5 Most Popular Indian Vegetarian Food Recipes

Indian food is categorically delicious and has amazing aromatic flavors but complex as well. The flavors typically oscillate between sweet, savory and spicy. In this article, here I have listed some of the most popular Indian vegetarian Food Recipes that is easy to cook, healthy and you can make out for all the occasions.

1. Spiced Eggplant Indian Style

The tangy and spicy recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dal.

Ingredient Checklist

• 2?½ pounds eggplant
• cup clarified butter
• 1 cup chopped onions
• 4 large ripe tomatoes, chopped
• 4 teaspoons crushed coriander seed

Directions

Instructions Checklist

Step 1: Preheat your oven to 325 degrees F (165 degrees C).

Step 2: Half eggplant(s) and bake for about 20 minutes or until it gets tender. Using a potato masher or pastry blender - crush the eggplant.

Step 3: Heat clarified butter in a medium skillet over medium heat and saute onions until translucent. Stir in tomatoes and eggplant until the liquid evaporates and finally sprinkle with coriander for garnishing.

Nutrition Facts

Per Serving: 533 calories; 39.7 g fat; 839 mg sodium; 87 mg cholesterol; 44.5 g carbohydrates; 7.1 g protein.

2. Quick Vegetable Curry

A bountiful medley of beans and vegetables curry can be made in minutes. You can increase or decrease the spices to suit your taste. Serve the delicious recipe over rice with Indian Naan bread or chapatti (flatbread).

Ingredients Checklist

• 2 potatoes, peeled and diced
• 2 carrots, diced
• 1/2 cup frozen corn kernels
• 1/2 cup frozen green peas
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 1 (14.4 ounce) can chopped tomatoes with juice
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed6 tablespoons water
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon mustard seedsalt to taste (optional)
• 1 (13.5 ounce) can coconut milk

Directions

Instructions Checklist

Step 1: Take a large saucepan and add lightly salted water to a boil. Place the potatoes and carrots in the boiling water and cook until softened for about 5 to 6 minutes. Add the peas and corn to the boiling water and turn off the heat. Wait for a minute and drain the vegetables.

Step 2: Heat the olive oil in a large skillet over medium temperature. Stir in the onions and cook until the onions are transparent for about 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans and water with the onions. Stir in the turmeric, chili powder, cumin, coriander and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas and corn. Turn the heat to high and cook the vegetables for about 5 to 10 minutes by stirring occasionally. Lower the heat to medium flame and continue to cook for another 7 minutes.

Step 3: Pour the coconut milk into the cooked vegetable mixture. Stir and cook for just 3-5 minutes to prevent the milk from curdling or separating. Remove from the heat and serve hot.

Nutrition Facts

Per Serving: 423 calories; 19.9 g fat; 53.6 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 510 mg sodium

3. Spicy Lentil Quinoa Curry

Lots of flavor packed in Indian-spiced Lentil Quinoa curry. This recipe is very authentic in taste and can be made to fit your preferences. You can also change up the veggies according to your choice and alter the amount of spice required.

Ingredients Checklist

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup chopped mushrooms
• 1/2 cup chopped carrots
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 cup dry green lentils
• 1/2 cup quinoa
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 tablespoon ground red chile pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (Indian spice blend)
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 1 dash ground black pepper
• 1/4 cup milk
• 1 tablespoon butter

Directions

Instructions Checklist

Step 1: Heat the oil in a large saucepan over medium temperature. Add onion cook and stir until translucent for about 3 minutes. Mix in mushrooms, carrots, and garlic cook until flavors combine for about 2 minutes.

Step 2: Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.

Step 3: Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender for about 5 minutes.

Nutrition Facts:

Per Serving: 403 calories; 10.1 g fat; 60.9 g carbohydrates; 19.5 g protein; 9 mg cholesterol; 1158 mg sodium.

4. Indian-Spiced Roasted Chickpeas

Spicy roasted chickpeas are crispy and spicy looks like little tiny nibbles. This is one snack that gives you the feel of good munching.

Ingredient Checklist

• 2 cups canned chickpeas, rinsed and drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• 1?½ teaspoons ground cumin
• teaspoon ground coriander
• teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• teaspoon salt, or to taste

Directions

Instructions Checklist

Step 1: Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with aluminium foil.

Step 2: Stir up the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer of prepared baking sheet.

Step 3: Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit. After 25 to 30 minutes of stirring you can cool to room temperature before serving.

Nutrition Facts

Per Serving: 215 calories; 8.5 g total fat; 0 mg cholesterol; 653 mg sodium; 29.7 g carbohydrates; 6.2 g protein.

5. Easy Veggie Samosas

Quick veggie samosas with a curried garbanzo bean filling are delicious in taste. You can adjust the amount of curry paste according to your taste.

Ingredients Checklist

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 (19 ounce) cans garbanzo beans, drained
• 2 tablespoons curry paste
• 1/2 cup apple juice
• 3 sheets frozen puff pastry, thawed
• 1/4 cup all-purpose flour for dusting
• Preheat your oven to about 350 degrees F (175 degrees C).

Directions

Instructions Checklist

Step 1: Heat oil in a large skillet over medium to high temperature. Saute onion until browned of about 5 minutes. Reduce the temperature and add garbanzo beans. Mix curry paste with apple juice until it gets smooth then add to skillet. Simmer mixture for about 10 minutes, stir occasionally and add more apple juice or water as needed to keep mixture moist.

Step 2: Cut each sheet of pastry into 3 equal-sizes of rectangle then cut each in half. (You will have 18 pieces in total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it appears double in size. Dust pastry with flour a little to prevent it from sticking to rolling pin. Spoon an equal amount of veggie filling into center of each pastry square. Fold in half and press the edges gently to seal. Place it on non-stick baking sheets.

Step 3: Bake in preheated oven for about 25 minutes until it turns to golden brown.

Nutrition Facts

Per Serving: 696 calories; 34.3 g fat; 82.5 g carbohydrates; 15.3 g protein; 0 mg cholesterol; 803 mg sodium.

So, these were some of the most popular Indian vegetarian Food Cooking Recipes that will tempt you to try out more frequently.

I hope this article was helpful to explore more about Indian vegetarian Cooking Recipes. Do let me know in the comment section about your experience and how was its outcome.

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