Are you tired of the same old routine when it comes to cooking Indian-inspired dishes? Do you crave bold flavors and spices that will leave your taste buds dancing? Look no further! In this article, we’ll be exploring 20 mouthwatering spicy Indian vegetable recipes that are sure to become a staple in your kitchen. From classic dishes like Aloo Gobi and Palak Paneer, to innovative twists like Stuffed Bell Peppers and Beetroot Thoran, there’s something for everyone.
Whether you’re a seasoned chef or just starting out on your cooking journey, these recipes are designed to be easy to follow and packed with flavor. So grab your spices, get ready to heat things up, and let’s dive into the world of spicy Indian vegetable cuisine!
Aloo Gobi
This classic North Indian dish combines the natural sweetness of cauliflower and potatoes with a blend of aromatic spices, resulting in a flavorful and comforting vegetarian delight.
Ingredients:
– 1 large potato, peeled and cut into bite-sized pieces
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and garam masala. Cook for 1 minute, stirring constantly.
4. Add potatoes and cauliflower. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until vegetables are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 25 minutes
Baingan Bharta
Baingan Bharta is a popular Indian dish made by roasting eggplants over an open flame, then mashing them with onions, garlic, and spices. This recipe yields a flavorful and aromatic eggplant mash that’s perfect for serving as a side dish or using as a topping for naan or rice.
Ingredients:
– 2 large eggplants
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat your oven or grill to medium-high heat.
2. Place the eggplants on a baking sheet or grill rack and roast until charred and collapsed (about 30-40 minutes).
3. Remove the eggplants from the oven or grill and let them cool slightly.
4. Peel the skin off the eggplants, then mash the flesh with a fork or potato masher.
5. Heat oil in a pan over medium heat. Add the onion and cook until softened (about 5 minutes).
6. Add the garlic, cumin, coriander, garam masala powder, and salt to the pan. Cook for 1 minute.
7. Add the mashed eggplant to the pan and stir well.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the richness of paneer (Indian cheese) with the vibrant flavor of spinach. This creamy curry is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup paneer, cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add the spinach leaves and cook until wilted, about 2 minutes.
5. Stir in the heavy cream or half-and-half.
6. Add the paneer cubes and simmer until heated through, about 5 minutes.
7. Garnish with cilantro leaves and serve over basmati rice.
Cooking Time: 15-20 minutes
Bhindi Masala
A popular Indian dish, Bhindi Masala is a simple and flavorful recipe that showcases the versatility of okra. This spicy vegetable curry is a staple in many North Indian households and is often served with naan or rice.
Ingredients:
– 250g okra (bhendi), cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions, garlic, and ginger paste. Saute until onions are translucent.
3. Add okra and saute for 5 minutes or until it starts to brown.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Simmer for 10-12 minutes or until the okra is tender and the sauce thickens.
6. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 20-22 minutes
Vegetable Biryani
A flavorful and aromatic rice dish, Vegetable Biryani is a popular Indian recipe that combines the goodness of basmati rice with a medley of colorful vegetables. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (e.g., peas, cauliflower, corn)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until onion is translucent.
2. Add mixed vegetables, cumin, coriander, and salt. Cook for 5 minutes.
3. Add rice to the saucepan; stir well. Add water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25 minutes
Chana Masala
A popular North Indian dish, Chana Masala is a flavorful and aromatic stew made with chickpeas, onions, garlic, and a blend of spices. This recipe yields a rich and creamy sauce that coats the chickpeas perfectly.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 1 cup water or vegetable broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they caramelize, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, chili powder, and garam masala. Cook for 1 minute.
4. Add chickpeas, salt, and water or broth. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the sauce thickens.
6. Garnish with cilantro, if desired.
Cooking Time: 30-40 minutes
Dal Tadka
This popular Indian dish is a staple in many households, and for good reason – its rich, comforting flavour is perfect for a quick weeknight meal or as a side dish for special occasions. With just a few simple ingredients and some gentle simmering, you’ll be enjoying a delicious and nutritious Dal Tadka in no time.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and rinse the lentils again.
