15 Easy Indian Vegetarian Dinner Recipes

Did you know that authentic Indian vegetarian cooking relies on just a handful of core spices to create its distinctive flavors? You'll discover this simple truth as you explore these 15 dinner recipes, from the aromatic Vegetable Biryani to the comforting Masoor Dal. Whether you're new to Indian cuisine or looking to expand your meatless menu, these accessible dishes will help you master essential techniques while building your confidence with traditional ingredients and methods. Let's start with the basics.

Quick Masoor Dal With Jeera Rice

Quick Masoor Dal with Jeera Rice is a comforting combination of red lentils and fragrant cumin rice that serves as a staple in Indian households. The dal offers protein-rich nutrition while the aromatic rice complements it perfectly, making this pair an ideal weeknight dinner option.

This recipe comes together in under 45 minutes and requires minimal preparation, making it perfect for busy evenings. The dal develops a creamy consistency while retaining distinct Indian flavors from whole spices, while the jeera rice adds a nutty, earthy element to the meal.

Ingredients for Masoor Dal:

• 1 cup red lentils (masoor dal)
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 3 cups water
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• Fresh cilantro for garnish

Ingredients for Jeera Rice:

• 1 cup basmati rice
• 2 tablespoons ghee or oil
• 1 tablespoon cumin seeds
• 2 cups water
• Salt to taste

Start by washing the lentils thoroughly until water runs clear, then set aside. In a pressure cooker or large pot, heat ghee and add cumin seeds. Once they crackle, add onions and sauté until golden. Add ginger, garlic, and green chilies, followed by tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften. Add lentils and water, cooking until soft and creamy (about 15-20 minutes in a pressure cooker or 30 minutes in a pot).

For the jeera rice, wash basmati rice and soak for 20 minutes. Heat ghee in a separate pan, add cumin seeds and let them crackle. Add drained rice, salt, and water. Bring to a boil, then reduce heat and cook covered until rice is fluffy and water is absorbed (about 15 minutes).

To achieve the best results, ensure the lentils are thoroughly washed to remove any debris or starch. The consistency of the dal can be adjusted by adding hot water after cooking. For the rice, the key is to maintain the right rice-to-water ratio (1:2) and to avoid stirring once the water starts boiling to prevent the grains from breaking.

30-Minute Vegetable Biryani

Minute Vegetable Biryani is a simplified version of the traditional Indian rice dish that normally takes hours to prepare. This quick adaptation maintains the authentic flavors while reducing the cooking time significantly, making it perfect for busy weeknight dinners.

The key to this speedy version lies in using pre-cooked rice and focusing on a strategic layering technique that allows the flavors to meld together effectively. While traditional biryani often uses meat, this vegetarian version showcases a medley of fresh vegetables and aromatic spices that create a satisfying and nutritious meal.

Ingredients:

• 3 cups cooked basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
• 2 medium onions, sliced
• 2 tomatoes, chopped
• 3 tablespoons ghee
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon biryani masala
• ½ teaspoon turmeric powder
• Salt to taste
• Saffron strands soaked in milk
• Fresh mint and coriander leaves
• Fried onions for garnishing

Start by heating ghee in a large pan and adding the whole spices – bay leaves, cardamom, and cinnamon. Once fragrant, add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute. Next, add the vegetables, tomatoes, and all powdered spices, cooking until the vegetables are tender but still retain their crunch.

Layer half of the cooked rice over the vegetable mixture, followed by half of the saffron milk and some fried onions. Add the remaining rice, saffron milk, and garnish with more fried onions and fresh herbs. Cover the pan with a tight-fitting lid and cook on low heat for 10-12 minutes to allow the flavors to combine.

For best results, ensure the rice is slightly undercooked before layering, as it will continue to cook during the final steaming process. The rice grains should be separate and not mushy. You can also add nuts, such as cashews or almonds, for extra texture and protein. If storing, let the biryani cool completely before refrigerating, and reheat with a sprinkle of water to maintain moisture.

Aloo Gobi Masala

Aloo Gobi Masala is a classic North Indian dish that combines potatoes (aloo) and cauliflower (gobi) in a flavorful blend of aromatic spices. This vegetarian curry is a staple in Indian households and restaurants alike, known for its hearty texture and rich, warming flavors.

