Anjum Indian Vegetarian Feast Recipes for Every Occasion

Welcome to a celebration of vibrant flavors and aromatic spices! If you’ve ever craved an authentic yet approachable Indian vegetarian feast, you’ll love exploring this collection of Anjum Anand-inspired recipes.

Anjum is renowned for her fresh, colorful, and accessible take on Indian cuisine, bringing plant-based dishes to life with bold spices, seasonal vegetables, and clever cooking techniques. Whether you’re a lifelong vegetarian or simply looking to add more meat-free meals to your repertoire, these recipes promise a delicious journey into the heart of India’s culinary traditions.

From creamy lentil dals to fragrant rice pilafs and crisp vegetable pakoras, each dish is designed to nourish, delight, and bring people together around the table. Let’s dive into Anjum’s Indian vegetarian feast recipes and create an unforgettable meal that everyone will adore!

Why You’ll Love This Recipe

• Flavorful and aromatic: Each dish bursts with authentic Indian spices, herbs, and seasonings.
• Vegetarian-friendly: Perfect for meatless Mondays, vegetarians, or anyone looking to enjoy more plant-based meals.
• Approachable techniques: Step-by-step instructions make these recipes accessible for beginners and seasoned cooks alike.
• Customizable: Easily adapt recipes for gluten-free, vegan, or dairy-free diets with simple swaps.
• Perfect for gatherings: Serve as a showstopping feast for family dinners, potlucks, or festive celebrations.
• Nutritious and satisfying: Packed with legumes, whole grains, and vegetables for a wholesome meal.

Ingredients

Below, you’ll find the key ingredients for three classic Anjum-inspired vegetarian recipes: Punjabi Dal Makhani (Black Lentil Dal), Vegetable Biryani, and Paneer Tikka.

Punjabi Dal Makhani

Vegetable Biryani

Paneer Tikka

Equipment

• Large heavy-bottomed pot (for dal and biryani)
• Pressure cooker or Instant Pot (recommended for dal)
• Deep skillet or kadhai (for sautéing and tempering)
• Mixing bowls (for marinating and mixing ingredients)
• Skewers or grill pan (for paneer tikka)
• Wooden spoon
• Fine mesh strainer (for rinsing rice and lentils)
• Measuring cups and spoons
• Chopping board and sharp knife
• Serving platters

Instructions

Punjabi Dal Makhani

1. Soak lentils and beans: Rinse 1 cup whole black lentils and 1/4 cup kidney beans. Soak overnight in plenty of water.
2. Cook the legumes: Drain and transfer to a pressure cooker with 4 cups water. Add a pinch of salt and cook for 15-20 minutes (or until soft). If using a pot, simmer for 1-1.5 hours.
3. Prepare the tempering: In a large pan, heat 2 tbsp butter or ghee. Add 1 tsp cumin seeds, let them splutter. Add 1 chopped onion and sauté until golden.
4. Add aromatics: Stir in 4 minced garlic cloves, 1-inch grated ginger, and 2 slit green chilies. Cook for 2 minutes.
5. Spice and tomato base: Add 2 pureed tomatoes, 1 tsp garam masala, 1 tsp chili powder, and 1/2 tsp turmeric. Cook until oil separates.
6. Combine and simmer: Add cooked lentils and beans to the pan. Mix well, adjust salt, and simmer on low for 30-40 minutes, stirring occasionally. Add water if too thick.
7. Finish and serve: Stir in 2 tbsp cream and chopped coriander. Serve hot, garnished with extra butter if desired.

Vegetable Biryani

1. Rinse and soak rice: Wash 2 cups basmati rice until water runs clear. Soak for 30 minutes, then drain.
2. Parboil vegetables: Boil 2 cups mixed vegetables in salted water for 5 minutes. Drain and set aside.
3. Fry onions and spices: In a heavy pot, heat 2 tbsp oil or ghee. Add whole spices (bay leaf, cloves, cinnamon, cardamom) and 1 tsp cumin seeds. Add 1 thinly sliced onion and fry until golden.
4. Add aromatics: Add 2 tsp ginger-garlic paste and 2 slit green chilies. Sauté for 2 minutes.
5. Add tomatoes and spices: Add 1 chopped tomato, 1/2 tsp turmeric, 1/2 tsp chili powder, 1 tsp garam masala, and salt. Cook until tomatoes soften.
6. Mix vegetables and yogurt: Add parboiled vegetables and 1/2 cup yogurt. Cook until yogurt is absorbed and mixture is aromatic. Stir in half the fresh mint and coriander.
7. Layer rice and vegetables: Spread half the rice in a greased pot. Add the vegetable mixture, then top with remaining rice. Sprinkle rest of mint and coriander.
8. Steam (dum) the biryani: Cover tightly. Cook on very low heat for 20-25 minutes. Let rest for 10 minutes before fluffing and serving.

