40+ Hearty Indian Vegetarian Dinners Recipes for Busy Weeknights

Indian cuisine is a rich tapestry of flavors, textures, and aromas, and its vegetarian dishes are some of the most diverse and delicious in the world.

Whether you’re seeking a quick weeknight dinner or a more elaborate meal for a special occasion, Indian vegetarian dishes can fit any need.

With their variety of spices, fresh vegetables, and comforting grains, these dishes offer a wholesome, nourishing experience for your taste buds.

In this blog, we’ve compiled 40+ Indian vegetarian dinner recipes that will transform your evenings into a flavorful feast.

From simple, everyday dishes like dal and sabzi to indulgent rice preparations and hearty curries, this list features something for everyone, whether you’re a seasoned cook or just beginning your culinary journey.

hese recipes are perfect for anyone looking to explore the richness of Indian vegetarian cooking, bringing together healthy, aromatic, and easy-to-make meals that your whole family will love.

40+ Hearty Indian Vegetarian Dinners Recipes for Busy Weeknights

Indian vegetarian dinner recipes are not just a treat for the palate but also a wholesome way to nourish your body.

With their variety of legumes, grains, and fresh vegetables, these dishes are rich in nutrients while offering a unique blend of spices and flavors.

The 40+ recipes shared in this post will give you the chance to explore a range of textures and tastes, from creamy curries to crispy fritters and fragrant rice dishes.

Whether you’re cooking for a special occasion or a simple weeknight dinner, these Indian vegetarian meals will bring a delightful burst of flavor to your dining table.

So, gather your ingredients, fire up your stovetop, and start cooking your way through these authentic and scrumptious Indian vegetarian dinner recipes today!

Chole Bhature – A Flavorful North Indian Delight

Chole Bhature is a popular North Indian dish that combines spicy, tangy chickpeas (chole) with deep-fried, fluffy bread (bhature). This dish is a perfect comfort food, enjoyed for dinner or special occasions. The chickpeas are slow-cooked in aromatic spices, and the bhature is soft and crispy on the outside. This pairing makes for a satisfying and hearty meal.

Ingredients for Chole:

• 1 cup chickpeas (chole)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons oil

Ingredients for Bhature:

• 2 cups all-purpose flour (maida)
• 1 tablespoon semolina (sooji)
• 1 tablespoon yogurt
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• Water (as needed)
• Oil for deep frying

Instructions:

1. For the Chole:
   • Soak the chickpeas overnight and pressure cook them for about 20 minutes or until soft.
   • Heat oil in a pan and add cumin seeds and bay leaf. Once they splutter, add chopped onions and sauté until golden.
   • Add ginger-garlic paste and sauté for a minute. Add pureed tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook the mixture until the oil separates from the masala.
   • Add the cooked chickpeas and a cup of water. Let the chole simmer for 10-15 minutes on low heat.
   • Add garam masala and adjust the consistency with more water if needed. Garnish with fresh coriander leaves.
2. For the Bhature:
   • In a bowl, mix flour, semolina, baking powder, sugar, and salt.
   • Add yogurt and enough water to knead into a smooth, soft dough. Let it rest for about 30 minutes.
   • Divide the dough into small balls and roll them out into oval or round shapes.
   • Heat oil in a pan and deep fry the bhature, pressing gently to help them puff up. Fry until golden brown on both sides.
   • Remove and drain excess oil on paper towels.

Chole Bhature is a complete and flavorful dinner choice, with the spicy, tangy chickpeas complementing the soft, fluffy bhature. The contrast of textures between the crispy bhature and the creamy, rich chickpeas makes every bite delightful. Serve with a side of onions, lemon wedges, and a cooling yogurt dip for an even more satisfying meal. This traditional Indian dish is a crowd-pleaser, perfect for a cozy family dinner or a festive occasion.

Paneer Butter Masala – A Creamy and Rich Favorite

Paneer Butter Masala is one of the most beloved dishes in Indian cuisine. The dish features soft, paneer cubes cooked in a rich, creamy tomato-based gravy, seasoned with a perfect blend of spices. It’s mildly spiced, slightly sweet, and loaded with butter and cream, making it an indulgent and luxurious vegetarian option for dinner.

