Many people think that meals without meat are not that delicious. However, there are plenty of Indian vegetarian meals that taste great or even better than the ones with meat in them. Below are some of the five Indian vegetarian lunch dishes you can consider.
Kadhi Pakodi, Rice, and Salad
The first meal to consider for a vegetarian lunch is Kadhi pakodi. It is one of the favourite foods in north India. You can serve it with roti or rice. Making kadhi may take a bit of time but it does not require a lot of effort. As you cook your kadhi you can also make pakodis meanwhile or do other work. To make this vegetarian meal make simply follow these steps.
- Make use of a thick bottomed kadai and heat one tablespoon of ghee.
- Add fenugreek seeds and dried red peppercorn.
- When the seeds crackle, add your curd mixture and some water to it. Let the mix boil on high for two minutes or so and keep stirring continuously.
- Turn down the heat to a low and let it simmer for about 40 minutes. Keep stirring so that your mix does not stick to the sides.
- Add some water to reach the desired consistency.
- After 30-40 minutes turn off the flame completely and add garam masala to your kadhi.
For Preparing Pakodi Mix all of the ingredients instead of oil and make a thick batter.
- Heat the oil in your kadai.
- Put about 6 to 7 small balls of Besan mixture in the hot oil
- Turn them so that they are cooked on all sides evenly
- Deep fry your pakodis untill they are golden brown.
- If you want the crisp pakodis you can add them right away to the kadhi and for soft ones, soak them in a bowl of water after removing them from oil for a minute or so
- You can then press to remove any excess water and then add them to your Kadhi.
Curried potatoes can be made in a variety of different ways, from parboiling to frying, with herbs and spice combinations. Tikka paste or korma paste is highly recommended for curried potatoes.
- Simply Heat up your oven to 200°C/390°F.
- You can peel your potatoes if you like them peeled
- Cut up your potatoes and place them in a large bowl.
- Add some salt, tomato paste, curry paste, curry powder, and oil
- Mix the ingredients and make sure each potato is covered well
- Layer the potatoes over a large oven tray and place them in an oven
- After about 15 minutes or so remove from the oven and add some dried basil and garlic.
- Roughly flip your potatoes and make sure that the basil is mixed in well
- Let your meal cook for another 10 to 15 minutes and when ready the potatoes should be easily pierced with a fork.
- You can serve with vinegar as a side dish or with dips such as yoghurt, hummus or creme fraiche.
Naan Bread Pizza With Roasted Cauliflower
Another vegetarian dish you can consider is a naan bread pizza with roasted cauliflower. It is a delicious, and a much quicker option in place of a traditional pizza. You can make this meal for lunch or dinner with a side salad and one of your favourite dips. For this meal you will need;
- Mild or hot curry powder
- Ground cumin
- Ground turmeric
- Some salt
- Olive oil
- Small naan breads/ or Pitta bread
- Tomato puree
- Mozzarella slices or vegan mozzarella slices
- To make your meal simply pre- heat your oven to about 200C.
- Line up the baking tray with baking paper
- Mix your spices and oil and add some cauliflower.
- Place your cauliflower on a baking tray and put it in the oven to bake for 20 minutes or so
- Place your naan bread on a baking tray and spread your passata.
- You can add some mozzarella, red onion and chillies.
Zucchini Eggplant Shaak
The word ‘shaak‘ is just another name for ‘sabzi‘, which means a dish made of vegetables that are cooked in Indian spices. You will need to heat avocado oil and then add chopped eggplant and zucchini, ginger, salt, and turmeric and let it cooks at a low heat.
- Eggplant, cubed,
- Some avocado oil
- grated ginger
- Garlic cloves
- Chili powder
- Dhana jeeru
- Simply heat up your avocado oil in pan
- Add some zucchini, eggplant, salt, turmeric, and ginger
- Cook your zucchini and eggplant on low heat until they have softened
- Add paprika, red chili powder, dhana jeeru and garlic
- Let it cook for another 2 minutes or so,
Tofu In Indian Sauce
The Tofu Indian sauce is another delicious vegetarian dish. It has a complex mix of spices that gives it a lot of flavour. It is a simple and easy meal to prepare plus it does not have to be spicy. The spices that are added into your meal are more for flavour than for heat. The dish is also simple to make. You will need;
- Firm tofu,
- Paprika and Salt,
- Some plant based butter or regular butter,
- Onion, garlic and ginger
- Spices including, cumin seeds, coriander powder, garam masala, curry powder, chili powder, plus salt,
- Tomato Paste.
- Coconut milk,
- Simply wrap your tofu in a clean kitchen towel and place it in a cast-iron pot on top of the block and allow it to press the tofu for 20 minutes or so,
- Preheat your oven to about 400 degrees Fahrenheit,
- Unwrap your tofu using your fingers, and break it into medium sized pieces,
- Season the tofu with some oil, corn-starch, salt, and paprika and mix them
- Line your baking sheet with parchment paper and spread your tofu evenly.
- Let it bake for about 20 or so minutes, until it becomes crispy and golden brown
- You can prepare your sauce whilst the tofu is in the oven,
- Melt some butter in a large pan over medium heat and sauté the onions for 5 minutes or so,
- Add some ginger, garlic, and spices and let them cook for about a minute,
- Add some tomato paste and coconut milk, and stir well,
- Reduce the heat to a low, and let it simmer for about 10 minutes, whilst stirring occasionally,
- When your tofu is done baking, add it to your pot and stir it thoroughly with sauce
- Serve when ready