27 Easy Veg Indian Recipes Ready In Minutes

I put this together because weeknights demand meals that are quick, tasty, and friendly to the wallet. Indian flavors are delicious, but many recipes take hours. I wanted a list you can finish in minutes, with simple steps and veggie favorites. So here are 27 Easy Veg Indian Recipes Ready In Minutes. They use common pantry staples and a few spices you already keep in the kitchen.

Who it’s for If you are juggling work, school, or family and still want to eat well, this is for you. If you love Indian spices but hate long cooking sessions, this is for you. If you cook for veggies, for kids, or do meatless days, this is for you. It’s written for real life, not a test kitchen.

What you’ll get A ready to use collection of 27 recipes that finish in minutes. Each one uses simple ingredients and quick steps. You will find curries, dals, and tasty veggie sides that fit busy nights. The ideas are friendly to kitchens with just a few bowls and basic tools.

These recipes focus on real flavor with everyday ingredients. They keep the spice bright without overwhelming your senses. Many meals use one pan or a small pot and a handful of spices. You can dial up or down the heat and make them kid friendly.

Imagine the kitchen filling with the warm scent of cumin, garlic, and ginger. See bright tomatoes simmering into a silky sauce. Taste the fresh bite of cilantro on top. Each dish walks you from start to finish with steps you can actually follow, even on a crazy day.

Here is how to get the most from this list: start with a recipe that matches what you have in the fridge, grab a few staple veggies and grains, and cook. Pair with rice or flatbread for a complete meal. If you like batch cooking, you can double a recipe and save it for another night. And if you crave extra zing, a squeeze of lemon or a dollop of yogurt can finish it off.

1. Vegetable Pulao

You want a tasty veg dish that cooks fast with little mess. Vegetable Pulao is a fragrant, one-pot rice loaded with veggies and warm Indian spices. It fits busy weeknights or quick lunchboxes. In about 25 minutes you get color, aroma, and solid nutrition.

Overview: A fragrant rice dish loaded with seasonal vegetables and spices.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 250 per serving

Ingredients:

– 1 cup basmati rice

– 2 cups mixed vegetables (carrots, peas, beans)

– 1 onion, thinly sliced

– 2 green chilies, slit

– 2 tablespoons oil

– 1 teaspoon cumin seeds

– 1 bay leaf

– 2-3 whole cloves

– Salt to taste

– 2 cups water

Instructions:

1. Rinse the basmati rice under cold water and soak for 15 minutes.

2. Heat oil in a pan, add cumin seeds, and let them splutter.

3. Add sliced onions and green chilies, and sauté until golden.

4. Stir in the mixed vegetables and cook for 4-5 minutes.

5. Add the soaked rice, salt, and water. Bring to a boil, then cover and simmer for 15 minutes.

6. Fluff the rice with a fork before serving.

Tips: For extra warmth, toss in a pinch of garam masala at the end. Serve with yogurt or a side of pickle to brighten the flavors.

2. Aloo Chaat

You want a snack that is fast and full of taste. Aloo chaat hits that spot. Crispy potatoes mix with tangy tamarind and fresh coriander to wake your senses. It comes together in minutes and fits a busy day.

Servings: 2

Calories: 300 per serving

Ingredients:

– 2 large potatoes, boiled and cubed

– 1 teaspoon chaat masala

– 1 tablespoon tamarind chutney

– 1 tablespoon yogurt (optional)

– Fresh coriander, chopped

– Salt to taste

– 1 tablespoon oil for frying

Instructions:

1. Heat oil in a pan. Add the boiled potato cubes and fry until they are golden and crisp.

2. In a large bowl, combine the fried potatoes with chaat masala, tamarind chutney, salt, and yogurt if you use it.

3. Toss everything well so every potato gets a shine from the spices.

4. Garnish with chopped coriander and serve right away.

Tips:

– For extra crunch, top with roasted sev or peanuts.

3. Chana Masala

Want a fast, comforting Indian dish that fits a busy night?

Chana Masala is a hearty chickpea curry you can make in about 25 minutes.

It uses pantry staples and warm spices.

You get a satisfying meal that pairs well with rice or roti.

Servings: 4 • Prep time: 10 minutes • Cook time: 15 minutes • Total time: 25 minutes

Here is the complete recipe you can save for later.

