16 Best Vegetarian Dinner Recipes

“Food is everything” can’t be an overstatement. As good food brightens up the mood. But if you are vegan you must have heard from non-vegetarian people that vegans have no choices in food. It cannot be right as most vegetarian meals are delicious and are healthy too. To prove our point we have come up with the best vegetarian dinner recipes which you could offer to your non-vegetarian friends and they will love it.

Let’s have a look at the 16 Best vegetarian dinner recipes:

Vegetable Biryani

• Cover rice with several inches of cool water in a big container and soak for 20 minutes. Drain.
• In a pressure cooker, heat the oil over medium heat. Cook and whisk in the onion, cumin seeds, and bay leave until the onion is transparent, about 5 minutes. Cook, stirring frequently until the potatoes and carrots are gently browned, about 5 minutes. Stir in the turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
• Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer’s instructions. Cook for 5 minutes. Remove from heat.
• Release pressure naturally according to manufacturer’s instructions. Fluff rice with a fork.

Aloo Gobhi Masala

• Place the cauliflower in a large microwave-safe dish and cook for 3 minutes on high.
• Place the cauliflower in a mixing dish and put it aside. Place the potatoes in the microwave-safe dish and heat for 4 minutes on high.
• Pour the cauliflower into the mixing bowl.
• In a large skillet, heat the olive oil and cumin seeds over medium-high heat until the cumin swells and turns golden brown, about 3 minutes; toss in the onions and cook for another 3 minutes.
• Cook and stir for another 3 minutes after adding the tomatoes. In a large mixing bowl, combine the cauliflower and potatoes. Season with salt and curry powder. Cook for another 3 to 5 minutes, or until the mixture is thoroughly heated. Serve immediately.

Paneer lababdar

• Paneer should be cut into 1-inch cubes. To make a smooth paste, blend soaked cashew nuts, a small piece of cinnamon, and green cardamom with 2 teaspoons water.
• In a Kadai (or pan), melt butter or oil over medium heat. Sauté the chopped onion and bay leaf until the onion is light brown. Sauté for 1 minute with ginger, garlic, and green chillies.
• Cook, stirring occasionally, over medium heat until the oil separates and the tomatoes are soft about 3-4 minutes.
• Transfer all items to a mixer-grinder jar and blend or grind to a smooth puree before transferring to the same Kadai.
• Combine the cashew paste, red chilli powder, garam masala, coriander powder, turmeric powder, and salt in a mixing bowl.
• Cook for 3 minutes, stirring occasionally.
• Bring to a boil with 3/4 cup water. Reduce the heat to low and continue to cook for 3 minutes.
• Toss in the paneer cubes and the Kasuri methi.
• Cook for 3 minutes, or until the curry thickens. To avoid sticking, stir in between batches.
• Remove the curry from the heat and place it in a serving bowl. Serve with coriander leaves as a garnish.

Paneer Sandwich Recipe

• To begin, place 1 cup shredded paneer in a large mixing basin.
• 2 tablespoons carrot, 2 tablespoons capsicum, 2 tablespoons boiling corn, and 1 tablespoon coriander
• 14 teaspoons chilli powder, 14 teaspoons cumin powder, 14 teaspoons salt, and 2 tablespoons tomato sauce
• Mix thoroughly, ensuring sure that all of the spices are properly blended.
• Using a bread piece, spread green chutney on it.
• Moreover, sprinkle 2 tbsp cooked paneer stuffing on top.
• Cover with another slice of bread covered with green chutney.
• Now grill till golden, or toast on a Tawa with butter.
• Finally, split the paneer sandwich recipe in half and serve.

Sambar recipe with mixed vegetables

• To begin, squeeze 1 cup of tamarind juice into a big Kadai.
• Add in the chilli, tomatoes, curry leaves, and turmeric powder as well. Add the jaggery and bring the tamarind water to a boil.
• Add the onions and salt, stir to combine, and cook for 5 minutes.
• Then add the cooked vegetables and bring them back to a boil. As the veggies have already been cooked, do not overcook them. Add the mashed dal and combine well.
• Prepare the sambar by bringing it to a boil. Do not overcook the dal after adding it, as this will cause indigestion.
• Then add the Udupi sambar powder and stir quickly. Otherwise, the sambar powder would ball together. Boil for another minute and then turn off the heat.
• In a small Kadai, heat the oil for the tempering.
• Add the mustard seeds, hing, red chilli, and curry leaves after that.
• Pour into the sambar as soon as they sputter.
• Finally, give the veggie sambar a thorough stir and serve with hot steaming rice.

