27 Classic Indian Main Course Recipes Family Favorites

Finding weeknight dinners that feel special yet stay simple can be tough. You want meals that bring your family together. This post collects 27 classic Indian main course recipes that families adore. They range from comforting curries to satisfying lentil and vegetable dishes, all designed to shine on busy weeknights.

This warm memory keeps pulling me back to the stovetop. Indian home cooking has a way of turning a busy night into something comforting. I wanted to recreate that feeling for you, even on the craziest days.

If you feed a busy family or want to introduce kids to Indian flavors, this post is for you. You care about flavor that stays bold after reheating, simple steps, and meals that stretch for leftovers. Whether you cook for two or feed a full house, these recipes fit.

I pulled together 27 recipes that are easy to follow, friendly to beginners, and flexible for your pantry. You’ll find a mix of meat, paneer, and fully vegetarian options. Each dish includes a clear method, practical tips to control spice, and ideas for pairings like rice, roti, or flatbreads.

These are not just recipes. They are a plan you can use. Plan a weekly menu, batch cook on Sunday, and stash portions for lunches. The post includes tips to scale the recipes, adjust textures, and store them.

Let us dive in. Pick a few to try this week and start building your own family favorites. The kitchen will smell warm and inviting, and dinnertime will feel like a celebration.

1. Paneer Tikka Masala

Are you after a family dinner that feels like a treat but stays simple to cook?

Paneer Tikka Masala gives you tender chunks of paneer, marinated and grilled, then bathed in a smooth tomato and cream sauce.

Serve it with naan or steamed rice, and your table will glow with warm, familiar flavors.

Here’s how you make it, with steps you can follow tonight.

Ingredients

– 400 g paneer, cut into cubes

– 1 cup yogurt

– 2 tsp garam masala

– 1 tsp turmeric powder

– 1 tsp cumin powder

– Salt to taste

– 2 cups tomato puree

– 1 cup cream

– 2 tsp ginger-garlic paste

– 2 tbsp cooking oil

– Fresh coriander for garnish

Step-by-Step Instructions

1. In a bowl, whisk yogurt with garam masala, turmeric, cumin, and salt.

2. Add paneer cubes and coat well. Marinate for at least 30 minutes.

3. Grill or sauté the paneer until golden and lightly charred.

4. In a pan, heat oil and sauté ginger-garlic paste until fragrant.

5. Stir in tomato puree and simmer until thick.

6. Stir in cream, then add grilled paneer. Simmer 5 minutes.

7. Garnish with chopped coriander before serving.

2. Chana Masala

You want a fast, flavor-packed dinner that stays healthy. Chana Masala fits. It uses chickpeas for protein and comes together in about 30 minutes. The warm spice blend makes a cozy curry that goes well with rice or roti.

Chana Masala Recipe

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: about 350 per serving

Ingredients

– 2 cups chickpeas, cooked

– 1 large onion, chopped

– 2 tomatoes, pureed

– 2 tsp ginger-garlic paste

– 2 green chilies, slit

– 1 tsp cumin seeds

– 2 tsp chana masala spice blend

– Salt to taste

– Fresh coriander for garnish

Instructions

1) Heat oil in a pan and add cumin seeds.

2) Sauté onions until golden.

3) Add ginger-garlic paste and green chilies; cook for a minute.

4) Stir in tomato puree and cook until oil separates.

5) Add chickpeas, chana masala, and salt.

6) Simmer for 10 minutes.

7) Garnish with fresh coriander before serving. Serve with lemon wedges to brighten the dish.

Serving ideas: pair with basmati rice, warm roti, or pita for a filling meal.

Tips and quick notes

– If you use canned chickpeas, rinse well and adjust simmer time to coat them in flavor.

– A squeeze of lemon or a dollop of yogurt makes it tangy and creamy.

FAQ

– Can I use dried chickpeas? Yes. Soak overnight, then cook until tender before starting.