Ingredients:

– 2 cups cooked chickpeas

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 1 teaspoon ginger-garlic paste

– 1 teaspoon cumin seeds

– 1 teaspoon garam masala

– Salt to taste

– 2 tablespoons oil

Instructions:

1. Heat oil in a pan; add cumin seeds and let them crackle.

2. Add chopped onion and cook until golden.

3. Stir in ginger-garlic paste; cook for 1 minute.

4. Add tomato puree and salt; simmer until the oil separates.

5. Add chickpeas and garam masala; mix well.

6. Cook for 5-7 minutes more, then taste and adjust salt. Serve with rice or roti.

Tips: For extra heat, sprinkle in chili powder to your liking.

4. Vegetable Upma

You want a fast, tasty breakfast that keeps you full. Vegetable Upma fits your need. This savory semolina dish uses colorful veggies and gentle spice. It cooks in minutes and you can swap in broccoli or peas to suit your taste. Here is how to make it right away.

Overview:

– Servings: 3

– Prep Time: 5 minutes

– Cook Time: 10 minutes

– Total Time: 15 minutes

– Calories: 200 per serving

Ingredients:

– 1 cup semolina (rava)

– 1 cup mixed vegetables (carrots, peas, bell peppers)

– 1 onion, finely chopped

– 1 teaspoon mustard seeds

– 1-2 green chilies, slit

– Salt to taste

– 2 tablespoons oil

– 2 cups water

Instructions:

1. Dry roast semolina in a pan until light golden. Set aside.

2. In the same pan, heat oil. Add mustard seeds. When they crackle, add onion and green chilies.

3. Add the mixed vegetables and sauté for 2–3 minutes until they soften.

4. Pour water into the pan and bring to a gentle boil.

5. Gradually pour in the roasted semolina, stirring constantly to avoid lumps. Cook about 5 minutes until the mixture thickens and becomes creamy.

Tips: A squeeze of lemon juice at the end brightens the flavor.

5. Masoor Dal

Need a fast, nourishing dinner that fits a busy weeknight? Masoor Dal, the red lentil dish, is your answer. It comes together in about 20 minutes and keeps protein high for vegans and flex eaters alike. You flavor it with turmeric, cumin, and tomato for a comforting bowl that goes well with rice or warm bread.

Ingredients:

– 1 cup red lentils (masoor dal)

– 1 onion, chopped

– 1 tomato, chopped

– 1 green chili, slit

– 1 teaspoon turmeric powder

– 1 teaspoon cumin seeds

– Salt to taste

– 2 tablespoons oil

– 4 cups water

Instructions:

1. Rinse the lentils and boil them with water, turmeric, and salt until soft, about 15 minutes.

2. In a separate pan, heat oil and add cumin seeds, letting them splutter.

3. Add onions and green chili; sauté until onions turn golden.

4. Stir in tomatoes and cook until they soften.

5. Combine the cooked lentils with the onion mixture and simmer for 5 minutes.

Tips: Serve with a dollop of ghee or a squeeze of lemon for brightness. If you like more heat, add extra chopped green chili or a pinch of chili flakes.

6. Pani Puri

Overview: A playful street-food bite you can make at home.

Servings: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 350 per serving

Pani Puri is a lively Indian snack. Crisp puris crack lightly when you bite them. The filling blends chickpeas with mashed potato and a pinch of spice. A tangy mint-tamarind water adds a bold kick. You can pull this together in minutes and share it with friends or family.

Ingredients:

– 10 puris (store-bought or homemade)

– 1 cup chickpeas, boiled

– 1 potato, boiled and mashed

– 1/4 cup tamarind chutney

– 1 teaspoon chaat masala

– 2 cups cold water

– 1 teaspoon mint chutney

– Salt to taste

Instructions:

1. Mix the boiled chickpeas and mashed potato with salt and chaat masala.

2. Fill each puri with the chickpea mixture.

3. In a separate bowl, combine cold water with mint chutney and tamarind chutney.

4. Serve the filled puris with the spicy water for dipping!

Tips: Serve immediately to keep the puris crunchy!

7. Kathi Rolls

Overview: You want a meal that is quick, tasty, and easy to carry. Kathi Rolls fit that need. They are wraps with soft bread and a bright mix of veggies or paneer. In under 20 minutes, you can pull together a snack or light dinner that travels well.

