30+ Flavorful Dairy Free Vegetarian Indian Recipes You Need to Try

Indian cuisine is a feast for the senses, filled with vibrant colors, bold flavors, and an endless array of spices.

For those following a dairy-free or vegetarian lifestyle, Indian dishes offer an abundance of options that are both delicious and nourishing.

From hearty dals to flavorful curries, rice dishes, and even sweets, the variety is limitless.

In this blog, we’ve curated a list of over 30 dairy-free vegetarian Indian recipes that will spice up your meals while keeping things light and healthy.

Whether you’re new to Indian food or a seasoned pro, these recipes are perfect for anyone seeking satisfying, plant-based, and dairy-free meals!

30+ Flavorful Dairy Free Vegetarian Indian Recipes You Need to Try

Exploring dairy-free vegetarian Indian recipes doesn’t mean compromising on flavor or creativity.

With the vibrant spices, legumes, vegetables, and grains used in Indian cooking, you can create a wide range of tasty dishes that are both satisfying and nutritious.

The recipes shared here are a great way to diversify your weekly menu and indulge in the delicious flavors of Indian cuisine, without the dairy.

Whether you’re cooking for yourself or entertaining guests, these recipes are sure to impress and leave everyone asking for more.

Happy cooking and enjoy the delightful, dairy-free adventure through Indian cuisine!

Chana Masala (Chickpea Curry)

Chana Masala is a hearty and flavorful curry made with chickpeas simmered in a rich, spicy tomato-based sauce. Packed with protein and fiber, this dish is a staple in many Indian households and is naturally dairy-free. The aromatic spices blend together perfectly, creating a satisfying meal that pairs wonderfully with rice or flatbread.

Ingredients:

• 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. If using dried chickpeas, soak them overnight and cook until tender. Drain and set aside. If using canned chickpeas, rinse them thoroughly.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden.
3. Add ginger, garlic, and green chilies. Sauté for 1-2 minutes until fragrant.
4. Add chopped tomatoes and cook until soft, stirring occasionally.
5. Add the dry spices (coriander, cumin, turmeric, garam masala, and chili powder). Stir well and cook for 2-3 minutes.
6. Add cooked chickpeas to the pan and stir to coat in the spices. Add a cup of water to adjust the consistency, and let the curry simmer for 10-15 minutes.
7. Adjust salt to taste, garnish with fresh cilantro, and serve hot.

Chana Masala is a robust and comforting dish, perfect for those looking for a nutritious, flavorful meal. The combination of chickpeas with the spices creates a satisfying balance of flavors, making this curry a popular choice in vegetarian cooking. It’s incredibly versatile, allowing for customization in spice levels and texture. Served with rice or naan, it makes for a complete meal that’s both nourishing and delicious.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a simple yet delicious vegetable curry featuring potatoes and cauliflower cooked in a blend of spices. This dish is comforting, light, and perfect for anyone following a dairy-free diet. With its warm, earthy flavors and a bit of heat from green chilies, Aloo Gobi is both easy to prepare and full of vibrant colors, making it an ideal dish for any occasion.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat oil in a large pan. Add cumin seeds and sauté until they splutter.
2. Add chopped onions and cook until they turn golden.
3. Add the chopped tomatoes and cook until soft and mushy.
4. Stir in the turmeric, cumin, coriander, and chili powder. Cook for another minute to release the spices’ aromas.
5. Add the diced potatoes and cauliflower florets. Stir well to coat them with the spices.
6. Add about 1 cup of water, cover the pan, and cook on low heat for 20 minutes, or until the vegetables are tender.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Aloo Gobi is a simple yet satisfying dish that brings out the natural flavors of its main ingredients. The combination of the earthy cauliflower and potatoes with the fragrant spices creates a comforting curry that is both hearty and healthy. This dish is easy to prepare and works wonderfully with any type of bread or rice, making it a great option for a family dinner or a quick weeknight meal.

Baingan Bharta (Smoky Mashed Eggplant Curry)

Baingan Bharta is a smoky-flavored curry made from roasted eggplant that is mashed and cooked with spices. This popular dish is a favorite in Indian cuisine for its unique smoky taste, which comes from roasting the eggplant directly over an open flame. The rich flavors from the spices perfectly complement the soft texture of the eggplant, creating a comforting, dairy-free meal.