Quick, nutritious, and bursting with flavor—Chana Masala is the ultimate family favorite! In just 30 minutes, you can serve up a cozy meal packed with protein that everyone will love.

3. Baingan Bharta

You want a simple, smoky Indian main that your family will love. Baingan Bharta uses roasted eggplant mashed with spices to create a rich, cozy flavor. It goes well with chapatis or steamed rice and takes about 35 minutes from start to finish. This guide shows you how to make it with easy steps and a little extra smoky charm.

Baingan Bharta

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: Approximately 250 per serving

Nutrition Information: Low in calories, high in fiber, and full of nutrients from eggplants and spices.

Ingredients:

– 1 large eggplant

– 1 onion, finely chopped

– 2 tomatoes, chopped

– 2 green chilies, chopped

– 2 tsp ginger-garlic paste

– 2 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– 3 tbsp oil

Step-by-Step Instructions:

1. Roast the eggplant on an open flame until charred; cool and peel off skin.

2. Mash the eggplant and set aside.

3. In a pan, heat oil and add cumin seeds.

4. Sauté onions until golden, then add ginger-garlic paste and green chilies.

5. Add chopped tomatoes and cook until soft.

6. Stir in the mashed eggplant and garam masala; simmer for 5 minutes.

7. Adjust seasoning and serve hot.

Tip: For extra smokiness, roast the eggplant directly on the flame.

A quick variation is to fold in peas or small potato chunks for extra texture. This dish shines when served hot with fresh chapatis or a scoop of rice.

4. Aloo Gobi

Want a tasty Indian main that comes together fast? Aloo Gobi pairs potatoes with cauliflower and a warm spice mix. The dish stays light yet full of flavor, perfect for weeknights and family meals. Serve it with parathas or plain rice for a cozy meal. Here is why this version works: simple steps, bright vegetables, and a comforting aroma.

Ingredients

– 2 large potatoes, cubed

– 1 small cauliflower, florets

– 1 onion, chopped

– 2 tomatoes, chopped

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 2 tsp coriander powder

– Salt to taste

– 2-3 tbsp oil

– Fresh coriander for garnish

Step-by-step instructions

1. In a pan, heat oil and add cumin seeds.

2. Sauté onions until translucent.

3. Add tomatoes and spices; cook until soft.

4. Add potatoes and cauliflower, stirring to coat in spices.

5. Cover and cook on low heat until vegetables are tender.

6. Garnish with fresh coriander and serve warm.

For best results, use fresh ground spices for a brisk, vibrant taste. This dish is a great fit with yogurt, a side of pickle, or a squeeze of lemon. Serves: 4. Calories per serving: about 200.

Aloo Gobi isn’t just a dish; it’s a hug on a plate! Quick to make, packed with flavor, it turns any weeknight into a family feast. Serve it up with parathas or rice for that cozy touch!

5. Pulao

Looking for a quick, tasty main dish you can whip up on busy nights? Pulao is your answer. It’s a fragrant rice dish that cooks with vegetables and warm spices in one pot. It works as a main course or a side, and it suits casual dinners as well as special meals. Here is a complete, easy recipe you can follow.

Ingredients

– 1 cup basmati rice

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

– 1 onion, sliced

– 2 green chilies, slit (optional)

– 2 tsp ginger-garlic paste

– 1 tsp cumin seeds

– 4 cups water

– 1-2 tbsp oil or ghee

– Salt to taste

– Fresh coriander for garnish

Step-by-Step Instructions

1) Rinse the rice under cold water until the water runs clear.

2) In a pot, heat oil and add cumin seeds until fragrant.

3) Sauté onions and ginger-garlic paste until golden.

4) Add mixed vegetables and cook for 2–3 minutes.

5) Add rice and water, season with salt.

6) Bring to a boil, then reduce heat, cover, and simmer until the rice is tender.

7) Fluff with a fork and garnish with coriander.

Soaking the rice for 20–30 minutes can boost texture.

Tips

– For extra protein, fold in paneer cubes or chickpeas near the end.

