10 POPULAR INDIAN VEG DINNER RECIPES

Delicious With Popular Indian Veg Dinner Recipes

When it comes to popular Indian veg dishes names, we have a wide range of choices, satisfying every type of foodies. And just like the non-veg recipes, the vegetarians’ recipes do not lag and become a happy meal for the people at the table. Hence, we have listed 10 popular Indian veg dinner recipes that can be made and enjoyed with family.

ALSO READ: Simple and Healthy Indian Tofu Recipes

RAJMA

INGREDIENTS:

• Soaked and boiled kidney beans or rajma
• 1 chopped onion
• 2 chopped tomatoes
• Ginger-garlic-green chili paste
• 1 tbsp. spoon of butter
• Oil
• Half tbsp. of cumin seeds
• One-fouth tbsp of turmeric
• Half tbsp of red chili powder
• 1 tbsp of coriander powder
• Hing
• Half tbsp of garam masala powder
• Salt
• 1 tbsp of Kasuri methi
• 3 tbsps of low-fat cream

METHOD:

• Add the oil and butter to a hot pan or wok.
• Add the cumin seeds and stir them till they are brown.
• Then add the chopped onions, and keep on frying them till they get the brown color.
• Add the ginger-garlic-green chili paste and keep on stirring the mixture at low flame. Make sure they don’t get burned and the smell of ginger and garlic goes away.
• Add the chopped tomatoes and cook them till they are soft.
• Add the rest of the powders- turmeric, red chili, coriander, hing, and garam masala and cook them at a low flame, till the excess oil and fat starts leaving the masala mixture.
• Now add the rajma or kidney beans and carefully mix them with the masala.
• Once the rajma is well cooked, add water gradually, as per the requirement. Don’t add too much water or else the masala won’t mix well, and it will taste bad.
• Add salt as per requirement. If you want you can add a bit of sugar as well.
• Put it at a low or medium flame, and let it simmer for a while. If you want, cover the pan with a lid or plate.
• Don’t forget to stir it every 2 mins and check whether it’s too watery or not. If it’s watery then you got to shimmer it for more time.
• When the curry becomes a bit thick, add the Kasuri methi and cream and stir it well.
• Garnish it with thick cream or coriander leaves. You can have it with rice or any roti or paratha item.

https://youtu.be/IxivHW5uJ8s

SHAHI PANEER

INGREDIENTS:

• Cubes of Paneer
• Half cup of curd or yogurt
• 1 spoon of ginger garlic paste
• Half spoon of red chili powder (depending on your spice tolerance)
• One-fourth spoon of turmeric (optional)
• 1 spoon of garam masala
• Salt
• 2 spoons of ghee or oil
• Half cup of water
• 3 spoons of cream
• Half spoon of jeera or cumin seeds
• 2/3 cloves and cinnamon

METHOD:

• First, you need to make the shahi paste and for that, you need 10-12 cashews, 8 badams or almonds, 2 elaichis or green cardamoms, 1 green chili, 1 chopped onion, and 1 chopped tomatoes, and put them all in a blender to make a paste. Be careful that it is not too watery. It should be semi-solid.
• Add the ghee or oil to a hot pan and fry the paneer cubes at low flame. Take them out when they are slightly brown.
• Add ghee or oil to the same pan and sauté the cumin, cloves, and cinnamon.
• Add the ginger-garlic paste to it and stir them till the smell is gone.
• Add the shahi paste and mix well for 3-4 mins.
• Beat the curd or yogurt and red chili powder and add it to the pan and cook all of them at a low flame till the gravy thickens.
• Add salt as per requirement and water gradually. Make sure it does not become too liquid.
• When the gravy is ready, add the fried paneer cubes and carefully cook them for 3-4 mins.
• Before transferring it to the serving bowl, garnish it with garam masala and cream.  

DAL MAKHANI

INGREDIENTS:

• Soaked and boiled black lentils or urad dal and kidney beans or rajma
• 3 spoons of butter
• 1 spoon of ghee
• Chopped onions (as per requirement)
• Ginger-garlic paste (as per requirement)
• Tomato paste or tomato puree (as per requirement)
• 1 spoon of garam masala
• 1 spoon of red chili powder
• Salt
• Sugar
• Half cup cream

METHOD:

• Add 2 spoons of butter and ghee to a hot pan.
• Add the chopped onions when the butter melts. Fry them until it turns golden.
• Add the ginger-garlic paste and cook the masala until the raw smell goes.
• Add the tomato puree or paste
• You will notice that the oil starts coming out of the masala. That’s when add the dal and mix them at lower steam. Mix the garam masala, red chili powder, and salt as per requirement.
• Add water gradually. Don’t make it too watery.
• Simmer it with a lid for a while. Don’t forget to stir every 2 mins.
• Once the dal becomes a little thick, add the remaining butter. If you require sugar, then add it to the daal.
• Again let it simmer for a few minutes at a low flame.
• Garnish it with heavy cream and coriander leaves.

