Vegetarian Recipes

Green Peppers with Potato - Aloo aur Shimla Mirch

A touch of turmeric, cumin and coriander adds a warm golden glow to a quick and colourful dish. This can be prepared in a matter of minutes. You can omit the potatoes if you feel that the rice or chapatis provide ample carbs.

Okra from Jaipur - Bhindi Jaipuri

Okra or ladies fingers are an acquired taste but they are an extremely versatile vegetable, used in predominantly dry savoury Indian dishes. This dish is a popular teatime snack and can also be eaten as an accompaniment to a meat curry.

Mushroom and Iceberg Lettuce salad

During the summer months, you don't always have to have a bowl of cereal or an English breakfast every morning to kickstart the day. This recipe felt like an all round breakfast with the croutons replacing my toast plus some lightly sauteed mushrooms surrounded by crunchy lettuce.

Regal Indian Cheese - Shahi Paneer

This recipe can be prepared a day in advance and eaten with shop bought naans.It’s a delicious dish fit for a royal occasion and can be truly traditional with British ingredients including the paneer.

Cauliflower Cheese

This is one of the recipes that my mum used to make when we were kids. I would come home from school and in order to encourage me to eat veg, she would come up with this tasty version including cumin and green chilli.

Bombay Potatoes

These simple spiced potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.

Vegetable Dhansak

A dhansak is a spiced dish of pureed lentils and vegetables. They are cooked in a tangy sauce. This is a Parsi recipe that comes from western India and is taken from my Easy Indian Cookbook. If you cannot make the dhansak masala, replace it with 1 tsp of ground coriander, 1 tsp of ground cumin and 1/4 tsp of ground cinnamon.

Indian HotPot

Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.

Soya Mince Curry

This is a meat substitute product that can be used in making spicy dishes. Dry soya protein absorbs almost 4 times its weight in liquid and has become increasingly popular due to its health benefits.

Green Beans with Garlic and Mustard Seeds

Mustard seeds are to southern, south-western and eastern India what cumin seeds are to the north. Used to season just about every savoury preparation, they evoke a hot and nutty flavour once they are heated in oil. Make the most of seasonal green beans by trying out this simple dish. If you want the beans to be softer, parboil them for 5-7 minutes first and then use.
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Potato Curry

Here's a special quick curry dish I have prepared to celebrate National Curry Week. It takes about 15 minutes. You can parboil the potatoes in advance for an even speedier treat.
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Okra with onions

Of all the tropical veggies, Indians love onions the best. A friend of mine, who was used to eating spicy okra in a curry sauce, was amazed to discover its real taste when he tried this recipe.

Here the okra is shallow fried – a north Indian method – and becomes deliciously crisp.

Masala Dosa Filling

Dosa is a popular South Indian pancake that is made from a fermented batter of rice and skinned split black lentils.
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Bhuna Gobhi Aloo

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once week, either an accompaniment to a curry or as the main dish with chapattis (unleavened wheat breads)
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Baked Beans Balti

A lot of British Asian families enjoy this as a quick lunchtime snack - it's a store cupboard standby. Adapt the ingredients to suit what you have available

Mirch Wali Paneer

Paneer is made from whole cow’s or buffalo’s milk curdled with lemon juice. It is pressed until its texture is firm and similar to tofu. Paneer can be diced and sautéed and is used throughout India in a variety of dishes, especially in the north. It’s an essential protein source in many vegetarian diets. Chilli Paneer is the vegetarian version of chilli chicken or barbecued spare ribs.
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Okra in Yogurt

Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties, but adding yogurt, prevents the okra from sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly when broken. Cooked okra can be stored in the refrigerator for up to 4 days.

Thin Lentil Soup

South Indian food is largely non-greasy, roasted and steamed. Rice is the staple grain and forms the basis of every meal. It is often served with sambar a soupy lentil dish, dry and curried vegetables, a curd or yogurt dish called pachadi and this lentil soup. Rasam is similar to sambar, which is a thicker version with vegetables. Rasam can be served on its own.
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Vegetables In Coconut

Avial is a thick, mixed vegetable dish in which the vegetables are chopped and parboiled, flavoured with yogurt, and then cooked in coconut milk (you can use any combination of vegetables). The avial also forms part of a vegetarian feast in Kerala known as the “sadya”. The method of serving a sadya is very precise. Only after all 11 or so dishes- pickles, stews, lentils, and other delicately spiced curries and rice- are placed on a banana leaf does the person begin eating.

Yogurt and Gram Flour Salad

Boondis are pearl drops of gram flour deep-fried in oil. They are readily available from any Asian store or can be obtained by mail order or online.
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Allo Gobhi

Seasoned Potato and Cauliflower Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once a week, either as an accompaniment to a curry or as the main dish with chapatis. Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.
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Smoked Aubergine

Baingan Bharta Smoked Aubergine is a North Indian vegetable dish served as an accompaniment to a main meal. The Indian name for this vegetable is brinjal.
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Vegetarian Kebabs

Vegetarian Kebabs or Hara Bhara Kebabs. Kebabs are usually made with meat, fish or chicken. These have evolved from the Mogul-style kebabs and been adapted for the vegetarian market. ‘Hara Bhara’ means ‘laden with greens or vegetables’.
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Aubergines in Garlic and Chilli Sauce

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As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD. The ability of aubergines to soak up a lot of oil is lengendary, but this recipe uses very little oil and makes the most of fresh garlic, ginger and onions, very similar to Indian cooking.

Buttery Spinach and Potatoes

Taken from Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers. This popular vegetarian dish, served in Indian restaurants around the world, can be made with spinach or mustard leaves. If the fresh spinach in this recipes is unavailable or out of season, replace it with frozen chopped spinach, defrosting it before you add it to the pan.
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Chilli Paneer with Pale Ale

Chilli Paneer with Pale Ale
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Potato and Coriander Fritters (Aloo Bhajis)

The subtle heat of the green chillies, the nuttiness of the gram flour and the cool, refreshing taste of coriander makes these fritters a delightful opening to a meal.

Peas with Indian Cheese

Paneer is a rich source of protein for many Indians who are vegetarian and is the most common form of Indian cheese which unlike western cheeses, contains no rennet. Paneer is made by adding lemon juice or vinegar to hot milk and the curds are then drained and pressed. Mattar Paneer is eaten all over Northern India, practically on a daily basis!
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Turmeric Rice

While researching one of my cookbooks India with Passion, I discovered that almost every region uses turmeric either for cooking or for its medicinal properties.

Carrot Salad

The Maharashtrian salad from Western India, can also be made with various other vegetables, such as radish or cabbage. More often than not, crushed or ground peanuts are added, as in this recipe, which is a perfect complement to any mild curry.

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