the rice, salt, and turmeric powder.
4. Stir and combine everything well.
5. Squeeze in the lime juice and stir again.

Indian Vegetarian Dinner Recipe For Diabetics

16. Masala Oats

This savory oatmeal porridge is made with wholesome vegetables and aromatic Indian spices. The recipe does not use milk, making it a healthy and delicious dinner recipe for vegans.

Serves – 2; Cooking Time – 25 mins

Ingredients

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 green chili, chopped
• 1 onion, diced
• 1 teaspoon ginger-garlic paste
• 1 tomato, chopped
• 1 cup steel-cut oats
• 1 ½ cup water
• 1 cup carrots and peas
• 1 tablespoon coriander, chopped
• ½ teaspoon turmeric
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• 1 teaspoon salt

How To Prepare

• Add oil to a pot and bring it to a low-medium flame.
• Add cumin seeds to the hot oil and let them sizzle.
• Add green chili, onion, and ginger-garlic paste and saute for 2-3 minutes.
• Add tomato, mixed vegetables, and all the spices.
• Saute for 2-3 minutes and add oats and water.
• Bring to a boil and simmer for 10-15 minutes on medium-low heat.
• Serve hot with curd.

Infographic: Types Of Indian Mealtime Condiments

A complete Indian meal spread would look like a banquet fit for royalty. Along with the lip-smacking main and side dishes, even the condiments in Indian cuisine are quite flavorful. Check out the popular Indian condiments like chutneys and side dishes in the infographic below.

Save

Illustration: StyleCraze Design Team

Save the high-quality PDF version on your device now.

Download Infographic

Frequently Asked Questions

What do Indian vegetarians eat for dinner?

Rajesh Chotalia, a health and wellness consultant, says, “Most Indian vegetarians eat some sort of dal or soup, which is liquid, and some sorts of cooked, steamed, or raw vegetables, grains like rice, wheat, and barley are included. We often drink smoothies made from fruits and some vegetables, eat beans and legumes, and consume some dairy products like milk.”

Is all vegetarian food healthy?

No, all vegetarian foods do not count as healthy eating. Vegetarians also eat fried foods loaded with unhealthy fats and sugar. Chotalia suggests eating healthy, whole foods and plant-based meals, which include water, fiber, and micro and macro-nutrients. He adds, “We can make all of this tasty by adding spices and different seasonings.”

What is the most popular Indian vegetarian dish?

Chickpea dishes like chana masala, malai kofta, vegetable biryani, tandoori paneer dishes, samosas, pakoras, and aloo gobi are some of India’s most popular vegetarian dishes.

What is a typical Indian meal?

A typical Indian thali meal includes rice dishes, chapati, salad, lentil, and vegetable curries, yogurt, and pickle. Non-vegetarian Indian meals also include curries containing meat, chicken, seafood, or eggs.

How do vegetarians get protein?

Vegetarians can gain protein from various plant foods, including certain grains, nuts, seeds, legumes, and soy products.

Personal Experience: Source

i. Rajma Chawal Recipe | Punjabi Rajma Chawal
http://www.chefandherkitchen.com/2012/11/rajma-chawal-recipe-punjabi-rajma-chawal.html?m=1

Was this article helpful?

The following two tabs change content below.

• Reviewer
• Expert
• Author
• Editor
• Fact-checker

Dr. Pallavi SrivastavaClinical Nutritionist

   

Pallavi Srivastava is a Clinical Nutritionist with over 13 years of experience and the founder of Q-Slim Fitness Studio. She has dealt with more than 6000 clients, including Industrialists, Politicians, TV and film Celebrities, etc. Apart from formulating Diets for Weight loss, Weight Gain, Pregnancy and lactation diets, She helps treat issues related to High Cholesterol, High Blood Pressure, Diabetes,...more

• Rajesh ChotaliaHealth & Wellness Coach, Pharmacist

  Rajesh Chotalia is a pharmacist and health and wellness coach with 44 years of experience. He specializes in traditional health care and aims to radically transform his clients' lives by healing them and restoring their health. He prefers an all-encompassing approach to healing, including lifestyle assessments, detoxing, and ending dealing with chronic health issues.
  
  Rajesh Chotalia is a pharmacist and health and wellness coach with 44 years of experience. He specializes in traditional health care and aims to radically transform his clients' lives by healing them and restoring their health. He prefers an all-encompassing approach to healing, including lifestyle assessments, detoxing, and ending dealing with chronic health issues.

Charushila BiswasHealth & Wellness Writer

 

Charushila is an ISSA certified Fitness Nutritionist and a Physical Exercise Therapist. Over a span of 6 years, she has authored more than 400 articles on diet, lifestyle, exercises, healthy food, and fitness equipment. She strives to inform, educate, and motivate her readers via authentic, straightforward, and fact-checked information. After completing her master's in biotechnology from Vellore Institute of Technology,...more

Ravi Teja TadimallaSenior Editor

Ravi Teja Tadimalla is a senior editor and a published author. He has been in the digital media field for over eight years. He graduated from SRM University, Chennai, and has a Professional Certificate in Food, Nutrition & Research from Wageningen University. He has written over 300 articles about ingredients and their benefits for the skin, hair, and health. He...more

Sindhu KogantiSenior Health & Wellness Writer

Sindhu Koganti is a Certified Health and Nutrition Life Coach and has over 6 years of experience in writing on health and wellness topics. She has a bachelor’s degree in biotechnology from Acharya Nagarjuna University, Guntur, and a diploma in nutrition from Fab Academy. After her graduation, she decided to combine her knowledge of science and love for writing to...more