CHILI PANEER

INGREDIENTS:

• Paneer cubes
• 3 spoons of corn-starch
• 3 spoons of flour
• Salt
• Black pepper
• Oil
• 1 spoon of soya sauce
• Vinegar (as per requirement)
• Green chili sauce (as per requirement)
• Tomato ketchup (as per requirement)
• Sugar (as per requirement)
• Chopped ginger, garlic, green chilies
• Diced onions and bell peppers

METHOD:

• Make the corn starch and flour batter. Add them along with salt and black pepper to a bowl and gradually add water. Make sure it is not too thin.
• Add oil to a hot pan. Take the paneer cubes and dip them into the batter and release them into the hot oil for frying. Fry until they turn golden, and keep them aside when done.
• Heat up oil again to the same pan. Add the chopped ginger, garlic, green chilies, and diced onions and bell peppers and fry them at a high flame.
• Add the sauces one by one and mix them at a low flame.
• Prepare a corn starch slurry (mix the corn starch with water) and add it gradually to the pan. Stir it until the gravy becomes semi-solid.
• Transfer the fried paneer cubes to the gravy. Add sugar if required. If you think you need a bit of gravy, then add a small amount of water.
• Mix the cubes with the gravy carefully and let it simmer for a while. Once done, garnish it with chopped green onions on the chili paneer.

PANEER BUTTER MASALA

INGREDIENTS:

• oil
• 2 elaichis or cardamom
• 2 chopped onions
• 1 chopped tomato
• Salt
• Sugar
• 10 cashew nuts’ paste
• Half spoon red chili powder
• 1 spoon of garam masala
• 2 spoons of butter
• Ginger-garlic paste
• Paneer cubes
• Half spoon of Kasuri methi
• 3 spoons of cream
• Coriander leaves

METHOD:

• Add oil to a hot pan.
• Add the onions and cardamom and fry them for a while.
• Add tomatoes and salt and fry for 3 mins.
• Cook them until the mixture turns mushy.
• Add the following- garam masala, coriander powder, cashew nuts’ paste, red chili powder, and a bit of sugar.
• You will notice that the masala starts leaving extra oil and an aroma is released.
• Set this mixture aside and heat the oil in the same pan again.
• Add and saute the following- cinnamon, cloves, green cardamom, and bay leaves for a few minutes.
• Add the ginger-garlic paste and saute them at a low flame. Make sure they are not burnt.
• Add the previous masala mixture and if you think the gravy is too thick, add some water.
• Simmer and cover the pan and let it cook for a few minutes. Let the gravy reach the semi-thick consistency.
• Add the paneer cubes and Kasuri methi.
• Before transferring to the serving bowl, add some cream and mix it.
• Garnish it with some more cream and chopped coriander leaves.

BAINGAN BHARTA

INGREDIENTS:

• 1 eggplant/baingan
• 1 chopped onion
• Ginger-garlic paste
• 3 green chilies
• 1 chopped tomato
• 1 spoon of cumin seeds
• 1 spoon of crushed coriander seeds
• 1 spoon of turmeric
• 1 spoon of red chili powder
• 1 spoon of coriander powder
• 1 spoon of garam masala
• Salt
• Sugar
• Oil
• Coriander leaves

METHOD:

• Barbeque the eggplant on a stove at low flame. Toss and turn once in a while.
• Once the eggplant is soft enough, transfer it to a bowl of water and let it cool down for a while.
• Peel out the burnt skin carefully and mash the eggplant with a spoon or with your hand.
• Heat oil in a wok or pan.
• Add the cumin seeds and crushed coriander seeds and saute them for few seconds.
• Add the chopped onions and fry them till they turn golden.
• Add the ginger-garlic paste and the spice powders mentioned above and mix them well.
• Then add the tomatoes, green chilies and a bit of sugar and cook it for a while.
• Add the mashed eggplant and cook it at a low flame. Let it simmer. Stir every 2 mins.
• Check the consistency. Don’t make it too dry. Add a very amount of water so that the masala doesn’t get burnt.
• Cover with a lid and let it simmer again.
• Once done transfer it to the serving bowl and garnish with chopped coriander leaves.

