Top 20 Vegetarian Foods In India

India is a country rich in varied cultures and traditions which is also a vegetarian’s dream. With its rich tradition and abundance of fresh vegetables, Indian food offers a diverse range of delectable and healthful vegetarian dishes. From fiery curries to aromatic biryanis, there is something for everyone’s taste buds.

In this list, we’ll look at the top 20 vegetarian foods that have won the hearts and taste buds of millions of people around the globe. Prepare for an adventure on a delicious trip through India’s vegetarian delicious foods.

Also Read(Top 20 Non Veg Foods In India)

Some of the Best Vegetarian foods 

Here we will discuss about vegetarian food with photo:

1. Paneer Butter Masala 

Paneer Butter Masala is a popular Indian dish made with paneer cooked in a thick creamy tomato-based curry. The dish is famous for its bright tastes which combine the sweetness of butter with the acidity of tomatoes and a variety of aromatic spices. Paneer Butter Masala which is frequently garnished with fresh cilantro and a splash of cream is a favorite choice for both special occasions and ordinary meals, satisfying vegetarians and spice lovers equally.

Paneer butter masala ingredients

• Paneer: 250 grams, cut into cubes
• Butter: 2-3 tablespoons
• Oil: 1 tablespoon
• Onion: 1 large, finely chopped
• Tomatoes: 3-4 medium, pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Cashew Nuts: 10-12, soaked and blended into a paste
• Heavy Cream: 1/4 cup
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon
• Salt: to taste
• Fresh Cilantro: for garnish

2. Chole Bhature 

Chole Bhature is a traditional North Indian meal made of spicy chickpea curry (Chole) served with deep fried bread (Bhature). Chole is a significant aromatic curry made with chickpeas, onions, tomatoes, and spices such as cumin, coriander, and garam masala. Bhature is a fluffy, golden, and crispy dough made from flour, yogurt, and leavening agents. This combo is a popular choice for breakfast, lunch, or special events, providing a filling and tasty meal.

Chole bhature ingredients(For chole)

• Chickpeas: 1 cup (soaked overnight and boiled, or use canned)
• Onion: 1 large, finely chopped
• Tomatoes: 2 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped
• Oil: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Amchur Powder (Dried Mango Powder): 1/2 teaspoon (optional)
• Coriander: for garnish

3. Dosa

Dosa is a classic South Indian dish known for its crispy texture and flexibility. It is a spicy crepe made with fermented rice and urad dal (black gram). Dosa, often eaten with sambar (a spicy lentil soup), coconut chutney and tomato chutney, is prized for its light yet satisfying nature. Dosa is a staple that highlights South India’s diverse culinary traditions whether eaten plain with contents such as spicy potatoes (masala dosa), or with a variety of toppings.

Dosa ingredients

• Rice: 1 cup
• Urad Dal (Black Gram): 1/4 cup
• Fenugreek Seeds: 1/2 teaspoon (optional, helps with fermentation)
• Water: as needed
• Salt: to taste

4. Palak Paneer

Palak Paneer is a popular North Indian dish that combines paneer (Indian cottage cheese) and a creamy spinach sauce. The meal is known for its brilliant green color and rich flavor which are achieved by a combination of spinach, aromatic spices, and, on occasion cream. The spinach is typically simmered with onions, tomatoes, and spices until it makes a smooth, tasty gravy into which paneer cubes are incorporated. Palak Paneer is typically served with naan, roti, or rice, making it a hearty and healthful option.

Palak paneer ingredients

• Spinach (Palak): 2 cups, washed and chopped
• Paneer: 250 grams, cut into cubes
• Onion: 1 large, finely chopped
• Tomatoes: 2 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Oil or Ghee: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Cream: 1/4 cup (optional, for a richer taste)
• Salt: to taste
• Lemon Juice: 1 tablespoon (optional, for added tang)

5. Dal Makhani

Dal Makhani is a traditional North Indian dish famous for its thick creamy texture. It consists of black lentils (urad dal) and kidney beans (rajma) cooked gently in a spicy, buttery tomato sauce. The meal is prepared with a blend of aromatic spices, such as garam masala, cumin, and coriander, and finished with a cream for added richness. Dal Makhani is generally served with naan, roti, or rice, making it a popular choice for both special occasions and regular meals.