– Serve with yogurt or pickle for a bright, balanced plate.

Pulao: the perfect blend of spices and veggies, all in one pot! Quick to prepare and bursting with flavor, it’s a family favorite that turns busy nights into special meals.

6. Dal Makhani

If you want a warm, creamy Indian main you can make at home, dal makhani fits the bill. It blends black lentils and kidney beans in a slow simmer with spices for a rich, comforting bite. It goes great with naan or rice for a simple family feast. You can tweak the heat to fit your crew while keeping the steps easy.

Here is why it works. This recipe builds deep flavor with patient simmering and a silky finish from cream. It feels fancy but stays friendly to cook on a weeknight. You’ll taste the pantry staples—lentils, tomatoes, and warm spices—come together into one smooth, hearty dish.

Dal Makhani — Complete Recipe

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 1 hour

– Total Time: 1 hour 15 minutes

– Calories: Approximately 450 per serving

Ingredients

– 2 tsp oil

– 1 cup black lentils (urad dal)

– 1/2 cup kidney beans (rajma)

– 1 onion, chopped

– 2 tomatoes, pureed

– 1/2 cup cream

– 2 tsp ginger-garlic paste

– 2 tsp cumin seeds

– 2 tsp garam masala

– Salt to taste

Steps

1) Soak lentils and kidney beans overnight.

2) Pressure cook them until soft.

3) In a pan, heat oil and add cumin seeds.

4) Sauté onions until golden, then add ginger-garlic paste.

5) Stir in tomato puree and cook until oil separates.

6) Add cooked lentils and beans, and simmer for at least 30 minutes.

7) Stir in cream and garam masala just before serving.

Vegan tip: skip the cream or use coconut cream for a dairy-free version.

7. Vegetable Biryani

Vegetable Biryani is a fragrant rice dish you can make for family dinners or special occasions. Layers of spiced vegetables sit with fluffy basmati, creating a dish that smells like warm spice and fresh herbs. You get a colorful, comforting main course that goes well with cooling raita. Next steps.

Here is how you bring this dish to your table, even on a busy night.

Recipe Overview

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: Approximately 400 per serving

Nutrition Information

A balanced meal with carbohydrates from rice, vitamins from vegetables, and the warmth of spices.

Ingredients

– 1 cup basmati rice

– 2 cups mixed vegetables

– 1 onion, sliced

– 2 tomatoes, chopped

– 2 green chilies, slit

– 2 tsp biryani masala

– 4 cups water

– Salt to taste

– Fresh mint and coriander for garnish

Step-by-Step Instructions

1. Rinse the rice under cold water.

2. In a pot, sauté onions until golden, then add tomatoes and chilies.

3. Stir in mixed vegetables and biryani masala; cook for a few minutes.

4. Add the rice, water, and salt; bring to a boil.

5. Cover and simmer until rice is cooked.

6. Fluff the biryani and garnish with mint and coriander before serving.

7. Add fried onions for extra texture and flavor.

Frequently Asked Questions

– Can I use leftover rice? Yes, just adjust the cooking time.

8. Palak Paneer

Palak Paneer

Palak Paneer blends spinach with soft paneer in a creamy, spiced sauce. You get a dish that looks bright and tastes gentle enough for kids. It cooks quickly and fits a busy weeknight. You can serve it with roti or rice for a complete meal. This recipe adapts to your heat level and pantry.

Here is the complete Palak Paneer recipe you can try at home.

Ingredients:

– 300g spinach

– 200g paneer, cubed

– 1 onion, chopped

– 2 tomatoes, pureed

– 2 green chilies

– 2 tsp ginger-garlic paste

– 1/2 cup cream

– Salt to taste

– Optional: pinch of sugar

Instructions:

1. Blanch spinach in boiling water, then puree until smooth.

2. Heat a little oil in a pan and sauté onions until golden.

3. Add ginger-garlic paste and green chilies; cook for a minute.

4. Stir in tomato puree and cook until thick and glossy.

5. Add spinach puree and paneer; simmer about 5 minutes.

6. Stir in cream, season with salt, and add sugar if you like a touch of sweetness.

Notes:

– If you use frozen spinach, thaw and squeeze out excess water before blending.

