10+ Indian Food Recipes Vegetarian Lovers Will Adore

Indian food brings a huge range of vegetarian dishes, all bursting with flavor and made with fresh, honest ingredients. You can dig into meals that are both hearty and healthy—no meat required.

These recipes use plenty of spices and veggies, so every bite feels rich and satisfying. If you’re looking to mix things up at home, Indian vegetarian recipes might just surprise you.

Trying out these recipes is a fun way to explore new flavors. Whether you want something quick or you’re in the mood for a slow-cooked meal, there’s something here for everyone.

Ingredients

• Vegetables (potatoes, spinach, tomatoes—whatever’s fresh)
• Lentils and beans
• Spices (cumin, turmeric, coriander, and more)
• Rice or flour (for bread)
• Cooking oil
• Fresh herbs (like cilantro)

Cooking Instructions

1. Gather everything you need before you start.
2. Wash and chop up your veggies.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Toss in spices and sauté until they smell amazing.
5. Add veggies or lentils and cook until they’re soft.
6. Serve hot with rice or bread.

1) Paneer Butter Masala

Paneer Butter Masala is pure comfort food. You cook soft paneer cubes in a creamy tomato and cashew gravy.

Butter and cream make the sauce extra smooth. The flavor is mild, but still rich and satisfying.

Serve it with naan or rice. The spices are gentle—great if you want something cozy, not fiery.

Sweet tomatoes help keep the gravy mellow. It looks impressive but is surprisingly simple to whip up at home.

Ingredients

• Paneer cubes – 250 grams
• Butter – 2 tablespoons
• Tomatoes – 3 medium, ripe and sweet
• Cashews – 10-12, soaked
• Cream – 1/4 cup
• Onions – 1 medium, finely chopped
• Ginger-garlic paste – 1 teaspoon
• Garam masala – 1 teaspoon
• Red chili powder – 1/2 teaspoon
• Salt – to taste

Cooking Instructions

1. Soak cashews in warm water for 15 minutes, then blend them smooth.
2. Melt butter in a pan. Add onions and cook until golden.
3. Stir in ginger-garlic paste and cook for about a minute.
4. Add chopped tomatoes and let them soften.
5. Mix in the cashew paste, spices, and salt. Cook for 5 minutes.
6. Pour in the cream and stir gently.
7. Drop in the paneer cubes and let everything simmer for 5-7 minutes on low.
8. Serve hot with naan or rice.

2) Chana Masala

Chana Masala is all about chickpeas cooked in a spicy tomato sauce. It’s healthy, filling, and loaded with flavor.

You can eat it with rice or scoop it up with flatbreads. The spice mix—garam masala, cumin, coriander—gives it that warm, inviting aroma.

Add fresh green chili or cilantro if you want some extra zing. You can make this in one pot, and it’s ready in about half an hour.

It’s vegan and gluten-free, so it fits many diets. If you want, toss in extra veggies for more nutrition.

Ingredients:

• 2 cups cooked chickpeas
• 2 medium tomatoes (chopped)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1-2 green chilies (optional)
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Heat oil in a pan over medium heat (about 350°F / 175°C).
2. Toss in cumin seeds and let them sizzle for half a minute.
3. Add onions, garlic, and ginger. Cook until onions turn golden.
4. Mix in chopped tomatoes and cook until soft.
5. Add turmeric, coriander, chili, and garam masala. Stir well.
6. Add chickpeas and salt. Pour in 1 cup water and let it simmer for 15 minutes.
7. Top with fresh cilantro before serving.

3) Vegetable Pulao

Vegetable pulao is one of those easy, one-pot rice dishes you’ll want to make again and again. You cook basmati rice with veggies and mild spices.

Use whatever’s in your fridge—peas, carrots, beans, potatoes. The spice blend is simple: cumin, bay leaf, a little ginger and garlic.

This dish goes well with yogurt or even a crisp salad. It’s light, but still filling.

Ingredients

• 1 cup basmati rice
• 1 cup mixed vegetables (carrots, peas, beans, potatoes)
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch ginger piece, grated
• 2 garlic cloves, minced
• 2 cups water
• Salt to taste

Cooking Instructions

1. Rinse the rice and soak it for 15 minutes.
2. Heat oil, add cumin seeds and bay leaf until they crackle.
3. Add ginger and garlic, sauté for a minute.
4. Add veggies and salt, cook for 3-4 minutes.
5. Drain rice and add it to the pot, stir gently.
6. Pour in water, bring to a boil, then cover and cook on low for 15 minutes.
7. Turn off the heat and let it sit covered for 5 minutes before serving.

