Top 10 Indian Vegetarian Recipes For Dinner

Top 10 Indian Vegetarian Recipes For Dinner

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Top 10 Indian Vegetarian Recipes For Dinner

Top 10 Indian Vegetarian Recipes For Dinner – These top ten vegetarian dishes are available for us to prepare and experiment with in our kitchens. Enjoy these delectable vegetarian recipes with your loved ones.

Vegetarian Recipes: Until a few years ago, browsing a restaurant’s vegetarian menu almost always resulted in disappointment. It lacked originality, spunk, and inventiveness. Your alternatives were limited to a sad selection of greasy fast food, Indian curry or Chinese takeaway, and there was no concept of nice, healthful vegetarian food.

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But with time, things changed. mostly because renowned chefs began to approach vegetables the same way they would a rack of meat, partly for health reasons. By taking on the culinary challenge, they discovered new cooking methods, robust flavors, and ways to employ both common and unusual veggies. The end product was vibrant, new, and just amazing. Most of us found it to be a revelation.

1. Veggie Seekh Kebab

Everyone who grew up in a home that enjoyed kebabs would be familiar with the traditional seekh. Not only as excellent as any other version, but even better. This dish will shake your dinner table since it comes straight from the sizzling tandoor.

Ingredients of Vegetable Seekh Kebab

  • 1 Tbsp ghee
  • 1 tsp cumin seeds
  • 1 1/2 tbsp garlic, chopped
  • 1 tbsp ginger, chopped
  • 2 large carrots, grated
  • 1 cup beans, chopped
  • 1/2 cup potatoes, grated
  • 1/2 tsp black pepper
  • 5-6 almonds (crushed)
  • 1/2 cup khoya
  • Handful of cheese, grated
  • 2 figs, chopped
  • 1 cup gram flour, roasted
  • Salt as required

HOW TO MAKE IT

1. Fill the frying pan with desi ghee.

2. Stir in the cumin seeds, garlic, and ginger and cook until fragrant.

3.Add carrots, beans, potatoes, black pepper and salt.

4.Allow it to simmer for a few minutes. Add the grated cheese, khoya, almonds, and figs next.

5.To produce a dough, add the roasted gramme flour to the mixture.

6.Place the dough inside the tandoor and secure it to the tandoor pole for roasting.

7.After roasting, serve with mint and chilli chutney or tomato ketchup.

2. Lentil Koftas

Enjoy meatballs? A fan of greens? If so, you’ve arrived to the correct spot. A flavorful mustard sauce is spread on top of black lentils that have been rolled out into exquisite koftas after being soaked and pounded with flavorful spices.

Ingredients of Lentil Koftas in Mustard Sauce

  • 100 gm split black lentils
  • 2 green chillies
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp ginger paste
  • A pinch of hing
  • Mustard oil for frying
  • 1 tsp black cumin seeds
  • For the gravy:
  • 1 tbsp black mustard seeds
  • 1 tbsp yellow mustard seeds
  • 2 green chillies salt
  • 1 tsp sugar
  • 350 ml water

HOW TO MAKE IT

For the koftas:

1. Give lentils a 30-minute soak.

2.Drain and combine with 2 green chilies, salt, sugar, ginger, and hing in a blender.

For two minutes, blend.

4. Shape the batter into balls.

5.Fry them till they float to the top in hot mustard oil.

For the gravy:

1. Combine the items in a blender.

2.Remove 2 tablespoons of the extra oil from the pan.

3. Fry the paste after the cumin.

4.Simmer it for ten minutes.

5. Include koftas in gravy.

6.Heat and serve alongside rice.

3. Vegetarian Stew 

A straightforward vegetable stew prepared with coconut milk’s flavour and healthiness.

Ingredients of Kerala Vegetable Stew

  • 4 Cups mixed vegetables (potatoes, carrots, cauliflower, French beans), chopped
  • 2 medium onions, sliced
  • 4 tbsp oil
  • 4 Whole green cardamoms
  • 4 Whole cloves
  • 1 inch Cinnamon stick
  • 2 Green chillies (slit)
  • 2 tsp ginger, julienne
  • 1 tsp black peppercorns (coarsely crushed)
  • 2 cups coconut milk
  • 2 cups water
  • Few curry leaves
  • to taste salt

HOW TO MAKE IT

1. Get a pan of oil hot. Add cinnamon, cardamom, and cloves. For a few seconds, sauté.

2. Include ginger, chopped onions, and green chilies. For 2 minutes, or until the onions are translucent and tender, sauté on medium heat.

3. Include all the veggies, salt, and water along with the curry leaves. For 15 minutes or until the veggies are done, cover and simmer on low heat.