Ingredients:

• 2 large eggplants (brinjal)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the eggplants directly on a gas burner or grill, turning occasionally until the skin is charred and the flesh is soft. Let them cool, peel off the skin, and mash the flesh.
2. Heat oil in a pan. Add cumin seeds and sauté until they splutter.
3. Add onions and cook until they turn golden.
4. Add garlic, ginger, and green chili, cooking for 1-2 minutes until fragrant.
5. Add the tomatoes and cook until they become soft.
6. Stir in the cumin, coriander, turmeric, and garam masala. Cook for another 2 minutes to meld the flavors.
7. Add the mashed eggplant to the pan, mixing well with the spices. Cook for 5-7 minutes, allowing the flavors to combine. Adjust salt to taste.
8. Garnish with fresh cilantro and serve hot.

Baingan Bharta is an exceptional dish that highlights the deep, smoky flavor of roasted eggplant. The combination of garlic, ginger, and a variety of spices makes this curry vibrant and savory. Whether served with flatbreads or rice, Baingan Bharta is a versatile and satisfying dish that will please both vegetarian and non-vegetarian guests alike. The smoky flavor is truly the star, making this dish a memorable addition to any meal.

Tofu Tikka Masala

Tofu Tikka Masala is a dairy-free take on the classic chicken tikka masala, where tofu cubes are marinated in yogurt and spices, then cooked in a creamy tomato-based sauce. This vegan-friendly version is rich, flavorful, and full of spices. The tofu absorbs the masala’s flavors beautifully, making this dish a perfect replacement for the meat-based version while keeping the authentic taste intact.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup dairy-free yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 cup canned coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Marinate the tofu with dairy-free yogurt, lemon juice, ground coriander, turmeric, garam masala, cumin, and chili powder. Let it sit for at least 30 minutes.
2. Heat oil in a pan and sauté the chopped onions until golden.
3. Add the ginger-garlic paste and sauté for another minute.
4. Add pureed tomatoes and cook until the oil separates from the masala.
5. Add coconut milk and simmer the sauce for 10 minutes.
6. Gently add the marinated tofu cubes to the sauce, simmer for another 5-10 minutes until heated through.
7. Garnish with fresh cilantro and serve with basmati rice or naan.

Tofu Tikka Masala is a rich and comforting dish that brings all the warmth of traditional tikka masala with the added benefit of being dairy-free. The tofu soaks up the spices, creating a satisfying texture, while the coconut milk adds a creamy richness to the dish. It’s perfect for anyone craving a hearty, flavorful meal without dairy, and it pairs wonderfully with rice or flatbread.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a traditional Gujarati flatbread made with fresh fenugreek leaves and whole wheat flour. This savory bread is aromatic, slightly bitter from the methi (fenugreek), and has a soft texture. Perfect for a light breakfast or snack, this dairy-free recipe is packed with nutrition and flavor, making it a great addition to any meal.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt to taste
• 1 tablespoon oil
• Water as needed

Instructions:

1. In a large bowl, combine the whole wheat flour, chopped fenugreek leaves, cumin seeds, ajwain, turmeric, chili powder, and salt.
2. Gradually add water and knead the mixture into a smooth, soft dough.
3. Divide the dough into small portions and roll each portion into a ball.
4. Roll out each ball into a thin flatbread using a rolling pin.
5. Heat a tava (griddle) and cook each thepla on medium heat. Cook both sides until golden brown, brushing with oil as needed.
6. Serve hot with chutney or pickles.

Methi Thepla is a perfect combination of flavors, where the bitterness of fenugreek leaves blends harmoniously with the aromatic spices. This soft and nutritious flatbread is an excellent source of iron and fiber. Whether you enjoy it for breakfast, lunch, or as a snack, it’s a versatile and flavorful dish that is incredibly easy to prepare and perfect for any occasion.

