10+ Dinner Recipes Vegetarian Indian to Spice Up Your Weeknight Meals

If you love hearty, flavorful meals without meat, diving into vegetarian Indian dinner recipes could be just what you need. Indian cuisine has a ton of dishes packed with spices and fresh veggies that make for balanced, satisfying meals.

You can whip up delicious, nutritious dinners using easy vegetarian recipes inspired by Indian flavors. These meals often come together quickly and are perfect for any night you want something wholesome.

1) Paneer Tikka Masala

Paneer Tikka Masala is a classic vegetarian Indian dinner. You marinate paneer cubes in yogurt and spices, then grill or roast them for a smoky touch.

Toss the cooked paneer into a rich tomato and onion gravy. The dish bursts with spices but doesn’t go overboard on heat.

It goes perfectly with rice or naan. Honestly, it’s a go-to when you’re craving something filling but don’t want meat.

Ingredients

• 250 grams paneer (cottage cheese)
• 1 cup yogurt
• 2 tomatoes
• 1 onion
• 1 bell pepper
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric
• Salt to taste

Cooking Instructions

1. Marinate paneer with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Let it rest 1 hour.
2. Grill or roast the paneer cubes at 400°F (200°C) until lightly charred.
3. Cook chopped onions, tomatoes, and bell pepper in oil until soft.
4. Add spices and cook for 2 minutes.
5. Add grilled paneer and some water, simmer 10 minutes.
6. Serve hot with rice or bread.

For details, see a Paneer Tikka Masala recipe.

2) Aloo Gobi

Aloo Gobi is a simple Indian dish featuring potatoes and cauliflower. You cook the veggies with onions, tomatoes, and just a few spices.

Spices like turmeric, cumin, and coriander bring out the flavor. You get a comforting mix of soft potatoes and tender cauliflower that’s great with rice or bread.

It comes together fast and only needs basic ingredients. You can usually have it on the table in about half an hour.

Ingredients

• 2 medium potatoes, peeled and diced
• 1 small cauliflower head, cut into florets
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle.
3. Add onions and cook until soft.
4. Stir in tomatoes and cook for 5 minutes.
5. Add potatoes, cauliflower, and spices. Mix well.
6. Cover and cook for 20 minutes, stirring occasionally.
7. Check if vegetables are tender, add salt.
8. Garnish with cilantro before serving.

For a full recipe, see this Aloo Gobi guide.

3) Chana Masala

Chana Masala is a comforting Indian dish with chickpeas simmered in a spicy tomato sauce. It’s hearty enough for dinner and pretty easy to make.

Serve it with rice or naan for a satisfying meal. The warm spices make it super cozy, and you don’t need to be a pro to pull it off.

It’s naturally vegetarian and vegan, so it’s a solid choice if you want something plant-based that doesn’t take forever.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained)
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped (optional)
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp oil
• Fresh cilantro for garnish
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onions and cook until golden brown.
4. Stir in ginger and garlic paste, cook for 1 minute.
5. Add tomatoes, green chilies, turmeric, coriander powder, and salt. Cook until tomatoes soften.
6. Mix in garam masala and cooked chickpeas. Stir well.
7. Add a little water if the sauce is too thick, then simmer for 10 minutes.
8. Garnish with fresh cilantro and serve hot.

You can find more details in this Easy Chana Masala recipe.

4) Vegetable Biryani

Vegetable Biryani is a vibrant rice dish loaded with mixed veggies and basmati rice. The fresh herbs, spices, and caramelized onions really make it pop.

It’s filling and packed with different textures. You could serve it with yogurt or a basic salad if you want to round things out.

Turmeric, garam masala, and saffron give the biryani its signature aroma. It’s not hard to make, and honestly, it feels a bit fancy for a weeknight.

