Indian Food Recipes For Vegetarians

In this article, we bring you fifteen flavourful Indian Food Recipes including easy Indian Recipes for beginners.

Additionally, we have compiled some Traditional Indian Food Recipes so that you can enjoy this easy Indian recipe edition!

This article has been divided into three sections for your ease. On days when you’re craving some good old breakfast, try recipes from the Indian Food Recipes for Breakfast section.

When you’re in the mood for a hearty meal, try recipes from the Indian Food Recipes for Lunch and Indian Food recipes for Dinner.

Happy cooking!

Indian Food Recipes for Breakfast

1. Moong Dal and Rice Idli

The dal and rice combination of this idli is quite nutritious as it is packed with protein.

Preparation time: 20 minutes

Cooking time: 15 minutes

Makes: 6 idlis

Ingredients:

Salt, to taste

A pinch of soda bi-carb

½ cup spring onion greens and whites, finely chopped

½ cups carrots, grated

¼ tsp fenugreek seeds

½ cup moong dal

½ cup rice

To serve:

Green chutney

Method:

1. Sock the fenugreek seeds, moong dal and rice in water for 6-7 hours.
2. Grind the soaked ingredients in a mixer and leave the batter aside to ferment overnight or for at least 8 hours.
3. Add salt, spring onion, carrots, and soda bi-carb and mix thoroughly.
4. Pour the mixture into greased idli moulds.
5. Steam in a steamer for a few minutes until done. Idlis will be done when a knife or toothpick inserted in its centre comes out clean.
6. Serve hot with green chutney.

Nutritive Values per Idli

Folic acid: 20.6 mcg

Vitamin A: 160.8 mcg

Fat: 0.2 g

Carbohydrate: 19.1 g

Protein: 4.2 g

Energy: 95 calories

2. Mini Soya Dosa

Dosa made with soya milk and wheat flour to make up for your vitamin A and calcium requirements.

Preparation time: 2 minutes

Cooking time: 15 minutes

Makes: 6 dosas

Ingredients:

1 ½ tsp oil, to cook

Salt, to taste

3 tsp chopped coriander

½ cups onion, grated

1 green chilli, chopped

½ cup whole wheat flour

1 cup soya milk

To serve:

Tomato garlic chutney

Method:

1. Make a thin batter using water, salt, coriander, onions, green chilli, wheat flour and soya milk. Mix well.
2. Heat a non-stick pan and grease it with a little oil.
3. Pour 6 tsp of the batter onto the non-stick pan and spread it using a circular motion to make a thin dosa.
4. Cook on both the sides using a little oil.
5. Repeat with the remaining batter to make 5 more dosas.
6. Serve hot with tomato garlic chutney.

Nutritive Values per Idli

Calcium: 47.6 mg

Vitamin A: 125.4 mcg

Fat: 2.4 g

Carbohydrate: 7.3 g

Protein: 1.9 g

Energy: 59 calories

3. Onion and White Millets Chapati

Jowar rotis with green chillies and spring onions.

Preparation time: 5 minutes

Cooking time: 20 minutes

Makes: 4 chapatis

Ingredients:

Salt, to taste

1 finely chopped green chilli

1 finely chopped spring onion

2 tsp oil

1 cup white millet flour

To serve:

Chunky veggie spread

Method:

1. Toss all the ingredients together in a bowl and knead into a dough using warm water.
2. Cover and keep aside for 15 minutes.
3. Divide the dough into 4 portions.
4. Roll out/pat each dough ball until a round chapati is obtained.
5. Cook on a non-stick pan using oil on both the sides until the colour changes.
6. Serve hot with chunky veggie spread.

Nutritive Values per serving

Fat: 3.3 g

Carbohydrate: 18.8 g

Protein: 2.7 g

Energy: 113 calories

4. Batata Poha

This traditional Maharashtrian recipe is made from iron-rich Poha. Don’t forget to serve it with lemon wedges as it is the vitamin C present that aids the absorption of iron from the Poha.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

Salt, to taste

2 tsp oil

1 tsp sugar

¼ tsp turmeric powder

¼ cup potato, peeled and cubed

4-5 green chillies, slit lengthwise

¼ cups onion, chopped

7-9 curry leaves

½ tsp cumin seeds

½ tsp mustard seeds

2 cups beaten rice flakes (thick Poha)

To garnish:

4 lemon wedges

6 tsp chopped coriander

Method:

1. Use a sieve to wash the Poha under running water. Toss to drain all the excess water.
2. Heat oil in a non-stick pan. Add cumin and mustard seeds.
3. Add green chillies and curry leaves when cumin and mustard seeds begin to crackle. Stir for a minute.
4. Add in the onions and saute until translucent.
5. Toss in salt, water, turmeric powder and potato.
6. Cover and cook on medium flame until potatoes are cooked.
7. Add sugar, Poha and a pinch of salt before mixing well.
8. Garnish with lemon wedges and coriander leaves and serve hot.