– For a lighter version, swap cream for yogurt.

Leftovers taste great the next day and store well in the fridge.

9. Sambar

Sambar is a hearty lentil stew from South India. It blends toor dal with vegetables and tamarind for a bright, comforting flavor. This dish fits busy family meals and goes with rice, dosa, or idli. With a few pantry items, you can cook it in about 40 minutes and tailor heat and veggies to your liking.

Here is what you need to start:

Complete ingredients

– 1 cup toor dal (pigeon peas)

– 2 cups mixed vegetables (carrot, beans, potato, okra)

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 tsp sambar powder

– 1 tbsp tamarind paste (or a small tamarind ball)

– 2 green chilies, slit

– 1/2 tsp turmeric

– Salt to taste

– 2 tsp oil for tempering (optional)

– Fresh coriander for garnish

– Water as needed

Step-by-step Instructions

1. Rinse dal and cook until soft in about 3 cups water.

2. Sauté onion, tomatoes, and chilies in a pot until tender.

3. Add vegetables and turmeric; cook 5 minutes.

4. Stir in dal, tamarind, sambar powder, and salt; simmer 10 to 15 minutes.

5. Heat oil, crack mustard seeds and curry leaves; pour over.

6. Garnish with coriander and a squeeze of lemon before serving.

10. Kadai Paneer

You want a fast, tasty Indian main dish that the whole family will love. Kadai Paneer gives you bold spice, creamy paneer, and a bright pepper crunch. Cooked in a kadai, it coats every piece in a glossy tomato sauce with a hint of smoke from the spices. Serve it with naan or paratha to turn a simple weeknight into a true treat. Here is the complete Kadai Paneer recipe you can make tonight.

Ingredients

– 400 g paneer, cubed

– 1 bell pepper, sliced

– 1 onion, sliced

– 2 tomatoes, chopped

– 2 tsp ginger-garlic paste

– 2 tsp Kadai masala

– Salt to taste

– 2 tbsp oil

– Fresh coriander for garnish

Step-by-step instructions

1. Pat the paneer dry and set it aside.

2. Heat oil in a kadai or wide pan. Add the onions and cook until they turn golden.

3. Stir in the ginger-garlic paste and cook for about 30 seconds.

4. Add the bell pepper and tomatoes. Cook until they soften and the mixture becomes saucy.

5. Sprinkle the Kadai masala and salt. Stir well to blend the flavors.

6. Add the paneer cubes. Toss gently to coat and cook 3–4 minutes to heat through.

7. Garnish with fresh coriander. Serve hot with naan or paratha.

Tips for best results:

– If you like more heat, add a pinch of red chili powder.

– Use fresh coriander at the end for a bright finish.

– This dish also works with cottage cheese slices for a different texture.

Kadai Paneer is not just a dish; it’s a family favorite! With its bold spices and creamy goodness, it transforms any weeknight into a flavorful feast everyone will love.

11. Gobi Manchurian

Looking for a crowd-pleasing snack that blends Indian and Chinese flavors? Gobi Manchurian gives you crispy cauliflower with a bright, tangy glaze. It works as a party starter, a tasty appetizer, or a quick weeknight dish. You get crunch, warmth, and a touch of heat in every bite.

Here is the complete recipe you can try tonight.

Complete ingredients

– 1 cauliflower, cut into florets

– 1 cup all-purpose flour

– 2 tsp cornflour (cornstarch works too)

– 2 tsp ginger-garlic paste

– 2 tbsp soy sauce

– 2 tbsp chili sauce

– Salt and pepper to taste

– Spring onions for garnish

– Vegetable oil for frying

Step-by-step making process

1) In a bowl, mix flour, cornflour, ginger-garlic paste, salt, and pepper to form a thick batter. Add a little water if needed to reach a coating consistency.