Vegetable Biryani

Vegetable Biryani is a fragrant rice dish layered with spiced vegetables and cooked with aromatic basmati rice. This one-pot dish is a celebration of spices, offering a rich and satisfying meal that’s both comforting and delicious. The combination of saffron, cardamom, cloves, and cinnamon gives it a distinct flavor, making it a favorite in Indian cuisine.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tablespoons oil
• 1 onion, thinly sliced
• 1 carrot, chopped
• 1 cup green beans, chopped
• 1 potato, chopped
• 1 cup peas
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 cinnamon stick
• 3 cloves
• 2 green cardamom pods
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint leaves
• Salt to taste
• 2 cups water or vegetable broth

Instructions:

1. In a large pan, heat oil and sauté cumin seeds until they splutter.
2. Add onions and cook until golden brown.
3. Add the chopped vegetables and sauté for 5-7 minutes until they start to soften.
4. Stir in the ground coriander, garam masala, cinnamon stick, cloves, cardamom, bay leaf, turmeric, and chili powder. Cook for another minute to release the spices’ aromas.
5. Add the rinsed rice and stir to coat it with the spices and vegetables.
6. Pour in water or vegetable broth, bring it to a boil, then lower the heat and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Garnish with fresh cilantro and mint leaves before serving.

Vegetable Biryani is a delightful rice dish that brings together a medley of spiced vegetables and aromatic rice. The unique combination of spices creates a fragrant, flavorful meal that is perfect for special occasions or a hearty weeknight dinner. Whether served on its own or with a side of raita or salad, this dish is guaranteed to please both vegetarians and non-vegetarians alike.

Masoor Dal (Red Lentil Curry)

Masoor Dal is a comforting and nutritious red lentil curry that is both hearty and full of flavor. Made with red lentils cooked in a mixture of spices, this dish is a staple in Indian homes and is perfect for a quick, filling meal. It’s naturally dairy-free, and the combination of spices creates a flavorful base that makes the lentils rich and satisfying.

Ingredients:

• 1 cup red lentils, washed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a pot, heat oil and add cumin seeds. Let them splutter.
2. Add chopped onions and cook until golden.
3. Add chopped tomatoes and cook until soft and mushy.
4. Stir in turmeric, cumin, chili powder, and garam masala. Cook for 2-3 minutes to let the spices release their aroma.
5. Add the red lentils along with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils are soft.
6. Add salt to taste and garnish with fresh cilantro before serving.

asoor Dal is a simple yet deeply flavorful dish that is both nourishing and satisfying. The red lentils cook to a creamy texture, absorbing the spices and creating a rich, hearty dish. This dish is high in protein and fiber, making it an excellent choice for a vegan or vegetarian meal. Paired with rice or flatbread, Masoor Dal makes for a wholesome, comforting meal.

Palak Chaat (Spinach Chaat)

alak Chaat is a crispy spinach snack topped with tangy tamarind chutney, yogurt, and sev. This innovative dish is a fun way to enjoy spinach in a chaat (street food) style. With a mix of crispy, spicy, tangy, and sweet flavors, it offers a refreshing twist on traditional Indian snacks while keeping it dairy-free.

Ingredients:

• 2 cups spinach leaves
• 1 cup chickpea flour (besan)
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• Salt to taste
• Tamarind chutney
• Mint chutney
• Sev (crispy chickpea noodles)
• Pomegranate seeds for garnish

Instructions:

1. Wash and pat dry the spinach leaves. Heat oil in a pan for deep-frying.
2. In a bowl, mix chickpea flour with cumin powder, chili powder, and salt.
3. Dip spinach leaves into the chickpea flour batter, coating them evenly.
4. Fry the spinach leaves until crispy, then drain excess oil on paper towels.
5. Arrange the crispy spinach on a plate, drizzle with tamarind chutney, mint chutney, and sprinkle with sev.
6. Garnish with pomegranate seeds and serve immediately.

Palak Chaat is a crispy, crunchy, and refreshing dish that is perfect for a snack or appetizer. The crispiness of the spinach and the tanginess of the chutneys come together beautifully, making it an exciting fusion of flavors. This dairy-free treat is an excellent choice for those who love street food and want to enjoy something both light and flavorful. It’s a crowd-pleaser that can be served at parties or as a quick evening snack.

Kadhi Pakora (Gram Flour Fritters in Yogurt Gravy)

Kadhi Pakora is a popular North Indian dish where gram flour fritters (pakoras) are immersed in a tangy, spiced yogurt gravy. This comforting curry is rich in flavor and perfect for a cozy meal, and this version is dairy-free, using dairy-free yogurt and chickpea flour to create a deliciously creamy texture in the curry.