Ingredients

• 1 ½ cups basmati rice
• 2 cups mixed vegetables (carrots, peas, beans)
• 1 large onion, thinly sliced
• 1 cup yogurt
• 1 tsp turmeric
• 1 tbsp garam masala
• A pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp cooking oil
• Fresh cilantro and mint leaves
• Salt to taste
• 1 tsp ginger-garlic paste

Cooking Instructions

1. Rinse the basmati rice well and soak for 30 minutes.
2. Heat oil in a pan, fry onions until golden brown, then set aside some for garnish.
3. In the same pan, add ginger-garlic paste and sauté for 1 minute.
4. Add mixed vegetables, turmeric, garam masala, and salt. Cook until vegetables are tender.
5. Stir in yogurt and cook for 2 more minutes.
6. Drain the rice and cook it in boiling water until 70% done. Drain again.
7. Layer half of the rice in a pot, then add the vegetable mix, herbs, and saffron milk.
8. Add the remaining rice on top and cover tightly with a lid.
9. Cook on low heat for 20 minutes (about 300°F/150°C).
10. Garnish with fried onions and serve hot.

You can find more tips for making a great vegetable biryani.

5) Dal Makhani

Dal Makhani is a rich, creamy stew made from whole black lentils and kidney beans. Slow cooking with spices, butter, and cream gives it that signature texture and flavor.

It’s a great pick for a cozy dinner and pairs well with rice or naan. You can make it vegan with plant-based butter and cream if that’s your thing.

Dal Makhani does take a bit of time, but the taste is worth it.

Ingredients

• ¾ cup whole black gram (whole urad dal)
• ¼ cup kidney beans (rajma)
• 3 tablespoons butter or vegan butter
• 1 cup cream or coconut cream
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon chili powder
• Salt to taste
• Water as needed

Cooking Instructions

1. Soak lentils and kidney beans overnight in water.
2. Drain and rinse, then boil in a pressure cooker until soft.
3. Heat butter in a pan and add cumin seeds until they crackle.
4. Add ginger-garlic paste and cook for 1-2 minutes.
5. Stir in tomato puree, chili powder, and salt; cook until oil separates.
6. Add boiled lentils and beans, mix well with water if needed.
7. Simmer on low heat for 30-40 minutes, stirring occasionally.
8. Pour in cream, mix gently, and cook for 5 more minutes.
9. Serve hot with rice or bread.

You can find more details on making this at Dal Makhani Recipe (Authentic Punjabi Style).

6) Paneer Bhurji

Paneer Bhurji is a quick and tasty dish made with crumbled paneer, onions, tomatoes, and spices. It’s a lifesaver when you need dinner fast.

It’s kind of like scrambled eggs, but with paneer. You can eat it with roti, paratha, or even just bread if you’re in a rush.

Sometimes people add bell peppers for extra flavor and color. The spices make it warm and comforting, but it’s not super spicy.

Ingredients

• 250 grams paneer (crumbled)
• 1 onion (finely chopped)
• 2 tomatoes (chopped)
• 1 green chili (optional)
• 1/2 bell pepper (chopped)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a pan on medium heat (about 350°F/175°C).
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for 1 minute.
4. Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften.
5. Add chopped bell pepper and cook for 2 minutes.
6. Add crumbled paneer and mix well. Cook for 3-4 minutes.
7. Sprinkle garam masala and mix again.
8. Garnish with fresh coriander and serve hot.

You can find more tips on making this dish at this Paneer Bhurji Recipe.

7) Bhindi Masala

Bhindi Masala is a simple, tasty Indian dish with okra, onions, tomatoes, and spices. You cook the okra until it’s soft but not mushy.

The spices add a nice flavor, but the dish never feels too heavy. It’s great for a quick dinner and pairs well with rice or flatbread.

This one’s a semi-dry curry you can whip up in about 20 minutes. The tangy tomatoes and crispy onions blend with the okra in a way that’s really satisfying.

Want a detailed recipe? Check out this stir-fry style bhindi masala here.

Ingredients

• 500g okra (bhindi), washed and cut
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 2 tsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.