Ingredients:

– 2 parathas or tortillas

– 1 cup mixed vegetables (bell peppers, carrot, onion)

– 1/2 cup paneer, sliced (optional)

– 1 tablespoon soy sauce

– 1 tablespoon yogurt or mint chutney

– Salt and pepper to taste

Instructions:

1. Heat a pan with a splash of oil.

2. Add the vegetables and soy sauce. Cook until tender-crisp.

3. If using paneer, add it to the pan and cook until golden on the edges.

4. Warm the parathas in another pan or in the microwave.

5. Spread yogurt or chutney on each paratha.

6. Fill with the vegetable mix and paneer if using, then roll tightly.

7. Slice in half and serve right away.

Tips: For extra zing, add pickled onions or a squeeze of lemon.

8. Moong Dal Chilla

If you want a fast, healthy morning bite, Moong Dal Chilla is your go-to. This pancake uses ground green lentils to boost protein without flour. It’s naturally gluten-free and easy to fill with veggies or eat plain. Best of all, it cooks in minutes, so you can have a hot, satisfying breakfast on busy days.

Overview: A protein-rich, gluten-free pancake made from green lentils.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 250 per serving

Ingredients:

– 1 cup moong dal (green lentils), soaked for 2 hours

– 1 onion, finely chopped

– 1 green chili, chopped

– Salt to taste

– Oil for frying

Instructions:

1. Drain the soaked dal and blend it into a smooth batter.

2. Stir in chopped onion, green chili, and salt.

3. Heat a non-stick pan and grease it lightly.

4. Pour a ladle of batter and spread it thin, cooking until bubbles form on top.

5. Flip and cook until golden on both sides.

Tips: Serve with green chutney for a bright, fresh flavor.

Start your day the tasty way! Moong Dal Chilla is a quick, protein-packed pancake that proves healthy meals can be delicious and ready in minutes. Dive into flavor without the fuss!

9. Palak Tofu

Palak Tofu

This quick Indian dish blends spinach with silky tofu for a healthy, tasty meal. It fits busy weeknights and keeps things veggie without losing flavor. The creamy greens wake up with a touch of cumin and ginger. You get protein and vitamins in a bright, comforting sauce. Best of all, it comes together in about 15 minutes.

Here is why it works: spinach lightens the sauce, and tofu soaks up the herbs. You cook in one pan, so cleanup is easy. Next steps.

– Ingredients:

– 2 cups fresh spinach, blanched

– 200 g tofu, cubed

– 1 onion, finely chopped

– 1 teaspoon ginger-garlic paste

– 1/2 teaspoon cumin seeds

– Salt and pepper to taste

– 2 tablespoons oil

– Instructions:

1. In a blender, puree the blanched spinach until smooth.

2. In a pan, heat oil and add cumin seeds until they splutter.

3. Add onions and ginger-garlic paste; sauté until golden.

4. Add cubed tofu and cook for about 5 minutes.

5. Stir in the spinach puree; season with salt and pepper and simmer for 3–5 minutes.

– Tips: Serve with roti or rice for a complete meal.

It travels well for lunch and stores nicely in the fridge for a day.

10. Dahi Puri

You want a fast, tasty Indian snack that fits in a few minutes. Dahi Puri pairs crispy puris with cool, creamy yogurt for a refreshing bite. It works for weeknights or party plates. You can keep it simple or add a hearty fill if you like.

Here is the complete recipe you can use today.

Ingredients:

– 10 puris (store-bought or homemade)

– 1 cup yogurt, whipped

– 1/4 cup tamarind chutney

– 1/4 cup mint chutney

– 1 teaspoon chaat masala

– Fresh coriander, chopped

– Optional: 1/2 cup boiled potatoes or chickpeas for extra heft

Instructions:

1. Poke a small hole in each puri.

2. Fill each puri with a swirl of whipped yogurt, then drizzle tamarind and mint chutneys.

3. Sprinkle chaat masala and finish with chopped coriander.

4. Serve immediately to keep the puris crisp.

Tips:

– For more fullness, add boiled potatoes or chickpeas into the puri before packing in the yogurt.

– If you only have plain yogurt, add a pinch of salt and a tiny squeeze of lemon to brighten the flavor.

This Dahi Puri is a bright, quick snack that delivers texture, tang, and a touch of sweetness in every bite. It’s easy to customize, and you can pull it together in minutes for guests or a casual family treat.