Ingredients:

For Pakoras:

• 1 cup chickpea flour
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• Salt to taste
• Water to make batter

For Kadhi:

• 1 ½ cups dairy-free yogurt
• 2 tablespoons chickpea flour
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. For the pakoras, mix chickpea flour, chopped onions, green chilies, cumin seeds, and salt. Add water to form a thick batter.
2. Heat oil and drop small spoonfuls of the batter into the oil. Fry until golden and crispy.
3. For the kadhi, whisk the dairy-free yogurt and chickpea flour together until smooth.
4. Heat oil in a pan and add cumin seeds and bay leaf. Once they splutter, add the turmeric, chili powder, ginger paste, and the yogurt mixture.
5. Cook the kadhi on low heat until it thickens. Add salt to taste.
6. Drop the fried pakoras into the kadhi and cook for 5 minutes. Garnish with cilantro and serve hot.

Kadhi Pakora is a rich and flavorful dish that combines crispy fritters with a tangy, spiced yogurt gravy. The chickpea flour-based pakoras absorb the creamy kadhi, making each bite deliciously comforting. This dairy-free version stays true to the traditional flavors, offering a tasty and wholesome alternative. It’s a hearty meal best served with steamed rice or flatbreads for a complete feast.

Vegetable Pulao

Vegetable Pulao is a fragrant and flavorful rice dish made with mixed vegetables and spices. It’s a one-pot meal that combines the goodness of vegetables with aromatic basmati rice. This dish is light, yet filling, making it perfect for a quick lunch or dinner. The addition of spices like cumin, cinnamon, and cloves gives it a rich flavor without being too heavy.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1 cup mixed vegetables (peas, green beans, potatoes, etc.)
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2 cardamom pods
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan and add cumin seeds. Once they splutter, add cinnamon stick, cloves, cardamom, and bay leaf. Sauté for 1 minute.
2. Add chopped onions and sauté until golden brown.
3. Add the diced vegetables and sauté for 5-7 minutes.
4. Stir in the turmeric, cumin powder, garam masala, and salt. Cook for 1-2 minutes to toast the spices.
5. Add the rinsed basmati rice, and stir to coat the rice in the spices.
6. Pour in the water or vegetable broth, bring to a boil, then cover and cook on low heat for 15-20 minutes, or until the rice is cooked.
7. Garnish with fresh cilantro and serve hot.

Vegetable Pulao is a light yet satisfying dish, perfect for anyone looking for a quick, healthy meal. The aromatic spices and mixed vegetables make this rice dish both flavorful and colorful. It’s a versatile recipe that can be enjoyed on its own or served alongside dals, curries, or even a salad. This is a great go-to recipe for busy days when you want a meal that’s both nutritious and delicious.

Lauki Chana Dal (Bottle Gourd with Chickpeas)

Lauki Chana Dal is a wholesome curry made with bottle gourd (lauki) and split chickpeas (chana dal). This dish is mild yet flavorful, and the combination of bottle gourd’s soft texture with the protein-packed chickpeas creates a hearty meal. It’s a light curry that is naturally dairy-free and a great choice for a healthy, nutritious dinner.

Ingredients:

• 1 medium bottle gourd (lauki), peeled and chopped
• 1 cup chana dal (split chickpeas), soaked for 1-2 hours
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan, add cumin seeds, and sauté for a few seconds.
2. Add onions and cook until golden brown.
3. Add chopped tomatoes, and cook until soft and pulpy.
4. Stir in ground cumin, coriander, turmeric, and garam masala, and cook for 1-2 minutes to release the flavors.
5. Add the soaked chana dal and chopped bottle gourd. Stir to combine with the spices.
6. Add 2 cups of water, salt to taste, and bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes until the dal is tender.
7. Garnish with fresh cilantro and serve hot.

Lauki Chana Dal is a hearty and nutritious curry that’s simple to make but packed with flavor. The bottle gourd adds a tender texture, while the chana dal provides a hearty base full of protein. This dish is perfect for a light yet satisfying meal and works well with chapati or rice. It’s a great choice for anyone looking for a low-fat, high-protein, and vegan-friendly meal.