2) Toss the cauliflower florets in the batter until each piece is well covered.

3) Heat oil in a deep pan and fry the florets until they are golden and crisp. Drain on paper.

4) In a separate pan, heat a small amount of oil. Stir in soy sauce and chili sauce. Let the sauce simmer a minute to blend.

5) Add the fried cauliflower to the sauce and toss until evenly coated. Garnish with spring onions and serve hot.

Next steps: adjust the sauce to your spice level by adding more chili sauce or a splash of water for a lighter glaze.

12. Masoor Dal

Masoor Dal is a simple, comforting lentil soup you can cook in minutes. It fills your kitchen with a warm aroma and gives you nourishment on a busy night. You get protein and fiber from red lentils, which helps you stay full longer. Here is why it makes weeknights easier: it pairs with rice or chapati and uses pantry staples.

Ingredients

– 1 cup masoor dal (red lentils)

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies

– 1 tsp turmeric powder

– Salt to taste

– 1 tbsp oil or ghee

– 2 cups water

– Fresh coriander for garnish

– Lemon juice (optional)

Step-by-step Instructions

1. Rinse the dal until the water runs clear.

2. In a pot, add dal, water, and turmeric. Simmer until the dal is soft, about 15 minutes.

3. In a separate pan, heat oil. Sauté onion and green chilies until golden.

4. Add tomatoes and cook until mushy.

5. Stir the tomato mix into the dal. Simmer 5 minutes.

6. Season with salt. Garnish with coriander and a squeeze of lemon if you like.

7. Serve hot with rice or chapati.

13. Rajma

Rajma is a North Indian favorite that comforts the whole family. The beans simmer in a warm, spiced tomato gravy that fills the kitchen with inviting smells. It packs protein and fiber, making a hearty main dish to pair with rice. With a simple method, you can have a flavorful curry ready in under an hour.

Here is why this Rajma works for busy nights and big gatherings. You can soak the beans the night before or use canned beans for speed. Either way, you get a tasty curry you can tailor to heat level and spice.

Rajma Recipe (complete details)

Ingredients:

– 2 cups dried kidney beans, soaked overnight

– 1 onion, chopped

– 2 tomatoes, pureed

– 2 green chilies

– 2 tsp ginger-garlic paste

– 2 tsp cumin seeds

– 1 tsp garam masala

– Salt, to taste

– 2 tbsp oil

Steps:

1. Pressure cook the soaked beans until soft.

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

3. Sauté onion until golden.

4. Add ginger-garlic paste and chopped green chilies; cook 1 minute.

5. Stir in tomato purée and cook until the gravy thickens.

6. Add the cooked beans, garam masala, and salt; simmer for 15 minutes.

7. Let the curry rest for a few hours to deepen the flavor.

8. Serve hot with steamed rice.

Next steps: store leftovers in a container and reheat gently. If using canned beans, reduce the simmer time to 5-10 minutes. This curry keeps well and tastes better the next day.

14. Bhindi Masala

You want a quick way to add greens to family meals. Bhindi Masala fits. Tender okra cooks with simple spices into a tasty side or light main. It pairs well with roti or paratha and works on busy weeknights. The aroma greets you as dinner nears.

Here is why it works at home. It stays bright and fresh and comes together in about 30 minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories: About 180 per serving

Ingredients:

– 400g okra, trimmed and cut into 1-inch pieces

– 1 onion, sliced

– 2 tomatoes, chopped

– 2 green chilies, slit

– 2 tsp cumin seeds

– 1 tsp turmeric powder

– 1-2 tbsp oil

– Salt to taste

– Optional: fresh cilantro for garnish

Step-by-Step Instructions:

1. Rinse the okra and pat dry. This helps keep it from getting slimy.

2. In a pan, heat oil and add cumin seeds. Let them crackle.

3. Add onions. Cook until golden and soft.

4. Stir in green chilies, then add chopped okra. Cook until tender.

5. Add tomatoes, turmeric, and salt. Simmer about 5 minutes. Serve warm with roti or paratha.

Don’t cover the pan while cooking to prevent sliminess.