11. Bhindi Masala

If you want a quick veggie side that tastes great, Bhindi Masala fits the bill. Okra is tossed with onions and warm spices to give you color, aroma, and a crisp edge. In minutes you get a bright aroma, a soft bite, and a hint of tang from cumin and turmeric. Here is why this dish works. Serve it with chapatis or fluffy rice for a simple, satisfying meal.

Ingredients:

– 500g bhindi (okra), chopped

– 1 onion, sliced

– 1 teaspoon cumin seeds

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric powder

– Salt to taste

– 2 tablespoons oil

Instructions:

1. Heat oil in a pan. Add cumin seeds and let them crackle.

2. Toss in the sliced onion and cook until it turns translucent.

3. Add chopped bhindi, coriander powder, turmeric, and salt. Stir well.

4. Cook for about 8 to 10 minutes, until the bhindi is tender and a bit crisp at the edges.

Tips: Do not crowd the pan. If needed, cook in batches to keep the okra from steaming. Wash and dry the bhindi thoroughly to reduce slime.

Next steps: You can adjust salt to taste and serve hot. For variety, add a pinch of red chili powder or garam masala.

12. Vegetable Biryani

Overview Want a tasty veg biryani you can finish in minutes? This quick mix of basmati rice, vegetables, and warm spices delivers full flavor without long steps.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 350 per serving

Vegetable Biryani is a beloved Indian dish. It blends fragrant spices with colorful vegetables for a satisfying meal in one pot. This fast version keeps the aroma and depth while trimming the work. It cooks well in a pressure cooker or a regular pot and pairs nicely with cooling yogurt or raita.

Ingredients

– 1.5 cups basmati rice

– 2 cups mixed vegetables (peas, carrots, beans)

– 1 onion, sliced

– 1-2 green chilies, slit

– 1 teaspoon biryani masala

– 2 tablespoons oil

– 3 cups water

Instructions

1. Rinse the rice and soak for 30 minutes.

2. Heat oil in a pressure cooker; add onion and cook until golden.

3. Stir in vegetables, green chilies, and biryani masala; cook about 5 minutes.

4. Add soaked rice and water; bring to a boil, then seal and cook for 2 whistles.

5. Let steam release naturally, fluff the rice, and serve.

Tips Garnish with fried onions. Serve with yogurt or raita for a cooling contrast.

13. Paneer Tikka

Craving a quick, tasty snack that fits a busy evening? Paneer Tikka hits that spot. You get a smoky, spicy bite with little mess. It travels well for a party or a casual dinner. You can switch veggies to match what you have. This classic starter stays soft inside with a light char on the edges. It’s simple, kid friendly, and ready in minutes.

Here is how you make it fast and reliable.

Overview: Servings: 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Calories: 300 per serving

Ingredients:

– 200g paneer, cubed

– 1/2 cup yogurt

– 1 tablespoon tikka masala

– 1 tablespoon lemon juice

– 1 tablespoon oil

– Bell peppers and onions, cubed (optional)

Instructions:

1. In a bowl, mix yogurt, tikka masala, lemon juice, and oil.

2. Add paneer cubes and optional vegetables. Marinate for 15 minutes.

3. Preheat a grill or pan. Skewer the marinated paneer and veggies.

4. Grill for about 10 minutes, turning occasionally until charred.

Tips: Serve with mint chutney for a refreshing dip!

14. Tandoori Broccoli

Want a quick, tasty veggie side? Tandoori Broccoli fits. It uses a yogurt spice mix and heat to wake up broccoli. The result is a bright, grilled bite that goes with many meals. It takes about 22 minutes from start to finish and has about 150 calories per serving. Grilling gives a light smoky edge. Yogurt keeps the broccoli tender and adds a touch of protein. This makes a nice side for curry, rice, or flatbread. It’s easy to tailor to your spice level.

Ingredients:

– 1 head broccoli, cut into florets

– 1/2 cup yogurt

– 1 tablespoon tandoori masala

– 1 tablespoon lemon juice

– Salt to taste

Instructions:

1. In a bowl, mix yogurt, tandoori masala, lemon juice, and salt.

2. Toss broccoli florets in the marinade and let sit for 15 minutes.

3. Preheat grill or oven to medium-high. Grill or bake the broccoli for about 12 minutes, turning once for even color.

Tips: Garnish with fresh cilantro for a bright touch. If you like extra heat, add a pinch of cayenne or chili powder. For a lighter option, use low-fat yogurt and a squeeze of extra lemon juice. Serve hot for best texture.