5. Include coconut milk. Simmer for approximately a minute on very low heat (to prevent the coconut milk from curdling).

4. Lasagne

tomato tomato sauce, white sauce and veggies between lasagne sheets. cheese drizzled on top, then cooked till brown.

Ingredients of Vegetable Lasagne

  • Oven Temp: 350F-180 C
  • 500 gm vegetables-cooked
  • 2 cups tomato puree
  • 1 Tbsp garlic paste
  • Salt and sugar to taste
  • 1 Tbsp chilli powder or to taste
  • 1 Tbsp oregano and basil
  • 2 Tbsp olive oil
  • 1 cup butter
  • 1 cup refined flour
  • 3 cups milk
  • Lasagne sheets
  • 1 cup mozarella + Cheddar Cheese-grated
  • 8

HOW TO MAKE IT

1.Heat the olive oil, then sauté the garlic until it begins to colour.

2. Stir in the tomato puree, salt, sugar, red pepper flakes, oregano, and basil. Simmer for a few minutes.

3. Brown the flour in the butter while it is heating. After that, stir in the milk and heat through.

4. Compose the lasagna. 1 1/2 cups of tomato sauce, 2 cups of white sauce, and the veggies should all be combined.

5. Cover the dish’s bottom with a thin layer of tomato puree.

6.Lay a layer of lasagne strips in the bottom of the dish, add a thin layer of vegetable mixture on top, and top with grated cheese.

7.Continue adding layers in this manner until you have at least 5 of them.

8. Spread the white sauce over the top of the final layer before adding the tomato sauce.

9.Top with cheese and bake for 25 to 30 minutes in a preheated oven.

5. Tofu Burger with Tahini

A substantial serving of garlic tahini spread over a thick, crispy tofu patty sandwiched between two tender buns. Don’t you think that sounds delicious?

Ingredients of Tofu Burger

  • 500 grams firm tofu, crumbled
  • 200 grams roasted nut crumbs (Almond)
  • 100-120 grams chickpea (cooked )
  • 2 Tbsp soya sauce
  • 4 Tbsp sunflower oil
  • 2 garlic cloves, chopped
  • 1 tsp cumin seeds
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1/2 stalk of celery, chopped
  • 1 nutmeg
  • 1/4 cup tahini paste
  • Salt
  • Pepper
  • For the garlicky tahini paste:
  • Garlic
  • Lemon juice
  • Water

HOW TO MAKE IT

1.In sunflower oil, saute the cumin and garlic. For a few minutes, add the onion, carrots, and celery.

2. Sprinkle the nutmeg on top of the veggie mixture.

3. Combine the tofu, chickpeas, roasted almonds, 1 tablespoon tahini paste, salt, pepper, and bread crumbs in a bowl and stir thoroughly by hand.

4. Fold the sautéed veggies into the tofu mixture.

5.Form the mixture into patties the size of hamburgers, and cook them in a skillet with a little oil for 2 1/2 to 3 minutes, or until golden brown on both sides.

Bake the buns.

For the garlic tahini sauce:

1.In a bowl, combine the tahini paste with the minced garlic, lemon juice, water, and 1/2 teaspoon of salt. Stir well to combine.

2. Spread the tahini paste on buns to serve. Insert rocket leaves and the patty between them. Add fries if desired.

3. Click here for a recipe for fries.

6. Corn Kebab

Cheese, cheese, and wham! You have a plate of sizzling kebabs at your disposal.

Ingredients of Bhutteyan Da Kebab

  • 2 Cups corn kernel
  • 1 cup potato boiled and grated
  • 2 tbsp grated cheddar cheese
  • 2 green chilli, chopped
  • 2 tsp ginger, chopped
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp white pepper powder
  • A pinch of mace powder (javitri)
  • Few fresh mint leaves
  • to taste Salt
  • 3-4 tsp refined oil

HOW TO MAKE IT

1.Grate the maize, first.

2. Add all the ingredients and well combine.

3.Equally divide the ingredients and form kebabs in the shape of barrels.

4.Shallow cook the kebabs in hot oil in a nonstick skillet over medium heat until they are brown and crisp.

5. Offer alongside mint chutney.

7. Soya Mince Curry

A minced meatless curry with onions, peppers, and garlic. Go ahead and indulge.

Ingredients of Soya Mince Curry

  • 2 Tbsp rapeseed oil
  • 2 black cardamoms
  • 2 bay leaves
  • 1 onion, chopped
  • 2 green chillies, chopped
  • 4 garlic cloves, chopped
  • 175 gm quorn mince
  • 1/4 Tbsp turmeric
  • 2 Tbsp tomato puree
  • 1 Tbsp hot paprika
  • 1/2 Tbsp ground cumin
  • Coriander leaves, to garnish

HOW TO MAKE IT

1.In a wok or big frying pan, heat the oil over medium heat before adding the cardamoms and bay leaves.