The dish's popularity stems from its perfect balance of vegetables and spices, creating a satisfying main course that pairs wonderfully with rice or Indian bread. While the cooking process requires attention to detail, particularly when cooking the vegetables to the right consistency, the end result is well worth the effort.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 medium potatoes, cubed
• 2 medium onions, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp cooking oil
• Fresh coriander leaves for garnish

Heat oil in a large pan over medium heat and add cumin seeds until they crackle. Add onions and sauté until golden brown, then add ginger, garlic, and green chilies. Cook for 2 minutes before adding tomatoes and all dry spices. Once the tomatoes soften and oil starts separating, add the potatoes and cauliflower. Mix well, cover, and cook on medium-low heat for 15-20 minutes, stirring occasionally.

The vegetables should be tender but not mushy when done. Add garam masala in the final minutes of cooking, garnish with fresh coriander leaves, and serve hot.

For best results, ensure the cauliflower florets and potato pieces are cut to similar sizes for even cooking. Don't overcook the vegetables as they can become too soft and lose their texture. If the curry starts sticking to the bottom of the pan, add a small amount of water, but avoid making it too wet as Aloo Gobi Masala is traditionally a dry curry.

Paneer Butter Masala

Paneer Butter Masala is a rich, creamy North Indian curry that combines soft paneer cheese cubes with a luxurious tomato-based gravy. This vegetarian dish is a restaurant favorite that can be easily recreated at home, delivering the perfect balance of tanginess from tomatoes and richness from cream and butter.

The key to an authentic Paneer Butter Masala lies in the proper preparation of its gravy, which involves slow-cooking tomatoes with aromatic spices until they break down completely. The addition of cashew paste adds thickness to the curry, while cream and butter contribute to its signature velvety texture.

• 400g paneer, cubed
• 4 large tomatoes
• 2 onions, chopped
• 4 tablespoons butter
• 2 tablespoons oil
• 2 tablespoons ginger-garlic paste
• 15 cashews, soaked
• 2 tablespoons cream
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Kasuri methi (dried fenugreek leaves)
• Fresh coriander for garnishing

Heat butter and oil in a pan and sauté the chopped onions until golden brown. Add ginger-garlic paste and cook until fragrant. Add the tomatoes and spices, cooking until tomatoes are soft and oil starts separating. Blend this mixture with soaked cashews until smooth. Return the gravy to the pan, add cream, and simmer. Add paneer cubes and kasuri methi, cooking for an additional 5-7 minutes.

For best results, avoid overcooking the paneer as it can become tough and chewy. Consider soaking the paneer in warm water for 10 minutes before adding it to the curry to ensure it remains soft. You can also adjust the consistency of the gravy by adding water or cream according to your preference.

Easy Palak Paneer

Palak Paneer is a classic North Indian dish that combines fresh spinach (palak) with cubes of soft, fresh cottage cheese (paneer) in a rich, creamy sauce. This vegetarian delicacy isn't only packed with nutrients but also offers a perfect balance of flavors and textures that has made it a favorite across Indian households and restaurants alike.

The key to an exceptional Palak Paneer lies in properly preparing the spinach base, which should be vibrant green and velvety smooth. While traditional recipes might call for lengthy cooking processes, this version streamlines the steps without compromising on taste, making it perfect for busy weeknight dinners while still maintaining its authentic charm.

Ingredients:

• 500g fresh spinach leaves
• 250g paneer, cut into cubes
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 3 tablespoons oil
• 2 tablespoons cream
• 1/2 cup water

Blanch the spinach in boiling water for 2-3 minutes, then immediately transfer to an ice bath to preserve its bright green color. Blend the cooled spinach into a smooth puree. Heat oil in a pan and sauté cumin seeds until they crackle, then add onions and cook until golden brown. Add ginger, garlic, and green chilies, followed by tomatoes and spices. Cook until tomatoes are soft and oil begins to separate from the mixture.

Add the spinach puree to the pan and simmer for 5-7 minutes. Stir in cream and gently add the paneer cubes, cooking for an additional 3-4 minutes until the paneer is heated through. Adjust seasoning to taste and add water if needed to achieve desired consistency.

