Discover the Flavors of India: 20 Delicious Vegetable Recipes to Try
When it comes to cooking, Indian cuisine is renowned for its bold flavors, vibrant colors, and diverse regional specialties. And when it comes to vegetables, Indian cooking offers a vast array of mouthwatering options that are not only healthy but also incredibly flavorful. From spicy curries to aromatic stir-fries, there’s something for everyone in this world of Indian vegetable recipes.
In this article, we’ll take you on a culinary journey through the heart of India, exploring 20 delectable and easy-to-make vegetarian recipes that showcase the best of Indian cooking. Whether you’re a seasoned cook or just starting out, these flavorful dishes are sure to delight your taste buds and leave you wanting more.
Aloo Gobi
A classic North Indian dish, Aloo Gobi is a flavorful vegetarian curry made with potatoes and cauliflower. This simple recipe brings together the comforting warmth of garam masala and the crunch of fresh vegetables.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree (optional)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until lightly browned, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute.
4. Add potatoes and cauliflower. Cook for 10-12 minutes, stirring occasionally, until vegetables are tender.
5. Season with salt to taste.
6. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Baingan Bharta
Baingan Bharta is a popular Indian recipe that transforms roasted eggplants into a rich, smoky, and flavorful dish. This simple recipe yields a deliciously aromatic eggplant mash perfect for accompanying naan, rice, or as a snack on its own.
Ingredients:
– 2 large eggplants
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh and mash it in a bowl with an onion, garlic, vegetable oil, cumin seeds, and salt.
6. Simmer the mixture for 10-15 minutes over low heat to allow the flavors to meld together.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 50-60 minutes
Palak Paneer
Palak Paneer is a popular Indian dish made with spinach puree, paneer (Indian cheese), and spices. This creamy curry is a staple of North Indian cuisine and can be served with naan, rice, or roti.
Ingredients:
– 1 cup fresh spinach leaves
– 250g paneer, cut into small cubes
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 cup heavy cream
– 2 tablespoons lemon juice
Instructions:
1. In a blender or food processor, puree the spinach leaves until smooth.
2. Heat butter in a pan and sauté the onion and garlic until softened.
3. Add the cumin, coriander, turmeric, and garam masala powders. Cook for 1 minute.
4. Add the paneer cubes and cook until lightly browned.
5. Stir in the spinach puree, heavy cream, and lemon juice.
6. Season with salt to taste.
7. Simmer for 10-15 minutes or until the sauce thickens slightly.
8. Serve hot with naan, rice, or roti.
Cooking Time: 20-25 minutes
Vegetable Biryani
A flavorful and aromatic rice dish that combines the goodness of vegetables with a blend of spices, Vegetable Biryani is a perfect meal for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small carrot, peeled and grated
– 1 small potato, peeled and diced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add chopped onion, garlic, red bell pepper, carrot, and potato. Cook until the vegetables are tender.
3. Add cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
4. Add 1 cup of water to the pan and bring to a boil.
5. Drain the soaked rice and add it to the pan. Stir gently to combine with the vegetable mixture.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Chana Masala
Chana Masala, a popular North Indian dish, is a flavorful and aromatic stew made with chickpeas cooked in a rich tomato-based sauce. This recipe yields a deliciously spicy and comforting meal perfect for any occasion.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala powder
– 1/2 tsp red chili powder
– Salt, to taste
– 2 tbsp vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they’re lightly browned (5-7 minutes).
2. Add garlic and cook for 1 minute.
3. Add cumin, coriander, garam masala powder, and red chili powder. Cook for 30 seconds.
4. Add chickpeas, diced tomatoes, salt, and 1 cup of water. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the sauce thickens slightly.
6. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Dal Tadka
Dal Tadka, a popular North Indian dish, is a flavorful and comforting lentil soup made with split red lentils, onions, garlic, ginger, and aromatic spices. This recipe yields a rich and creamy dal that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until the onions are translucent.
3. Add cumin, coriander, turmeric powder, and salt. Cook for 1 minute.
4. Add the soaked lentils and 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are cooked through.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Bhindi Masala
A popular North Indian recipe, Bhindi Masala is a delicious and aromatic vegetable dish made with okra, onions, garlic, ginger, and a blend of spices. This recipe is perfect for those looking to add some excitement to their meal routine.