3. Heat oil in a large pan over medium heat. Add onion and garlic and sauté until softened (5-7 minutes).
4. Add cumin, coriander, and salt. Stir for 1 minute.
5. Add the soaked and drained lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Mixed Vegetable Curry
This flavorful curry recipe is a great way to use up any combination of vegetables you have on hand, and can be adjusted to suit your taste preferences. With the perfect blend of spices and creamy coconut milk, this dish is sure to become a family favorite.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (such as cauliflower, broccoli, and snap peas)
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bell pepper, carrot, potato, and mixed vegetables; cook for an additional 5 minutes.
4. Stir in curry powder and cumin; cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until vegetables are tender.
Cooking Time: 20-25 minutes
Pav Bhaji
A classic street food from Mumbai, Pav Bhaji is a flavorful vegetable curry served with soft bread rolls, perfect for a quick and satisfying meal. This recipe brings the authentic flavors of this popular dish to your kitchen.
Ingredients:
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 large tomato, diced
– 1 cup mixed vegetables (e.g., peas, carrots, cauliflower)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons pav bhaji masala (available at Indian grocery stores or online)
– 4-6 soft bread rolls (pav)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, minced garlic, and cook until the onions are translucent.
4. Add mixed vegetables, tomato, coriander powder, garam masala, and salt. Cook for 5-7 minutes or until the vegetables are tender.
5. Stir in butter and pav bhaji masala.
6. Serve the curry with soft bread rolls and garnish with fresh cilantro.
Cooking Time: 20-25 minutes
Malai Kofta
Malai kofta is a popular Indian dish that combines the tender goodness of paneer (Indian cheese) with aromatic spices. This recipe yields creamy, flavorful dumplings served in a rich tomato-based curry.
Ingredients:
– 250g paneer, crumbled
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, for garnish
Instructions:
1. In a bowl, mix together paneer, onion, garlic, cumin seeds, coriander powder, garam masala powder, and salt.
2. Divide the mixture into 6-8 portions and shape each portion into a ball.
3. Heat butter in a pan, add the koftas, and cook until browned on all sides (about 5 minutes).
4. In a separate pan, combine flour and heavy cream to make a smooth paste. Add diced tomatoes and bring to a simmer.
5. Add the cooked koftas to the curry sauce and let it simmer for 10-15 minutes or until the flavors meld together.
6. Garnish with fresh cilantro and serve hot over basmati rice.
Cooking Time: 25-30 minutes
Jeera Aloo
Jeera Aloo is a popular North Indian dish that combines the natural sweetness of potatoes with the warm, aromatic flavors of cumin. This simple and flavorful recipe is perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 4-5 medium-sized potatoes, peeled and cut into small cubes
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds (jeera)
– 1/2 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for 10-15 seconds.
3. Add potatoes, coriander powder, garam masala powder, and salt. Stir well to combine.
4. Cook for 20-25 minutes or until potatoes are cooked through and lightly browned.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Lauki Chana Dal
This comforting recipe combines the sweetness of bottle gourd (lauki) with the earthiness of chana dal, making it a perfect meal for any time of the day.
Ingredients:
– 1 large bottle gourd (lauki), peeled and grated
– 1 cup split chickpeas (chana dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Ghee or oil, for frying
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated lauki, cumin, coriander, and salt. Cook for 5 minutes.
4. Add the chana dal and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is cooked through.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 40-45 minutes
Kadai Vegetable
Savor the flavors of North Indian cuisine with this aromatic Kadai Vegetable recipe, featuring a medley of colorful vegetables cooked in a rich and spicy tomato-based sauce.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 bell pepper (any color), sliced
– 1 small cauliflower, broken into florets
– 1 cup mixed vegetables (such as carrots, potatoes, and green beans)
– 2 medium tomatoes, diced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a large kadai or wok over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, bell pepper, and cauliflower; cook until the vegetables are tender.
4. Add mixed vegetables, tomatoes, coriander powder, garam masala powder, and salt. Stir well to combine.
5. Cook for 10-12 minutes or until the sauce has thickened and the flavors have melded together.
6. Garnish with chopped cilantro and serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Vegetable Korma
A flavorful and aromatic Indian-inspired dish made with a blend of spices, creamy yogurt, and a variety of vegetables. Perfect for a quick and delicious weeknight dinner or special occasion.
Ingredients:
– 2 medium-sized bell peppers (any color), sliced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (such as cauliflower, carrots, potatoes)
– 1 tablespoon vegetable oil
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 cup plain yogurt
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, bell peppers, mixed vegetables, garam masala, cumin, coriander, turmeric, and salt. Cook for 5-7 minutes or until the vegetables are tender.
