101 Vegetarian Recipes Nita Mehta: Delicious Meals to Try

If you’re on the lookout for mouthwatering vegetarian dishes, Nita Mehta’s “101 Vegetarian Recipes” is a treasure trove of culinary inspiration. This celebrated cookbook is a staple in countless Indian kitchens, featuring a vibrant array of easy, wholesome, and flavor-packed recipes.

Whether you’re a committed vegetarian or simply want to add more plant-based meals to your table, Nita Mehta’s creations deliver taste, nutrition, and variety. From hearty lentil curries to crisp snacks and innovative twists on classic favorites, her recipes are approachable for beginners yet exciting for experienced cooks.

In this post, I’ll share a curated sampling from “101 Vegetarian Recipes Nita Mehta”—complete with ingredient lists, step-by-step instructions, and tips for success. If you’re ready to bring colorful, delicious vegetarian meals into your home, you’ve come to the right place!

Why You’ll Love This Recipe Collection

• Versatile and Flavorful: These recipes span Indian classics, international favorites, and creative fusion dishes, so you’ll never get bored.
• Accessible Ingredients: Most dishes use pantry staples and fresh produce, making it easy to cook any night of the week.
• Nutritious and Wholesome: Packed with vegetables, legumes, and healthy grains, these meals support balanced, plant-forward eating.
• Perfect for All Skill Levels: Whether you’re new to cooking or an experienced foodie, Nita Mehta’s clear instructions ensure great results.
• Family-Friendly: The variety means there’s something for everyone—kids, adults, and guests alike.

Ingredients

Note: The full list features 101 recipes, but here’s a taste of the variety you’ll find in Nita Mehta’s celebrated book.

Equipment

• Heavy-bottomed pan or skillet
• Pressure cooker or Instant Pot (for dals and legumes)
• Tawa or griddle (for chilla, cutlets)
• Mixing bowls
• Blender or food processor (for pastes and purees)
• Spatula and ladle
• Baking tray (for tikkas)
• Knife and chopping board
• Measuring cups and spoons
• Colander or strainer

Instructions

1. Paneer Tikka
   1. Cut paneer into cubes. Dice bell peppers and onions.
   2. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili, garam masala, and a pinch of salt.
   3. Add paneer and vegetables to the marinade. Let sit for 30 minutes.
   4. Thread onto skewers and place on a greased baking tray.
   5. Bake at 200°C for 15-20 minutes, turning halfway. Serve with mint chutney.
2. Vegetable Pulao
   1. Rinse basmati rice and soak for 20 minutes.
   2. Heat ghee in a pan, add whole spices (bay leaf, cardamom, cinnamon).
   3. Add chopped onions, sauté until golden, then add mixed vegetables and peas.
   4. Add rice, salt, and 2 cups water. Cover and cook until rice is tender.
   5. Fluff with a fork, garnish with coriander.
3. Dal Makhani
   1. Soak whole black lentils and kidney beans overnight. Pressure cook until soft.
   2. In a pan, heat butter, sauté ginger-garlic paste and onions.
   3. Add tomato puree, cook until oil separates. Add spices (chili, cumin, coriander powder).
   4. Add cooked lentils, simmer 20 minutes. Stir in cream, garnish with fresh coriander.
4. Stuffed Capsicum
   1. Boil and mash potatoes. Mix with peas, onions, cheese, and spices.
   2. Cut tops off bell peppers, remove seeds. Stuff with potato mixture.
   3. Place in a baking dish, drizzle with oil. Bake at 180°C for 25 minutes.
5. Vegetable Cutlets
   1. Boil potatoes, carrots, beans, peas. Mash together, add breadcrumbs and spices.
   2. Shape into patties.
   3. Shallow fry on a hot tawa until golden on both sides.
   4. Serve with ketchup or chutney.
6. Palak Paneer
   1. Blanch spinach, blend to a smooth puree.
   2. Sauté onions, ginger, garlic in oil. Add tomato, cook until soft.
   3. Add spinach puree, salt, and spices. Simmer 5 minutes.
   4. Add paneer cubes, stir gently. Finish with a splash of cream.
7. Chole (Chickpea Curry)
   1. Soak chickpeas overnight. Pressure cook until tender.
   2. Sauté onions, ginger, garlic, and tomatoes in oil.
   3. Add spices, cooked chickpeas, and a splash of water. Simmer 15 minutes.
   4. Garnish with coriander.
8. Aloo Gobi
   1. Cut potatoes and cauliflower into florets.
   2. Heat oil, sauté cumin seeds, onions, ginger, and tomatoes.
   3. Add potatoes, cauliflower, turmeric, chili, and salt. Cover and cook until tender, stirring occasionally.
9. Vegetable Korma
   1. Sauté onions, ginger, and garlic in oil.
   2. Add mixed vegetables, cook 5 minutes.
   3. Add cashew paste, coconut milk, and spices. Simmer until vegetables are soft.
10. Moong Dal Chilla
    1. Soak moong dal for 2 hours. Blend with green chilies and ginger to a batter.
    2. Add onions, coriander, and salt.
    3. Heat tawa, pour batter to form thin pancakes. Drizzle oil, cook both sides until crisp.