Gobi Manchurian (Cauliflower Fritters in Spicy Sauce)

Gobi Manchurian is a popular Indo-Chinese dish where cauliflower florets are coated in a batter, fried until crispy, and then tossed in a spicy, tangy sauce. This dairy-free recipe brings the classic flavors of Chinese cuisine with an Indian twist. The crispy cauliflower pairs perfectly with the bold sauce, making it a great appetizer or snack.

Ingredients:

• 1 small cauliflower, cut into florets
• ½ cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Oil for frying
• 1 tablespoon oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon chili sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Green onions for garnish

Instructions:

1. In a bowl, mix chickpea flour, rice flour, chili powder, turmeric, and salt. Add water little by little to form a thick batter.
2. Dip the cauliflower florets in the batter and fry them in hot oil until crispy and golden. Drain on paper towels.
3. In a separate pan, heat 1 tablespoon of oil, then sauté onions, bell peppers, garlic, and ginger until soft.
4. Add soy sauce, ketchup, chili sauce, vinegar, and sugar. Stir to combine and cook for 2-3 minutes.
5. Add the fried cauliflower florets to the sauce and toss well to coat evenly.
6. Garnish with chopped green onions and serve hot.

Gobi Manchurian is a flavorful and crispy dish that is sure to be a hit at any gathering. The crispy cauliflower covered in the tangy, spicy sauce creates an irresistible combination of textures and flavors. It’s a great party appetizer, snack, or side dish, and the fact that it’s dairy-free makes it accessible to a wide variety of diets. It pairs perfectly with fried rice or as a standalone snack.

Tinda Masala (Apple Gourd Curry)

Tinda Masala is a simple yet flavorful curry made with tinda (apple gourd) and a blend of aromatic spices. Tinda is a mildly flavored vegetable that takes on the taste of the spices it’s cooked with, making it a perfect addition to a masala-based curry. This dish is vegan, light, and can be enjoyed with chapati or rice.

Ingredients:

• 4-5 small tinda (apple gourds), peeled and chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan, add cumin seeds, and sauté until they splutter.
2. Add chopped onions and sauté until golden.
3. Add chopped tomatoes and cook until soft.
4. Stir in ground cumin, coriander, turmeric, and garam masala, and cook for 1-2 minutes.
5. Add the chopped tinda and cook for 5 minutes, stirring occasionally.
6. Add water to cover the vegetables and cook for 20 minutes or until the tinda is tender.
7. Adjust salt to taste and garnish with fresh cilantro before serving.

Tinda Masala is a healthy, simple curry that’s full of flavor and perfect for those looking for a light, nutritious meal. The apple gourd absorbs the spices beautifully, creating a dish that’s both satisfying and aromatic. It’s an excellent dish for a vegan diet and pairs wonderfully with rice or roti. This curry is a great way to enjoy the unique taste of tinda in a comforting, home-cooked meal.

---

Baingan (Stuffed Eggplant Curry)

Baingan is a rich and flavorful curry where small eggplants are stuffed with a spiced filling and then cooked in a tangy, aromatic gravy. The eggplants soak up the flavors of the spices, creating a delicious, satisfying dish. This dairy-free recipe is perfect for anyone who loves the combination of savory, spicy, and slightly tangy flavors.

Ingredients:

• 6-8 small eggplants
• 2 tablespoons oil
• 1 onion, chopped
• 1 teaspoon cumin seeds
• 2 tomatoes, chopped
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• Salt to taste
• For the stuffing:
  • 2 tablespoons peanuts, roasted and ground
  • 1 tablespoon sesame seeds, roasted and ground
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

Instructions:

1. Make a slit in each eggplant without cutting through the stem.
2. In a bowl, mix the ground peanuts, sesame seeds, coriander powder, turmeric, garam masala, and salt. Stuff this mixture into each eggplant.
3. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and cook until golden.
4. Add chopped tomatoes, and cook until soft.
5. Stir in ground coriander, cumin powder, chili powder, and salt. Cook for 2-3 minutes.
6. Place the stuffed eggplants in the pan, add water to cover them, and cook on low heat for 20-25 minutes until the eggplants are tender.
7. Serve hot with rice or roti.