DAL FRY

INGREDIENTS:

• 1 cup of boiled/cooked toor dal or moong dal
• Salt
• Ghee or butter
• Half spoon of cumin seeds
• Hing
• 2 green chilies
• 1 chopped onion
• Ginger-garlic paste
• 1 chopped tomato
• Half spoon of turmeric
• Half spoon of red chili powder
• Half spoon of garam masala
• Half spoon of Kasuri methi
• Coriander leaves
• Half spoon of mustard
• 2 broken red chilies

METHOD:

• Heat the pan with oil or ghee.
• Add the cumin seeds, mustard, and red chilies. After a while add the hing.
• Add the chopped onion and green chilies and fry it till the onions turn brown.
• Then add the ginger-garlic paste and chopped tomato and cook it till the raw smell of the paste goes away.
• Add the spice powders one by one.
•  Notice that the excess oil starts leaving the masala.
• Add the cooked dal. Check the consistency. If required, add some water.
• Stir it till bubbles start appearing.
• When the dal reaches its consistency, add some Kasuri methi and salt. Let it simmer for a while at low flame.
• Don’t forget to stir every 2 mins.
• Transfer it to the serving bowl and garnish with chopped coriander leaves.

DUM ALOO

INGREDIENTS:

• Few boiled potatoes
• 1 diced onion
• 1 diced tomato
• 10 cashew nuts’ paste
• Oil
• Ginger-garlic paste
• Salt
• 3 spoons of thick curd
• Chopped coriander leaves
• 1 bay leaf
• 1 green cardamom
• Half spoon of garam masala
• Half spoon of coriander powder
• Half spoon of Kashmiri red chili powder
• a bit of turmeric powder
• half spoon of Kasuri methi

METHOD:

• Heat the oil in a pan and shallow fry the potatoes. Once done, keep them aside.
• Heat oil again in the same pan and put the bay leaf and cardamom.
• Transfer the ginger-garlic paste and cook until the raw paste is gone.
• Add the onions, tomatoes and cashew nuts’ paste and cook them until it turns mushy.
• Add the spice powders mentioned along with salt and stir them well.
• Notice that the excess oil leaves the masala.
• Add the curd and saute until it turns thick.
• Add the potatoes and a cup of water and mix them well. Let it simmer for a while.
• Check that whether the gravy is thick or not.
• Sprinkle some Kasuri methi and let it simmer for few minutes again.
• Garnish it with chopped coriander leaves.

GOBI MASALA

INGREDIENTS:

• Boiled cauliflower
• 1 chopped onion
• Ginger-garlic paste
• 4 spoons of yogurt
• A bit of turmeric
• Half spoon of red chili powder
• A half a spoon of garam masala
• 1 spoon of coriander powder
• Half spoon of cumin powder
• 1 bay leaf
• Then, add a half spoon of Kasuri methi
• 2 spoons of cream
• Oil
• Salt
• Cashew nuts’ paste

METHOD:

• Heat the oil in a pan and add the diced cauliflower for frying till they are brown and become crispy for yummy gobi masala. Keep them aside when done.
• heat the oil again in the same pan and add the bay leaf.
• Add the onions and fry till they turn brown.
• Then, add the ginger-garlic paste and cook until the raw smell goes away.
• Add the tomato and cashew paste.
• And then add the spice powders mentioned.
• Stir till the excess oil leaves the masala.
• Lower the flame and add the yogurt.
• Check the consistency. If required add some water.
• Transfer the fried cauliflowers.
• Let it simmer for a while. Stir now and then.
• Check whether it’s completely cooked or not.
• Garnish with cream and chopped coriander leaves on gobi masala.

MUSHROOM MASALA

INGREDIENTS:

• Diced mushroom
• 2 diced onions
• 1 diced tomato
• Chopped garlic
• Chopped ginger
• Cashew nuts’ paste
• Oil
• 1 bay leaf
• 2 green cardamoms
• 1 cinnamon
• Half spoon of red chili powder
• Half spoon of garam masala
• Half spoon of coriander powder
• A bit of Kasuri methi
• Salt

METHOD:

• Make a fine paste of tomatoes, onions, ginger, and garlic and keep it aside.
• heat the oil in a pan.
• Add the bay leaf, cardamom, and cinnamon and saute it for a fry.
• Add the tomato-onion paste and cashew nut paste and keep stirring.
• Add the spice powders one by one.
• Notice that the excess oil starts leaving the masala.
• Add the mushrooms and salt.
• If needed, pour some water for the gravy.
• Let it simmer for a while. Stir now and then.
• Check the consistency of the gravy.
• Add some Kasuri methi and coriander leaves for garnishing.

These are the Indian veg dinner recipes that are not only come in delicious recipes but also come in popular Indian veg dishes. Any of you can make with a bunch of ingredients from your kitchen. It’s a total package of appealing meals for you all. So, don’t miss it and turn yourself into a good chef by trying these new delicious veg dishes for dinner.

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