4. Stir in yogurt to combine with the vegetable mixture.
5. Reduce heat to low and simmer for an additional 2-3 minutes.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 15-20 minutes
Stuffed Bell Peppers
Add some color and flavor to your meal with this simple yet delicious recipe for stuffed bell peppers! Simply fill bell peppers with a mix of rice, ground beef, and spices, and bake until tender.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, ground beef, chopped onion, minced garlic, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the meat mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and top with shredded cheese (if using). Return to oven and bake for an additional 10-15 minutes or until cheese is melted and peppers are tender.
Cooking Time: 40-45 minutes
Tindora Sabzi
This classic Indian dish is a flavorful and nutritious stir-fry made with tender tindora (also known as ivy gourd or baby pumpkin) cooked in aromatic spices. Tindora Sabzi is a popular vegetarian option that pairs well with roti, rice, or naan.
Ingredients:
– 1 cup tindora, peeled and cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, turmeric powder, red chili powder, and salt. Cook until the onions are translucent.
4. Add tindora pieces and stir well to combine with the spices.
5. Cook for 10-12 minutes or until the tindora is tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Corn Palak
Corn Palak: A Creamy Spinach and Corn Curry Recipe
This creamy and flavorful Corn Palak recipe combines the sweetness of corn with the earthiness of spinach, making it a perfect vegetarian option for any meal.
Ingredients:
– 1 cup fresh corn kernels
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown.
3. Add garlic, cumin, coriander, and garam masala powder. Cook for 1 minute.
4. Add corn kernels and cook for 2-3 minutes or until slightly tender.
5. Add spinach leaves and coconut milk. Season with salt.
6. Simmer for 10-15 minutes or until the spinach has wilted and the sauce has thickened.
7. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegetable Pulao
A flavorful and aromatic rice dish, Vegetable Pulao is a popular Indian recipe that combines the natural sweetness of vegetables with the savory taste of spices. This simple and easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (e.g., peas, cauliflower, corn)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add garlic, carrot, potato, and mixed vegetables; cook until the vegetables are tender.
4. Add cumin seeds and coriander powder; stir for 1 minute.
5. Add rice and water to the saucepan; bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Fluff with a fork and garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Beetroot Thoran
Thoran is a popular Kerala-style vegetable preparation that’s perfect as a side dish or as an accompaniment to rice. Beetroot Thoran is a vibrant, sweet, and tangy recipe that’s easy to make and packed with nutrients.
Ingredients:
– 2 medium beetroot, peeled and grated
– 1 small onion, finely chopped
– 2 green chilies, slit
– 1 tablespoon vegetable oil
– 1 teaspoon mustard seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add grated beetroot, green chilies, and salt. Mix well.
5. Cook for 10-12 minutes or until the beetroot is tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15 minutes
Masoor Dal with Vegetables
This popular Punjabi dish is a staple of North Indian cuisine, made with split red lentils (masoor dal) cooked with an array of colorful vegetables. The resulting curry is not only delicious but also packed with protein, fiber, and essential vitamins.
Ingredients:
– 1 cup masoor dal
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 red bell pepper, seeded and sliced
– Salt, to taste
– Optional: garam masala powder, cumin seeds, or amchur powder for added flavor
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Drain and pressure cook the dal with 2 cups of fresh water until mushy.
3. Heat oil in a pan over medium heat. Add onion, garlic, carrot, potato, and bell pepper. Cook until the vegetables are tender.
4. Add cooked dal to the pan, along with salt and any desired spices (garam masala, cumin seeds, or amchur powder).
5. Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
Cooking Time: 30-40 minutes
Summary
Spice up your mealtime with these 20 mouth-watering Indian vegetable recipes! From classic dishes like Aloo Gobi and Palak Paneer to flavorful curries like Chana Masala and Mixed Vegetable Curry, there’s something for everyone. Discover how to make popular street food like Pav Bhaji and Stuffed Bell Peppers, as well as hearty stews like Dal Tadka and Lauki Chana Dal. Whether you’re a vegetarian or just looking for some veggie-packed inspiration, this collection of recipes is sure to satisfy your taste buds and leave you craving more!
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