FAQ:

Can I use frozen okra? Yes, frozen okra works fine.

15. Masala Dosa

Masala Dosa Masala Dosa gives you a crackly, sun-warmed crepe that hides a spicy potato filling. The aroma from fermentation rises as the batter rests. The potato mix blends onions, green chilies, and soft spices for heat with comforting earthiness. Pair it with tangy sambar and smooth coconut chutney for a complete, easy meal.

Ingredients

– 1 cup rice

– 1/2 cup urad dal

– 2 potatoes, boiled and mashed

– 1 onion, chopped

– 2 green chilies, chopped

– Salt to taste

– Oil for cooking

– Water as needed

Steps

1. Rinse rice and urad dal, then soak for 6 hours.

2. Grind to a smooth batter, adding water as needed.

3. Ferment the batter overnight or 8 to 12 hours.

4. Mix mashed potatoes with chopped onion, green chilies, and salt.

5. Heat a pan, pour a thin layer of batter, spread, add potato filling, and fold. Cook until both sides are crisp.

6. Serve with sambar and coconut chutney.

Ferment longer for crisper dosas.

16. Pani Puri

Want a snack that’s fun to share at gatherings? Pani Puri, also known as golgappa, fits. Crisp puris crack softly as you bite. A tangy mint tamarind water wakes your taste buds. Potato and chickpea filling makes every bite hearty. You can set up a DIY snack bar for a crowd.

Here is how you make it at home with simple steps.

Ingredients

– 1 package puris (store-bought)

– 1 cup boiled potatoes, mashed

– 1 cup boiled chickpeas

– 1/4 cup tamarind pulp

– 1/4 cup fresh mint leaves

– 1 tsp chaat masala

– Salt to taste

– Water for blending the spicy water

Steps

1) Blend mint leaves, tamarind pulp, and about 1/2 cup water to make the spicy water.

2) In a bowl, mix mashed potatoes, chickpeas, chaat masala, and salt.

3) Crack open each puri, fill with the potato-chickpea mix, and pour in a splash of mint water.

4) Eat right away to keep the puris crisp.

Pani Puri is served immediately for crisp puris and bright flavors.

17. Paneer Butter Masala

Paneer Butter Masala fits if you want a crowd-pleasing dish you can cook fast. It is a rich curry of soft paneer in a creamy tomato sauce. The butter adds gloss and gentle sweetness. Serve with naan or jeera rice to finish the meal.

Next steps

Complete ingredients

– 400g paneer, cubed

– 2 cups tomato puree

– 1 onion, chopped

– 1/2 cup cream

– 2 tbsp butter

– 2 tsp ginger-garlic paste

– 1 tsp garam masala

– Salt to taste

– Kasuri methi, crushed (optional)

Step-by-step instructions

1. In a pan, melt butter and sauté onions until golden and sweet.

2. Add ginger-garlic paste and cook for a minute to wake the flavors.

3. Stir in tomato puree and simmer until thick and glossy.

4. Add paneer and cream; cook for 10 minutes on low heat.

5. Stir in garam masala and salt; adjust the seasoning.

6. If using kasuri methi, crush and stir in for extra aroma.

Tip: Kasuri methi adds a warm, herb aroma that lifts the sauce.

FAQ

– Can I use tofu instead of paneer? Yes, tofu can work well.

18. Misal Pav

Misal Pav is a spicy sprouted lentil curry that shines when you dip soft pav bread into it. The sauce brings heat and tang with a hint of crunch from fried toppings. This Maharashtra favorite tastes bold and comforting. It makes a hearty dinner or weekend brunch. You can cook it quickly on a weeknight. If you want more texture, top it with sev or farsan for extra crunch.

Next steps.