Ingredients:
– 1 pound okra, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add okra and stir well to combine with the spice mixture.
5. Reduce heat to medium-low and simmer for 10-12 minutes or until the okra is tender and the sauce has thickened.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-18 minutes
Matar Paneer
Matar Paneer is a popular Indian dish that combines the richness of paneer (Indian cheese) with the sweetness of fresh peas. This recipe is a simple and flavorful take on this classic curry.
Ingredients:
– 250g paneer, cut into small cubes
– 1 cup fresh green peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until translucent, about 3 minutes.
3. Add garlic, cumin, coriander, turmeric, and garam masala. Cook for 1 minute.
4. Add paneer, peas, diced tomatoes, and water or broth. Season with salt to taste.
5. Simmer the mixture over medium-low heat for 10-12 minutes, or until the sauce has thickened and the paneer is coated.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-25 minutes
Mixed Vegetable Curry
This flavorful and aromatic curry is a perfect blend of colorful vegetables, spices, and creamy coconut milk. It’s an easy and quick dinner option that can be served with rice, naan, or roti.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large carrot, peeled and grated
– 1 large bell pepper, sliced
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 can of coconut milk (14 oz)
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated carrot. Cook until the vegetables are tender (about 5 minutes).
3. Add the diced potatoes, bell pepper slices, curry powder, cumin, turmeric, salt, and black pepper. Stir well to combine.
4. Pour in the coconut milk and stir to coat the vegetables evenly.
5. Bring the mixture to a simmer and let cook for 15-20 minutes or until the potatoes are tender.
6. Garnish with fresh cilantro leaves and serve hot over rice or with naan/roti.
Cooking Time: 25-30 minutes
Pav Bhaji
Pav Bhaji Recipe
A popular Indian street food, Pav Bhaji is a flavorful and spicy curry made with mixed vegetables, served with soft bread rolls (pav). This recipe is a classic take on this beloved dish.
Ingredients:
– 1 cup mixed vegetables (e.g., peas, carrots, potatoes, cauliflower)
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons butter or oil
– 4-6 pav buns (white bread rolls)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat butter or oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, and ginger paste. Cook until the onion is translucent.
4. Add mixed vegetables, diced tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir well.
5. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
6. Split pav buns in half and toast them lightly.
7. Serve Pav Bhaji hot with toasted pav and garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Malai Kofta
A popular Indian dish, Malai Kofta is a flavorful and creamy curry made with paneer (Indian cheese) dumplings cooked in a rich tomato-based sauce. This recipe yields 4-6 servings.
Ingredients:
– 250g paneer, crumbled
– 1/2 cup breadcrumbs
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 large onions, finely chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, pureed
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Mix paneer, breadcrumbs, cilantro, lemon juice, cumin powder, coriander powder, and salt.
3. Shape into small balls and bake for 10-12 minutes or until lightly browned.
4. In a large pan, heat oil over medium heat. Add onions and cook until golden.
5. Add garlic, tomatoes, and coconut milk. Bring to a simmer.
6. Add the baked paneer dumplings and cook for an additional 5-7 minutes or until the sauce thickens.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Lauki Chana Dal
A comforting and flavorful North Indian dish, Lauki Chana Dal is a popular vegetarian recipe made with bottle gourd, chickpeas, and split lentils. This hearty stew is perfect for a cozy dinner or lunch.
Ingredients:
– 1 medium-sized lauki (bottle gourd), peeled and diced
– 1 cup cooked chana (chickpeas)
– 1/2 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced lauki and cook until it starts to soften (about 5 minutes).
4. Add the cooked chana, split lentils, water, cumin, and salt. Mix well.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the dal is cooked through.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Tinda Masala
This recipe is a twist on traditional Indian cuisine, featuring the humble tinda (also known as baby pumpkin) as the star of the show. The result is a deliciously spiced and slightly sweet vegetable dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 medium tinda (baby pumpkin), peeled and cubed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for an additional minute.
4. Add the tinda cubes and stir to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the tinda is tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 25-30 minutes
Karela Sabzi
A flavorful and nutritious sabzi made with bitter gourds, this Karela Sabzi is a perfect accompaniment to your favorite Indian dishes.
Ingredients:
– 2 medium-sized karelas (bitter gourds), peeled and chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons fresh cilantro leaves, chopped (optional)
– 2 tablespoons water
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the chopped karelas, turmeric powder, and salt. Mix well.
