6 Vegetarian Indian Dishes That Will Make You Forget About Meat

Indian cuisine is a warm repository of vegetarian dishes that are just as flavourful, complex and diverse as the seafood and the meat curries that this cuisine boasts of. For the flexitarian family that occasionally cooks simple vegetarian meals, some of these dishes can take the top spot, without feeling like one is missing out on anything else.

Within Indian cuisine lies a vast repository of vegetarian wonders. In fact, a bunch of the population in this subcontinent practices vegetarianism and this has meant a steady evolution of curries, vegetables, gravies, lentils and rice dishes that can be prepared without the addition of meat or seafood. For a flexitarian family that enjoys cooking the occasional vegetarian repast, many of these dishes can become top contenders, brimming as they are with spicy, umami and aromatic notes. In fact, vegetarian curries made with the infusion of whole spices like bay leaves and cinnamon carry a robust flavour of their own, which deepens their complexity. These bold dishes are vibrant and hearty and become wholesome meals for everyone at home.

Paneer Butter Masala

A true favourite for both the adults and the children in a household, paneer butter masala is the quintessential vegetarian gravy that would turn a simple meal into a luxurious affair. Succulent, creamy pieces of protein-rich paneer are immersed in a thick onion and tomato gravy laced with the sweetness of fresh malai, honey and soaked raisins crushed into the gravy. The curry gets its aromas from the addition of just a tinge of bay leaves and some cloves, that also lend it a mild spice undercut by the creaminess of the cashew purée essential to the making of this dish. Paneer butter masala cooked fresh and warm in a heavy-bottomed kadai can be served with freshly-made rotis and steamed rice, accompanied by a side of raita as a comforting vegetarian meal at a weekend dinner.

Vegetable Biryani

While millennials enjoy the intimate laugh over the pulao or biryani debate when it comes to the vegetarian version of this rice dish, for the flexitarian family looking to load up on their veggie intake, the vegetable biryani can well become a suitably complex and fragrant recipe. Biryani or not, assorted vegetables including potatoes, carrots, beans, cauliflower and others are steamed and marinated in a spicy mix of curd, turmeric, green chilli paste, ginger-garlic paste and garam masala to prepare this dish. Tossed in with fragrant rice and whole spices including bay leaves, cardamom pods, cinnamon and a few cloves, the vegetables bring forth a rich depth that imbues pleasant flavours into the recipe. Cooking the dish in a handi or even an electric cooker by layering the vegetable masala on top of the rice builds into the biryani element of the recipe.

Gobi Manchurian

An appetiser that fuses Indian cuisine with an Asian touch, gobi manchurian is made by deep-frying cauliflower florets and wok tossing or stir-frying them in a lip smacking sauce made as a mix of soy, sichuan, black pepper, spring onions, diced ginger and garlic and just a little bit of chilli. Crispy on the outside and soft on the inside, gobi manchurian is an excellent vegetarian appetiser that erupts with bright flavours. It can be served by itself during a leisurely weekend lunch or as an accompaniment with fried rice when it is cooked as a dinnertime starter on a busy weekday. For a family preferring a full vegetarian meal on certain days of the week, this appetiser promises great taste and a veggie load, rolled into one.

Onion Uttapam

Healthy, nourishing and flavourful all at once, this fermented pancake from southern India is a breakfast staple perfect at a vegetarian repast. Onion uttapam can be made by lathering a slightly thick batter onto the dosa tawa, topping it off with a dollop of butter, finely chopped onions and coriander. Add chopped green chillies to the uttapam to bring an unexpected spicy hit between two bites. Onion uttapams can be served as a morning meal and can also be wrapped in parchment paper to be packed into a lunchbox for all family members heading out to work or school. Pair the uttapam with a fresh coconut chutney carrying the deep aromas of curry leaves and red chillies poured as a tempering over the spiced, creamy accompaniment.

Dal Makhani

A Punjabi recipe that is sheer comfort on a chilly winter evening, the dal makhani is a true delight for the vegetarian. While cooking an all-veggie meal, rich in creamy depth and protein, the dal makhani can become a suitable alternative for a flexitarian family. Whole black lentils are slow-cooked over low heat in simmering spices that exude smoky aromas and lend the dal a rich texture. Dal makhani requires much effort to prepare, from soaking the lentils and just a few rajma or kidney beans, to steaming them first, to then preparing the onion and tomato gravy, laced with the flavours of diced ginger that bring a sharp, zingy quality into the dish. Cook it on a slow weekday for the entire family and serve with aromatic coriander and cumin rice for a full, luxurious, creamy and buttery dinnertime affair.

Pav Bhaji

Lest we forget, if there is but one absolute vegetarian delight that puts a smile on the faces of children and grown-ups alike, it is the buttery, spicy and utterly delicious pav bhaji. With origins in Mumbai’s street food culture, pav bhaji is nothing but a mish-mash of different vegetables including peas, carrots, potatoes, cauliflower and capsicum, all cooked in a tomato gravy that is flavoured with red chilli powder, turmeric, hing, garam masala, ginger-garlic paste and lots of butter. Served with pav that is lightly toasted on the pan but generously wrapped in butter, pav bhaji is a vegetarian’s favourite, perfect for a holiday dinner when served with a side of chopped onions, a lemon slice and some coriander garnishes.