Dal makhani ingredients

• Black Lentils (Urad Dal): 1 cup
• Kidney Beans (Rajma): 1/4 cup (optional, for extra texture)
• Onion: 1 large, finely chopped
• Tomatoes: 2-3 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Butter: 2-3 tablespoons
• Oil: 1 tablespoon
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon (optional, for added flavor)
• Cream: 1/4 cup (optional, for extra creaminess)
• Salt: to taste
• Water: as needed

6. Aloo Gobi 

Aloo Gobi is a classic North Indian vegetable dish with a tasty blend of potatoes (aloo) and cauliflower. This dry curry is made with aromatic spices resulting in a savory somewhat spicy dish. The cauliflower and potatoes are mixed with onions, tomatoes, and a spice blend including cumin, turmeric, and garam masala. Aloo Gobi is a versatile side dish that goes well with roti, paratha, or rice, and it is popular for its warming and nourishing properties.

Aloo gobi ingredients

• Potatoes (Aloo): 2-3 medium, peeled and diced
• Cauliflower (Gobi): 1 small head, cut into florets
• Onion: 1 large, finely chopped
• Tomatoes: 2 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Oil: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Cumin Powder: 1/2 teaspoon (optional)
• Salt: to taste
• Fresh Cilantro: for garnish

7. Rajma 

Rajma is a traditional North Indian dish made from kidney beans cooked in a thick, spicy tomato sauce. Rajma, known for its warm and comforting properties, is frequently served with steamed rice (Rajma Chawal), making it a mainstay in many Indian households. The meal contains a blend of aromatic spices such as cumin, coriander, and garam masala, and the spice level and consistency can be altered to meet personal preferences. It is a nutritious and tasty vegetarian alternative that is both delicious and adaptable.

Rajma Ingredients

• Kidney Beans (Rajma): 1 cup (soaked overnight and boiled, or use canned)
• Onion: 1 large, finely chopped
• Tomatoes: 2-3 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Oil or Ghee: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Cumin Powder: 1/2 teaspoon (optional)
• Salt: to taste
• Water: as needed to adjust the consistency
• Fresh Cilantro: for garnish

8. Idli and Sambar 

Idli and Sambar are traditional South Indian dishes that combine to make a delightful and nutritious dinner. Idli are soft steamed rice and urad dal cakes distinguished by their light texture and mild flavor. They are served with Sambar, a sour and spicy lentil stew that includes carrots, potatoes, and drumsticks. The Sambar is made with tamarind, sambar powder, and fragrant spices, and it is sometimes seasoned with mustard seeds, cumin, and curry leaves. This combination is the ideal balance of soft and savory, making it a popular breakfast, lunch, or supper option as well as a South Indian culinary classic.

Idli and sambar ingredients(Idli)

• Rice: 2 cups (parboiled or idli rice)
• Urad Dal (Black Gram): 1/2 cup
• Fenugreek Seeds: 1/2 teaspoon (optional, aids fermentation)
• Water: as needed
• Salt: to taste
• Oil: for greasing the idli molds

9. Pani Puri

Pani Puri also known as Golgappa or Puchka, is a famous Indian street snack famed for its vibrant flavors and textures. It is made up of crisp, hollow puris filled with a tangy, spicy mixture of tamarind water (pani), boiled potatoes, chickpeas, and spice. Each puri is generally eaten in a single bite, resulting in a delectable blend of crunchy, spicy, and sour flavors. Pani Puri is a preferred appetizer or snack due to its refreshing taste and engaging eating experience, making it a popular choice at street food vendors and special occasions.

Pani puri ingredients(Puri)

• Semolina (Rava): 1 cup
• All-Purpose Flour: 1/4 cup
• Baking Soda: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Warm Water: as needed
• Oil: for deep frying

10. Bhindi Masala

Bhindi Masala is a popular Indian dish made from soft okra (bhindi) sautéed with spices and onions in a delicious tomato based sauce. This dry curry is recognized for its savory flavor and somewhat crunchy texture from the okra. It is frequently seasoned with a blend of cumin, coriander, and turmeric and sometimes served with fresh cilantro. Bhindi Masala is a flexible recipe that tastes great with roti, paratha, or rice, making it a popular addition to Indian dinners.

