Popular Indian Vegetarian Main Course Cooking Recipes

Popular Indian Vegetarian Main Course Cooking Recipes

Popular Indian Vegetarian Main Course Cooking Recipes

Methi Malai Matar Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 1

Serves 3-4

  • 100 gm cottage cheese (paneer) – cut into small ½” cubes,
  • 1 cup peas
  • ½ stick cinnamon (dalchini),
  • 2 big cardamoms,
  • 3-4 cloves (laung)
  • ½ cup yogurt mixed with ¼ tsp white pepper powder,
  • 1 tsp dhania powder
  • ½ tsp red chilli powder,
  • salt to taste,
  • a pinch of sugar
  • 2 tbsp cashew nuts (kaju) – powdered
  • 4 tbsp oil,
  • 3 onions – ground to a paste,
  • 1 tbsp ginger-garlic paste
  • 4 tbsp dry fenugreek leaves (kasoori methi)
  • 4-5 tbsp cream


1. Crush together dalchini, laung and seeds of moti elaichi. Add the above spices and cashew nut powder to the yogurt. Add pepper, salt, sugar, dhania powder and red chilli powder. Whisk yogurt well till smooth.

2. Heat oil. Add ground onion and cook on low heat till very light golden and oil separates. Add the ginger garlic and stir till golden brown.

3. Add yogurt and stir on low heat for 3-4 minutes till oil separates. Add kasoori methi and stir for 2 minutes. Add 1 cup hot water and simmer for 2-3 minutes. Add boiled peas and paneer. Add enough cream to get a thick gravy. Serve.

Paneer Makhani Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 2

Paneer is added to a fragrant tomato curry cooked in butter. You may substitute paneer with potatoes and peas if you like and turn it into makhani aloo matar.

Serves 6

  • 250 gm paneer – cut into 1″/2.5 cm pieces


  • 3 tbsp butter or oil
  • 2 onions – chopped (1 cup),
  • 1 tsp chopped ginger
  • ½ tsp red chilli powder,
  • 6-7 tomatoes (500 gm) – chopped
  • ¼ cup yogurt – whisked till smooth
  • 3 tbsp cashews (kaju) – soaked in a little water for 15 minutes & ground to a paste
  • ¼ tsp ground nutmeg, optional,
  • 1½ tsp salt, or to taste,
  • ¾ tsp garam masala
  • ½-1 tsp sugar, or to taste,
  • ½ cup thin fresh cream or milk
  • 1 tbsp tomato ketchup


1. Heat 2 tbsp butter or oil in a pan. Add onions and ginger. Cook on low heat until onions turn transparent. Add red chilli powder. Stir. Add chopped tomatoes. Cover and cook for 7-8 minutes till the tomatoes turn pulpy.

2. Add yogurt. Cook till the mixture turns dry and reddish again.

3. Remove from heat. Cool. Grind to a very smooth puree with ½ cup water. Heat 1 tbsp of butter or oil in a wok or a deep pan. Add the prepared tomato- yogurt puree. Stir fry for 3-4 minutes on low heat.

4. Add salt, garam masala, sugar and tomato ketchup. Mix. Add cashew paste. Cook on low heat for 1-2 minutes.

5. Add enough milk or very thin fresh cream, to get a thick pouring consistency of the gravy. Add paneer pieces. Give one boil on low heat. Remove from heat. Transfer to a serving dish.

6. Garnish with a swirl of cream, a few coriander leaves and ginger match-sticks. Serve with nans, paranthas or any other bread.

