Vegan Indian Recipes

protein rich breakfastprotein rich Indian breakfastIndian breakfast recipe

Instant Oats Idli

Soft, fluffy oats and semolina idli for a quick vegan breakfast or light lunch, delicious with chutney or sambar.

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Instant Rava Idli

Light, fluffy steamed semolina and rice-flour cakes, ready without fermentation and perfect with chutney or sambar.

Masala French Toast

Crisp, savoury masala French toast with onion, green chilli and turmeric, served hot with chutney for an easy brunch.

masala french toast

dairy freegluten freeVegan

Punjabi Breakfast Chole

Tender chickpeas in a rich, spiced tomato sauce, ready in under 30 minutes and ideal with puri, paratha or rice.

15 min

Tofu Bhurji

A quick Indian-style tofu scramble with vegetables and warming spices, delicious with toast or roti.

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15 min

Vegan Chickpea Masala Omelette

A protein-rich chickpea-flour omelette with fresh vegetables and Indian spices, perfect for breakfast or a light meal.

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22 min

Vegetable Upma

Roasted semolina with vegetables, mustard seeds and curry leaves, finished with citrus for a hearty South Indian breakfast.

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South Indian Rava Upma

South Indian semolina with mustard seeds, curry leaves and onion for a quick, comforting vegan breakfast.

Healthy Weight Loss Masala Oats UpmaMasala Oats Recipe

Vegetable Masala Oats

A comforting savoury oat porridge packed with vegetables and warming Indian spices for a filling one-pan breakfast.

Bread Pakora Recipe (Bread Pakoda)

Bread pakora sandwiches a lively potato-and-pea filling between bread, then wraps it in gram-flour batter and fries it crisp. It is joyful North Indian snack food, especially with green chutney.

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Peanut and coconut balls

Roasted peanuts, dates, seeds and coconut make these no-bake balls chewy, nutty and naturally sweet. They are small enough for a quick bite but full of proper texture.

15 min

Coconut Chutney Recipe

Fresh coconut, roasted chana dal and green chilli blend into a cool, creamy chutney, finished with sizzling mustard seeds and curry leaves. It is the classic partner for dosa, idli and vada.

coconut chutneycoconut chutney recipe

10 min

Homemade Cilantro Chutney

Coriander, mint, green chilli and lime make a chutney that is grassy, sharp and wonderfully fresh. A spoonful wakes up pakoras, wraps, roasted vegetables and almost anything from the grill.

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10 min

Kachumber (Easy 10-Minute Indian Salad)

Kachumber tumbles cucumber, tomato and red onion with lemon, herbs and a pinch of spice. This ten-minute salad brings the cool crunch every rich Indian meal needs.

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Masala Fried Rice with Turmeric Onion Raita

Masala fried rice gives leftover grains new life with vegetables, toasted spices and plenty of colour. A cool turmeric-onion raita makes a bright, creamy counterpoint.

masala fried rice

groundnut chutneyPeanut Chutney

Peanut Chutney Recipe | Groundnut Chutney

Roasted peanuts, chana dal and chilli blend into a creamy South Indian chutney with real savoury depth. Spoon it beside dosa or idli, then add a fragrant mustard-seed tempering.

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Tomato Chutney Recipe (For Idli & Dosa)

This South Indian tomato chutney cooks ripe tomatoes with chilli, lentils and aromatics until jammy and bright. A mustard-seed tempering makes it especially good beside idli or dosa.

10 min

Walnut Chutney

Roasted walnuts give this chilli-spiked chutney an earthy richness and creamy body. It is an unusual but compelling partner for idli, dosa, fritters or a generously filled wrap.

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Dosa Recipe

A properly fermented rice-and-lentil batter makes dosas crisp at the edges, lacy across the centre and faintly tangy. Serve them straight from the pan with sambar and fresh chutney.

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Jeera Rice Recipe

Jeera rice perfumes fluffy basmati with cumin seeds, whole spices and a little ghee-style richness. Its restraint is precisely why it sits so beautifully beside a bold curry or dal.

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Veg Biryani | Vegetable Biryani Recipe

This vegetable biryani layers fragrant basmati rice with spiced vegetables, herbs and saffron. Each forkful should hold separate grains, tender vegetables and a new little burst of aroma.

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Vegan Badam Katli (Almond Barfi)

Vegan badam katli turns finely ground almonds, saffron, cardamom and rose into delicate diamond-shaped sweets. Their soft bite and fragrant nuttiness make them lovely for gifting and sharing.

