n food is renowned for its complex flavours, fragrant spices, and wide variety of meals. Indian cuisine has a long history of relying largely on dairy products like ghee, yoghurt, and paneer, which makes it difficult for people who live vegan lifestyles. However, vegan Indian dishes have become a delicious and healthy choice for food lovers as a result of the popularity of veganism and the rising need for plant-based substitutes. These dishes not only modernise traditional Indian food but also take into account the dietary needs of those who opt to abstain from animal products.

1. Vegetable Biryani

What better way to begin the list than with our very own Vegetable biryani?! This fragrant rice dish packed with vegetables and aromatic spices can spruce up any mundane afternoon.

Ingredients:

• 1.5 cups basmati rice (soaked for 30 minutes)
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 1 onion (sliced)
• 2 tomatoes (chopped)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 1 teaspoon cumin seeds
• 2 teaspoons biryani masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• A few strands of saffron soaked in warm milk (optional)
• Fresh cilantro and mint leaves for garnish
• Raita (yogurt dip) for serving

Instructions To Cook:

• Cook the soaked rice until it is 70-80% cooked. Drain and set aside.
• Heat oil in a large pot and add cumin seeds. Let them splutter.
• Add sliced onions and sauté until golden brown.
• Add minced garlic and grated ginger. Sauté for a minute.
• Add chopped tomatoes and cook until they become soft.
• Add turmeric powder, red chili powder, biryani masala powder, and salt. Mix well.
• Add the mixed vegetables and cook for a few minutes until they are partially cooked.
• Layer the partially cooked rice over the vegetable mixture.
• Drizzle the saffron-infused milk on top of the rice for a vibrant color (optional).
• Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld together and the rice to cook completely.
• Garnish with fresh cilantro and mint leaves. Serve hot with raita.

2. Palak Tofu

Made with tofu and spinach, palak tofu is a nutritious and tasty dish. If this doesnt scream healthy to you, i dont know what else will!

Ingredients:

• 1 bunch of spinach leaves (blanched and pureed)
• 200g firm tofu (cut into cubes)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• Roti or rice for serving

Instructions To Cook:

• Heat oil in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic and grated ginger. Sauté for a minute.
• Add turmeric powder, red chili powder, and salt. Mix well.
• Add the pureed tomatoes and cook until the oil separates.
• Add the spinach puree and cook for a few minutes until it is well incorporated.
• Add the tofu cubes and garam masala. Mix gently to coat the tofu with the spinach mixture.
• Cover and simmer for 10-15 minutes to allow the flavors to meld together.
• Garnish with fresh cilantro and serve with roti or rice.

3. Masoor Dal

Red lentil stew known as masoor dal is prepared with spices and typically served with rice or flatbread. On the days where you need an extra punch of protein yet do not want to gobble up non veg, give tis dish a try.

Ingredients:

• 1 cup red lentils (masoor dal)
• 1 onion (finely chopped)
• 2 tomatoes (chopped)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving
• Rice or roti for serving

Instructions To Cook:

• Rinse the red lentils well and soak them for 30 minutes.
• In a pressure cooker or a large pot, add the soaked lentils, chopped onions, minced garlic, grated ginger, chopped tomatoes, cumin seeds, turmeric powder, coriander powder, red chili powder, and salt.
• Add enough water to cover the lentils and bring to a boil.
• If using a pressure cooker, cook for about 8-10 minutes or until the lentils are soft and cooked through. If using a pot, simmer on low heat until the lentils are tender.
• Once cooked, garnish with fresh cilantro and serve with rice or roti. Squeeze lemon juice on top for added freshness.

4. Vegetable Korma

Vegetable korma is a creamy and rich curry made with a medley of vegetables. Simple, elegant yet so tasty!

Ingredients:

• 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.)
• 1 onion (finely chopped)
• 2 tomatoes (chopped)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 cup coconut milk
• 1/4 cup cashew paste (blend cashews with water)
• Fresh cilantro for garnish
• Naan or rice for serving

Instructions to cook:

• Heat oil in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic and grated ginger. Sauté for a minute.
• Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• Add the chopped tomatoes and cook until they become soft.
• Add the mixed vegetables and sauté for a few minutes.
• Add coconut milk and cashew paste. Mix well.
• Cover and cook on low heat until the vegetables are tender and the flavors are well combined.
• Garnish with fresh cilantro and serve with naan or rice

5. Aloo Tikki

Aloo tikki is a popular street food snack made with mashed potatoes and spices. You can serve it with just chutney or give it a contemporary twist and use it as a burger patty.