15. Vegetable Samosas

Craving a snack that is crispy, flavorful, and easy to make at home? Vegetable samosas, a classic samosa recipe, fit the bill for quick meals and party bites. You get a golden crunch on the outside and a warm potato-pea filling inside that stays tender and bright with spice. You can make them fast using ready-made pastry sheets, and the kitchen fills with a comforting aroma as they fry or bake.

Here is the complete recipe.

Ingredients:

– 2 cups ready-made pastry sheets

– 2 cups boiled potatoes, mashed

– 1 cup green peas, boiled

– 1 teaspoon cumin seeds

– 1 teaspoon garam masala

– Salt to taste

– Oil for frying

Instructions:

1. In a bowl, mix mashed potatoes, peas, cumin seeds, garam masala, and salt.

2. Cut pastry sheets into triangles and place a spoonful of filling on each.

3. Fold and seal the edges with a dab of water; deep-fry in hot oil until crisp and golden.

4. Drain on paper, then serve hot with mint chutney or tamarind sauce.

Tips:

– For a lighter version, bake at 425°F for 15–20 minutes. Brush lightly with oil and turn once.

16. Cabbage Sabzi

Need a fast, light veggie dish that fits any Indian meal? Cabbage Sabzi is your answer. It stays crisp, heats up quickly, and uses pantry spices you already have. This simple stir fry gives you color, mild heat, and a gentle onion aroma in minutes. Servings: 4 • Prep 5 minutes • Cook 10 minutes.

Ingredients:

– 2 cups cabbage, shredded

– 1 onion, chopped

– 1 teaspoon mustard seeds

– 1 teaspoon turmeric powder

– Salt to taste

– 2 tablespoons oil

Instructions:

1. Heat oil in a pan, then add mustard seeds until they splutter.

2. Add chopped onions and sauté until golden.

3. Stir in shredded cabbage, turmeric, and salt. Mix well.

4. Cook for about 10 minutes, until the cabbage wilts.

Tips: Squeeze a little lemon juice over the sabzi just before serving to brighten the flavor.

Serving suggestions: Pair with warm roti or plain rice to round out the meal. Leftovers can be stored in the fridge for 1–2 days and reheated gently.

Cabbage Sabzi: the quick fix for a colorful, flavorful meal! In just 15 minutes, you can whip up this easy veg recipe Indian-style, bringing warmth and spice to your table without the fuss.

17. Rawa Idli

If you need a fast, wholesome breakfast, Rawa Idli fits the bill. These little cakes are soft and fluffy, and they go from bowl to plate in minutes. They stay light, so you won’t feel weighed down. Made from semolina and yogurt, they mix easily and taste great with chutneys and hot sambar. You get a comforting start without long prep.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 180 per serving

Ingredients:

– 1 cup semolina (rava)

– 1 cup yogurt

– 1 teaspoon baking powder

– Salt to taste

– Water as needed

Instructions:

1. In a bowl, whisk together semolina, yogurt, baking powder, and salt. Add enough water to create a smooth, pourable batter.

2. Let the batter rest for about 15 minutes. This helps the rava soften and puff up.

3. Lightly grease idli molds or a shallow steaming dish. Pour in the batter, filling halfway.

4. Steam for 15 minutes, until a toothpick comes out clean and the tops spring back. Remove, cool slightly, and unmold.

Tips: Serve with a coconut chutney for the best flavor. For a gentle twist, add a pinch of curry leaves or seeds to the batter before steaming.

18. Spicy Chickpea Salad

You want a quick, healthy bite that fits a busy day. This Spicy Chickpea Salad gives you protein, flavor, and crunch in minutes. It’s ideal for hot afternoons and light meals. Toss in what you have and you’ve got a snack that travels well or sits nicely on a plate.

Here is why it works: canned chickpeas give easy protein. Fresh cucumber and tomato add crunch and brightness. A splash of lemon wake-ups the flavors. A little heat makes every bite interesting.