Bhindi masala ingredients

• Okra (Bhindi): 250 grams, washed, dried, and sliced into 1-inch pieces
• Onion: 1 large, finely chopped
• Tomatoes: 2 medium, finely chopped or pureed
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, finely chopped (optional)
• Oil: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Cumin Powder: 1/2 teaspoon (optional)
• Salt: to taste
• Fresh Cilantro: for garnish

11. Veg Biryani

Veg Biryani is a tasty and aromatic Indian rice dish cooked with a variety of vegetables fragrant basmati rice, and spices. This one pot recipe is famed for its brilliant colors and rich flavor which are obtained by layering partially cooked rice with spicy veggies before continuing the cooking process together. Fried onions, fresh cilantro, and mint are common garnishes, and it is occasionally served with raita or a side salad. Veg Biryani is a joyful and soothing dish that is popular on special occasions and during family meals.

Veg biryani ingredients

• Basmati Rice: 1 1/2 cups
• Mixed Vegetables: 2 cups (such as carrots, beans, potatoes, peas, and bell peppers), chopped
• Onion: 1 large, thinly sliced
• Tomatoes: 2 medium, chopped
• Green Chilies: 2-3, slit or chopped (adjust to taste)
• Ginger-Garlic Paste: 1 tablespoon
• Fresh Cilantro: 1/4 cup, chopped
• Fresh Mint Leaves: 1/4 cup, chopped

12. Palya

Palya is a popular dish in South Indian cuisine especially in Karnataka. It is a dry, spicy vegetable stir-fry made with seasonal vegetables such as carrots, beans, and potatoes. The meal is seasoned with a variety of aromatic spices, including cumin, coriander, and turmeric, and is frequently served with fresh coconut. Palya is frequently served as a side dish alongside rice, chapati, or dosa, providing a tasty and nutritious addition to the main course.

Palya ingredients

• Vegetables: Typically potatoes, carrots, beans, peas, or a mix.
• Oil: For sautéing.
• Mustard seeds: For tempering.
• Cumin seeds: Adds flavor.
• Chopped onions: For base flavor.
• Green chilies: For heat.
• Turmeric powder: For color and flavor.
• Coriander powder: Adds earthy flavor.
• Red chili powder: For additional heat (optional).
• Salt: To taste.
• Fresh grated coconut: For garnish.
• Curry leaves: For aroma (optional).

13. Kachori 

Kachori is a popular Indian food with a crispy, flaky outside and a spicy, savory interior. Traditionally, it is made with an all purpose flour dough and packed with lentils, spices, and herbs. The filled dough is formed into rounds and deep-fried until brown and crispy. Kachori is a popular treat or snack in India, frequently eaten with sour chutneys or yogurt, making it a savory and filling snack.

Kachori ingredients

• Urad dal (split black gram) or moong dal (yellow gram): 1 cup, soaked and coarsely ground
• Cumin seeds: 1 teaspoon
• Coriander seeds: 1 teaspoon
• Fennel seeds: 1/2 teaspoon
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Chopped cilantro: 2 tablespoons
• Salt: To taste
• Oil: 1 tablespoon (for tempering the spices)
• Asafoetida (hing): A pinch (optional)

14. Aloo Paratha 

Aloo paratha is a popular Indian flatbread packed with spicy potato stuffing. This delicious meal originated in northern India and combines whole wheat flour dough with mashed potatoes, cumin, coriander, and other spices. Aloo Paratha is typically eaten for breakfast or as a hearty snack, with yogurt, pickles, and butter or ghee. Its tasty interior and crisp skin make it a popular comfort meal throughout South Asia.

Aloo Paratha ingredients

• 3-4 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon amchur (dried mango powder) or lemon juice
• 2 tablespoons chopped fresh cilantro
• Salt, to taste

15. Methi Thepla 

Methi Thepla is a popular Indian flatbread made with fenugreek and whole wheat flour. This healthful Gujarati cuisine is seasoned with a variety of spices and is well-known for its distinct flavor and health benefits. Fenugreek leaves, also known as “methi,” are high in vitamins and minerals, making thepla both tasty and nutritious. Methi Thepla, a flexible and cherished staple in Indian cuisine, is typically served with yogurt, pickles, or chutneys. It is ideal for breakfast, lunch, or as a snack.

