Indian Cuisine – The Vegetarian Recipes from India

Indian cuisine

Humans have been eating meat since their existence. It all started when early man didn’t have anything else to eat. However, with time and evolution he learned to grow vegetables and fruits. Non-vegetarianism is older than vegetarianism which is about 1000 year old. Few years back people also started veganism. Many people still doesn’t understand the difference between vegetarianism and veganism. The basic difference is the use of animal products like milk, butter, Ghee, sweets, chocolates, desserts, ice creams, etc.

In India not many people follow the vegan cooking style, but yes the vegetarian cooking is followed by many. Vegetarians depend upon dairy products, vegetables, fruits, herbs, and spices. Let’s have a look at some of the exotic vegetarian cuisines of India.

Achari Paneer Recipe

Ingredients :

  • 1 cup paneer, cubed
  • 1 teaspoon fennel seeds (saunf)
  • 1/4 teaspoon mustard seeds
  • 5 to 6 fenugreek seeds (methi)
  • 1 teaspoon onion seeds (kalonji)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon asafoetida (hing)
  • 1 onion, sliced
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon black salt (sanchal)
  • 3/4 cup curd
  • 1 teaspoon plain flour (maida)
  • 3 tablespoons chopped coriander
  • 1 tablespoon oil
  • salt to taste

Method :

  • Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
  • Heat the oil and add the seed mixture.
  • When they crackle, add the onion and saute till it turns translucent.
  • Add the paneer, turmeric, chilli powder, black salt and stir for some time.
  • Add the curds, sprinkle the plain flour and mix well.
  • Add the coriander and salt and bring to a boil.
  • Serve hot with rice or rotis.

Lemon Rice Recipe

Ingredients :

  • 250 gms Rice
  • Juice of 2 Lemons
  • ½ tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 4 Red chilli
  • 100gm Groundnut(fried)
  • 2 Springs Curry leaves
  • 2 Green chilli
  • 1 inch Ginger (chopped)
  • ½ tsp Turmeric powder
  • ¼ tsp Asfoetida
  • Coriander leaves
  • 50 ml Oil
  • Salt to taste

Method :

  • Cook the rice till half done.
  • Heat the oil and add mustard seeds, urad dal, chana dal, red chillies and curry leaves.
  • Add the chopped ginger and green chillies and toss.
  • Add the turmeric powder, asfoetida, salt and rice and toss.
  • Sprinkle lemon juice over this and cook for a few minutes.
  • Serve hot garnished with fried groundnuts and chopped coriander leaves.

Sarson ka Saag Recipe


  • 1 kg Mustard Green (sarson finely chopped)
  • 1/4 kg Spinach Finely chopped
  • 1 cup Water
  • 2 Red chilies
  • 4 Garlic cloves (minced)
  • 2 cm piece Ginger (minced)
  • 2 tbsp Gram flour
  • 1 tbsp Butter
  • 2 Green chilies (minced)
  • Ghee
  • Salt to taste


  • Boil sarson and spinach in 1 cup of water until cooked.
  • Drain excess water and mash the vegetables. Keep aside.
  • Heat about 4 tbsp of ghee in a pan.
  • Add green chillies, garlic, ginger and broken red chillies.
  • Saute the spices till brown.
  • Now add the mashed vegetables and salt.
  • Make paste of the gram flour with a little water.
  • Add it to the above mixture.
  • Cook for about half an hour.
  • Top with 1 tbsp of butter.
  • Serve with makkai ki roti.

Chhole Recipe


  • 2 cups Chick peas
  • 2 Large Potato (diced)
  • 1 Large onion (grated)
  • 1 tbsp. Ginger-garlic paste
  • 2 Bay leaves.
  • 2 Cardamom
  • 2 cinnamon stick
  • 3 clove
  • 2 Whole red chili
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. red chili powder
  • 1 tsp garam masala powder
  • 1/2 cup tomato puree
  • 1 tsp. Sugar
  • Salt
  • Oil
  • 1 tsp ghee
  • Coriander leaves


  • Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.
  • Take out the potato pieces and fry it until becomes golden brown. Keep it aside.
  • Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili’s, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.
  • Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

Dum Aloo Recipe

Ingredients :

  • 18-20 small-sized potatoes
  • oil to deep fry
  • 5-6 dried Kashmiri chillies
  • 2 cups of yogurt
  • ½ tsp of cardamom (elaichi) powder
  • 1 tsp of dry ginger (adrak) powder
  • 2 tbsp of fennel (saunf) powder
  • ¼ cup of mustard (sarson) oil
  • a generous pinch of clove powder
  • a pinch of asafetida
  • salt to taste
  • ½ tsp of roasted cumin (jeera) powder
  • ½ tsp of garam masala powder