Ingredients:

• 250 grams paneer (cubed)
• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/4 cup fresh cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves for garnish

Instructions:

1. Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for another minute until fragrant.
3. Add pureed tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook the masala until the oil begins to separate from the tomato mixture.
4. Add the cubed paneer to the masala, gently stir to coat the paneer with the gravy, and cook for 5 minutes.
5. Add fresh cream and kasuri methi. Mix well and simmer for another 5-7 minutes until the gravy thickens.
6. Garnish with fresh coriander leaves and a drizzle of cream before serving.

Paneer Butter Masala is an absolute favorite for anyone who loves creamy, rich food. The tender paneer soaked in a flavorful, buttery gravy creates a comforting meal. The balance of spices, creaminess, and slight sweetness makes it a perfect dinner companion when served with naan, paratha, or steamed rice. This dish is versatile and can easily be made for a weeknight dinner or special gatherings, offering a taste of Indian luxury in every bite.

Baingan Bharta – Smoky and Spicy Eggplant Mash

Baingan Bharta is a traditional North Indian dish made from roasted and mashed eggplant (baingan), combined with a mixture of onions, tomatoes, and spices. The smoky flavor from the roasted eggplant gives it a unique depth, and the dish is typically served with flatbreads like roti or paratha. It’s a light yet flavorful dinner option that is perfect for vegetarians.

Ingredients:

• 2 large eggplants (baingan)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Once cool, peel the skin off and mash the pulp with a fork.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden.
3. Add ginger-garlic paste and chopped green chilies. Sauté for a minute, then add chopped tomatoes. Cook until tomatoes soften.
4. Add turmeric powder, red chili powder, garam masala, and salt. Cook the masala until the oil separates.
5. Add the mashed eggplant to the pan and mix well. Cook for another 5 minutes, stirring occasionally.
6. Garnish with fresh coriander leaves and serve hot.

Baingan Bharta is a comforting and healthy vegetarian dinner option that combines the smoky richness of roasted eggplant with the vibrant flavors of Indian spices. The dish is not only low in calories but also packed with nutrients, making it a great addition to any meal plan. When paired with roti, naan, or even rice, Baingan Bharta becomes a fulfilling and flavorful dinner. It’s perfect for anyone looking for a light, yet satisfying, meal that’s full of traditional Indian flavors.

Aloo Gobi – A Simple Yet Flavorful Potato and Cauliflower Curry

Aloo Gobi is a classic vegetarian Indian curry that combines potatoes (aloo) and cauliflower (gobi) with a medley of spices, creating a comforting and flavorful dish. This dish is easy to make, healthy, and perfect for a weeknight dinner. The subtle flavors of the spices, along with the natural sweetness of the vegetables, make it a favorite in many households.

Ingredients:

• 2 medium-sized potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
4. Add diced potatoes and cauliflower florets to the pan. Stir to coat the vegetables in the masala.
5. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
6. Sprinkle garam masala over the curry and mix well. Garnish with fresh coriander leaves.
7. Serve hot with roti, paratha, or steamed rice.

Aloo Gobi is a versatile and satisfying dish that can be enjoyed by everyone, whether for a quick weeknight meal or a larger family gathering. The simplicity of this curry, combined with the depth of spices, brings out the natural flavors of the vegetables. It pairs beautifully with Indian flatbreads or rice, making it a complete and comforting dinner option. Plus, it’s a healthy choice, rich in fiber and vitamins, making it perfect for those looking for a light yet filling meal.

Vegetable Biryani – A Fragrant and Colorful Rice Dish

Vegetable Biryani is a flavorful and aromatic rice dish that brings together a medley of mixed vegetables, basmati rice, and aromatic spices. This one-pot meal is often enjoyed during festive occasions or family dinners due to its vibrant colors and rich flavors. The perfect balance of spices and the freshness of the vegetables make this biryani a favorite among vegetarians and non-vegetarians alike.