Nutritive Values per serving

Vitamin C: 7.7 mg

Iron: 6.2 mg

Fat: 3.0 g

Carbohydrate: 28.5 g

Protein: 2.5 g

Energy: 150 calories

5. Soya Upma

A good example of a famous Indian breakfast made with a slight modification by the addition of soya granules for an iron and protein boost. Try it, and I’m sure you can easily adapt to this healthy change.

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

Salt, to taste

½ cup cabbage, chopped

2 tsp oil

½ cups carrot, grated

½ cups onion, chopped

1-2 green chillies, slit lengthwise

1 tsp grated ginger

¼ tsp asafoetida

1 tsp black split lentils

1 tsp cumin seeds

¾ cup soya granules

To garnish:

4 lemon wedges

6 tsp chopped coriander

Method:

1. Soak soya granules in hot water for 15-20 minutes.
2. Squeeze to drain all the excess water. Keep aside.
3. Heat oil in a non-stick pan and add cumin seeds.
4. Add black split lentils when cumin seeds begin to crackle. Saute the lentil until it turns golden brown.
5. Add onions, green chillies, ginger, and asafoetida.
6. Saute onions until translucent and add cabbage and carrots. Continue to saute for another 5-6 minutes.
7. Toss in the soy granules before mixing well.
8. Add salt and mix.
9. Garnish with lemon wedges and coriander.
10. Serve hot.

Nutritive Values per serving

Iron: 1.5 mg

Fat: 4.5 g

Carbohydrate: 8.2 g

Protein: 5.5 g

Energy: 96 calories

Indian Food Recipes for Lunch

6. Stuffed Capsicums in Tomato Gravy

Colourful, tasty and satiating.

Preparation time: 30 minutes

Cooking time: 30 minutes

Baking time: 10 minutes

Serves: 6

Ingredients:

12 medium-sized capsicums

For the stuffing:

Salt, to taste

2 tbsp ghee

2 green chillies, chopped

1 tsp chilli powder

½ tsp cumin seeds

2 potatoes, boiled

2 teacups mixed boiled vegetables (green peas, carrots, french beans)

For the gravy:

Salt, to taste

1 tbsp ghee

2 tsp sugar

2 cloves

1 cinnamon stick

½ tsp cumin seeds

½ tsp chilli powder

1 ½ tbsp cornflour

700 g tomatoes

Method:

1. Cut the tops of the capsicums and scoop out the centres.
2. Drop the shells in boiling water for a few minutes. Drain and keep aside.

For the stuffing:

1. Mash the potatoes coarsely.
2. Heat the ghee and fry the cumin seeds for 1 minute.
3. Add the remaining ingredients and cook for a few minutes.

For the gravy:

1. Cut the tomatoes into big pieces. Add 2 tbsp of water and cook.
2. When cooked, prepare a thick soup by passing through a sieve.
3. Heat the ghee and fry the cloves, cumin seeds, and cinnamon for a few seconds.
4. Add salt, sugar, chilli powder and tomato soup.
5. Mix the cornflour in ½ a teacup of water and add to the gravy. Boil for 10 minutes.

How to proceed:

1. Stuff the capsicums with the stuffing.
2. Arrange the capsicums on a greased baking dish.
3. Pour the boiling gravy on top. Sprinkle a little cheese on top if you like.
4. Bake in a hot oven at 400°F for 10 minutes.
5. Serve hot.

7. Potato Vegetable

A spicy potato vegetable with yoghurt.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 6

Ingredients:

Salt, to taste

3 tbsp ghee

2 teacups fresh yoghurt

¼ teaspoon turmeric powder

1 ½ teaspoon coriander-cumin powder

2 tsp chilli powder

1 green chilli, slit lengthwise

3-4 curry leaves

¼ tsp asafoetida

½ tsp mustard seeds

½ tsp cumin seeds

2 cinnamon sticks

3 cloves

2 bay leaves

900 g potatoes

To garnish:

Chopped coriander

Method:

1. Boil the potatoes. Cut into cubes.
2. Heat the ghee in a vessel and fry the mustard seeds for a minute.
3. Add curry leaves, green chilli, asafoetida, cumin seeds, cinnamon, cloves and bay leaves and fry for 2-3 minutes.
4. Add salt, turmeric powder, coriander-cumin powder, chilli powder along with the potatoes.
5. Pour ½ teacup of water.
6. Beat the yoghurt and add to the vegetable. Allow cooking for a few minutes.
7. Garnish with chopped coriander.
8. Serve hot.

8. Navratna Korma

A rich spicy vegetable consisting of nine ingredients.