For best results, avoid overcooking the spinach as it can turn bitter and lose its vibrant color. Pan-frying the paneer cubes briefly before adding them to the curry will give them a golden crust and prevent them from breaking. The dish can be made ahead and reheated, though fresh cream should be added only just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Mixed Vegetable Curry

Mixed Vegetable Curry is a versatile and nutritious Indian dish that combines various vegetables in a rich, aromatic gravy. This homestyle curry is perfect for using seasonal vegetables and can be customized based on personal preferences and availability of ingredients.

This comforting dish isn't only packed with nutrients but also serves as an excellent way to incorporate more vegetables into your diet. The combination of spices and tomato-based gravy creates a harmonious blend of flavors that pairs perfectly with rice, naan, or roti.

• 2 potatoes, cubed
• 1 cup cauliflower florets
• 1 cup green peas
• 2 carrots, chopped
• 1 bell pepper, diced
• 2 tomatoes, pureed
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• Salt to taste
• Water as needed
• Fresh cilantro for garnish

Heat oil in a large pan over medium heat and add cumin seeds. Once they sputter, add onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes. Add the tomato puree, turmeric, curry powder, and salt. Cook this base gravy for 5-7 minutes until oil starts to separate from the sides.

Add all the vegetables to the pan and mix well with the gravy. Add about 1-2 cups of water, cover, and simmer for 15-20 minutes until the vegetables are tender but not mushy. Stir occasionally to prevent sticking. Once the vegetables are cooked, add garam masala, adjust seasoning, and garnish with fresh cilantro.

For best results, cut all vegetables in similar sizes to ensure even cooking. If using frozen vegetables, add them later in the cooking process as they require less time to cook. The consistency of the curry can be adjusted by adding more or less water, depending on whether you prefer it dry or with more gravy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chana Masala With Paratha

Chana Masala with Paratha is a classic North Indian combination that brings together spiced chickpeas and flaky, layered flatbread. This hearty vegetarian meal is both protein-rich and satisfying, making it perfect for family dinners or when entertaining guests who follow a meat-free diet.

The dish combines the complex flavors of whole and ground spices with the creamy texture of chickpeas, while the paratha provides a perfect vehicle for scooping up the flavorful curry. The key to an authentic chana masala lies in the balance of spices and the proper cooking of the chickpeas until they're tender but not mushy.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 2 large onions, finely chopped
• 4 tomatoes, pureed
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 2 tbsp cooking oil
• 2 tsp cumin seeds
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

For Paratha:

• 2 cups whole wheat flour
• Water for kneading
• Ghee or oil for cooking
• Salt to taste

Begin by preparing the chana masala. Heat oil in a large pot and add cumin seeds until they splutter. Add onions and sauté until golden brown, then add ginger, garlic, and green chilies. Cook for 2-3 minutes before adding the tomato puree and all dry spices. Let this masala cook until oil separates from the sides. Add the soaked and drained chickpeas with enough water to cover them, and simmer until tender.

For the paratha, mix flour and salt, then gradually add water to make a smooth dough. Rest for 30 minutes. Divide into small balls, roll out each ball, brush with ghee, fold, and roll again. Cook on a hot griddle with ghee until golden brown spots appear on both sides.

Extra Tips: For the best results, soak chickpeas overnight and cook them with a pinch of baking soda to ensure they become tender. If using canned chickpeas, reduce cooking time significantly. The paratha dough should be neither too soft nor too hard – it should feel like an earlobe when pressed. Always serve chana masala hot, garnished with fresh cilantro and a squeeze of lemon for the best flavor profile.

Mushroom Matar

Mushroom Matar is a hearty North Indian curry that combines tender mushrooms with sweet green peas in a rich, aromatic tomato-based gravy. This vegetarian dish isn't only protein-rich but also delivers a perfect balance of flavors through its blend of traditional Indian spices.

The dish has gained popularity both in restaurants and home kitchens due to its relatively simple preparation and satisfying results. While traditionally served with rotis or naan, it pairs equally well with jeera rice or plain steamed rice, making it a versatile choice for any Indian meal.

Ingredients:

• 250g button mushrooms, quartered
• 1 cup green peas (fresh or frozen)
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnishing
• 1/2 cup water

Heat oil in a deep pan over medium heat and add cumin seeds. Once they crackle, add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute. Stir in the tomato puree and all dry spices, cooking until oil starts to separate from the mixture.