Check out this easy vegetable pulao recipe for more details.

4) Sambar

Sambar is a classic South Indian stew. It’s warm, hearty, and packed with lentils, veggies, and a tangy hint of tamarind.

You’ll find all sorts of vegetables in sambar—carrots, drumsticks, tomatoes. Lentils make it filling, while tamarind gives it a mild tang.

Sambar powder is the real flavor hero here. If you have time, making your own spice blend is totally worth it.

You can whip up sambar in a pressure cooker if you’re in a hurry. It’s the perfect match for rice, idli, or dosa.

Ingredients

• 1 cup pigeon pea lentils (toor dal)
• 1 cup mixed vegetables (carrot, drumstick, tomato)
• 1/2 cup tamarind water
• 1 tablespoon sambar powder
• 1 teaspoon mustard seeds
• 2 dried red chilies
• Few curry leaves
• Salt to taste
• 2 tablespoons oil
• 3 cups water

Cooking Instructions

1. Rinse lentils and cook with 3 cups water until soft, about 20 minutes in a pressure cooker.
2. Add chopped vegetables and cook for 5 minutes.
3. Mix tamarind water and sambar powder; add to the pot.
4. Cook everything together for 10 more minutes.
5. Heat oil in a pan, add mustard seeds, red chilies, and curry leaves.
6. Pour this tempering over the sambar.
7. Stir and serve hot.

5) Spinach Chilla with Oats

Spinach Chilla with Oats is a quick, healthy meal that doesn’t take much effort. It uses spinach, oats, and lentils—so you get a good mix of nutrients in every bite.

No need to ferment the batter, which is a real time-saver. The chilla turns out soft inside and a little crispy outside.

It’s great for breakfast or a light dinner. Toss in your favorite spices to make it your own.

Serve it with chutney or yogurt for something extra.

Ingredients

• 1 cup spinach, chopped
• 1/2 cup oats
• 1/4 cup masoor dal (red lentils), soaked
• 1 green chili, chopped (optional)
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. Blend soaked masoor dal, oats, spinach, chili, cumin, and salt with a bit of water to make a smooth batter.
2. Heat a non-stick pan and add a little oil.
3. Pour in a ladle of batter and spread it thin, like a pancake.
4. Cook on medium heat until the edges turn golden, then flip and cook the other side.
5. Repeat with the rest of the batter and serve warm.

You can find more on this recipe at Ministry of Curry.

6) Beetroot Chilla

Beetroot chilla is a savory Indian pancake that’s as colorful as it is tasty. Chickpea flour and grated beetroot give it that bold pink hue.

It’s vegan, gluten-free, and super easy to make. You can whip up the batter or even store it in the fridge for later.

Spices like cumin and chili powder add a nice kick. Eat beetroot chilla with green chutney or yogurt—trust me, it’s a good combo.

Ingredients

• 1 cup chickpea flour (besan)
• 1 medium beetroot, grated
• 1 small onion, finely chopped
• 1 green chili, chopped (optional)
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. Mix chickpea flour, grated beetroot, onion, chili, cumin, and salt in a bowl.
2. Add water little by little to get a smooth, pancake-like batter.
3. Heat a non-stick pan and drizzle a little oil.
4. Pour in a ladle of batter and spread it into a thin circle.
5. Cook on medium heat for 2-3 minutes until the edges lift, then flip.
6. Cook the other side for another couple of minutes.
7. Serve hot with chutney or yogurt.

7) Rajma Masala

Rajma Masala is a North Indian favorite. Kidney beans simmer in a spicy tomato and onion gravy, soaking up all the flavors.

The spices—cumin, coriander, garam masala—make the sauce rich and bold. You’ll want to serve this with steamed rice or roti.

Soak the kidney beans overnight so they turn soft and creamy. Then cook them slowly in the thick curry base until they’re bursting with flavor.

It’s a cozy, wholesome meal that’s easy to pull together.

Ingredients

• 1 cup kidney beans (rajma), soaked overnight
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro for garnish

Cooking Instructions

1. Drain the soaked kidney beans. Pressure cook them with 3 cups of water and salt for about 20-25 minutes, or until they’re soft.

2. Heat oil in a pan and toss in the cumin seeds. Wait for them to crackle.

3. Add the chopped onions. Sauté until they turn golden brown.

4. Mix in ginger-garlic paste. Give it a minute to cook.

5. Pour in the tomato puree and all the spices. Let it cook down until the oil starts to separate from the masala.

6. Add the cooked beans with their water. Simmer everything together for 15 minutes on low heat.

7. Sprinkle fresh cilantro on top. Serve warm with rice or bread.

8) Aloo Sabzi with Chapathi

Aloo Sabzi is just a simple potato curry that goes so well with chapathi. You only need basic spices like turmeric, mustard seeds, and a few curry leaves.