Ingredients

– 1 cup sprouted lentils

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies

– 2 tsp Misal masala

– 4 pav (bread rolls)

– Fresh coriander, chopped

– 1-2 tsp oil

– Salt to taste

– Optional lemon wedge

Steps

1. Heat oil in a pot and sauté onion until golden.

2. Add tomatoes, green chilies, and Misal masala; cook until tomatoes soften.

3. Stir in sprouted lentils; cover and simmer 10-15 minutes, adding a splash of water if needed.

4. Season with salt, then garnish with coriander. Serve hot with pav and a squeeze of lemon if you like.

19. Dhokla

Dhokla is a light, savory cake you steam. It comes from a chickpea batter that can ferment into a fluffy bite. This easy snack fits busy weeknights and shines at family gatherings. Serve it with green chutney for a bright herb kick. It stays light on calories and gives a good protein boost.

Here is the complete recipe you can make tonight. Next steps give you a clear, no fuss plan to follow.

Ingredients

– 1 cup chickpea flour (besan)

– 1/2 cup yogurt or 1 cup water

– 1 tsp baking soda

– 1/2 tsp turmeric powder

– 1 tsp grated ginger

– 1-2 green chilies, finely chopped (optional)

– Salt to taste

– 1 tsp sugar (optional)

– 1 tbsp oil for greasing the pan

– Fresh coriander for garnish

– For tempering: 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, curry leaves (optional)

Steps

1) In a bowl, whisk besan with yogurt or water until smooth. Add turmeric, ginger, chilies, salt, and sugar if you use it.

2) Stir in baking soda quickly; the batter should look light and airy.

3) Grease a steaming dish and pour in the batter.

4) Steam for 15–20 minutes on medium heat until it’s set and a toothpick comes out clean.

5) Let cool briefly, cut into squares, and top with the tempered oil mix.

6) Garnish with coriander and serve with green chutney.

Tips: Ferment the batter a little for extra tang if you like. You can add grated carrot or spinach for color and nutrition.

20. Rawa Upma

Rawa Upma is a warm, comforting dish you can make in minutes. It uses semolina mixed with vegetables and spices to create a light, satisfying breakfast or quick meal. You get a soft texture with a hint of sweetness from the carrots and a gentle kick from green chilies. This recipe fits busy mornings and hungry families.

Next steps.

Ingredients

– 1 cup semolina (rava)

– 1 onion, chopped

– 1 carrot, grated

– 1/4 cup peas

– 2 green chilies

– 2 tbsp oil

– Salt to taste

– 2 cups water

– Optional: 1/4 cup chopped cashews or peanuts

Step-by-step Instructions

1. Roast semolina in a dry pan until light golden and fragrant. Set aside.

2. In the same pan, heat oil and sauté onion until translucent.

3. Add carrot, peas, and green chilies; cook 2–3 minutes.

4. Stir in roasted semolina and water; simmer until water is absorbed.

5. Fluff with a fork and serve hot, with coconut chutney if you like.

Nutrition: Approximately 220 calories per serving.

FAQ

– Can I add nuts? Yes. Cashews or peanuts add a nice crunch and flavor.

21. Kheer

If you want a dessert that is soothing, easy to make, and loved by all, try Kheer. This classic Indian rice pudding blends rice, milk, and sugar into a creamy treat. You’ll taste gentle sweetness with a hint of creaminess that feels like a warm hug.

Cardamom gives a soft spice, saffron adds color and depth, and a handful of nuts brings a welcome crunch. It works as a simple end to dinner or as a festive finish for special meals. You can enjoy it warm or cold, depending on your mood.

Ready to make it? Here is a complete Kheer recipe you can follow.