2. Add the onions, chillies, and garlic and cook for 2 minutes after they start to sizzle.

3. Add the quorn and cook for a further 3 to 5 minutes.

4.Add the cumin, paprika, tumeric, and tomato puree and stir-fry for a minute.

5.Add 250 ml of hot water from the kettle, then cook the curry for 7–9 minutes, or until it becomes rather thick.

Serve over basmati rice and garnish with coriander leaves.

8. Mushroom Chettinad

Mushrooms that have been cooked in a tamarind, coconut, and chilli-based sauce are spicy and acidic.

Ingredients of Mushroom Chettinad

  • 150 gms mushroom
  • 1/2 coconut, grated
  • 10 pcs garlic
  • 1 small ginger
  • 1/2 tbsp cloves
  • 1 tbsp coriander seeds
  • 1 tbsp black pepper
  • 2 pcs casia
  • 1 tbsp cumin seeds
  • 1/2 tbsp fennel
  • Few curry leaves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • Sea salt
  • 2 tbsp coconut oil
  • 3 Kashmiri red chilli
  • 1/2 tbsp methi seeds
  • 1/2 tbsp fenugreek seeds
  • 1/2 tbsp split gram
  • 1 onion, julienne
  • 1 Tomato, chopped
  • 3 1/2 tbsp tamarind extract
  • 1/2 Lime
  • Fresh coriander leaves
  • Curry leaves

HOW TO MAKE IT

1. In a skillet, combine the grated coconut, garlic, cloves, casia, cumin, fennel, curry leaves, red chilli powder, turmeric powder, and sea salt.

2. Use a mortar and pestle to pound them with a little oil and water.

3. Add coconut oil, Kashmiri chili, methi seeds/fenugreek seeds, split gram, curry leaves, and julienned onion to a separate pan and combine everything.

4. Combine this mixture well with the mortar and pestle paste.

5.Step by step, add the water, tamarind essence, lime, coriander, and sliced tomatoes. Masalas and mushrooms are well combined.

6. Provide hot mushroom chettinad.

9. Nargisi Kofta

A Mughlai meal called vegetarian Nargisi Kofta features a flavorful, spicy, and rich scent. Vegetarian nargisi koftas with paneer filling are a wonderful meal to prepare for a special event or dinner party. These may be used as an appetiser or as a main course dish by dipping them in your favourite sauces.

Ingredients of Vegetarian Nargisi Kofta

  • 200 Gram Paneer
  • 1 Bread Slice (crust removed)
  • 1 tsp Salt
  • 1/8 tsp Kali Mirch
  • Green Chillies, finely chopped
  • 1/4 cup Potato, mashed
  • 1/4 tsp Turmeric Powder
  • to taste Lemon Juice
  • To dust koftas Besan
  • To deep fry Oil

HOW TO MAKE IT

1. Using a katori or a blender, mash the paneer and bread until completely smooth. Add one-half tea spoon each of salt and kali mirch.

2. Create two balls by combining the green chilies, mashed potatoes, turmeric, and lemon juice.

3. Separate the paneer mixture in half. Make each into a flat spherical shape, then slightly round the edges.

4. Center one potato round on the paneer and fold the sides together to thoroughly enclose it.

5. To make them resemble an egg, shape them into circles and then taper the sides.

6. Dust containing besan. Brown all sides of the deep-fried food in hot oil.

7.Lengthwise cut into halves and serve hot.

10. Chilli Chaap 

The classic elements of Indo-Chinese cuisine are combined in the chilli chaap dish, which promises enjoyment in every mouthful.

Ingredients of Chilli Chaap

  • 5-6 Soya Chaap
  • 1 tbsp Ginger-garlic paste
  • 1 Dry red chilli
  • 1 medium Chopped onion
  • 1 small Chopped Capsicum
  • 1 tsp Soya Sauce
  • 1 tsp Red chilli sauce
  • 1 tsp Schezwan sauce
  • 1 and a half tsp Vinegar

HOW TO MAKE IT

1. Boil some raw soy chaap first. Slice it up, then deep fried.

2. Next, add oil to a pan along with the ginger-garlic mixture and dried red chillies. Mix it well.

3. Next, add the minced onion and bell pepper. Stir it, then add water, vinegar, soy sauce, red chilli sauce, and schezwan sauce. Bring it to a boil.

4. Add the chaap pieces and mix well.

5.At this point, combine cornflour and water in a small bowl to create a slurry.

6. Pour this into a pan and bring it to a boil. Once finished, remove it and serve!

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