This dish feels warm and comforting—honestly, it’s a solid choice for any meal. Chapathi, on the other hand, is an easy flatbread you whip up with whole wheat flour.

It cooks fast on a hot skillet and tastes great with the potato curry. The two together? That’s a filling vegetarian meal, packed with flavor and good-for-you ingredients.

Ingredients

• Potatoes, peeled and chopped
• Mustard seeds
• Turmeric powder
• Curry leaves
• Green chilies
• Salt
• Oil
• Whole wheat flour
• Water

Cooking Instructions

1. Heat oil in a pan. Toss in mustard seeds and let them pop.

2. Add curry leaves and green chilies.

3. Stir in the potatoes, turmeric, and salt. Cook until the potatoes turn soft.

4. Combine whole wheat flour and water to make a dough.

5. Roll the dough into little circles.

6. Cook each chapathi on a hot skillet (around 350°F/175°C) until brown spots show up.

7. Serve the aloo sabzi hot alongside chapathi.

9) Masala Bhat

Masala Bhat is a bold and spicy rice dish from Maharashtra. It’s a one-pot wonder that brings together rice, vegetables, spices, nuts, and coconut for a really rich flavor.

You can toss in veggies like cauliflower, peas, potatoes, or brinjal—whatever you have handy. The spices bring a warm, aromatic vibe.

Cardamom, cloves, bay leaves, coriander, and turmeric all play their part. If you’re feeling adventurous, try coconut oil for a little extra depth, or add cayenne for heat.

Ingredients

• Basmati rice
• Mixed vegetables (cauliflower, peas, potatoes, brinjal)
• Green cardamom
• Cloves
• Bay leaves
• Ground coriander
• Turmeric
• Cayenne pepper (optional)
• Coconut oil
• Grated coconut
• Nuts (cashews or peanuts)
• Salt to taste

Cooking Instructions

1. Rinse the rice well. Soak it for about 15 minutes.

2. Heat coconut oil in a pot. Add cardamom, cloves, and bay leaves.

3. Throw in the chopped veggies and sauté for 5 minutes.

4. Stir in turmeric, coriander, and cayenne if you’re using it.

5. Drain the rice and add it to the pot. Mix it well with the veggies and spices.

6. Pour in water—about one and a half times the amount of rice—and salt. Bring it all to a boil.

7. Lower the heat and cover. Cook for 15-20 minutes or until the rice is tender.

8. Turn off the heat and let it sit, still covered, for 5 minutes.

9. Top with grated coconut and nuts before serving.

Check out more about masala bhat at Masale Bhat Recipe | Authentic Maharashtrian Masala Bhaath.

10) Punjabi Chole with Bhatura

Punjabi Chole with Bhatura is a North Indian classic. The Chole is a spicy chickpea curry with tomatoes, onions, and a bunch of bold spices.

It’s tangy, a little fiery, and somehow just right with Bhatura. Bhatura is this soft, fluffy fried bread made from leavened dough.

That combo—spicy Chole and pillowy Bhatura—makes one heck of a meal. You’ll find it as street food or maybe as a special breakfast.

If you want extra flavor, throw in some pickles or a dollop of yogurt. Sometimes you just crave something hearty, and this definitely fits the bill.

Ingredients

• 2 cups chickpeas (soaked overnight)
• 2 large onions
• 3 tomatoes
• 2 green chilies
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• 2 tsp chole masala
• 1 tsp red chili powder
• Salt to taste
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup yogurt
• Oil for frying

Cooking Instructions

1. Boil chickpeas until they’re soft.

2. Heat oil in a pan. Toss in cumin seeds, then add onions and a spoonful of ginger-garlic paste.

3. Cook everything together until the onions look golden.

4. Throw in chopped tomatoes and your spices. Keep cooking until you see the oil separating—this is when the flavor really comes out.

5. Add your boiled chickpeas, along with a splash of their cooking water. Let it simmer for about 15 minutes.

6. In a bowl, mix flour, baking powder, yogurt, and a bit of water. Knead it into dough and let it rest for an hour.

7. Roll the dough out into circles. Deep-fry them in hot oil (around 350°F / 175°C) until they puff up and turn beautifully golden.

8. Serve up the hot Bhatura with spicy Chole.

Want to dig deeper? Check out these links for classic Punjabi Chole and Chole Bhature.