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15 Easy Indian Vegetarian Dinner Recipes You Will Love

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ISSA Certified Specialist in Fitness & Nutrition
15 Easy Indian Vegetarian Dinner Recipes You Will Love Hyderabd040-395603080 April 16, 2019

You just. can’t. get. enough of yummy Indian vegetarian food! True to its roots, Indian vegetarian food has the mystic power to tantalize your taste buds with its varied taste and rich aroma.

But who has the time to cook dinner after working 8-12 hours?! Luckily, we have a fix for you. Try these super quick 15 tasty Indian vegetarian dinner recipes. Scroll down!

15 Indian Vegetarian Dinner Recipes You Must Try

5 Light And Healthy Indian Vegetarian Dinners

1. Paneer Tikka

Paneer Tikka Pinit

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Serves – 2; Cooking Time – 30 mins

Just a handful of ingredients, and you can get restaurant-style food at home! Try this quick and easy paneer tikka recipe.

Ingredients
  • 1 cup paneer chunks
  • ½ cup green bell pepper squares
  • 1 cup red onion squares
  • ½ cup hung curd
  • 2 tablespoons sour cream
  • 2 tablespoons mustard oil
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon chaat masala
  • ½ teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon ginger-garlic paste
  • Salt to taste
  • 1 tablespoon olive oil
  • Cilantro for garnish
How To Prepare
  1. Mix curd, all the spices, salt, and mustard oil in a bowl.
  2. Toss in the paneer cubes, capsicum squares, and onion squares. Coat all the sides of the paneer cubes well.
  3. Thread the paneer, capsicum, and onions using a bamboo or steel skewer.
  4. Heat a grill pan and add the olive oil.
  5. Add in the skewers and cook for 2 minutes on each side.

2. Low-Carb Daal

Low Carb Daal Pinit

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Serves – 2; Cooking Time – 30 mins

Low-carb, high-protein – this daal or dahl soup is a true example of traditional cooking meeting new-age cooking.

Ingredients
  • ½ cup red lentil
  • 1 teaspoon cumin seeds
  • 2 teaspoons ghee
  • 3 cloves garlic, chopped
  • 1 dry red chili
  • Salt to taste
  • ½ teaspoon turmeric powder
  • Cilantro for garnish
  • ⅔ cup water
How To Prepare
  1. Pressure cook the daal using ⅔ cup water, a pinch of salt, and turmeric powder.
  2. Add the ghee in a pan.
  3. Add in the dry red chili and cumin seeds. Let it splutter for 10 seconds.
  4. Add in the chopped garlic and let it turn brown.
  5. Pour in the boiled daal and let it come to a boil over medium flame.
  6. Garnish with cilantro and a little bit more ghee.

3. Nutritious Lauki (Bottlegourd)

Nutritious Lauki (Bottlegourd) Pinit

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Serves – 2; Cooking Time – 20 mins

Simple and nutritious, this homely lauki curry is for you if you are on a diet. Lauki works amazingly well for weight loss and is also good for your skin.

Ingredients
  • 1 cup cubed lauki (bottle gourd)
  • 1 teaspoon mustard seeds
  • 1 dry red chili
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • A few curry leaves
  • 1 tablespoon olive oil
  • ½ cup water
  • Salt to taste
How To Prepare
  1. Heat olive oil in a pan.
  2. Add in the mustard seeds and curry leaves.
  3. Toss in the lauki cubes, salt, turmeric, and cumin powder. Stir-fry for 4-5 minutes over medium flame.
  4. Add in the water, cover the lid, and let it simmer for 5-10 minutes.

4. Pumpkin Stir-Fry

Pumpkin Stir-Fry Pinit

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Serves – 2; Cooking Time – 30 mins

This sweet and savory pumpkin curry is going to blow your mind. Two opposite tastes blend perfectly and hit the right notes in your taste buds.

Ingredients
  • 1 cup cubed pumpkin
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon fennel seeds
  • 1 dry red chili
  • ½ teaspoon turmeric powder
  • 1 small green chili, chopped
  • Salt to taste
  • 2 tablespoons olive oil
  • ½ cup water
  • Cilantro for garnish
How To Prepare
  1. Add olive oil to a pan.
  2. Add in the mustard seeds, fennel, and fenugreek seeds. Let them splutter for 5 seconds.
  3. Add dry red chili and fry for 5 seconds.
  4. Add in the pumpkin cubes, salt, turmeric powder, and chopped green chili.
  5. Stir and cook for 3 minutes.
  6. Add a little water, cover the lid, and cook for 5 minutes.
  7. Open the lid and stir-fry for 10 minutes more.
  8. Garnish with cilantro.