2. Toss in cumin seeds and let them crackle.

3. Add onions and sauté until they turn golden brown.

4. Stir in tomatoes and cook until soft.

5. Sprinkle in turmeric, coriander, red chili powder, and salt. Mix everything well.

6. Add okra and cook on medium-low for 10-15 minutes, stirring often.

7. Sprinkle garam masala, mix, and cook for another 2 minutes.

8. Serve hot with rice or flatbread.

8) Lemon Rice

Lemon rice is a quick South Indian dish that’s both simple and bright. The fresh lemon juice gives the rice a tangy lift.

You get a nice crunch from peanuts, and the aroma from mustard seeds and curry leaves is just fantastic. It’s perfect when you want something light but still flavorful.

Serve it with yogurt or maybe a veggie side if you’re feeling it. Making lemon rice doesn’t take much time, honestly.

Ingredients

• 2 cups cooked basmati rice
• 1/4 cup peanuts
• 1 tablespoon mustard seeds
• 10 curry leaves
• 1-2 green chilies, sliced
• 1/4 teaspoon turmeric powder
• 2 tablespoons lemon juice
• 2 tablespoons oil (vegetable or mustard oil)
• Salt to taste

Cooking Instructions

1. Heat oil in a pan on medium heat.

2. Add mustard seeds and let them crackle.

3. Toss in curry leaves, peanuts, and green chilies. Fry until peanuts turn golden.

4. Stir in turmeric powder and salt.

5. Add cooked rice and mix well.

6. Turn off the heat and stir in lemon juice.

7. Serve warm with yogurt or your favorite veggies.

Need more ideas? There’s a handy Lemon Rice recipe you might like.

9) Palak Paneer

Palak Paneer is a classic Indian dish for anyone who loves spinach and cheese. Soft paneer cubes swim in a smooth spinach sauce with gentle spices.

This creamy, vibrant green curry is filling and absolutely tasty. Serve it up with naan, roti, or rice.

It’s a great way to get both veggies and protein in one go. Making it from scratch is honestly pretty satisfying—don’t be intimidated.

Ingredients

• 250g paneer, cut into cubes
• 4 cups fresh spinach leaves
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 cup cream or yogurt
• 2 tbsp oil or ghee
• Salt to taste

Cooking Instructions

1. Blanch spinach in boiling water for 2 minutes, then blend to a smooth paste.

2. Heat oil, add cumin seeds and chopped onions; cook until golden.

3. Add ginger-garlic paste and green chilies, sauté for a minute.

4. Mix in tomato puree, turmeric, and salt; cook until the oil separates.

5. Stir in spinach paste and cook for 5 minutes.

6. Add paneer cubes and garam masala, mix gently.

7. Pour in cream or yogurt, simmer for 3 minutes.

8. Serve hot with your choice of bread or rice.

10) Tandoori Paneer

Tandoori Paneer is a favorite you can totally make at home. You marinate paneer cubes in yogurt and spices, then cook them until they’re nicely charred.

That smoky flavor? It’s just like what you’d get at a restaurant, if not better. Cook the paneer in the oven, on a grill, or even in an air fryer.

It works as a main dish or a side with naan or rice. The marinade usually includes tandoori masala, yogurt, and lemon juice—simple but so good.

Ingredients

• 500 grams paneer, cut into cubes
• 4 tablespoons yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 1 tablespoon oil

Cooking Instructions

1. Grab a bowl and mix yogurt, tandoori masala, lemon juice, ginger-garlic paste, salt, and a splash of oil.

2. Toss in the paneer cubes and make sure they’re all coated.
   Let them soak up the flavors for at least 30 minutes—longer if you’ve got the patience.

3. Crank up your oven to 400°F (200°C).

4. Line a baking tray with foil.
   Spread the marinated paneer cubes out so they’re not crowded.

5. Slide the tray into the oven and bake for about 15-20 minutes.
   Flip the cubes over halfway through so they get a nice char on both sides.

6. Serve the paneer hot, maybe with some chutney or a fresh salad on the side.

If you want more tips, check out this recipe for Tandoori Paneer Tikka in the Oven.