Stuffed Baingan is a rich and flavorful curry that is perfect for any special occasion or a cozy family meal. The stuffing adds a lovely texture and depth of flavor, while the eggplants absorb the spices and become soft and aromatic. It’s a hearty, dairy-free dish that pairs beautifully with chapati or steamed rice, making it a perfect main course.

Moong Dal Chilla (Green Gram Pancakes)

Moong Dal Chilla is a savory pancake made from ground green gram (moong dal) and spices. It’s a popular breakfast dish in many Indian homes, and it’s naturally gluten-free and dairy-free. The chilla is crispy on the outside and soft on the inside, making it a satisfying meal. You can customize the filling with vegetables for added nutrition and flavor.

Ingredients:

• 1 cup moong dal (green gram), soaked for 4-5 hours
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Salt to taste
• Water for batter
• Oil for frying

Instructions:

1. Drain and blend soaked moong dal with a little water to form a smooth batter.
2. Add chopped onion, green chili, cumin seeds, turmeric powder, and salt to the batter.
3. Heat a non-stick pan and drizzle a little oil. Pour a ladle of the batter onto the pan and spread it into a thin circle.
4. Cook on medium heat for 2-3 minutes on each side until golden brown and crispy.
5. Serve with chutney or pickles.

Moong Dal Chilla is a light, nutritious dish that is perfect for breakfast or a snack. The batter is high in protein, and the pancakes are quick to make, making them a great option for busy mornings. You can easily adjust the spices and fillings to suit your taste, making this dish versatile and customizable. Enjoy it with a side of chutney or a fresh salad for a complete meal.

hana Masala (Chickpea Curry)

Chana Masala is a hearty and flavorful chickpea curry made with a rich blend of tomatoes, onions, and aromatic spices. This dish is a staple in Indian cuisine and is naturally vegan, high in protein, and full of bold flavors. It’s perfect for a quick weeknight dinner and pairs well with roti, rice, or even a warm naan.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained)
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1-2 green chilies, chopped (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add chopped tomatoes and cook until soft.
3. Stir in ground coriander, cumin powder, turmeric, garam masala, and salt. Cook for 2-3 minutes.
4. Add the cooked chickpeas, and stir well to coat them with the spices.
5. Pour in some water to create a gravy, and simmer for 15-20 minutes.
6. Chana Masala is a satisfying, protein-packed dish that is perfect for any meal. The combination of aromatic spices with chickpeas creates a rich and comforting curry. It’s a versatile dish that can be made with canned or freshly cooked chickpeas, making it easy to prepare on busy days. It’s also a great option for meal prep and can be enjoyed with a variety of flatbreads or grains.

Baingan Bharta (Smoky Mashed Eggplant)

Baingan Bharta is a smoky, flavorful curry made with roasted eggplant mashed and cooked with onions, tomatoes, and spices. The smoky flavor from the roasted eggplant adds depth to the dish, making it a crowd-pleaser. It’s a nutritious and satisfying curry that pairs wonderfully with chapati, rice, or even quinoa.

Ingredients:

• 2 medium eggplants (baingan)
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the eggplants on an open flame or under a broiler until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
2. Heat oil in a pan, add cumin seeds, and sauté until they splutter.
3. Add chopped onions and cook until golden brown.
4. Add chopped tomatoes, ground cumin, ground coriander, turmeric, garam masala, and salt. Cook until the tomatoes soften.
5. Add the mashed eggplant and mix well. Cook for 5-10 minutes, allowing the flavors to blend.
6. Garnish with fresh cilantro and serve hot.

Baingan Bharta is a smoky, flavorful dish that’s a great way to enjoy eggplant. The roasted eggplant has a unique, charred flavor that combines beautifully with the spices in the curry. This dairy-free dish is not only delicious but also packed with nutrients. It’s perfect for pairing with chapati or rice, and it’s a wonderful addition to any plant-based meal.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a comforting curry made with potatoes (aloo) and cauliflower (gobi), simmered in a fragrant blend of spices. This dish is light, easy to prepare, and flavorful. It’s a staple in many Indian households and is naturally vegan and gluten-free. It’s a versatile dish that works as a side or a main course.