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 6

Ingredients:

Ghee, for deep frying

Salt, to taste

3 tbsp fresh cream

1  teacup milk

3 tbsp ghee

1 tsp garam masala

1 ½ tsp chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 tsp ginger-garlic paste

2 onions

3 tomatoes

2 teacups mixed boiled vegetables (potatoes, green peas, french beans, carrots)

100 g paneer

Silver foil, for decoration

Method:

1. Grate the onions.
2. Put the tomatoes in hot water for 10 minutes. Take off the skin and chop.
3. Cut the paneer into small pieces and deep fry in ghee.
4. Heat ghee in a vessel and fry the onions for a few minutes.
5. Add ginger garlic paste and fry for 30 seconds.
6. Add salt, garam masala, chilli powder, coriander powder, turmeric powder, and chopped tomatoes. Fry for at least 3-4 minutes.
7. Toss in the fried paneer pieces, cream, milk and boiled vegetables.
8. Cook for a few minutes.
9. Serve hot decorated with silver foil.

9. Paneer Masala

An ideal vegetable to serve with naans or plain parathas.

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 6

Ingredients:

Salt, to taste

Ghee, for deep frying

3 tbsp ghee

1 tsp chilli sauce

½ teacup fresh cream

2 tomatoes

350 g paneer

To be ground into a paste:

25 mm piece of ginger

5 cloves garlic

1 ½ tsp cumin seeds

3 tsp coriander seeds

6 red Kashmiri chillies

10 peppercorns

2 cloves

1 tbsp fresh coconut, grated

1 tbsp khus-khus

2 cinnamon sticks

1 large onion

Method:

1. Cut the paneer into long pieces and deep fry in ghee.
2. Chop the tomatoes.
3. Heat the ghee in a vessel. Fry the paste for at least 3-4 minutes.
4. Add the chopped tomatoes and fry again for 3-4 minutes. Add 1 teacup of water, salt, chilli sauce, cream and paneer pieces.
5. Serve hot with parathas or naan.

10. Mixed Pulses with Vegetables

A spicy protein-rich dish.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 8

Ingredients:

1 tomato, sliced

Salt, to taste

Ghee, for deep frying

4 tbsp ghee

2 onions, sliced

175 g cauliflower

1 tbsp whole masoor

1 tbsp black-eyed peas

225 g paneer

1 tbsp dried green peas

1 tbsp dried white peas

6-7 small whole onions

1 tbsp brown gram

1 tbsp Kabuli channa

2 large tomatoes, chopped

1 tbsp whole moong

To garnish:

1 tbsp coriander, chopped

To be ground into a paste:

25 mm piece of ginger

1 tbsp grated fresh coconut

1 tbsp khus-khus

2 tsp cumin seeds

1 tbsp coriander seeds

8 Kashmiri seeds

8 cloves garlic

Method:

1. Soak the pulses together overnight or for at least 6 hours.
2. Add 2 teacups of water and cook in a pressure cooker.
3. Cut the cauliflower into big pieces and deep fry in ghee until golden in colour.
4. Heat the ghee in a vessel and fry the sliced onions for 3 minutes.
5. Add the paste and fry again for 3-4 minutes.
6. Add the pulses and cook for a few minutes before adding salt, tomatoes, fried paneer, and vegetables and cook for at least 10 minutes.
7. Serve hot decorated with chopped coriander and tomato slices. You can also add 3-4 tbsp of tamarind water.

Indian Food Recipes for Dinner

11. Khoya Makhana

Try this dish when vegetables are in short supply.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 6

Ingredients:

Salt, to taste

Ghee, for deep frying

3 tbsp ghee

½ teacup fresh yoghurt

1 tsp garam masala

½ tsp chilli powder

2 tsp coriander powder

A pinch of turmeric powder

2 green chillies, chopped

1 ½ tsp ginger, chopped

2 onions, grated

3 tomatoes

100 g makhanas

100 g khoya

Method:

1. Lightly roast the khoya without any ghee.
2. Fry the makhanas very lightly in ghee.
3. Cut the tomatoes in big pieces, add 1 teacup of water and cook. When soft, prepare soup by passing through a sieve.
4. Heat the ghee in a vessel and fry the onions until pink in colour.
5. Add chilli powder, coriander powder, turmeric powder, green chillies and ginger.
6. Add salt, khoya, yoghurt, tomato soup and makhanas and cook for a few minutes.
7. Sprinkle garam masala and cook again for a minute.
8. Serve hot.

12. Rasagolla Sabzi

Can you imagine sweet Rasagollas turn into delicious koftas?