Ingredients:

• 4 medium potatoes (boiled and mashed)
• 1 onion (finely chopped)
• 2 green chilies (finely chopped)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chaat masala
• Salt to taste
• Oil for shallow frying
• Chutney (tamarind or mint) for serving

Instructions to cook:

• In a bowl, mix the mashed potatoes, chopped onions, green chilies, cumin powder, coriander powder, chaat masala, and salt.
• Shape the mixture into small patties.
• Heat oil in a pan and place the patties in it.
• Shallow fry until the tikkis are golden brown and crispy on both sides.
• Serve hot with the chutney of your choice.

6. Gobi Manchurian

Gobi Manchurian is a fusion dish made with crispy cauliflower florets tossed in a tangy and spicy sauce. I know it looks a bit lengthy, but trust me, it’s an easy recipe to cook! All you need is a little bit of patience and a whole lot of chapathis!

Ingredients:

For the cauliflower

• 1 small cauliflower (cut into florets)
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Oil for deep frying

For the Manchurian sauce

• 1 onion (sliced)
• 1 bell pepper (sliced)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon cornstarch (dissolved in water)
• Salt to taste
• Fresh cilantro for garnish

Instructions to cook:

For the cauliflower

• In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, red chilli powder, salt, and enough water to make a smooth batter.
• Dip the cauliflower florets in the batter, making sure they are well coated.
• Heat oil in a deep pan and fry the cauliflower florets until golden brown and crispy. Drain on a paper towel to remove excess oil.

For the Manchurian sauce

• Heat oil in a pan and add sliced onions. Sauté until they turn translucent.
• Add minced garlic and grated ginger. Sauté for a minute.
• Add sliced bell peppers and cook for a few minutes until they soften slightly.
• In a separate bowl, mix soy sauce, tomato ketchup, vinegar, dissolved cornstarch, and salt. Stir well to combine.
• Pour the sauce mixture into the pan with vegetables. Stir and cook until the sauce thickens.
• Add the fried cauliflower florets to the sauce and toss them gently to coat them with the sauce.
• Garnish with fresh cilantro, and serve hot.

7. Vegetable Pakoras

Vegetable pakoras are deep-fried fritters made with a batter of chickpea flour and vegetables. If you are looking for an easy yet tasty food to munch on rainy evenings with a hot cup of chai, then this vegan recipe is for you.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1 onion (thinly sliced)
• 1 potato (peeled and thinly sliced)
• 1/2 cup spinach leaves (chopped)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• A pinch of baking soda
• Salt to taste
• Oil for deep frying

Instructions to cook:

• In a bowl, mix chickpea flour, rice flour, cumin seeds, red chilli powder, turmeric powder, baking soda, and salt.
• Add sliced onions, potatoes, and chopped spinach to the flour mixture. Mix well.
• Gradually add water to form a thick batter, ensuring all the vegetables are coated.
• Heat oil in a deep pan for frying.
• Drop spoonfuls of the batter into the hot oil and fry until the pakoras turn golden brown and crispy.
• Remove the pakoras from the oil and drain on a paper towel to remove excess oil.
• Serve hot with chutney or as an appetizer.

Conclusion

“Vegan Indian recipes not only tantalise the taste buds but also celebrate the vibrant culture and traditions of India,” culinary expert and television personality Padma Lakshmi once observed. They provide a contemporary twist on traditional recipes, enabling people to embrace compassion while appreciating the splendour of Indian cuisine. Indian vegan recipes have transformed how people view traditional cuisine by giving familiar dishes a novel spin.

These recipes meet the rising demand for vegan options by embracing plant-based ingredients and inventively fusing flavours, while also offering a healthier alternative to conventional Indian cuisine. Vegan Indian recipes are becoming more and more well-liked as more people embrace veganism and learn about the culinary wonders of Indian food. This trend pushes the boundaries of conventional cooking while encouraging a humane and sustainable way of life.