5. Spicy Quinoa Khichdi

Spicy Quinoa Khichdi Pinit

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Healthy meets spicy in this dish. This khichdi is super quick and fuss-free.

Serves – 2; Cooking Time – 30 mins
Ingredients
  • ½ cup quinoa
  • ⅔ cup water
  • ¼ cup sweet corn
  • ½ cup cooked black beans (or any other leftover beans that can add flavor and texture to the quinoa khichdi)
  • ½ teaspoon crushed coriander seeds
  • ½ teaspoon cumin powder
  • 1 medium red chili, chopped
  • ½ teaspoon Kashmiri red chili powder
  • A pinch of turmeric
  • 2 tablespoons ghee
  • Salt to taste
How To Prepare
  1. In a saucepan, add the quinoa and water and let it cook.
  2. In another pan, heat the ghee and add crushed coriander seeds, cumin powder, chopped red chili, Kashmiri red chili, turmeric, corn, and black beans.
  3. Stir-fry for 4-5 minutes.
  4. Fluff the quinoa with a fork and add it to the pan.
  5. Add salt and toss to combine everything.
  6. Garnish with cilantro.

5 Quick Indian Vegetarian Dinners

6. Baingan Ka Bharta

Baingan Ka Bharta Pinit

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Serves – 4; Cooking Time – 30 mins

Smokey and flavorful, baingan ka bharta is an Indian delicacy (also a loved recipe of the Mediterranean region) that takes minimum effort to cook.

Ingredients
  • 1 large eggplant (baingan)
  • 1 medium-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 2 green chilies, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ghee
  • 2 tablespoons olive oil
  • ½ teaspoon Kashmiri red chili powder
  • Salt to taste
  • Cilantro for garnish
How To Prepare
  1. Place the eggplant on the gas burner and roast it. You can also steam it.
  2. Use a knife to peel the skin.
  3. Mash the eggplant with the back of a fork.
  4. Heat olive oil in a pan.
  5. Add in the chopped onion and let it fry for 2 minutes over medium flame.
  6. Add the tomatoes and fry for 2 minutes.
  7. Add green chilies, coriander powder, cumin powder, salt, and Kashmiri red chili powder. Cook for a minute.
  8. Add in the mashed eggplant and salt. Combine everything.
  9. Cook for one more minute.
  10. Drizzle a teaspoon of ghee on top and garnish with cilantro.

7. Crispy Bhindi Fry

Crispy Bhindi Fry Pinit

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Serves – 2; Cooking Time – 25 mins

Crispy and flavorful, bhindi or okra fry is loved by almost every Indian. Pair it with roti/chapati/chawal (rice), and you will know why.

Ingredients
  • 1 cup sliced bhindi or okra
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • A pinch of turmeric powder
  • 1 green chili, chopped
  • Salt to taste
  • 2 tablespoons olive oil
How To Prepare
  1. Heat olive oil in a pan and add in the sliced bhindi.
  2. Add salt, coriander powder, cumin powder, turmeric powder, and green chilies.
  3. Stir and cook for 2 minutes.
  4. Cover the lid and cook for 8-10 minutes.

8. Aloo Palak

Aloo Palak Pinit

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Serves – 4; Cooking Time – 30 mins

Enjoy the goodness of spinach combined with delicate, mushy potatoes. You can savor it with roti, paratha, or chapati.

Ingredients
  • 2 large potatoes
  • 1 ½ cups spinach
  • 2 cloves
  • 1 cardamom
  • ½ inch cinnamon
  • ½ teaspoon garam masala
  • 2 tablespoons olive oil
  • 1 green chili, chopped
  • 1 medium-sized onion, chopped
  • 1 small tomato, chopped
  • ½ teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • Salt to taste
How To Prepare
  1. Pressure cook the potatoes.
  2. While they are cooking, make a paste of onion, tomato, and green chili.
  3. Heat oil in a pan.
  4. Add the clove, cardamom, cinnamon, and cumin seeds and add the spinach paste.
  5. Add the onion paste to the pan.
  6. Add salt and ginger-garlic paste.
  7. Stir-fry for 5-7 minutes over medium flame.
  8. Add the spinach paste, cover, and cook for 5 minutes over medium flame.
  9. Peel the potatoes and cut in cubes.
  10. Add the potatoes to the pan.
  11. Stir and combine well.
  12. Add a little water, cover, and cook for 5-8 minutes.
  13. Sprinkle garam masala.