Vegetable Raita Recipe

• Gather all of the necessary components.
• Whisk the yoghurt in a mixing dish until it has a smooth texture.
• Toss in the chopped vegetables.
• To incorporate them into the yoghurt, stir them thoroughly.
• green chillies, coriander leaves, rock salt, black pepper powder, and roasted cumin powder are now added to the mixture.
• Combine all of the ingredients in a large mixing bowl. Check the seasonings and, if necessary, add more spice powders or salt.
• The raita with mixed vegetables is ready. Place it in a serving basin and set it aside.
• Serve this mixed vegetable raita with any meal, garnished with cumin powder, red chilli powder, and green coriander.

Kathi roll

• To begin, sauté the capsicum in some oil for 2-3 minutes before adding the boiled potato and crumbled paneer.
• Combine the chilli powder, garam masala powder, chaat masala, and salt in a mixing bowl.
• Prepare cylindrical-shaped sticks by thoroughly mixing everything. Remove from heat and set aside. Melt butter on a Tawa and toast leftover chapati or wraps till heated.
• Place the baked chapatti or wrap on a flat surface and add a good amount of tomato sauce in the centre, along with lettuce, carrots, and onion.
• Place the made cylindrical aloo filling in the centre and apply green chutney slowly, folding both edges one by one.
• Wrap in aluminium foil. Finally, serve the veg Frankie or Kathi roll with tomato sauce.

Potato Cutlet

• 1/2 cup water, 1 teaspoon oil, and 1/4 teaspoon salt Bring to a boil, stirring constantly.
• Reduce the heat to low and add 1/4 cup Rava, stirring constantly.
• Cool thoroughly before adding 3 boiled and mashed potatoes to the cooked suji in a large mixing dish.
• Season with salt and pepper to taste.
• Make sure everything is fully blended before forming the patties.
• Cover both sides with cornflour batter.
• Then, on both sides, roll in breadcrumbs.
• In hot oil, deep fry, shallow fry, or pan-fried the patties.
• Finally, drain the aloo cutlet/aloo suji cutlet on kitchen paper to remove excess oil before serving with tomato sauce.

Masala Bhindi Recipe

• Deep fry bhindi in oil until all extra water has been absorbed and the bhindi is cooked but not slimy. In a pan, heat the oil.
• Allow the cumin seeds to crackle for a few seconds before adding them.
• Fry the ginger and onion until they are slightly golden.
• Add the turmeric powder and salt at this point. Cook for a few minutes longer.
• Cook until oil starts to separate from the sides of the pan, then add diced onion, red chilli powder, onion-tomato masala, and garam masala.
• Toss in the tomato puree, sliced tomato, and coriander leaves. Mix things up a little.
• Cook for 3-4 minutes on medium heat after adding the fried bhindi.
• Add the tandoori masala and fresh coriander to finish.
• Serve with paratha or chapati.

Mushroom Recipe

• Clean and dry the mushrooms. Mushrooms must be totally dry before being used. Cut the mushrooms into slices.
• In a large skillet, melt enough butter to coat the bottom.
• Preheat the pan over a medium to medium-high flame.
• Add the mushrooms to the melted butter, stir, and then leave them alone to simmer.
• Add more butter and stir/flip the mushrooms once they’ve decreased by about half and you can see golden edges, there’s no more steam, no more liquid, and they sound and seem like they’re about to burn.
• Allow the mushrooms to continue to cook without being stirred. This will take less time than the previous section.
• Finally, season with salt and pepper.

Broccoli Recipe

• Mushrooms should be cleaned and dried. Before using mushrooms, they must be completely dried. Slice the mushrooms thinly.
• Melt enough butter to coat the bottom of a big skillet.
• Preheat the pan over medium-high to high heat.
• Stir the mushrooms into the melted butter, then cover and leave to boil.
• Once the mushrooms have reduced by roughly half and you can see golden edges, there is no more steam, no more liquid, and they sound and appear to be going to burn, add additional butter and stir/flip them.
• Allow the mushrooms to simmer without being stirred for another 5 minutes. This section will take less time than the one before it.
• Season to taste with salt and pepper.