Paalak Paneer Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 3

Serves 4

  • ½ kg paalak (spinach), choose a bundle with smaller leaves
  • 3 tbsp oil,
  • 1 moti illaichi (brown cardamom)
  • 2-3 laung (cloves),
  • 3-4 saboot kali mirch (peppercorns),
  • 3 onions – chopped
  • 1” piece ginger – chopped,
  • 4-6 flakes garlic – chopped,
  • 1 green chilli – chopped
  • 1 tbsp kasoori methi (dried fenugreek leaves),
  • ¾ tsp garam masala
  • ½ tsp red chilli powder,
  • ¼ tsp amchoor,
  • 1¼ tsp salt, or to taste
  • 2 tomatoes – chopped,
  • 100 gms paneer (cottage cheese) – cut into 1” cubes


  • 1 tbsp desi ghee or butter,
  • 1” piece ginger – cut into thin long pieces
  • 1 green chilli – slit into long pieces,
  • ½ tsp red chilli powder


  • Break palak leaves into small pieces. Discard stalks. Wash in plenty of water. Keep aside to drain.
  • Heat oil in a kadhai. Add moti illaichi, laung and saboot kali mirch.
  • Add chopped onions and cook till light brown.
  • Add ginger, garlic & green chillies. Stir on low flame for 1 minute. Add kasoori methi.
  • Add garam masala, red chilli powder, amchoor and salt. Stir on low flame for 1 minute.
  • Add chopped tomatoes. Cook for 3-4 minutes, till well blended.
  • Add spinach and cook uncovered for 10-12 minutes on low flame. Remove from fire. Cool.
  • Blend the cooled mixture along with ½ cup water, just for a few seconds, to a coarse paste. Do not grind it too finely.
  • Boil 1 cup water & add the spinach paste to it. Simmer, covered for 4-5 minutes.
  • Cut paneer into 1” cubes, leaving aside some for garnishing. Deep fry to a golden colour.
  • Mix paneer pieces in the cooked spinach. Give it one boil. Simmer for 2-3 minutes till paneer turns soft. Transfer to a serving dish.
  • Heat 1 tbsp desi ghee or butter. Add ginger and green chilli. Remove from fire. Add red chilli powder and pour oil on the hot paalak. Mix lightly. Serve.

Popular Indian Vegetarian Main Course Cooking Recipes 4

Note: You can forget frying the paneer if you wish!

Dal Makhani Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 5

Serves 4-5

  • 1 cup whole black beans (urad sabut)
  • 2 tbsp red kidney beans (rajma)
  • 1 tbsp channe ki dal,
  • 2 tbsp desi ghee
  • 1½ tsp salt,
  • 5 cups of water,
  • 1 cup ready-made tomato puree
  • ¼ tsp jaiphal powder,
  • ½ tsp garam masala
  • 1½ tbsp dry fenugreek leaves (kasoori methi)
  • 2-3 tbsp butter,
  • preferably white


  • 2 dry, whole red chillies, preferably Kashmiri red chillies – deseeded & soaked for 10 minutes and then drained,
  • 1” piece ginger,
  • 6-8 flakes garlic


  • ½ cup milk mixed with ½ cup cream or well beaten malai


1. Wash the dais and red kidney beans, and soak in water overnight.

2. Drain water. Wash several times in fresh water, rubbing well, till the water get clear.

3. Pressure cook dal with 5 cups water, 2 tbsp ghee, salt and ginger-garlic-chilli paste. After the first whistle, keep on low flame for 30 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.

4. To the dal in the cooker, add tomato puree, dry fenugreek leaves, garam masala and jaiphal powder.

5. Add butter. Simmer on medium flame for 20 minutes, stirring dal occasionally. Remove from fire. Keep aside to cool till the time of serving.

6. At the time of serving, add milk mixed with cream to the dal. Keep dal on fire and bring to a boil on low heat, stirring constantly. Mix very well with a karchi. Simmer for 2 minutes more, to get the right colour and smoothness. Remove from fire. Serve.

Note: Originally the dal was cooked by leaving it overnight on the burning coal angeethis. The longer the dal simmered, the better it tasted.

Kofta Rangeen Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 6

Potato dumplings (koftas) with colourful vegetable filling. The colours are exposed by dividing each kofta into two. Served on a bed of red, cardamom flavoured curry.