Add the mushrooms to the pan and cook for 5-7 minutes until they start to release water. Then add green peas and water, bringing the mixture to a simmer. Cover and cook for 10-12 minutes until the peas are tender and the gravy reaches your desired consistency. Garnish with fresh coriander leaves before serving.

For best results, avoid washing mushrooms directly under water as they tend to absorb too much moisture. Instead, clean them with a damp cloth. Also, adjust the gravy consistency by adding water gradually, as mushrooms will release their own water during cooking. The dish can be stored in the refrigerator for up to 2 days, though the mushrooms might become slightly darker in color.

One-Pot Dal Khichdi

Dal Khichdi is a comforting one-pot meal that combines rice and lentils into a wholesome Indian dish. This protein-rich combination has been a staple in Indian households for centuries, often served to those feeling under the weather or anyone craving a light yet satisfying meal.

This particular recipe creates a perfectly balanced khichdi with a subtle blend of spices and aromatics, while maintaining the dish's inherent simplicity. The rice and lentils cook together to create a creamy consistency, making it easily digestible and nourishing.

Ingredients:

• 1 cup rice
• 1/2 cup yellow moong dal (split yellow lentils)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1-inch ginger, grated
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4-5 cups water
• 1 cup mixed vegetables (carrots, peas, potatoes)
• Fresh coriander leaves for garnish

Wash the rice and dal thoroughly until the water runs clear. Heat ghee in a deep pot and add cumin seeds until they crackle. Add onions, green chilies, and ginger, sautéing until onions turn translucent. Add tomatoes, turmeric, and salt, cooking until tomatoes soften. Add the washed rice, dal, and mixed vegetables, followed by water. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes, stirring occasionally.

The khichdi is ready when the rice and lentils are fully cooked and have a porridge-like consistency. Garnish with fresh coriander leaves and serve hot with a dollop of ghee, papad, and pickle on the side.

For best results, adjust the water quantity based on desired consistency – use more water for a softer, more porridge-like texture, or less for a firmer consistency. The dish can be made more or less spicy by adjusting the number of green chilies, and the vegetables can be varied according to preference or availability.

Stuffed Bell Pepper Masala

Stuffed Bell Peppers Masala is a vibrant and flavorful Indian dish that transforms ordinary bell peppers into vessels of aromatic spiced potatoes and vegetables. The combination of colorful peppers with a savory filling creates an impressive presentation that's perfect for both family dinners and entertaining guests.

This vegetarian dish balances the natural sweetness of bell peppers with a spicy potato-based filling, making it a satisfying main course. The peppers become tender while maintaining their shape, and the stuffing develops a perfect blend of textures and Indian spices that create a memorable dining experience.

Ingredients:

• 6 large bell peppers (any color)
• 4 medium potatoes, boiled and mashed
• 1 cup green peas
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 2 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

Cut the tops off the bell peppers and remove the seeds and membranes. In a large pan, heat oil and add cumin seeds until they splutter. Add onions, garlic, and ginger, sautéing until golden brown. Add tomatoes, green chilies, and all dry spices, cooking until tomatoes soften. Mix in the mashed potatoes and green peas, stirring well to combine all ingredients. Cook for 5-7 minutes until the mixture is well-integrated and the flavors have melded together.

Stuff each bell pepper with the prepared mixture, pressing gently to fill completely. Place the stuffed peppers in a deep pan with a little water at the bottom. Cover and cook on medium heat for 15-20 minutes until the peppers are tender but still hold their shape. Garnish with fresh coriander leaves before serving.

For best results, choose bell peppers of similar size for even cooking. The filling can be prepared a day in advance and refrigerated. If the peppers are too large to stand upright, slice a very thin piece off the bottom to create a flat base. Avoid overcooking the peppers as they may become too soft and collapse.

Instant Pot Rajma

Rajma, a beloved North Indian kidney bean curry, is a hearty and comforting dish that's packed with protein and rich in flavor. When served with steamed rice, it creates the classic comfort food combination known as Rajma Chawal, a staple in many Indian households.