Method of Preparation :

  • Peel and prick the potatoes all over with the help of a fork. Keep in salted water for 15 minutes. Heat oil in a kadai (shallow frying pan) and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies.
  • Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder, and fennel powder.
  • Heat mustard oil in a pan. Add clove powder and asafetida. Add half a cup of water and salt and bring to a boil.
  • Stir in the yogurt mixture and bring it to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
  • Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

Gatte Ki Sabji Recipe

For Ghatte:

  • 1 cup – gram flour (besan)
  • 1/2 tsp – carom seeds (ajwain)
  • 1/2 tsp – turmeric powder
  • 1/2 tsp – red chilli powder
  • 1/2 tsp – cumin powder ( jeera powder)
  • 1/2 tsp – saunf (fennel seeds),coarsely ground
  • 1/2 tsp – coriander powder (dhania powder)
  • 1/2 tsp – garam masala powder
  • 1/2 tsp – ginger paste
  • 1/2 tsp – green chilli powder
  • 3 tsps – cream (malai)
  • 2-3 tbsps – yogurt
  • few springs of mint leaves, coarsely chopped
  • a pinch of soda bi carb
  • 1 tsp – salt or to taste
  • Oil for deep frying

Mix together:

  • 1 cup – yogurt, preferably 1-2 days old
  • 2 tsp – gram flour (besan)
  • 1/2 tsp – turmeric powder
  • 1 1/2 tsp – salt or to taste


  • 1/2 cup – tomatoes puree
  • 1/2 tsp – cumin seeds (jeera)
  • 1/2 tsp – red chilli powder
  • 3-4 – cloves (laung)
  • few curry leaves
  • 3 tbsp oil

Method to Prepare Gatte:

  • Mix all the ingredients under ‘For Ghatte’ into a soft dough like chapathi dough. Add more yogurt if required. Do not add any water.
  • Smear oil on both your hands and roll out 4″-5″ long cylinder like pieces.
  • Boil about 6 cups of water. Keep the gatte in a round steel strainer and place on the pan of boiling water and cover with lid. Cook for 5-7 minutes. If it is not possible to do the ‘strainer-way’, add the gatte directly into the boiling water and cook for 8 minutes without placing the lid.
  • Let them cool. Drain them, once cool, cut them into 1″ long like shown in the picture above. Keep aside.
  • Heat oil for deep frying, add the cut ghatte pieces and fry them till they turn crispy and golden brown. Set aside.

To make gravy:

  • Mix together yogurt, besan, turmeric powder, salt, ginger paste and green chilli paste. Add 1 cup water and beat well.
  • Heat oil on medium heat, add cumin seeds, when brown add curry leaves. Add cloves. Fry for a minute.
  • Add red chilli powder and the yogurt mixture. Keep stirring for 5-6 minutes. Add tomato puree and cook covered for another 5 minutes. Add water if the gravy is too thick.
  • Add ghatte and cook on low heat for another couple of minutes. Serve hot with rice or pulao.

Paneer Butter Masala Recipe


  • 125 grams paneer
  • 1 tomato (grind to a fine paste)
  • 1 Tsp tomato puree
  • 2 onions (grind to fine paste)
  • 1 tsp Cumin Powder
  • 1 tsp Dhania Powder (coriander powder)
  • 1 tsp ginger garlic paste
  • 3 cloves
  • 1 tsp cashews
  • 1 Cinnamon stick
  • 1/2 tsp Garam masala powder
  • 1/4 tsp chilli powder
  • 3 Tsp Yogurt
  • coriander leaves
  • 4-5 Tsp butter
  • Salt


  • Grind cloves, cinnamon to fine powder
  • Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
  • Grate remaining paneer and keep it aside
  • Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
  • Add tomato paste and puree and simmer for 5 minutes.
  • Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
  • Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes, until all the flavour is absorbed into paneer.
  • Serve hot garnished with coriander leaves.

Rajma Recipe


  • 2 cans red kidney beans, drained and rinsed under running water
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 medium-sized onions chopped fine
  • 2″piece of ginger jullinned
  • 6 cloves of garlic minced
  • 2 large tomatoes chopped into 1″ cubes
  • 2 fresh green chillies chopped fine
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt to taste
  • A pinch of asafetida
  • Chopped coriander to garnish


  • Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
  • Add the ginger and garlic and fry for 2 minutes.
  • Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
  • Add the red kidney beans, 4 cups of warm water, asafetida, salt to taste and cook till beans are very soft (approximately 10 minutes).
  • Mash some of the beans roughly (this thickens the gravy).
  • Garnish with coriander and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.