Methi Thepla

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon sesame seeds (optional)
• 1/2 teaspoon sugar (optional)
• 1/2 teaspoon ajwain (carom seeds) or fennel seeds (optional)
• Salt, to taste
• 1-2 tablespoons oil or ghee (for kneading)

16. Baingan Bharta 

Baingan Bharta is a traditional Indian meal prepared from roasted aubergine that is mashed and cooked with a variety of spices and vegetables. This fragrant and smokey curry, which originated in North India, combines the eggplant’s thick, creamy texture with onions, tomatoes, garlic, and other spices. The roasting procedure gives the aubergine a characteristic smokey flavor, making Baingan Bharta a tasty and aromatic addition to any meal. It is frequently eaten with flatbreads such as roti or naan, or with rice.

Baingan bharta ingredients

• 1 large onion, finely chopped
• 2-3 tomatoes, finely chopped or pureed
• 2-3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, finely chopped (optional, adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste

17. Dhokla 

Dhokla is a delicious steamed delicacy from Gujarat, India, characterized by its light, fluffy texture and acidic flavor. This meal, made from fermented rice and chickpea flour (besan), is spiced and frequently served with mustard seeds, curry leaves, and green chilies. Dhokla’s distinct, slightly sour flavor stems from the fermentation process. It’s often enjoyed as a morning meal or snack, and it can be served with chutneys or yogurt for extra taste.

Dhokla ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup yogurt
• 1/2 cup water (adjust as needed)
• 1 tablespoon ginger-green chili paste
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1 teaspoon baking soda or fruit salt (eno)
• Salt, to taste

18. Kadhi Pakora

Kadhi Pakora is a traditional North Indian dish made up of gram flour dumplings (pakoras) served in a tangy, spicy yogurt sauce. The kadhi (curry) is made with yogurt and besan (gram flour) spiced with turmeric, cumin, and coriander, and thickened with besan. The pakoras are deep-fried till crispy, then boiled in the kadhi to absorb the spices. This soothing dish is traditionally eaten with steamed rice or flatbreads such as roti and is a favorite in Indian households due to its rich, savory flavor.

Kadhi pakora ingredients

• 2 cups plain yogurt
• 2 tablespoons gram flour (besan)
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon fenugreek seeds (optional)
• 1-2 green chilies, slit
• 1-2 dried red chilies (optional)
• 10-12 curry leaves
• Salt, to taste
• Water, as needed (to adjust consistency)

19. Pulao

Pulao is a tasty and aromatic rice dish popular in Indian cuisine. Rice is cooked with a variety of spices, vegetables, and, on occasion, meat or legumes. The dish is well-known for its adaptability, and it can be made with a variety of components depending on personal preference or availability. Pulao is commonly served as a main course or side dish, and it is a popular choice for both celebratory events and ordinary dinners.

Pulao ingredients

• 1 cup basmati rice
• 1 1/2 cups water (or as needed)
• 2 tablespoons oil or ghee
• 1 medium onion, thinly sliced
• 2-3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1-2 green chilies, slit (optional)
• 1-2 medium tomatoes, chopped (optional)
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped
• 1-2 bay leaves
• 4-5 whole cloves
• 1-2 green cardamom pods
• 1-inch cinnamon stick
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala or biryani masala
• Salt, to taste
• Fresh cilantro and mint leaves, chopped (for garnish)

20. Gobi Paratha 

Gobi paratha is a tasty Indian flatbread filled with spicy cauliflower. This savory dish is quite popular in India, particularly for breakfast or as a hearty snack. The cauliflower filling, when mixed with aromatic spices, results in a tasty and satisfying supper. Gobi paratha is often served with yogurt, pickles, and a teaspoon of butter or ghee.

Gobi paratha ingredients

• 2 cups grated or finely chopped cauliflower (about 1 medium-sized cauliflower)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder) or lemon juice
• 2 tablespoons chopped fresh cilantro
• Salt, to taste
• 1-2 green chilies, finely chopped (optional, adjust to taste)

Conclusion

India’s diversified food landscape offers a wide range of vegetarian dishes, each with its own distinct flavors and traditions. From the rich and aromatic curries of North India to the bright and tangy delights of South Indian cuisine, vegetarian eating in India reflects the country’s cultural and regional diversity. Dishes like Veg Biryani,  Dal Makhani, Dosa, and Chole Bhature demonstrate the flexibility and depth of Indian vegetarian cuisine. Whether you’re eating a hot Aloo Paratha  or a comfortable bowl of Pulao these top 20 vegetarian foods illustrate the richness and variety of Indian cuisine making them essential for any culinary journey around the nation.