Ingredients:

– 1 cup canned chickpeas, drained

– 1 cucumber, diced

– 1 tomato, diced

– 1/2 onion, chopped

– 1 tablespoon lemon juice

– Salt to taste

– Pepper to taste

– Fresh coriander, chopped

– Optional: 1/2 avocado, diced

Instructions:

1. In a bowl, combine chickpeas, cucumber, tomato, and onion.

2. Drizzle with lemon juice, then add salt and pepper. Toss until everything shines.

3. Spoon in coriander and, if you like, fold in avocado for extra creaminess. Serve right away.

Tips: For a different kick, add a pinch of chili flakes or a dash of cumin. You can swap in bell peppers or shredded lettuce for extra crunch.

19. Tofu Curry

Craving a creamy curry that is fast and satisfying? This Tofu Curry blends tofu with warm spices so each bite feels cozy. You can have it ready in about 25 minutes and it serves four. Coconut milk keeps it rich, it pairs nicely with rice or warm naan, and you get extra protein.

Ingredients:

– 200g tofu, cubed

– 1 can coconut milk

– 1 onion, chopped

– 1 tablespoon curry powder

– Salt to taste

– 2 tablespoons oil

Instructions:

1. Heat oil in a pan and sauté onions until golden.

2. Add tofu cubes and cook for 5 minutes.

3. Stir in curry powder and coconut milk; let simmer for 10 minutes.

4. Serve hot with rice or naan.

Tips: Add spinach for extra nutrition and a splash of lemon juice for brightness.

20. Mixed Vegetable Pakoras

Overview:

You want a quick, tasty snack that fits your busy day. Mixed Vegetable Pakoras are perfect for tea time, a simple lunch side, or a casual party bite. They stay crisp when you fry them right and are loaded with veggie goodness. The mix of potatoes, spinach, and onions in a light chickpea batter makes every bite tasty.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 300 per serving

Ingredients:

– 1 cup mixed vegetables (potatoes, spinach, onions)

– 1 cup chickpea flour (besan)

– 1 teaspoon ajwain (carom seeds)

– Salt to taste

– Water as needed

– Oil for frying

Instructions:

1. In a bowl, whisk chickpea flour, ajwain, and salt.

2. Add water to make a thick, spoonable batter.

3. Fold in the vegetables until evenly coated.

4. Heat oil in a deep pan to medium hot.

5. Drop spoonfuls of batter into the hot oil and fry until crisp and golden.

6. Drain on paper towels.

Tips: Serve with green chutney or ketchup. For extra crunch, let the batter rest a few minutes before frying. Storage: Keep leftovers in the fridge for up to 2 days and reheat in a hot pan.

Snack time just got a delicious upgrade! Whip up Mixed Vegetable Pakoras in under 30 minutes for a crispy, veggie-packed treat that everyone will love. Perfect for any occasion!

21. Tomato Rasam

Tomato rasam is a tangy, comforting soup from South India for quick meals that brighten a simple plate. It’s light, fast to make, and perfect for busy weeknights, with flavors that mingle in a single pot. You taste bright tomato with warm spices and a fresh herbal finish, plus a whisper of lemony tang. This rasam wakes the palate and pairs beautifully with steamed rice or serves well as a quick starter any time of day.

Ingredients:

– 4 tomatoes, chopped

– 1 teaspoon mustard seeds

– 1 teaspoon cumin seeds

– 1/2 teaspoon turmeric powder

– Salt to taste

– 4 cups water

– 1 teaspoon oil for tempering

– Fresh coriander leaves for garnish

Instructions:

1. In a pot, combine chopped tomatoes, water, turmeric, and salt. Bring to a gentle boil and let the tomatoes soften for about 5 minutes.

2. In a small skillet, heat oil over medium heat. Add mustard seeds and cumin seeds; wait for them to crackle, about 30 seconds.

3. Pour the hot tempering over the tomato mix in the pot. Stir well to blend the flavors.

4. Simmer the soup for 5-7 minutes, then taste and adjust salt if needed.

5. Remove from heat. Ladle into bowls and garnish with fresh coriander.

Tips: Serve with steamed rice for a complete meal, or sip on its own as a bright, light starter.