Paneer Tikka

1. Prepare marinade: In a bowl, combine 1/2 cup yogurt, 2 tsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp chaat masala, salt, and 1 tbsp oil. Whisk until smooth.
2. Marinate paneer and veggies: Add 400 g paneer cubes, and 1 cup bell peppers and onions. Toss gently to coat. Cover and refrigerate for at least 1 hour (up to overnight).
3. Skewer and grill: Thread marinated paneer and vegetables onto skewers. Brush with remaining oil. Grill on a grill pan or under a broiler for 10-15 minutes, turning once, until charred and cooked.
4. Serve: Sprinkle with lemon juice and extra chaat masala. Serve hot with green chutney.

Tips & Variations

• Make it vegan: Substitute paneer with extra-firm tofu and use coconut milk or vegan yogurt in place of dairy.
• Add veggies: Biryani and dal are perfect for sneaking in extra seasonal vegetables like cauliflower or spinach.
• Spice levels: Adjust chili powder and green chilies to your heat preference.
• Marination time: For extra flavor, marinate paneer overnight.
• Cook dal low and slow: The longer dal simmers, the creamier and more flavorful it becomes.
• Herb swaps: Use cilantro, mint, or even dill as a garnish for a fresh touch.
• Batch cooking: All these dishes freeze beautifully—make extra for easy weeknight meals.

“Don’t rush the simmer on your dal—gentle, slow cooking unlocks depth and creaminess.”

Nutrition Facts

Nutrition will vary by serving size and specific ingredients, but here’s an approximate breakdown per serving for a typical feast plate (dal, biryani, paneer tikka):

Note: For specific dietary needs, calculate based on exact brands and portion sizes.

Serving Suggestions

• With Indian breads: Pair your feast with warm naan, roti, or Green Chile Cheese Bread for a delicious twist.
• Accompaniments: Add a side of cucumber raita, kachumber salad, or mango chutney for balance.
• Festive platter: Arrange dishes on a large platter for a family-style meal, garnished with lemon wedges and fresh herbs.
• Dessert: Complete your meal with a classic treat like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce or cool off with Goat Milk Ice Cream (No Eggs).
• Beverages: Serve with a tall glass of sweet or salty lassi, or a refreshing mint lemonade.
• Leftovers: Reheat biryani or dal for a quick lunch, or use leftover paneer tikka in wraps or salads.

Conclusion

There’s something truly special about gathering loved ones around a table brimming with vibrant, home-cooked Indian food. Anjum’s vegetarian feast recipes capture the spirit of togetherness, warmth, and the pure joy of bold flavors—no matter your level of experience in the kitchen.

With approachable techniques and everyday ingredients, you can recreate a restaurant-worthy spread in your own home. The combination of creamy dal, fluffy biryani, and smoky paneer tikka is both comforting and celebratory, perfect for any occasion.

Don’t forget to experiment with your favorite vegetables, adjust the heat, and make each dish your own. We hope this Indian vegetarian feast inspires you to cook, share, and savor every bite.

Happy feasting!

Anjum Indian Vegetarian Feast Recipes: Listicle

Looking for more inspiration for your vegetarian Indian feast? Here are five more Anjum-inspired vegetarian dishes to add to your party spread:

1. Baingan Bharta (Smoky Mashed Eggplant): Roast and mash eggplant, then sauté with onions, tomatoes, garlic, and spices for a smoky, comforting side.
2. Chana Masala: A hearty chickpea curry simmered in a tangy tomato-onion sauce, seasoned with garam masala and fresh coriander.
3. Potato and Pea Samosas: Spiced potato and pea mixture wrapped in crisp pastry and deep-fried or baked—perfect as a starter.
4. Palak Paneer: Cubes of paneer simmered in a silky spinach sauce, spiced with cumin, garlic, and a hint of garam masala.
5. Vegetable Pakoras: Mixed vegetables dipped in chickpea flour batter and fried until golden—serve with tangy chutney.

For more creative recipes, check out other crowd-pleasers like Kodiak Banana Muffins for a healthy dessert or snack, or cozy up to a bowl of Half Runner Beans for a rustic, plant-based side. For a refreshing beverage, try the vibrant Green Goodness Juice.

With these Anjum Indian vegetarian feast recipes, your table will be an irresistible mosaic of colors, aromas, and flavors. Enjoy the journey, and don’t be afraid to make the recipes your own.

Happy cooking!

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