5 Easy Vegetarian Indian Recipes For Dinner With Cooking Methods

Calling all vegetable lovers! Are you keen to taste India but are short on time? Fear not, friends, because I am presenting 5 Easy Vegetarian Indian Recipes For Dinner ideas that will tantalize your taste buds without any hassle.

Spicy Chana Masala| Easy Vegetarian Indian Recipes For Dinner

Packed with warming spices like cumin, coriander, and turmeric, this chickpea curry is a tasty and filling option. For a filling supper, serve it with aromatic basmati rice or fluffy roti.

Spicy Chana Masala
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Ingredients:

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 green chili, chopped (optional)
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder (adjust to your spice preference)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup water
  • Salt to taste
  • Cilantro, chopped, for garnish (optional)

Instructions

  • In a big pot or Dutch oven, heat the oil over medium heat. Add the onion and simmer for about 5 minutes, or until softened. Add the garlic, ginger, and green chile, if using, and sauté for an additional minute.
  • Add the cumin seeds, coriander, turmeric, and chili powders. Cook, stirring constantly, for about 30 seconds, or until aromatic.
  • Stir in chickpeas, water, and tomatoes with their juices. After bringing to a boil, lower the heat, cover, and simmer the chickpeas for 20 minutes, or until they become soft.
  • Add salt to taste to season. Serve with roti or rice and garnish with cilantro, if using.

Creamy Palak Paneer

There’s a reason this spinach and cottage cheese recipe is a classic! Earthy spinach contrasts wonderfully with the smooth paneer cubes, and a hint of cream adds richness. Serve it with paratha or naan to mop up all the goodness.

Ingredients:

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 cup plain yogurt
  • 1 (14 oz) block paneer cheese, cut into cubes
  • 1/2 cup heavy cream (optional)
  • Salt to taste
  • Cilantro, chopped, for garnish (optional)

Instructions:

  • In a big skillet or Dutch oven, heat the oil over medium heat. Add the onion and simmer for about 5 minutes, or until softened. Add the garlic and ginger, stir, and simmer for an additional minute.
  • When the spinach is wilted and most of the liquid has evaporated, add it and simmer, stirring often.
  • Add the garam masala, turmeric powder, coriander powder, and cumin powder; simmer for 30 seconds.
  • Add paneer cheese and yogurt, and stir. Once the paneer is thoroughly heated, reduce the heat, cover, and cook for 5 minutes.
  • Add heavy cream, if desired, and adjust the seasoning with salt to taste. Serve with rice or naan and garnish with cilantro, if using.

Vegetable Biryani

An eye-catching celebration of veggies, this meal is a tiered rice dish. A medley of vibrant vegetables, including carrots, peas, and potatoes, are combined with fragrant rice and flavorful ghee and toasty spices. A real one-pot marvel that’s ideal for a celebratory meal.

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Ingredients:

  • 1 cup basmati rice, rinsed
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 green chili, chopped (optional)
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/2 cup diced potatoes
  • 1/4 cup chopped cilantro
  • Salt to taste
  • 2 cups vegetable broth
  • Ghee, for layering (optional)

Instructions:

  • After rinsing, keep aside basmati rice.
  • In a big pot or Dutch oven, heat the oil over medium heat. Add the onion and simmer for about 5 minutes, or until softened. Add the garlic, ginger, and green chile, if using, and sauté for an additional minute.
  • Incorporate the cumin seeds, coriander powder, turmeric powder, and garam masala. Cook, stirring continuously, for approximately 30 seconds, or until fragrant.
  • Add the cilantro, potatoes, peas, and carrots and stir. Simmer the vegetables for 5 minutes, or until they start to get tender.
  • Add salt to taste to season. Mix in the veggie broth and rice.
  • Add some ghee, if using, and heat until it boils. After lowering the heat and covering, simmer the rice for 20 minutes, or until it is tender and fluffy.
  • Before serving and fluffing using a fork, let the biryani stand for five minutes.

Aloo Gobi

This is a quick and easy stir-fry of potatoes and cauliflower that is basic but fulfilling. Vegetables wrapped in a fragrant spice blend that are crispy and soft can be served as a light main meal or as a side dish with crusty bread.

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Ingredients:

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 medium potatoes, peeled and diced
  • 1 head cauliflower, cut into florets
  • Salt to taste
  • Cilantro, chopped, for garnish (optional)

Instructions:

  • In a big skillet or Dutch oven, heat the oil over medium heat. Add the onion and simmer for about 5 minutes, or until softened. Add the garlic and ginger, stir, and simmer for an additional minute.
  • Stir in the cumin seeds, turmeric powder, and chili powder. Cook, stirring constantly, for about 30 seconds, or until aromatic.
  • Add tomatoes and their juices and stir. After bringing to a simmer, lower the heat, cover, and simmer for five minutes.
  • Add the cauliflower and potatoes. After bringing to a boil, decrease the heat, cover, and simmer the potatoes and cauliflower for 15 to 20 minutes, or until they are soft.
  • Add salt to taste to season. Serve with rice or paratha and garnish with cilantro, if using.

Dosa with Coconut Chutney

A hallmark of South Indian cuisine, these are thin, crispy rice crepes. You may stuff them with spicy potato masala or just eat them plain with chutneys, such as the zesty and delightful coconut chutney. A vegetarian lunch can be enjoyed in a lively and engaging style with dosas.

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Ingredients:

For the Dosa:

  • 1 cup urad dal
  • 1/2 cup rice
  • 1/4 cup fenugreek seeds
  • Salt to taste

For the Coconut Chutney:

  • 1 cup grated coconut
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green chilies (adjust to your spice preference)
  • 1/4 inch ginger, grated
  • 1/4 cup water
  • Salt to taste

Instructions:

For the Dosa:

  • Rice, fenugreek seeds, and urad dal should be washed and soaked in water for at least six hours, preferably overnight.
  • Process the soaked components into a homogeneous mixture, thin enough to resemble crepes by adding water as needed.
  • To taste, add salt.

For the Coconut Chutney:

  • ·        In a food processor or blender, pulse together the coconut, cilantro, green chilies, ginger, and water until smooth.
  • To taste, add salt.

To make the Dosa:

  • Preheat a cast iron pan or lightly greased griddle over medium heat.
  • Using the back of the ladle, spread a ladleful of batter onto the griddle in the shape of a thin circle.
  • Simmer for two to three minutes, or until the center settles and the edges begin to brown.
  • Serve the heated dosa with coconut chutney after folding it in half.

Indian Dinner Cooking Tips

  • Looking for the best kitchen appliances to make cooking simpler? A good food processor and a blender are your greatest friends.
  • Utilize an instant pot or pressure cooker to drastically cut down on cooking time.
  • To save five to ten minutes of prep work, buy premade ginger garlic paste or keep homemade paste on hand.
  • Purchase and stock up on common spice combinations; there is an endless supply of spices. Not all of them are necessary.
  • If you have a lot of onion, tomato, ginger, and garlic in the base gravy, you can freeze it for later use. If not, you can use it to quickly prepare a midweek meal.
  • My best advice is to avoid onions! You’ll save ten to twelve minutes by not using onions, which eliminates the need to cut and brown.
  • Make a big batch of Indian curry to freeze and enjoy later. Having extras on hand will come in handy on hectic weeknights.

I hope you were able to locate your go-to Easy Vegetarian Indian Recipes For Dinner for this week!  Tell me what you are most eager to create, and when you do, please leave a comment.

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