22. Vegetable Pockets

If you want a fast, tasty snack, Vegetable Pockets hit the mark. These flaky puff pastries hide a spicy veggie filling that pops with flavor. They stay warm and crisp, even when you eat on the go. You can swap in any vegetables you have on hand for a personal touch. Here is the complete recipe to make them in 30 minutes or less.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 220 per serving

Ingredients:

– 2 cups ready-made puff pastry sheets

– 1 cup mixed vegetables (carrots, peas, potatoes)

– 1/2 teaspoon chili powder (optional)

– 1 teaspoon cumin powder

– Salt to taste

– Oil for brushing

Instructions:

1. Preheat your oven to 200°C (400°F). Line a sheet with parchment.

2. Roll out the pastry sheets on a lightly floured surface. Cut into even squares.

3. In a bowl, mix the vegetables with cumin powder, chili powder (if using), and salt.

4. Place a spoonful of the filling on each pastry square. Fold the corners to meet in the middle or seal into triangles using a fork.

5. Place the pockets on the prepared sheet. Brush the tops with a little oil.

6. Bake for 15 minutes, or until the pastry is crisp and golden.

7. Let them rest for a minute before serving.

Tips: Serve with mint chutney or tomato ketchup for dipping.

23. Rice and Peas

Need a quick side that tastes like home for your curries? Rice and Peas fits the bill. It pairs with curries and helps your plate feel complete. It cooks fast and uses simple pantry items. You can cook it in about 20 minutes with just a few items you likely already have.

Ingredients:

– 1 cup basmati rice

– 1 cup green peas (fresh or frozen)

– 2 cups water

– 1 tablespoon oil

– Salt to taste

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak for 10 minutes to help grains separate.

2. In a pot, heat the oil over medium heat. Add the drained rice and stir for 1-2 minutes until it smells lightly nutty.

3. Add water, peas, and a pinch of salt. Bring to a steady boil, then reduce heat to maintain a gentle simmer.

4. Cover tightly and simmer 15 minutes. Do not peek; let the steam finish cooking the grains.

5. Turn off heat. Let the pot rest 2 minutes, then fluff with a fork to separate the grains.

Tips: Fluff the rice well before serving to keep the grains light and separate.

Next steps: Serve this side with your favorite curry, dal, or roasted vegetables. Leftovers reheat easily in minutes for a quick next meal.

24. Coconut Rice

Want a quick, tasty coconut rice that both kids and adults will enjoy?

This South Indian dish brings fluffy rice with a gentle coconut sweetness.

You can have it on the table in about 20 minutes.

Each serving clocks in around 300 calories, and you can adjust richness with a few cashews if you like.

Here is the complete recipe so you can make it tonight.

Ingredients:

– 1 cup basmati rice

– 1 cup grated fresh coconut

– 2 cups water

– 1 teaspoon mustard seeds

– 1 tablespoon oil

– Salt to taste

– Optional: fried cashews for garnish

Instructions:

1. Rinse the rice and soak for 10 minutes.

2. Heat oil in a pan and add mustard seeds. Let them splutter.

3. Add grated coconut and sauté for about 1 minute until fragrant.

4. Add soaked rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

5. Remove from heat. Let it rest 5 minutes, then fluff with a fork. Garnish with cashews if you like and serve.

Tips:

– For extra richness, toast the cashews in a little oil before adding them.

With just a cup of basmati and fresh coconut, you can whip up a delicious Coconut Rice in 20 minutes! Perfect for busy weeknights and sure to please both kids and adults alike.

25. Vegetable Khichdi

Stuck with bland lunches that take forever to make? Vegetable Khichdi offers color, warmth, and real fuel in one pot. It pairs rice and lentils with mixed vegetables for a complete meal in minutes. You get protein, fiber, and easy flavors, so this dish fits a busy day and a family dinner alike.

Ingredients:

– 1 cup basmati rice

– 1/2 cup moong dal (yellow lentils)

– 1 cup mixed vegetables (peas, carrots, beans)

– 1 teaspoon cumin seeds

– 1 teaspoon turmeric powder

– Salt to taste

– 4 cups water

– 1 tablespoon oil or ghee (optional)

Instructions:

1. Rinse the rice and moong dal together until the water runs clear.

2. In a heavy pot, warm the oil and add cumin seeds until they crackle.

3. Add the mixed vegetables and sauté for 2–3 minutes to wake up their flavors.

4. Stir in the rinsed rice and lentils, then add turmeric, salt, and water.

5. Bring to a boil, then reduce heat. Cover and simmer about 18–22 minutes, until soft and creamy.

6. If the mix looks thick, splash in a little more water and cook a minute more.

Tips: A dollop of yogurt or a spoon of ghee on top adds creaminess and depth.