Making Rajma in an Instant Pot significantly reduces cooking time while ensuring the beans are perfectly tender and infused with aromatic spices. This pressure-cooker version delivers the same authentic taste as the traditional stovetop method but requires minimal monitoring and delivers consistent results every time.

• 2 cups dried red kidney beans (rajma), soaked overnight
• 2 tablespoons oil
• 1 large onion, finely chopped
• 3 tomatoes, pureed
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 4 cups water
• Fresh cilantro for garnishing

Start by setting your Instant Pot to sauté mode and heat the oil. Add cumin seeds and let them splutter, then add onions and sauté until golden brown. Add ginger, garlic, and green chilies, cooking for another minute. Stir in all the dry spices and tomato puree, cooking until oil starts to separate from the mixture.

Add the soaked and drained kidney beans along with fresh water and salt. Close the Instant Pot lid and set to pressure cook on high for 30 minutes, followed by a natural pressure release. Once the pressure is released, open the lid and mash a few beans against the side of the pot to thicken the gravy. If needed, simmer on sauté mode for a few minutes to reach desired consistency.

For best results, soak the kidney beans for at least 8 hours or overnight – this ensures even cooking and reduces cooking time. If your beans are old, they might take longer to cook, so consider adding an extra 5-10 minutes to the pressure cooking time. The curry will thicken as it cools, so adjust the consistency accordingly while cooking.

Simple Dal Tadka

Simple Dal Tadka is a comforting lentil dish that forms the backbone of Indian cuisine, offering both nourishment and flavor in every spoonful. This protein-rich preparation combines yellow split lentils (toor dal) with aromatic spices and a signature tempering of ghee, cumin, and garlic.

The beauty of Dal Tadka lies in its versatility and simplicity. While the dal slowly simmers to creamy perfection, the tadka (tempering) is prepared separately and added at the end, creating layers of flavor that make this dish truly memorable. This recipe serves 4-6 people and can be ready in about 45 minutes.

• 1 cup yellow split pigeon peas (toor dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For tadka:

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 4-5 garlic cloves, minced
• 2 dried red chilies
• Pinch of asafoetida (hing)
• Fresh cilantro for garnish

Wash the toor dal thoroughly until the water runs clear. In a large pot, combine the dal with water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the dal is soft and mushy.

While the dal cooks, sauté the onions until golden brown, add ginger-garlic paste, tomatoes, and spices, cooking until tomatoes are soft and oil begins to separate.

Once the dal is cooked, mash it lightly with a whisk or spoon to achieve a creamy consistency. Add the onion-tomato mixture to the dal and simmer for 5 minutes.

For the tadka, heat ghee in a small pan, add cumin seeds, and when they start to sputter, add garlic, dried red chilies, and asafoetida. Pour this tempering over the dal immediately and garnish with fresh cilantro.

For best results, use fresh spices and avoid overcooking the dal as it can become too mushy. The consistency can be adjusted by adding hot water – traditional Dal Tadka should be neither too thick nor too runny. Store any leftover dal in an airtight container in the refrigerator for up to 3 days, though the tadka is best when served fresh.

Vegetable Pulao

Vegetable Pulao is a fragrant and colorful rice dish that combines aromatic basmati rice with mixed vegetables and whole spices. This one-pot meal is a staple in Indian cuisine, offering a perfect balance of flavors and textures while being relatively simple to prepare.

Unlike its richer cousin biryani, pulao is lighter and quicker to make, making it ideal for weeknight dinners. The vegetables add nutrition and color, while the whole spices infuse the rice with a subtle yet distinct aroma that makes this dish truly special.

• 2 cups basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
• 1 large onion, sliced
• 2 tablespoons ghee or oil
• 4 cups water
• 2 bay leaves
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• Salt to taste
• 2 green chilies (optional)
• 2 tablespoons ginger-garlic paste

Wash the basmati rice thoroughly and soak it in water for 30 minutes. Meanwhile, heat ghee in a heavy-bottomed pot and add the whole spices – bay leaves, cardamom, cloves, cinnamon, and cumin seeds. Once they start to splutter, add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute. Add the mixed vegetables and salt, cooking for 5-7 minutes until vegetables are slightly tender.