Ingredients:

• 1 cup basmati rice
• 1 cup mixed vegetables (carrot, peas, beans, potatoes, etc.)
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon cumin seeds
• 2-3 cloves
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons yogurt
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped coriander leaves
• 3 cups water
• 2 tablespoons ghee or oil

Instructions:

1. Rinse the basmati rice thoroughly and soak it for 30 minutes.
2. In a large pot, heat oil or ghee and add cumin seeds, bay leaf, cloves, and cinnamon stick. Let them splutter.
3. Add thinly sliced onions and sauté until golden brown.
4. Add ginger-garlic paste and chopped tomatoes, and cook until the tomatoes soften.
5. Add the mixed vegetables, turmeric, red chili powder, garam masala, and salt. Stir well and cook for 5-7 minutes.
6. Add yogurt, mint, and coriander leaves to the vegetable mixture. Stir to combine.
7. Add the soaked rice to the pot and gently mix. Pour in 3 cups of water and bring it to a boil.
8. Cover the pot and reduce the heat to low. Cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. Fluff the biryani with a fork and serve hot, garnished with extra mint and coriander leaves.

Vegetable Biryani is a colorful and aromatic dish that can elevate any dinner table with its fragrant spices and tender vegetables. It’s a complete meal on its own, packed with flavors from the rich spices, and the texture of the perfectly cooked rice makes it a delight to savor. Paired with raita or a simple salad, it’s the perfect dish for any occasion, whether it’s a casual dinner or a celebratory feast. Plus, it’s a great way to sneak in extra veggies for a healthier, hearty meal.

Palak Paneer – Creamy Spinach and Cottage Cheese Curry

Palak Paneer is a classic North Indian curry made with fresh spinach (palak) and soft paneer (Indian cottage cheese). The spinach is pureed into a smooth gravy that is spiced delicately to complement the richness of the paneer cubes. This dish is nutritious, packed with iron, and is a wonderful vegetarian option that is both healthy and delicious for dinner.

Ingredients:

• 2 cups spinach leaves, washed and chopped
• 200 grams paneer, cubed
• 1 onion, finely chopped
• 1 tomato, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil or ghee
• 1/4 cup fresh cream (optional)
• Fresh coriander leaves for garnish

Instructions:

1. Heat a pan with oil or ghee and add cumin seeds. Let them splutter, then add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute. Add pureed tomatoes, turmeric, red chili powder, and salt. Cook the masala until the oil separates.
3. Add chopped spinach to the pan and cook until wilted. Allow it to cool and then blend it into a smooth paste.
4. Add the spinach puree to the pan, stir well, and cook for 5-7 minutes until the flavors meld together.
5. Add cubed paneer to the spinach gravy and gently mix. Cook for another 5 minutes, allowing the paneer to absorb the flavors.
6. If desired, add fresh cream to make the curry richer. Stir well and cook for another 2 minutes.
7. Garnish with fresh coriander leaves and serve hot.

Palak Paneer is a delightful vegetarian curry that combines the health benefits of spinach with the creamy, soft texture of paneer. The rich, flavorful gravy, made from pureed spinach, is the perfect base for the paneer cubes, making each bite a delicious mix of creaminess and spice. It’s a nutritious, hearty dish that pairs wonderfully with roti, naan, or steamed rice. Whether you’re looking for a comforting weeknight dinner or an impressive dish for guests, Palak Paneer is always a crowd-pleaser.

Baingan Bharta – Smoky Roasted Eggplant Curry

Baingan Bharta is a popular vegetarian curry from India, made with roasted and mashed eggplant (baingan) cooked with a variety of spices. The smoky flavor from roasting the eggplant over an open flame or in the oven enhances the richness of the dish. It is a healthy, flavorful, and comforting meal, often paired with roti, naan, or rice.

Ingredients:

• 2 large eggplants (baingan)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 green chili, slit (optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Roast the eggplants on an open flame, turning them occasionally until the skin is charred and the inside is soft (you can also roast them in the oven at 400°F for 30-40 minutes). Once roasted, let them cool and peel off the skin.
2. Mash the roasted eggplant with a fork or masher, ensuring there are no large chunks.
3. In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another minute. Then, add chopped tomatoes, green chili, turmeric powder, coriander powder, and salt. Cook the mixture until the tomatoes soften and the oil starts separating.
5. Add the mashed eggplant to the pan and stir well to combine. Cook on medium heat for 10 minutes, allowing the flavors to meld.
6. Sprinkle garam masala over the curry, mix well, and cook for an additional 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with roti or rice.

