Vegetarian Indian Recipes

With rich, fragrant spices and hearty combinations of vegetables, beans, and rice, these Indian recipes make satisfying vegetarian mains, snacks, and side dishes.

Carrot Kari (Indian-Style Carrots With Mustard Seeds)

Indian-Style Carrots With Mustard Seeds
Carrots are stewed long enough to concentrate their sweetness, while mustard seeds, curry leaves, and chiles provide warm and earthy notes.Todd Coleman

Curried Cauliflower with Tomatoes

Curried Cauliflower with Tomatoes
Frying whole spices to release their flavor--a technique known in India as baghar--is crucial to making this dish, as well as most other Gujarati specialties.James Oseland

Aloo Samose (Indian Spiced Potato Pastries)

Indian Spiced Potato Pastries
Golden, flaky fried pastries filled with spiced peas and potatoes are terrific on their own or paired with sweet and tart tamarind chutney.Todd Coleman

Chana Masala (Spiced Chickpeas)

Spiced Chickpeas
Ounce for ounce, chickpeas contain as much protein as meat, and this simple spiced stew is eaten--with many variations--by multitudes of people across India.Penny De Los Santos

Mulligatawny

Mulligatawny
The spices in this thick, peppery, Anglo-Indian soup are tamed with cooked red lentils and coconut milk.Penny De Los Santos

Saag Paneer (Spinach with Fresh Indian Cheese)

Spinach with Fresh Indian Cheese
Meltingly soft spinach strewn with chunks of fresh cheese is delicious scooped up with hot flatbread or served over rice.Todd Coleman

Curried Brussels Sprouts

Curried Brussels Sprouts
Inspired by classic South Indian curry dishes, Brussels sprouts are seasoned with garam masala and sweet onion.Todd Coleman

Vada Pav (Potato Fritter Sandwich)

Potato Fritter Sandwich
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.Todd Coleman

Gujarati Sweet and Sour Lentils

Gujarati Sweet and Sour Lentils
The sweetness of jaggery balances with the tartness of tamarind, for a delicious stewed dish that is a staple at every Gujarati meal.James Oseland

Spiced Black-Eyed Peas with Curry Leaves

Spiced Black-Eyed Peas with Curry Leaves
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.James Oseland

Okra in Yogurt

Okra in Yogurt
The creaminess of chickpea flour and yoghurt mixed together contrasts with the crisp-tender okra, for a dish that is tangy, spicy and mildly sweet.James Oseland

Haak (Kashmiri Collard Greens)

Kashmiri Collard Greens
Kashmiri-style collard greens are strongly spiced and mildly sweetened.Todd Coleman

Spiced Chickpea-Flour Snacks

Spiced Chickpea-Flour Snacks
The batter for this snack has to be of the right consistency--not too wet, not too dry--when you spread it out for rolling, so test a spoonful of it on a plate first.James Oseland

Gujarati Cabbage

Gujarati Cabbage
Simple shredded cabbage is transformed into a fragrant side dish with the addition of cilantro, lime, and an array of spices including turmeric and cumin.James Oseland