Tips & Variations

“Don’t hesitate to swap out vegetables based on what’s in season or in your fridge. Many of Nita Mehta’s recipes are versatile and forgiving!”

• Marinades: For tikkas and cutlets, marinate ingredients overnight for deeper flavor.
• Veganize It: Swap paneer with tofu and use coconut cream for dairy-free versions.
• Spice Levels: Adjust chili powder and green chilies to your heat preference.
• Batch Cooking: Double recipes like dal, chole, or pulao—they freeze well for busy days.
• Fusion Flavors: Try adding international seasonings for a twist, like Italian herbs in pulao or smoked paprika in cutlets. For more international inspiration, check out these Smoked Vegetarian Recipes for Flavorful Meatless Meals.
• Healthy Swaps: Use brown rice in pulao or multigrain bread in cutlets for added nutrition.

Nutrition Facts

Nutrition values are approximate and based on standard serving sizes. For more protein-rich vegetarian options, explore our Vegan Recipes for Athletes: Power Your Performance.

Serving Suggestions

• Paneer Tikka: Serve hot with green chutney, onion rings, and lemon wedges.
• Vegetable Pulao: Pair with cool cucumber raita and a side of papad for a complete meal.
• Dal Makhani: Enjoy with naan, jeera rice, or soft chapatis.
• Stuffed Capsicum: Serve as an elegant starter or main with a fresh salad.
• Vegetable Cutlets: Offer with ketchup or mint chutney as snacks or party appetizers.
• Palak Paneer: Delicious with hot parathas or steamed basmati rice.
• Chole: Perfect with fluffy bhature or whole wheat pooris.
• Aloo Gobi: Serve alongside dal and roti for a comforting North Indian meal.
• Vegetable Korma: Enjoy with fragrant pilaf or plain steamed rice.
• Moong Dal Chilla: Great for breakfast or tiffin with tomato chutney.

“These dishes are perfect for family dinners, festive celebrations, and even as part of a weekend brunch spread.”

For more easy party appetizers, check out our Veggie Cheese Ball Recipe for Easy Party Appetizers.

Conclusion

“101 Vegetarian Recipes Nita Mehta” is more than just a cookbook—it’s a celebration of India’s rich vegetarian tradition, reimagined for the modern kitchen. Whether you’re craving comforting dals or looking for new ways to enjoy your favorite vegetables, Nita Mehta’s recipes deliver on both flavor and nutrition.

The beauty of this collection lies in its versatility: you can mix and match, adapt to your tastes, and create satisfying meals with minimal fuss. With her clear instructions and clever tips, anyone can master these dishes—no matter their cooking experience.

So, dive in, experiment, and make these wholesome vegetarian creations a regular part of your family’s table. Your taste buds (and your loved ones) will thank you!

Listicle: 10 Must-Try Recipes from “101 Vegetarian Recipes Nita Mehta”

• Paneer Tikka: A smoky, spiced starter that’s always a crowd-pleaser.
• Vegetable Pulao: Fragrant rice packed with colorful veggies and subtle spices.
• Dal Makhani: Creamy, slow-cooked lentils in a rich tomato base.
• Stuffed Capsicum: Bell peppers filled with a savory potato and cheese mix.
• Vegetable Cutlets: Crispy, golden patties perfect for snacks or lunchboxes.
• Palak Paneer: Soft paneer cubes in a silky spinach gravy.
• Chole: Hearty chickpea curry with robust North Indian spices.
• Aloo Gobi: Classic potato and cauliflower stir-fry, aromatic and comforting.
• Vegetable Korma: Mixed vegetables in a creamy, nutty sauce.
• Moong Dal Chilla: Healthy lentil pancakes that are quick and protein-rich.

Looking for more veggie ideas? You might love our collection of Recipes Dehydrated Vegetables: Easy Meals and Snacks or explore vibrant Turkish flavors in our Turkish Veg Recipes: Easy & Flavorful Dishes to Try.

With Nita Mehta’s recipes as your guide, vegetarian cooking is not just healthy—it’s absolutely delicious. Happy cooking!

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