Award Winning Indian Vegetarian Recipes for Every Meal

Indian cuisine is a treasure trove of vibrant flavors, aromatic spices, and delightful textures, especially when it comes to vegetarian dishes. From creamy dals to crispy snacks, Indian vegetarian recipes have won hearts worldwide for their comforting yet adventurous taste.

Whether you’re a seasoned home cook or a curious food lover, exploring award-winning Indian vegetarian recipes promises a journey of rich culinary heritage and wholesome ingredients. These recipes not only celebrate the diversity of regional Indian cooking but also showcase how simple vegetables and pulses can be transformed into culinary masterpieces loved by all ages.

In this post, we’ll dive into three of the most celebrated Indian vegetarian recipes that have earned accolades for their authentic taste and healthy approach. Each recipe is crafted with love, using traditional methods and fresh ingredients to bring you a true taste of India.

Plus, you’ll find handy tips, variations, and serving suggestions to make these dishes your own. Ready to spice up your kitchen with some award winners?

Let’s get started!

Why You’ll Love These Recipes

Authentic flavors: These recipes stay true to Indian culinary traditions, offering a genuine taste that transports you straight to India’s vibrant food culture.

Healthy and wholesome: Packed with vegetables, legumes, and aromatic spices, these dishes are nutritious and satisfying without compromising on taste.

Versatile and adaptable: Whether you’re cooking for a family dinner or entertaining guests, these recipes can be customized to suit your taste and dietary preferences.

Plus, they’re perfect for anyone looking to explore vegetarian cooking beyond the usual.

Ingredients

Paneer Butter Masala

• 250g paneer (Indian cottage cheese), cubed
• 3 tbsp butter
• 2 large tomatoes, pureed
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup fresh cream
• Salt to taste
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves for garnish

Chole Masala (Spicy Chickpea Curry)

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chole masala (available in Indian stores)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp amchur powder (dry mango powder)
• Salt to taste
• Fresh coriander leaves for garnish

Vegetable Biryani

• 1.5 cups basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, potatoes)
• 2 tbsp ghee or oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 2-3 green cardamoms
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 2 cups water
• Fried onions for garnish (optional)

Equipment

• Heavy-bottomed pan or kadai
• Pressure cooker (for chickpeas and biryani)
• Mixing bowls
• Sharp knives and chopping board
• Blender or food processor (for tomato puree)
• Measuring cups and spoons
• Wooden spoon or spatula
• Large pot with lid (for cooking rice)
• Serving bowls and plates

Instructions

Paneer Butter Masala

1. Heat 2 tablespoons of butter in a pan over medium heat. Add the finely chopped onions and sauté until golden brown.
2. Add 1 tablespoon ginger-garlic paste and cook for 2 minutes until fragrant.
3. Pour in the tomato puree and cook until the oil begins to separate from the masala, about 10 minutes.
4. Add red chili powder, turmeric, and salt. Stir well and cook for another 2 minutes.
5. Add cubed paneer pieces and gently mix so the paneer is coated with the masala.
6. Pour in fresh cream and remaining butter, stir to combine, and cook for 3-4 minutes on low heat.
7. Sprinkle kasuri methi and garam masala over the dish and mix gently.
8. Garnish with fresh coriander leaves and serve hot.

Chole Masala

1. If using dried chickpeas, soak overnight and pressure cook until tender. If canned, rinse and drain.
2. Heat oil in a pan and add cumin seeds. When they crackle, add chopped onions and sauté until golden.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Mix in tomato puree, turmeric, coriander powder, red chili powder, and salt. Cook until the oil separates.
5. Add cooked chickpeas along with 1 cup of water. Simmer for 15-20 minutes to thicken the gravy.
6. Stir in chole masala and amchur powder, cook for another 5 minutes.
7. Garnish with fresh coriander leaves and serve warm.

Vegetable Biryani

1. Wash and soak basmati rice for 30 minutes, then drain.
2. Heat ghee in a large pot and add cumin seeds, cardamoms, bay leaf, and cinnamon stick. Sauté for 1 minute.
3. Add sliced onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add mixed vegetables, turmeric, chili powder, garam masala, and salt. Cook for 5-7 minutes, stirring occasionally.
6. Add chopped mint and coriander leaves and mix well.
7. Add soaked rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is done.
8. Turn off heat and let it rest for 10 minutes before fluffing with a fork.
9. Garnish with fried onions if desired and serve hot.

Tips & Variations

Tip: For extra creaminess in Paneer Butter Masala, add a tablespoon of cashew paste while cooking the tomato gravy.

Variation: For a vegan version of Paneer Butter Masala, substitute paneer with tofu and use coconut cream instead of dairy cream.

Tip: Soaking chickpeas overnight drastically reduces cooking time and improves digestibility for Chole Masala.

Variation: Add boiled eggs or potatoes to your Chole Masala for added texture and protein.

Tip: For Vegetable Biryani, layering cooked vegetables with partially cooked rice and then steaming (dum cooking) enhances flavors.

Variation: Substitute vegetables with paneer cubes or mushrooms for a richer biryani.

Nutrition Facts

Serving Suggestions

These award-winning Indian vegetarian recipes are best enjoyed with classic accompaniments. Serve Paneer Butter Masala with buttery naan or steamed basmati rice to soak up the creamy tomato sauce.

Chole Masala pairs wonderfully with fluffy bhature, puris, or plain rice. Add a side of sliced onions and lemon wedges for a refreshing contrast.

Vegetable Biryani is traditionally served with raita (yogurt dip), a simple cucumber salad, or a tangy pickle to balance the spices.

For more delicious vegetarian sides and breads, check out my Half Runner Beans Recipe and the Hamburger Bun Sourdough Recipe.

Conclusion

Exploring award-winning Indian vegetarian recipes is a delightful way to bring bold spices, rich textures, and wholesome ingredients into your kitchen. From the creamy indulgence of Paneer Butter Masala to the robust, spicy Chole Masala, and the fragrant, colorful Vegetable Biryani, these dishes showcase the best of Indian vegetarian cuisine.

Each recipe is designed to be approachable yet authentic, allowing you to enjoy the complex flavors without any fuss.

Whether you’re cooking for yourself, family, or friends, these recipes promise satisfaction and nourishment. Plus, they’re perfect for anyone looking to add variety and depth to their vegetarian meal repertoire.

Don’t forget to experiment with the tips and variations to tailor these dishes to your liking. Happy cooking!

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