Drain the soaked rice and add it to the pot, stirring gently to coat the rice with the spices and ghee. Add hot water, bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is fluffy and all water is absorbed. Let it rest for 10 minutes before fluffing with a fork.

For best results, use aged basmati rice and maintain the rice-to-water ratio of 1:2. Avoid stirring the rice too much once water is added, as this can break the grains. If using different vegetables, add harder vegetables first and softer ones later to ensure proper cooking. The dish can be stored in the refrigerator for up to 2 days and reheated gently with a sprinkle of water.

Kadai Paneer

Kadai Paneer is a rich and flavorful North Indian curry dish featuring cubes of paneer (Indian cottage cheese) cooked with bell peppers in a spicy tomato-based gravy. The dish gets its name from the kadai, a traditional Indian wok-like cooking vessel, which imparts a distinctive charred flavor to the ingredients.

What sets Kadai Paneer apart from other paneer dishes is its unique blend of freshly ground kadai masala, consisting of coriander seeds, dried red chilies, and other aromatic spices. The combination of crisp vegetables, tender paneer, and aromatic spices creates a restaurant-style dish that pairs perfectly with naan, roti, or steamed rice.

• 400g paneer, cut into cubes
• 2 bell peppers, diced
• 3 tomatoes, pureed
• 1 onion, finely chopped
• 4 tablespoons oil
• 2 tablespoons ginger-garlic paste
• 2 tablespoons coriander seeds
• 4 dried red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder
• Salt to taste
• Fresh cream for garnish
• Fresh coriander leaves for garnish

Begin by preparing the kadai masala by dry roasting coriander seeds and dried red chilies until fragrant, then grinding them to a coarse powder. Heat oil in a kadai or large pan over medium heat, add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown, followed by ginger-garlic paste, cooking until the raw aroma disappears.

Add the pureed tomatoes and cook until oil separates from the mixture. Stir in turmeric powder, Kashmiri red chili powder, and the prepared kadai masala. Add bell peppers and cook until slightly tender but still crisp. Finally, add the paneer cubes and gently stir to combine. Simmer for 5-7 minutes until the gravy thickens and the paneer absorbs the flavors. Finish with a drizzle of cream and garnish with fresh coriander leaves.

For best results, avoid overcooking the paneer as it can become rubbery. If using store-bought paneer, soak it in warm water for 10-15 minutes before cooking to make it soft and tender. The dish can be made spicier or milder by adjusting the amount of red chilies in the kadai masala, and the consistency of the gravy can be adjusted by adding water or cream according to preference.

Baingan Bharta

Baingan Bharta is a smoky, flavorful North Indian dish made from roasted eggplant that's mashed and cooked with aromatic spices, onions, tomatoes, and herbs. This classic vegetarian recipe transforms the humble eggplant into a rich, creamy dish that pairs perfectly with hot rotis, naan, or steamed rice.

The key to authentic Baingan Bharta lies in the roasting process, where the eggplant is charred directly over an open flame until the skin blackens and the flesh becomes tender. This traditional method imparts a distinctive smoky flavor that's essential to the dish's character and can't be replicated by oven roasting or other cooking methods.

Ingredients:

• 1 large eggplant (baingan)
• 3 medium tomatoes, finely chopped
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2-3 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 3 tablespoons oil
• Salt to taste
• Fresh cilantro for garnishing

Begin by roasting the whole eggplant over a direct flame, turning occasionally until the skin is completely charred and the flesh is soft. This typically takes 10-12 minutes. Once cooled, peel off the charred skin, mash the flesh, and set aside.

Heat oil in a large pan over medium heat, add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown, then add ginger, garlic, and green chilies, cooking until fragrant.

Add the chopped tomatoes and all dry spices, cooking until tomatoes are soft and oil starts to separate from the mixture. Add the mashed eggplant and salt, mixing well. Cook for another 10-15 minutes on low heat, stirring occasionally until all flavors are well combined and the desired consistency is reached. Garnish with fresh cilantro before serving.

For best results, choose a large, firm eggplant with glossy skin and avoid those with blemishes or soft spots. When roasting, ensure proper ventilation as the process can be smoky. If cooking on an electric stove, you can achieve a similar smoky flavor by placing the roasted eggplant in a covered bowl with a hot charcoal for 5 minutes before peeling and mashing.