Ingredients:

• 2 large potatoes, peeled and diced
• 1 medium cauliflower, broken into florets
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add chopped tomatoes and cook until soft.
3. Stir in ground turmeric, ground coriander, cumin powder, garam masala, and salt.
4. Add the diced potatoes and cauliflower florets. Stir to coat them in the spices.
5. Add a little water, cover, and cook for 20 minutes, or until the vegetables are tender.
6. Garnish with fresh cilantro and serve with rice or roti.

Aloo Gobi is a hearty and flavorful curry that’s simple to make and full of wholesome ingredients. The combination of potatoes and cauliflower, along with the fragrant spices, creates a comforting and filling dish. It’s perfect for a quick weeknight dinner or a weekend meal and can be enjoyed by anyone, whether vegan or not. Serve it with rice or roti for a complete meal.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves (methi), whole wheat flour, and a blend of spices. This savory flatbread is rich in iron and fiber, making it a nutritious breakfast or snack. It’s usually served with yogurt, pickles, or chutney, but it’s delicious on its own as well.

Ingredients:

• 1 cup whole wheat flour
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Water for kneading
• Oil for frying

Instructions:

1. In a large bowl, mix whole wheat flour, chopped fenugreek leaves, cumin seeds, turmeric, ground coriander, chili powder, and salt.
2. Gradually add water and knead into a smooth dough.
3. Divide the dough into small balls and roll each into a flat circle using a rolling pin.
4. Heat a tawa or skillet, and cook each thepla on both sides, brushing with a little oil, until golden brown.
5. Serve with chutney or pickles.

Methi Thepla is a flavorful and nutritious flatbread that’s perfect for breakfast, lunch, or a snack. The fenugreek leaves add a unique bitterness, which is balanced by the spices in the dough. It’s a healthy, satisfying meal that can be enjoyed with a variety of dips and condiments. This dairy-free recipe is a great option for those looking to add more greens to their diet.

Tofu Tikka Masala

Tofu Tikka Masala is a vegan version of the classic chicken tikka masala, where tofu cubes are marinated in spices, grilled, and then simmered in a rich, creamy tomato-based sauce. This dairy-free dish is full of bold flavors and textures, with the tofu providing a satisfying protein-packed alternative. It’s a hearty and filling meal that can be paired with rice, naan, or any flatbread.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• Salt to taste
• 1/4 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a bowl, marinate the tofu cubes with turmeric, chili powder, ground cumin, garam masala, and salt. Let it sit for 15-20 minutes.
3. Heat oil in a pan and sauté the onions until golden brown.
4. Add pureed tomatoes, and cook until the oil separates.
5. Stir in ground coriander, cumin, garam masala, and salt. Cook for 2-3 minutes.
6. Add the marinated tofu and coconut milk. Simmer for 10 minutes.
7. Garnish with fresh cilantro and serve with rice or naan.

Tofu Tikka Masala is a delicious and satisfying vegan alternative to the classic chicken tikka masala. The tofu cubes absorb the rich flavors of the sauce, while the creamy coconut milk adds a smooth texture. This dish is perfect for anyone looking for a dairy-free, protein-packed meal that still delivers the bold, comforting flavors of traditional Indian cuisine. It pairs beautifully with rice, roti, or naan.

Masoor Dal (Red Lentil Curry)

Masoor Dal is a simple, nutritious red lentil curry made with a blend of spices and tomatoes. The red lentils cook quickly, making this dish easy and fast to prepare. This protein-packed dal is naturally vegan and can be served with steamed rice or any flatbread. It’s a comfort food that’s perfect for any occasion.

Ingredients:

• 1 cup red lentils (masoor dal), rinsed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan, add cumin seeds, and sauté until they splutter.
2. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes, turmeric, ground cumin, garam masala, and salt. Cook until tomatoes soften.
4. Add the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.
5. Garnish with fresh cilantro and serve with rice or roti.

Masoor Dal is a quick, easy, and nutritious curry that is perfect for a healthy, filling meal. The red lentils cook quickly and absorb the spices beautifully, making this a satisfying dish. It’s a versatile recipe that can be customized with different spices or vegetables, and it pairs well with both rice and roti. A true comfort food that’s both nourishing and delicious!

Note: More recipes are coming soon