Serves 4

  • 4 slices bread – dipped in water & squeezed,
  • 4 potatoes – boiled & grated (2 cups)
  • ¾ tsp salt, or to taste,
  • ½ tsp black pepper,
  • pinch of baking powder,
  • 2 tsp tomato ketchup


  • 1 carrot – grated thickly (½ cup),
  • 1 capsicum – shredded (½ cup)
  • 3-4 tbsp shredded green cabbage,
  • ¼ cup grated Cheddar cheese,
  • salt,
  • pepper to taste


  • 4 tbsp oil,
  • 2 black cardamoms (moti illaichi),
  • 2 onions – chopped (1 cup)
  • 3 tomatoes – chopped (1½ cups),
  • 2 tsp finely grated ginger
  • 1½ tsp ground coriander (dhania powder),
  • ½ tsp each red chilli powder & garam masala
  • ¾ cup milk,
  • 1 tbsp tomato ketchup,
  • salt to taste


1. To prepare the kofta covering, in a bowl mix all the ingredients given under kofta covering till well blended. Divide into 4 big balls. Keep aside. For the filling, mix all the vegetables with cheese together. Sprinkle some salt and pepper to taste. Flatten each potato ball to a size of about 3”/8 cm diameter. Place 1 tbsp of filling in the centre. Lift the sides to cover the filling.

2. Give the kofta an oval shape like an egg. Deep fry koftas, one at a time, carefully to a golden brown colour.

3. To prepare the gravy, grind onions, tomatoes and ginger together. Heat oil. Add cardamoms and wait for 30-40 seconds. Add onion-tomato paste and cook on medium heat till well dried. Add ground coriander and red chilli powder. Stir fry till oil comes to the surface.

4. Reduce heat. Add milk gradually, 2-3 tbsp at a time, stirring continuously. Cook on low heat till the mixture turns red again and the oil separates. Add enough water to get a thin curry. Boil. Add salt, garam masala, tomato ketchup and cook on low heat for 8-10 minutes till it thickens slightly. Keep aside.

5. To serve, cut koftas into two. Boil the gravy separately, and pour in a serving dish. Arrange the koftas on the gravy and microwave for a couple of minutes to heat the koftas. Serve immediately with rice or bread.

Mushroom and Pea Curry Cooking Recipe

Popular Indian Vegetarian Main Course Cooking Recipes 7

Mushrooms and peas are simmered in a delicious thick curry, flavoured with whole spices.

Serves 4

  • 200 gm button mushrooms – trimmed and cut into quarters (2 cups) or 1 cup tinned mushrooms
  • ½ cup boiled or frozen peas
  • 3 tbsp oil,
  • 1 tbsp butter
  • ½ tsp cumin seeds (jeera),
  • 1 bay leaf (tej patta)
  • 2 black cardamoms (moti illaichi),
  • 2 cloves (laung)
  • 2 onions – chopped finely (1 cup),
  • 1½ tsp ground coriander (dhania powder)
  • ½ tsp red chilli powder,
  • ½ tsp garam masala
  • ¼ tsp ground turmeric (haldi),
  • ¼ tsp dry mango powder (amchoor)
  • 1¼ tsp salt, or to taste
  • 2 pinches each of pepper and sugar
  • ¼ cup tomato puree
  • 2 tbsp cashews (kaju) ground to a paste with 3 tbsp water
  • 1½ cups milk


1. Boil 2-3 cups water with 1 tsp salt. Add chopped mushrooms. After the boil comes again, keep on heat for a minute. Remove from heat and drain the water. Add fresh water and strain again. Keep aside.

2. Heat butter. Add the mushrooms and saute for 2-3 minutes on medium heat till water evaporates. Add the peas. Add 2 pinches each of salt, pepper and sugar. Stir for 2 minutes and keep aside.

3. Heat oil in a heavy bottomed pan. Add cumin, bay leaf, cardamoms and cloves. When cumin turns golden, add onions and stir fry till light golden.

4. Reduce heat. Add ground coriander, red chilli powder, garam masala, turmeric, mango powder and salt. Stir fry till onions turn golden brown.

5. Add tomato puree. Cook on low heat for about 5 minutes till oil surfaces. Add cashew paste and stir to mix well. Add milk, stirring continuously. Stir till it boils.

6. Add mushrooms and peas. Boil. Cover and simmer on low heat for 8-10 minutes, till oil surfaces and the gravy turns thick. Serve hot with breads like chappatis or nans.