9. Patta Gobi Matar

Patta Gobi Matar Pinit

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Gobi or cabbage, a cruciferous vegetable, is super healthy. Adding green peas (or matar) to it can take the taste of the simple cabbage fry curry to a different level.

Serves – 2; Cooking Time – 30 mins
Ingredients
  • 1 cup shredded cabbage
  • ¼ cup frozen peas
  • 1 teaspoon cumin seeds
  • 2 cloves
  • A pinch of turmeric
  • 2 tablespoons olive oil/rice bran oil
  • Salt to taste
How To Prepare
  1. Add oil to the pan.
  2. Add in the cloves and cumin seeds.
  3. Let them splutter for 10 seconds.
  4. Add the shredded cabbage, salt, and turmeric.
  5. Stir-fry for 4 minutes.
  6. Add frozen peas, a little water, and cover the lid.
  7. Let it simmer for 5 minutes.
  8. Give it a good stir and cook for 4-5 minutes more. Your dinner’s ready!

10. Jeera Aloo

Jeera Aloo Pinit

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Super quick and super delicious. Goes best with paratha or chapati.
Serves – 4; Cooking Time – 30 mins

Ingredients
  • 2 large potatoes
  • 1 ½ teaspoons cumin seeds
  • 1 green chili, chopped
  • 3 tablespoons olive oil
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • Cilantro for garnish
  • Salt to taste
How To Prepare
  1. Pressure cook the potatoes.
  2. Peel the skin and cut the potatoes in chunky cubes.
  3. Add oil to a pan and toss in the cumin seeds and green chili. Cook for 20 seconds.
  4. Add in the boiled potato cubes, salt, and turmeric.
  5. Stir and cook for 2 minutes.
  6. Garnish with cilantro.

5 Main Course Indian Vegetarian Dinners

11. Mushroom Curry

Mushroom Curry Pinit

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Serves – 2; Cooking Time – 30 mins

This mushroom curry is loaded with protein and flavors and goes well with rice/roti/chapati.

Ingredients
  • 1 cup diced button mushrooms
  • 1 medium-sized onion, chopped
  • ½ cup canned tomato
  • ½ teaspoon ginger-garlic paste
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 3 tablespoons rice bran oil
  • ½ teaspoon garam masala
  • Cilantro for garnish
How To Prepare
  1. Heat the oil and add in the onions. Cook for 5 minutes over medium flame.
  2. Add in the ginger-garlic paste and cook for 2 minutes.
  3. Add the chopped tomatoes and cook for 3 minutes.
  4. Add in the cumin powder, coriander powder, chili powder, turmeric powder, and salt.
  5. Cook until the oil starts to separate from the masala.
  6. Add in the mushrooms and combine everything well.
  7. Cover and cook for 2 minutes.
  8. Stir and cook for 5 more minutes.
  9. Sprinkle a little bit of garam masala.
  10. Garnish with cilantro.

12. Eggplant Yogurt Curry

Eggplant Yogurt Curry Pinit

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A popular brinjal curry in India, this one tricks you into thinking that it takes a whole village to make it, which isn’t true!

Serves – 4; Cooking Time – 30 mins
Ingredients
  • 6-8 small brinjals, cut at the tips
  • 1/2 cup yogurt
  • A pinch of asafoetida
  • 1 teaspoon cumin seeds
  • 2 tablespoons gram flour (besan)
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • ½ teaspoon ginger-garlic paste
  • ½ teaspoon fennel seeds
  • Salt to taste
  • 3 tablespoons rice bran oil
  • Cilantro for garnish
How To Prepare
  1. Whisk yogurt and gram flour in a bowl.
  2. Heat the oil in a pan and add asafoetida, cumin seeds, and ginger-garlic paste. Cook for 10 seconds.
  3. Add in the brinjals. Stir and cook for a minute.
  4. Cover the lid and let it cook for another minute.
  5. Add coriander powder, fennel seeds, salt, turmeric, and chili powder.
  6. Combine everything well.
  7. Add in the yogurt and besan mix.
  8. Gently stir, cover, and cook for 5-7 minutes over medium flame.
  9. Garnish with cilantro.

13. Rajma Chawal

Rajma Chawal Pinit

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Similar to Mexican kidney beans chili, rajma chawal is one of the most popular foods in the Northern part of India. It can, in fact, rightly be called the “soul food.”