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 8

Ingredients:

Salt, to taste

4 tbsp ghee

1 teacup milk

4 tomatoes

3 dozen small Rasagollas

To be ground into a paste:

1 tsp turmeric powder

4 green chillies

8 cloves garlic

2 tbsp coriander seeds

1 tbsp cumin seeds

2 cloves

3 cardamoms

3 cinnamon sticks

25 mm piece of ginger

12 red Kashmiri chillies

3 large onions

Method:

1. Squeeze the Rasagollas by hand and drop them into a jar containing plenty of fresh water.
2. Repeat this process after 30 minutes.
3. Cut the tomatoes into big pieces. Add ½ teacup of water and cook. When soft, prepare soup by passing through a sieve.
4. Heat the ghee in a vessel and fry the paste for at least 5 minutes.
5. Add ½ teacup of water, salt, milk and tomato soup and cook for 10minutes.
6. Just before serving, squeeze the Rasagollas once again and add them to the gravy.
7. Serve hot.

13. Paneer Korma

A lightly spiced nourishing vegetable.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6

Ingredients:

3 tbsp ghee

Salt, to taste

2 cardamoms

100 g fresh cream

1 tsp chilli powder

2 onions

2 tomatoes

350 g paneer

A dash of turmeric powder

Method:

1. Cut the paneer into small pieces.
2. Grate the onions.
3. Put the tomatoes in hot water. After 10 minutes, take off the skin and chop.
4. Heat the ghee in a vessel, fry the onions and cardamoms for at least 3 minutes.
5. Add the tomatoes and cook for at least 3 minutes. Add chilli powder and turmeric powder and fry for a few minutes.
6. Toss in the salt, cream and paneer pieces.
7. Garnish with chopped coriander.
8. Serve hot.

14. Kashmiri Dum Aloo

Kashmiri style rich stuffed potatoes.

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

For the stuffed potatoes:

Salt, as per taste

1 green chilli, chopped

6-7 raisins, chopped

4 cashew nuts, chopped

115 g khoya

Ghee, for deep frying

15 medium potatoes, peeled and pricked

To make the gravy:

Salt, to taste

3 tbsp ghee

9 tsp fresh cream

2 cardamoms

2 cinnamon sticks

4 tomatoes

2 cloves

To make the paste (to be added to the gravy):

4 cloves garlic

4-5 red chillies

2 tsp salt

½ tsp turmeric powder

25 mm piece of ginger

2 green chillies

2 onions

Method:

For the stuffed potatoes:

1. Deep fry the potatoes in ghee until golden brown in colour.
2. Scoop the potatoes and mash the scooped portion.
3. Stuff all the potatoes with the stuffing mixture.
4. Once done, apply the mashed potato on top to form a cover.

To prepare the gravy:

1. Cut the tomatoes into bite-sized pieces. Stir in 2 teacups of water and cook. When tomatoes turn soft, take out their soup by passing them through a sieve.
2. Heat ghee in a skillet and fry the paste for a few minutes. Add cardamoms, cinnamon and cloves and continue to fry.
3. Add salt, cream, and tomato soup and ½ tsp sugar.

To proceed:

1. To serve, place the potatoes in the boiling gravy. You can also bake with the gravy in a preheated oven at 220°C for 8-10 minutes.
2. Serve hot.

Variation:

1. Boil the potatoes and mash them while hot. Add a tablespoon of cornflour and salt to taste.  Fill with the above stuffing, make balls and deep fry.
2. Serve with the above gravy.

15. Green Peas Parathas

Enjoy this piping hot parathas with yoghurt or deep fry to make green peas puris.

Preparation time: 10 minutes

Cooking time: 40 minutes

Makes: 10-12 parathas

Ingredients:

For the stuffing:

Salt, to taste

1 tbsp ghee

1 tsp cumin seeds

5 green chillies, finely chopped

2 teacups green peas, boiled

For the dough:

½ tsp salt

2 tbsp ghee

3 teacups wholemeal flour

For the parathas:

Ghee for frying

Method:

For the stuffing:

1. Mash the boiled green peas.
2. Heat ghee in a vessel and fry the cumin seeds.
3. Add green chillies and fry for a minute before adding the mashed peas and salt.
4. Cook for a minute and remove from heat. Keep aside and let it cool.

For the dough:

1. Sieve the flour with the salt. Apply ghee to the flour and add water.
2. Knead the dough until soft and even. Divide into 10-12 equal portions.

How to proceed:

1. Take a small portion of dough. Flatten a little and put 1 tbsp of green peas mixture in the centre. Cover the mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
2. Put the paratha on a hot skillet and cook for a minute and flip once.
3. Add a little ghee around the edges, turn again and repeat.
4. Remove from the skillet when brown patches appear on both the sides.
5. Repeat with the rest of the dough balls.
6. Serve hot.

Note: To make puris, use plain flour instead of wholemeal flour and instead of steps 2-4 above, deep fry the puris until done.

We hope you liked these simple, quick and relatively economical Indian food recipes. If you follow the recipes and instructions carefully, the results – both tasty and colourful – are bound to follow.