Vegan Gulab Jamun

These vegan gulab jamun are tender little dumplings soaked in warm cardamom syrup and enriched with cashew cream. Serve them warm for a soft, fragrant finish to a special meal.

Vegan gulab jamun

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Aloo Pakora

Thin slices of potato are wrapped in a cumin-and-chilli gram-flour batter and fried until crisp. These aloo pakoras are exactly the sort of hot, savoury snack that calls for chutney and a cup of chai.

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Soft Whole Wheat Chapati

These soft whole-wheat chapatis puff on a hot pan and stay tender enough to fold around curry or dal. A short ingredient list and a well-rested dough are all you need.

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Crispy Onion Bhaji

These onion bhajis are all crisp edges, sweet onion and fragrant gram-flour batter. Cumin, coriander and chilli make them deeply savoury—the perfect excuse to open the chutney jars.

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Puffed Indian Bread (Poori)

Poori is a small whole-wheat bread that balloons in hot oil, becoming crisp outside and soft within. Served straight away with curry or pickle, it turns a meal into an occasion.

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Garlic Naan

Soft vegan naan bubbles and chars in a hot pan before being brushed with garlicky melted butter and fresh coriander. It is pillowy, fragrant and almost impossible not to tear into immediately.

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Vegan roti chapati

These everyday vegan rotis are soft, supple and made with whole-wheat flour, water and a little practice. Cooked on a hot tawa, they are the natural companion to dal, sabzi and curry.

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Vegetable Pakora

Mixed vegetable pakoras bundle onion and vegetables into a crisp gram-flour coating fragrant with cumin, chilli and coriander. They are rustic, crunchy and at their best passed around while hot.

Aloo Matar

Aloo matar brings soft potatoes and sweet peas together in a warmly spiced tomato gravy. This dependable North Indian-style curry is colourful, comforting and made for tearing into with fresh roti.

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Bengali Phulkopir Aloo Dalna

Phulkopir aloo dalna is a Bengali cauliflower and potato curry scented with cumin, ginger and garam masala. The light tomato gravy lets the sweet, browned vegetables remain the stars.

Bombay Aloo

Bombay aloo coats fluffy potatoes in a punchy tomato masala with mustard seed, cumin and chilli. It is bold, tangy and just as welcome beside dal as it is tucked into a chapati.

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Jeera Aloo

Jeera aloo tosses tender potatoes with toasted cumin, ginger, chilli and a squeeze of lemon. It is a dry, fragrant dish whose simplicity makes every spice count.

Saag Aloo

Saag aloo folds tender potatoes through warmly spiced greens with garlic, tomato and garam masala. It is earthy, nourishing and just as happy beside dal as it is filling a warm roti.

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Aloo Baingan Curry

Aloo baingan is one of those quietly brilliant curries: silky aubergine, tender potato and a tomato masala that clings to every piece. It is simple home cooking with a great deal of flavour.

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Creamy Tofu Korma

Golden tofu sits in a silky korma sauce enriched with nuts, coconut and gentle aromatic spices. This is a mellow, luxurious curry that proves vegan comfort food need never be short of character.

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Butter Bean Curry

Plump butter beans make this tomato-based curry especially creamy and satisfying. Cumin, coriander and garam masala bring warmth while the beans turn an easy supper into something substantial.

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Crispy Cauliflower 65

Cauliflower 65 is crisp, fiery and fragrant with curry leaves, chilli and ginger. These craggy little florets make an irresistible South Indian-inspired snack or starter served straight from the pan.

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Creamy Red Lentil Dahl

Red lentils melt into a creamy dal brightened with tomato, ginger and a fragrant spiced tempering. It is economical, nourishing and one of the most comforting bowls I know how to make.

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Spiced Roasted Cauliflower

Roasted cauliflower takes beautifully to cumin, coriander, turmeric and chilli, emerging caramelised at the edges and tender inside. Lime and fresh coriander keep every bite lively.

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Instant Pot Chickpea Coconut Curry

This Instant Pot chickpea curry is creamy with coconut, warmly spiced and easy enough for a busy evening. The chickpeas become tender while the tomato-rich gravy develops under pressure.

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Instant Pot Methi Soy Curl Curry

Soy curls soak up a creamy fenugreek-and-onion sauce in this Instant Pot methi curry. Kasuri methi gives the gravy its unmistakable savoury perfume and a lovely restaurant-style finish.

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Pressure Cooker Whole Moong Dal

Whole green moong becomes creamy and deeply savoury in the pressure cooker while keeping just enough texture. A fragrant tadka turns this humble dal into a satisfying meal.