Baingan Bharta is a smoky, savory dish that highlights the unique flavor of roasted eggplant. The deep, rich spices and creamy texture of the mashed eggplant make it a perfect vegetarian curry. Whether served with flatbreads or rice, it is a comforting and flavorful dish that brings out the best of traditional Indian cooking. It’s a great choice for those seeking a nutritious and satisfying meal packed with vitamins and antioxidants.

Chole (Chickpea Curry) – A Popular North Indian Delight

Chole, also known as Chickpea Curry, is a hearty and flavorful dish made with chickpeas cooked in a spiced tomato gravy. This North Indian favorite is packed with protein, fiber, and bold flavors from the blend of spices. Chole is typically served with bhature (fried bread), rice, or chapati, making it an ideal choice for a wholesome vegetarian dinner.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 teaspoons chole masala (or garam masala)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon lemon juice
• Fresh coriander leaves for garnish

Instructions:

1. If using dried chickpeas, soak them overnight and cook them in a pressure cooker with 3 cups of water until tender. If using canned chickpeas, rinse them thoroughly and set aside.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil separates from the masala.
4. Add the cooked chickpeas to the pan, followed by chole masala (or garam masala). Stir well and cook for 5-10 minutes, adding a little water if necessary to achieve the desired consistency.
5. Add lemon juice and mix well. Cook for another 2 minutes.
6. Garnish with fresh coriander leaves and serve hot with bhature, rice, or chapati.

Chole is a hearty, filling dish that delivers rich flavors with every bite. The chickpeas, when cooked in a spiced gravy, absorb all the delicious seasonings, making this curry both comforting and satisfying. Perfect for a family dinner, Chole is a well-rounded dish, providing a good source of plant-based protein and fiber. Whether served with fluffy bhature or a simple roti, it is a crowd-pleasing choice for any occasion.

Gobi Manchurian – A Crispy, Tangy Cauliflower Delight

Gobi Manchurian is a popular Indo-Chinese dish made with crispy battered cauliflower florets cooked in a tangy and spicy sauce. The combination of flavors from soy sauce, vinegar, and a mix of Indian spices creates a unique fusion that is both bold and irresistible. This dish is perfect as a snack or appetizer for dinner and can be enjoyed by all age groups.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 2 tablespoons cornflour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon soy sauce
• 1 teaspoon red chili sauce
• 1 tablespoon vinegar
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons oil
• 1 teaspoon green chili sauce (optional)
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix all-purpose flour, cornflour, ginger-garlic paste, and salt. Add water little by little to form a smooth batter.
2. Heat oil in a pan and dip the cauliflower florets into the batter. Fry the battered cauliflower in hot oil until crispy and golden brown. Remove and set aside on a paper towel to drain excess oil.
3. In a separate pan, heat oil and sauté chopped onions and bell peppers until slightly tender.
4. Add soy sauce, red chili sauce, vinegar, and green chili sauce. Stir well and cook for a minute.
5. Add the crispy cauliflower to the sauce and toss gently to coat the florets evenly with the sauce.
6. Garnish with fresh coriander leaves and serve hot as a snack or appetizer.

Gobi Manchurian is a perfect blend of crispy texture and tangy, spicy flavors. The golden-brown cauliflower florets, coated in a zesty sauce, offer a burst of taste that is sure to please everyone. Whether served as a starter or as part of a larger dinner spread, this dish is always a hit. It’s a great option for those looking to enjoy a fusion meal that’s both indulgent and full of flavor.

Aloo Gobi – Potato and Cauliflower Curry

Aloo Gobi is a classic North Indian dish made with a combination of potatoes (aloo) and cauliflower (gobi), cooked in a spiced curry. This vegetarian dish is simple, comforting, and flavorful, with a delicate balance of spices that brings out the natural sweetness of the vegetables. Aloo Gobi is often served with flatbreads like roti or naan, making it a perfect vegetarian option for dinner.

Ingredients:

• 2 medium potatoes, peeled and chopped into cubes
• 1 medium cauliflower, cut into florets
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for a minute. Then add chopped tomatoes and cook until the tomatoes soften.
3. Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices.
4. Add the chopped potatoes and cauliflower florets. Mix them with the spices to coat them evenly.
5. Cover the pan and cook on low heat for about 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
6. Garnish with fresh coriander leaves and serve hot with roti or rice.

