Not just in flavour, but also in preparation techniques, Indian cuisine differs from that of the rest of the globe. It is a beautiful blend of many cultures and eras. Food in India, like Indigenous society, has been affected by different civilizations, all of which have led to its overall evolution and current form. Indian cuisine contains a variety of spices that give the food an entirely new texture and flavour. When it comes to dinner, Indians prefer to keep things simple but delicious. For dinner, comfort food is a huge hit. And, to keep things simple, Vegetarian Dinners are frequently recommended.
In this blog we will share the recipes of 7 Special Indian Vegetarian dishes for dinner:
Table of Contents
Shahi Paneer
Shahi Paneer is a delectable North Indian dish made with luscious slices of parmesan cheese or paneer simmered in a thick tomato and cream sauce. It’s easy to cook and takes only 1/2 hour to prepare, making it an ideal evening dinner.
Recipe-
- In a large saucepan, heat the oil over moderate flame. Sauté the garlic and onions in the heated oil for about 5 minutes, just until the onions are tender and golden brown. Pour the cumin, coriander, garlic, and chilli powder over the onion and garlic, and simmer for another 30 seconds, or until the spices are aromatic.
- Put the blended tomatoes into the saucepan and heat for 3 to 5 minutes, or until the excess liquid has evaporated and the oil has separated. In a large mixing bowl, combine the paneer, water, sugar, and salt; stir occasionally so the paneer does not break apart. Cook for about 10 minutes, or until the paneer starts to absorb a few of the liquid. Stir in the cream and continue to cook for another 5 minutes. To serve, decorate with coriander.
Masala Bhindi
For a quick lunch, make a tasty, spicy Okra in a jiffy. Bhindi is a popular vegetable among both children and adults, and it is frequently prepared in north Indian households because of its ease of preparation as a dry sabzi. When you’re in the mood for a simple supper with chapati, this is the perfect side dish.
Recipe-
- The bhindi should be washed and dried or wiped with a damp cloth. Both ends should be chopped off and the pieces should be two inches long. Without cutting the pieces in half, slit them horizontally.
- In a Kadai, heat the oil and add the cumin seeds. When they’ve turned a light golden colour, add the onions and continue to cook until they’ve turned a light golden colour. Stir in the green chillies and cook for another half minute.
- Sprinkle the red chilli, coriander, and turmeric powders over the bhindi. Mix thoroughly. Cook over low heat, lidded, stirring periodically.
- Combine the salt and amchur in a mixing bowl. Raise the temperature to high and cook for 2 minutes once the bhindi is almost done.
- That’s all there is to it; you may now serve it.
Dal Makhani
Dal Makhani is a fantastic recipe that can be simply prepared at home. With so many varieties available in different parts of India and overseas, Dal Makhani has become the classic Indian meal. It is commonly served for supper in Indian families and can also be prepared for family dinners. This dal makhani can also be seen on many restaurant menus. This rich, creamy dal is laden with butter and maybe served with naan or paratha or boiled rice.
Recipe-
- Add water, 1 tbsp salt, and ginger to the dal. Cook till the dal is soft.
- Heat butter and oil in a heavy-bottomed pan. Add the kasoori methi and shahi jeera. Add the tomato puree, remaining salt, chilli powder, and sugar when they start to sputter.
- Stir-fry until the oil separates over a high flame.
- Bring the cooked dal to a boil. If the dal does not move around easily when mixed, a little water should be added. Dal Makhani is a Punjabi dish.
- Allow to simmer, uncovered, until everything is fully combined. Stir in the cream and serve hot, topped with green chillies as it has heated through.
Rajma Chawal
It’s a staple at any Punjabi household for lunch or dinner. It’s usually prepared on weekends, and the combination of kidney beans curry and steamed rice is particularly popular. Rajma is a Punjabi dish cooked with kidney beans, onions, tomatoes, and spices that is softly spicy, creamy, and delicious.
Recipe-
- Drain kidney beans and rinse them in cold water before putting them in a pressure cooker. Cook under pressure for 4-5 whistles after adding 5 cups of water and salt.
- The cooking fluid should be drained and set aside. In a nonstick pan, heat the oil. Add the onions and cook until they are light brown.
- Sauté for 2 minutes with the ginger-garlic paste. Mix in the coriander, cumin, and red chilli powders thoroughly.
- Mix in the tomato puree one more time. 3–4 minutes of sautéing
- Mix in the kidney beans thoroughly. Stir in 1 cup cooking liquid and salt to combine.
- Mash the beans a little further and mix them in again. Cook for 5-7 minutes after adding the garam masala powder.
- Serve hot, garnished with coriander leaves.
Veg Biryani
A traditional Indian veggie biryani is ideal for any occasion. Long grain basmati rice and different veggies cooked in a fragrant masala in various thicknesses under stupid for a finished product that is a feast for all of your sensibilities. In this veggie biryani dish, whole spices, aromatic rice, nutritious vegetables, and aromatic saffron come together flawlessly, and that is the charm of a delicious stupid biryani. It looks fantastic and tastes even better.
Kadhi Chawal
In many parts of North India, kadhi chawal is the most common dish. Kadhi is a dish that is unique to each state in India. This rendition is from Punjab, a state in northern India. To make the Kadhi a hearty and protein-rich dinner, fried chickpea flour fritters called “pakoras” are incorporated. Kadhi Pakora served with hot rice, is popular comfort food in that part of India.
Veg Kurma
Veg Kurma is a unique South Indian side dish that is often served alongside Appam. Steamed veggies are coated in a coconut-based gravy and scented with aromatic ground spices in this simple and quick to prepare South Indian curry recipe.
The addition of cashew nuts and pumpkin seeds not only enriches the flavour of the dish but also thickens the gravy naturally. Making Vegetable Kurma entails several steps, including making the gravy mixture, boiling the vegetables, and mixing everything with a tasty onion tadka.