Serves – 4; Cooking Time – 30 mins
Ingredients
  • 1 cup soaked rajma
  • 1 large red onion, chopped
  • 2 medium-sized tomatoes, chopped
  • 2 green chilies
  • 3 cloves of garlic
  • ½ inch ginger
  • 3 cloves
  • 1 bay leaf
  • ½ inch cinnamon
  • 1 teaspoon cumin seeds
  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • 2 pods of cardamom
  • 1 teaspoon coriander powder
  • 3 tablespoons rice bran oil or olive oil
  • A little bit of kasuri methi
  • Salt to taste
  • Cilantro for garnish
How To Prepare
  1. Add the soaked rajma (with the water) to a pressure cooker and wait for 6-7 whistles.
  2. Meanwhile, toss the chopped tomato, chopped onion, green chili, ginger, and garlic into a blender and make a paste of the ingredients.
  3. Heat the oil in a wok and add cinnamon, cardamom, cloves, and bay leaf.
  4. Cook it for 10 seconds.
  5. Add in the cumin seeds and let it splutter for 20 seconds.
  6. Add in the masala paste, salt, red chili powder, cumin powder, and coriander powder.
  7. Turn up the heat and cook until the oil starts to separate from the masala.
  8. Open the lid of the pressure cooker and pour the boiled rajma into the pan.
  9. Stir and mix everything well.

14. Matar Paneer

Matar Paneer Pinit

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Quick and delicious! You can also use tofu instead of paneer if you want to go vegan. It goes best with roti/chapati/paratha.

Serves – 4; Cooking Time – 30 mins
Ingredients
  • 1 cup cubed paneer
  • ½ cup frozen peas
  • 1 cup water
  • 2 medium-sized onions
  • 2 medium-sized ripe tomatoes
  • 2 green chilies
  • 2 cloves of garlic
  • ½ inch ginger
  • 3 cloves
  • ½ inch cinnamon
  • 1 teaspoon coriander seeds
  • 10 soaked cashews
  • ½ teaspoon garam masala
  • ½ teaspoon jeera
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon cream
  • ½ teaspoon sugar
  • 2 tablespoons ghee
  • Salt to taste
  • Cilantro for garnish
How To Prepare
  1. Toss the onions, tomato, garlic, ginger, cloves, cinnamon, cashews, coriander seeds, and green chilies into a food processor.
  2. Make a paste.
  3. Heat ghee in a pan and add cumin seeds.
  4. Let it splutter for 10 seconds.
  5. Add the masala paste, salt, chili powder, and turmeric powder.
  6. Stir and cook over medium flame until the oil starts to separate from the masala paste.
  7. Add in the frozen peas and a little bit of water. Stir, close the lid and let it simmer for 5 minutes.
  8. Add the paneer cubes and carefully combine everything.
  9. Add sugar and garam masala powder. Cover and cook for 2 minutes.
  10. Switch off the burner and garnish with cilantro.
  11. Top it with cream, and your dinner’s ready!

15. Lemon Rice

Lemon Rice Pinit

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Yummy and popular in the Southern part of India, lemon rice is savored during breakfast, lunch, and dinner. If you have leftover rice, a couple of red chilies, some mustard seeds, curry leaves, peanuts, and lime at home – your dinner is sorted.

Serves – 2; Cooking Time – 20 mins
Ingredients
  • 2 cups leftover rice
  • Juice of a lime
  • 1 teaspoon mustard seeds
  • 10-12 curry leaves
  • 2 teaspoons olive oil or groundnut oil
  • 1 handful of peanuts
  • 2 dry red chilies
  • A pinch of turmeric powder
  • Salt to taste
How To Prepare
  1. Heat the oil in a pan and add the mustard seeds, curry leaves, red chilies, and peanuts.
  2. Stir and fry for 20 seconds over medium flame.
  3. Add in the rice, salt, and turmeric powder.
  4. Stir and combine everything well.
  5. Squeeze in the lime juice and stir again.

Cooking vegetarian dinners is not really time-consuming or tough. You can also get creative with the leftovers. Restrict eating out to once or twice a week and cook at home. You will see a lot of improvement in your health and skin. You also get to save a lot for the next trip you are planning (wink)! Cheers!

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Fitness Nutritionist. She is an alumni of VIT University, Vellore and has worked on transgenic wheat as a part of her Masters dissertation from NRCPB (IARI), New Delhi. After completing her Masters, she developed a passion for nutrition and fitness, which are closely related to human psychology. And that prompted her to author a review article in 2015. She has written over 200 articles on Fitness and Nutrition. In her leisure time, Charushila loves to cook and enjoys mobile photography.