26. Spinach and Cheese Quesadilla

You want a fast, tasty meal that fits busy days. Spinach and Cheese Quesadilla blends Indian spice notes with a Mexican twist. It turns simple greens into a warm, gooey bite you can finish in minutes. This quick dish works as a light lunch or a satisfying dinner, no fuss needed.

Details: Servings: 2 • Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes • Calories: 350 per serving

Ingredients:

– 2 tortillas

– 1 cup spinach, chopped

– 1/2 cup cheese (mozzarella or cheddar)

– 1 teaspoon cumin

– 1 tablespoon oil

– Salt and pepper to taste

Instructions:

1. Heat the oil in a pan. Add spinach, cumin, salt, and pepper. Cook until the greens are wilted and seasoned through.

2. Spread the spinach on half of each tortilla. Top with the cheese.

3. Fold the tortillas in half. Cook in the pan until both sides are golden and the cheese is melted.

4. Remove, cut into wedges, and serve right away.

Tips: A side of salsa or a dollop of yogurt adds extra zing and keeps the meal bright.

27. Mango Lassi

You need a drink that goes with every veg Indian dish. You want something cool, sweet, and simple to make. Mango Lassi is a friendly favorite. This easy Mango Lassi recipe blends ripe mango with yogurt to refresh your palate in minutes.

Servings: 2

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Calories: 150 per serving

Ingredients:

– 1 ripe mango, peeled and diced

– 1 cup yogurt

– 1/2 cup milk or water

– 2 tablespoons sugar, or to taste

– A pinch of cardamom powder (optional)

Instructions:

1. Put the mango, yogurt, milk or water, sugar, and cardamom in a blender.

2. Blend on high until the mix is smooth and creamy.

3. Taste and adjust sweetness or thickness by adding a splash more milk or water if needed.

4. Pour into two glasses and serve immediately, or chill for a cooler drink.

Tips:

– For extra chill, add a few ice cubes or use frozen mango chunks.

– Garnish with a tiny pinch of cardamom or a mint leaf if you like.

Conclusion

Bringing the essence of India to your kitchen is easier than you think!

These 27 easy veg Indian recipes are packed with flavor and can be prepared in mere minutes, allowing you to enjoy wholesome meals without the fuss. Whether it’s a quick snack or a full meal, there’s a recipe here for every occasion.

Get cooking and share your culinary creations with family and friends – they’ll thank you for it!

Frequently Asked Questions

What are some of the easiest veg Indian recipes that can be made in under 30 minutes?

If you’re looking for quick and easy veg recipes Indian style, you’re in for a treat! Some of the standout dishes include Chana Masala, which can be whipped up in about 25 minutes, and Masoor Dal, ready in just 20 minutes. For a quick snack, try Aloo Chaat or Dahi Puri, both of which come together in a flash and pack a flavorful punch!

Are these recipes suitable for a vegan diet?

Absolutely! The recipes featured in this article are perfect for easy plant-based Indian cooking. Dishes like Pani Puri, Vegetable Khichdi, and Spicy Chickpea Salad are all vegan-friendly, ensuring you can enjoy delicious flavors without any animal products. Just be sure to check the ingredient list for any non-vegan items if you opt for variations.

Can I modify these recipes to suit my taste preferences?

Definitely! One of the best aspects of quick vegetarian Indian meals is their versatility. You can easily swap out vegetables based on what you have on hand or your personal preferences. For example, if you’re making Vegetable Upma, feel free to add in your favorite veggies like zucchini or bell peppers. Don’t hesitate to adjust spices to suit your taste—cooking should be fun and personalized!

What pantry staples do I need for these quick veg recipes?

To make your easy veg recipes Indian, stocking up on a few key pantry staples will help tremendously. You’ll want basics like rice, lentils, canned chickpeas, and a variety of spices such as cumin, coriander, and turmeric. Having these on hand will make it super easy to whip up fast veg recipes Indian style any day of the week!

Are there any tips for preparing these meals even faster?

Absolutely! To speed things up when cooking these simple Indian vegetable dishes, consider meal prepping ingredients in advance. Chop your veggies and store them in the fridge, and batch-cook staples like rice or lentils for the week. Using a pressure cooker can also cut down cooking time significantly, especially for dishes like Vegetable Biryani or Dal. With a little prep, you’ll have wholesome meals ready in no time!