5. Cook for 10-12 minutes or until the karelas are tender and lightly browned.
6. Garnish with chopped cilantro leaves, if desired.
7. Serve hot with your favorite Indian dish.
Cooking Time: 15-18 minutes
Corn Palak
Palak is a popular Indian spinach curry, and this recipe adds a delicious twist with the addition of corn. This creamy and flavorful dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup fresh spinach leaves
– 1 cup frozen corn kernels
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup heavy cream or half-and-half
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, garam masala, and turmeric. Cook for an additional minute.
3. Stir in corn kernels and spinach leaves. Cook until the spinach has wilted.
4. Pour in heavy cream or half-and-half. Season with salt to taste.
5. Simmer for 5-7 minutes or until the sauce thickens slightly.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Vegetable Jalfrezi
A flavorful and spicy Indian-inspired vegetable stir-fry, perfect for a quick weeknight dinner or as a side dish for your favorite curry.
Ingredients:
– 2 medium bell peppers (any color), sliced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 medium zucchini, sliced
– 1 cup mixed vegetables (e.g., carrots, snap peas, corn)
– 2 teaspoons vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat one teaspoon of oil in a large skillet or wok over medium-high heat.
2. Add the sliced onions and cook until they start to soften, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the bell peppers, zucchini, and mixed vegetables. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. Stir in the cumin, coriander, and cayenne pepper (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Beetroot Thoran
This vibrant Beetroot Thoran is a popular Kerala-style vegetable dish that’s packed with nutrients and flavor. It’s an excellent accompaniment to rice, roti, or even as a side for your favorite main course.
Ingredients:
– 2 large beetroot, peeled and chopped into small pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1/4 cup grated coconut
– 1 tablespoon mustard seeds
– Salt, to taste
– 2 tablespoons oil
– Fresh curry leaves, for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add mustard seeds and let them sizzle.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the beetroot pieces and grated coconut. Mix well.
5. Season with salt to taste.
6. Simmer for 10-12 minutes or until the beetroot is tender.
7. Garnish with fresh curry leaves, if desired.
Cooking Time: 15-17 minutes
Cabbage Poriyal
This Cabbage Poriyal recipe is a classic South Indian dish that pairs perfectly with rice, roti, or even as a snack. It’s a quick and easy recipe that brings out the natural sweetness of cabbage.
Ingredients:
– 1 medium-sized cabbage, finely chopped
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon mustard seeds
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute.
3. Add the chopped cabbage, mustard seeds, and salt. Stir well to combine.
4. Cook for 5-7 minutes or until the cabbage is tender and slightly caramelized.
5. Garnish with fresh cilantro, if desired.
Cooking Time: 15-20 minutes
Methi Thepla
A classic Gujarati flatbread, Methi Thepla is a flavorful and aromatic treat that combines the earthy taste of fenugreek leaves with the warmth of spices. This recipe yields soft, slightly crispy theplas that are perfect for breakfast, lunch, or as a snack.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– 1/4 cup chopped fresh methi (fenugreek) leaves
– 1 tablespoon ghee or oil
– Optional: 1-2 green chilies, finely chopped
Instructions:
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Add the chopped methi leaves and mix well.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Brush with ghee or oil and fold in half to form a triangle or a square shape.
7. Cook on a non-stick skillet or griddle over medium heat for 30-40 seconds per side, until golden brown.
Cooking Time: 15-20 minutes
Enjoy your delicious Methi Theplas!
Stuffed Bell Peppers
A colorful and flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory flavors of rice, meat, and spices. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the meat mixture, followed by a spoonful of cooked rice.
6. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and top each pepper with shredded cheese (if using). Return to oven and bake for an additional 10-15 minutes, until the peppers are tender.
Cooking Time: 35-40 minutes
Summary
Discover the flavors of India with these 20 mouth-watering vegetable recipes! From spicy Aloo Gobi to creamy Palak Paneer, and from aromatic Baingan Bharta to flavorful Vegetable Biryani, this collection has something for every palate. Savor the rich flavors of Chana Masala, Dal Tadka, and Matar Paneer, or try your hand at making a Mixed Vegetable Curry or Pav Bhaji. These recipes are sure to transport you to the vibrant streets of India with their bold spices, aromatic herbs, and tender vegetables.