Aloo Gobi is a simple yet delightful dish that’s rich in flavor and textures. The soft potatoes and cauliflower absorb the spices, creating a comforting and satisfying meal. This dish is perfect for a light dinner, offering a balanced meal full of vegetables and warm spices. It pairs well with Indian flatbreads or rice, making it a versatile option for any vegetarian menu.

Methi Thepla – Fenugreek Flatbread

Methi Thepla is a traditional Gujarati flatbread made with fresh fenugreek leaves (methi), wheat flour, and a blend of spices. This healthy and flavorful bread is soft, aromatic, and perfect for any meal, especially as part of a vegetarian dinner. It’s typically served with yogurt, pickles, or a curry for a wholesome experience.

Ingredients:

• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 1/2 cups whole wheat flour
• 1 tablespoon sesame seeds (optional)
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• Salt to taste
• 1 tablespoon oil
• Water as needed for kneading

Instructions:

1. Wash the fenugreek leaves thoroughly and chop them finely.
2. In a mixing bowl, combine the wheat flour, chopped methi leaves, cumin powder, turmeric powder, chili powder, sesame seeds, and salt.
3. Add a tablespoon of oil and mix everything together. Gradually add water and knead into a smooth dough.
4. Divide the dough into small balls. Roll each ball into a flat circle (thepla), using a little flour to prevent sticking.
5. Heat a tawa or griddle and cook the thepla on medium heat, pressing gently with a cloth or spatula. Flip when bubbles appear, and cook the other side.
6. Brush the cooked thepla with a little ghee or oil, if desired, and serve hot.

Methi Thepla is a flavorful and nutritious flatbread with the goodness of fenugreek leaves, making it a fantastic choice for a healthy dinner. The addition of spices enhances the flavor of the methi, and its soft texture makes it a comforting meal. Serve it with yogurt or pickle for a complete, satisfying meal that is perfect for any occasion. It’s an excellent option for a quick dinner and also makes a great snack or lunch option.

Palak Paneer – Spinach and Cottage Cheese Curry

Palak Paneer is a rich and creamy North Indian dish made with fresh spinach (palak) and paneer (Indian cottage cheese). The spinach is pureed into a smooth gravy and combined with paneer cubes, creating a nutritious and flavorful curry. This dish is high in iron, calcium, and protein, making it a perfect vegetarian dinner option that’s both healthy and indulgent.

Ingredients:

• 2 cups fresh spinach (palak), washed and chopped
• 200 grams paneer, cubed
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• 1/4 cup cream (optional)

Instructions:

1. Boil water in a large pot, add the chopped spinach leaves, and blanch for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to retain the green color. Puree the spinach using a blender and set aside.
2. Heat oil in a pan, add cumin seeds, and once they splutter, add chopped onions. Sauté until the onions turn golden brown.
3. Add ginger-garlic paste and cook for another minute. Then add the chopped tomatoes, cumin powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
4. Add the pureed spinach to the pan, stir well, and cook for 5-7 minutes. Add garam masala and mix.
5. Gently add the paneer cubes into the spinach gravy, stirring carefully to avoid breaking the paneer. Simmer for another 5 minutes.
6. If desired, add cream to make the gravy richer and creamier.
7. Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Palak Paneer is a flavorful and healthy dish that combines the earthy taste of spinach with the richness of paneer. The creamy spinach gravy is both comforting and nourishing, making it an excellent choice for a vegetarian dinner. It’s high in vitamins and minerals, particularly iron and calcium, which makes it not only delicious but also a wholesome meal. Pair it with warm flatbreads or rice for a complete, satisfying meal that will delight everyone at the table.

Chole – Chickpea Curry

Chole, also known as chana masala, is a popular North Indian dish made with chickpeas (chole) cooked in a spicy, tangy, and flavorful tomato-based gravy. The dish is infused with a variety of spices, giving it a rich and deep flavor that pairs wonderfully with rice or Indian bread like bhature or roti. This hearty and satisfying dish is not only delicious but also packed with protein, making it an excellent vegetarian dinner option.