Chana masala recipe

• To begin, heat 2 tbsp ghee in a big Kadai and fry 3 pod cardamom, 1 bay leaf, and 1 tsp cumin until fragrant.
• Sauté 1 onion, 1 chilli, and 1 teaspoon ginger garlic paste until the onions are golden brown.
• 1 tbsp prepared chole masala and 12 tsp salt are also added. Sauté over low heat until the masala becomes fragrant.
• 2 cup tomato puree is now added and thoroughly mixed. To make tomato puree, purée two ripe tomatoes in a food processor until smooth, without adding any water.
• Sauté until the masala paste separates from the oil.
• Add in the pressure-cooked chana and mix thoroughly, adjusting the consistency as needed.
• Cover and cook for 10 minutes, or until the flavours have absorbed completely.
• It’s ready to serve.

Macaroni Salad Recipe

• Place a deep pan over medium heat, add the macaroni and water, and cook for 15 minutes. Rinse with cold water to remove any excess water. Set aside the macaroni and allow it to cool completely.
• Chop the red onion, red bell pepper, and capsicum into small pieces. In a large mixing bowl, combine all of the ingredients and add the cooked macaroni. Set this aside for now.
• In a separate bowl, combine the mayonnaise, sour cream, mustard powder, sugar, apple cider vinegar, salt, and pepper. Pour it over the macaroni and vegetable mixture. Mix thoroughly.
• Before serving, chill the macaroni salad. Serve with parsley as a garnish.

Rajma Recipe

• 1 tbsp ghee, 1 tsp cumin, 1-pinch cinnamon, and 5 cloves sautéed in a big Kadai
• 1 onion, 1 tsp ginger garlic paste, and 1 chilli, sauteed until the onions are golden brown 2 cup tomato pulp is now added.
• Cook for 10 minutes, or until the oil separates, covered.
• Add 14 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 12 tsp cumin powder, 12 tsp amchur, 12 tsp garam masala, and 12 tsp salt while keeping the temperature low.
• Cook until the spices are fragrant, then add the cooked rajma and stir thoroughly.
• Cook, covered, for 15 minutes, or until the curry has thickened.
• Mix in 1 teaspoon methi and 2 tablespoons coriander.
• Finally, serve the rajma with steaming rice.

Kadai Paneer Recipe

• First, heat 1 tbsp butter in a big Kadai and fry 1 bay leaf, 1 green chilli, and 1 tsp Kasuri methi until
• 1/2 onion petals and 1/2 cubed capsicum should also be sauteed.
• 1/4 teaspoon turmeric and 12 teaspoon chilli powder
• Mix in the tomato-onion paste that has been mixed.
• Add 1 teaspoon salt and the prepared Kadai masala.
• Cook, stirring occasionally until the masala paste begins to release oil.
• 12 cubes handmade paneer, 2 tbsp cream, carefully combined
• Cover and cook for 5 minutes on low heat.
• Add 1/4 tsp garam masala and 2 tbsp coriander leaves as well. Mix thoroughly
• Finally, serve the hot Kadai paneer gravy with garlic naan or chapati, as desired.

Vegetable koftas

• Cook the mixed vegetables until they are tender. Allow cooling to room temperature before draining. Once cool, finely chop and set aside.
• Using a little water, moisten the bread slices and squeeze away the excess. Combine the vegetables, bread, mashed potatoes, serrano pepper, onion, ginger, cilantro, and salt in a mixing bowl.
• In a deep-fryer, heat the oil.
• Fry the koftas until golden brown in the heated oil. Allow to drain on paper towels and cool to room temperature.
• Melt the butter over medium-high heat to make the gravy. Cook until the onions have softened, stirring in the onions, ginger, garlic, turmeric, and garam masala.
• Cook for 5 minutes after adding the tomato paste. Cook for another 15 minutes, stirring occasionally, after adding the milk and seasoning with salt.
• Ready to serve.

Rasam Recipe

• 1 tbsp cumin, 1 tsp pepper, 3 garlic cloves, and 2 tbsp coriander stem in a small mixer
• Without adding any water, mix to a coarse paste. Set aside for now.
• Heat 2 tbsp oil in a big Kadai and sputter 1 tsp mustard, 2 dried red chillies, a few curry leaves, and a pinch of hing.
• Sauté for a minute after adding the masala paste.
• 1 tomato, 1/4 tsp turmeric, 1 tsp salt, and 1 chilli are now added.
• Sauté for about a minute, or until the tomatoes are soft and mushy
• 1 cup tamarind extract and 3 cups water are also added. Mix thoroughly
• Cover and cook for 8 minutes, or until the raw taste is gone.
• Finally, stir in 2 tablespoons coriander and serve with hot steamed rice.