Ingredients:

• 2 cups dried chickpeas (or 1 can of canned chickpeas)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon amchur powder (dry mango powder)
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons oil

Instructions:

1. If using dried chickpeas, soak them overnight and then boil them in a pressure cooker for 3-4 whistles until soft. If using canned chickpeas, drain and rinse them.
2. Heat oil in a large pan, add cumin seeds, and sauté until they splutter. Then add onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chilies, and cook for a minute. Then add tomatoes and cook until they soften and the oil starts to separate.
4. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Stir well and cook the spices for 2 minutes.
5. Add the cooked chickpeas to the gravy and mix well. Add a little water to adjust the consistency and let the curry simmer for 10-15 minutes.
6. Add amchur powder to give the curry a tangy kick, and adjust the seasoning as needed.
7. Garnish with fresh coriander leaves and serve hot with rice, roti, or bhature.

Chole is a hearty and flavorful curry that is perfect for a vegetarian dinner. The tender chickpeas absorb the rich spices, creating a comforting and satisfying dish. Packed with protein and fiber, this dish is both nutritious and filling. Paired with warm rice or crispy bhature, it makes for an indulgent yet healthy meal that’s perfect for family dinners or special occasions.

Baingan Bharta – Roasted Eggplant Curry

Baingan Bharta is a smoky, flavorful curry made from roasted eggplant (baingan), blended with onions, tomatoes, and a variety of spices. This popular North Indian dish is served with roti, naan, or rice and is often enjoyed as a hearty vegetarian dinner option. The smoky flavor from the roasted eggplant adds a unique depth to the curry, making it a favorite among many.

Ingredients:

• 2 medium-sized eggplants
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons oil

Instructions:

1. Roast the eggplants directly over a gas flame or in the oven until the skin is charred and the flesh becomes soft (about 20-25 minutes). Allow it to cool, peel off the skin, and mash the pulp.
2. Heat oil in a pan, add cumin seeds, and sauté until they splutter. Add the chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute. Then add chopped tomatoes and cook until they become soft and the oil separates from the masala.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for 2 minutes.
5. Add the mashed eggplant to the pan and mix it thoroughly with the masala. Cook for 5-7 minutes, allowing the flavors to combine.
6. Sprinkle garam masala and cook for another 2 minutes. Garnish with fresh coriander leaves.
7. Serve hot with roti, naan, or rice.

Baingan Bharta is a smoky and flavorful eggplant curry that is rich in taste and texture. The roasting of the eggplant imparts a deep, smoky flavor that is complemented perfectly by the spices in the curry. This dish is a great choice for a vegetarian dinner as it is light yet satisfying. With its rich taste and simple ingredients, Baingan Bharta is a comforting and nutritious option that pairs beautifully with any Indian bread or rice.

Vegetable Pulao – Mixed Vegetable Rice

Vegetable Pulao is a fragrant rice dish made with mixed vegetables, aromatic spices, and basmati rice. This one-pot meal is easy to prepare and can be customized with a variety of vegetables such as carrots, peas, beans, and potatoes. It’s a healthy, colorful, and satisfying dish that makes a perfect accompaniment to any curry or can be enjoyed on its own for a light and delicious vegetarian dinner.

Ingredients:

• 1 cup basmati rice
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)
• 1 onion, sliced
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2 green cardamoms
• 1 bay leaf
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak the rice for 20 minutes.
2. Heat oil or ghee in a pan and add cumin seeds, cinnamon stick, cloves, cardamoms, and bay leaf. Sauté for a few seconds.
3. Add sliced onions and sauté until they turn golden brown. Add ginger-garlic paste and cook for a minute.
4. Add chopped tomatoes and cook until soft. Then add coriander powder, turmeric powder, garam masala, and salt.
5. Add the mixed vegetables and sauté for 5 minutes, allowing them to soften slightly.
6. Add the soaked rice and stir gently to mix the vegetables with the rice.
7. Add 2 cups of water, bring it to a boil, then lower the heat, cover, and cook for 15-20 minutes, until the rice is fully cooked and fluffy.
8. Garnish with fresh coriander leaves and serve hot.

Vegetable Pulao is a vibrant and aromatic rice dish that is both delicious and nutritious. The mix of vegetables and fragrant spices makes it a flavorful and satisfying meal, perfect for a light vegetarian dinner. This one-pot dish is easy to prepare and can be paired with a variety of curries, raitas, or pickles. It’s a great option for a wholesome meal that is both filling and packed with essential nutrients.

Note: More recipes are coming soon!