Recipe overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: About 300 per serving

Nutrition information

– Provides carbohydrates and calcium

– A comforting treat that fits into many meals

Ingredients

– 1/2 cup rice

– 4 cups milk

– 1/2 cup sugar

– 1 tsp cardamom powder

– 1/4 cup mixed nuts (cashews, almonds)

– A pinch of saffron

Step-by-step instructions

1. Rinse the rice and soak it in water for 30 minutes.

2. In a pot, bring the milk to a boil.

3. Add the soaked rice and cook on low heat until the grains are soft.

4. Stir in sugar, cardamom, and nuts; cook for about 8 to 10 minutes more.

5. Serve warm or chilled, and garnish with saffron.

Tip: For a richer dessert, use full-fat milk. If you want a dairy-free version, try coconut milk and adjust the sugar.

Common questions

– Can I use coconut milk? Yes, it gives a unique, nutty flavor.

22. Poha

If you need a fast, comforting breakfast, Poha might become your new go to.

This dish uses flattened rice, light spices, and colorful vegetables.

It cooks in minutes, stays fluffy, and tastes bright with lemon and coriander.

Here is why Poha fits busy mornings and hungry bellies.

Ingredients

– 2 cups flattened rice (poha)

– 1 onion, chopped

– 1 potato, cubed

– 1/4 cup peas

– 2 green chilies

– 2 tbsp oil

– Salt to taste

Instructions

1. Rinse poha under water until soft; drain well.

2. In a pan, heat oil; add onions and sauté until translucent.

3. Add potatoes, peas, and chilies; cook until potatoes are tender.

4. Stir in poha and salt; cook 2-3 minutes, turning gently so it stays fluffy.

5. Turn off the heat; garnish with chopped coriander and a squeeze of lemon. For extra crunch, top with roasted peanuts.

Nutrition

– Servings: 4

– Calories: approximately 200 per serving

Poha works well for a light start to the day. You can mix in carrots or bell peppers for extra color and texture. If you like it spicier, add a pinch of mustard seeds or curry leaves when you sauté the onions. Enjoy this easy, adaptable dish with a hot cup of chai or yogurt on the side.

23. Pesarattu

If you want a healthy, protein-packed breakfast, Pesarattu fits your needs. This green gram dosa is crisp, light, and simple to make. You can dip it in a bright ginger chutney for a zingy kick. Here is the full recipe so you can cook it today.

Recipe Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: About 300 per serving

– Nutrition Information: High in protein and fiber, good for a busy morning

Ingredients

– 1 cup green gram (moong dal)

– 1 onion, chopped

– 2 green chilies

– Salt to taste

– Oil for cooking

Step-by-Step Instructions

1. Soak green gram in water for 4 hours, then drain.

2. Blend with onions, green chilies, and salt until smooth.

3. Heat a pan, pour the batter, and cook until the edges turn crispy.

4. Flip, cook a bit more, then serve hot with chutney.

Tip: If you like a thinner batter, add a splash of water. If you want a thicker dosa, use less water.

Frequently Asked Questions

– Can I use other dals? Yes, you can mix different types of lentils to vary the taste and texture.

24. Vegetable Raita

You want a cooling side that fits spicy Indian meals. Vegetable Raita is a yogurt based mix of diced vegetables. It adds creaminess and tang. It pairs beautifully with biryani or pulao.

Here is why it works for you:

– It cools hot flavors without dulling spice.

– It brings probiotics from yogurt and vitamins from vegetables.

– It is fast to make and easy to customize.

Recipe overview:

– Servings: 4

– Time: 10 minutes total

– Calories: about 80 per serving

Ingredients:

– 1 cup plain yogurt

– 1 cucumber, diced

– 1 carrot, grated

– 1/2 cup boiled peas

– 1 tsp cumin powder

– Salt to taste

Steps:

1. In a bowl, whisk yogurt until smooth.

2. Add cucumber, carrot, peas, cumin powder, and salt; mix well.

3. Chill in the fridge for 30 minutes before serving.

Tips:

– If you like extra flavor, stir in chopped cilantro or mint just before serving.

– You can swap in other chopped vegetables you have on hand.

FAQ:

– Can I add fruits? Yes, diced fruits can add a nice sweetness.

Nutrition note:

A small but steady source of probiotics and vitamins from yogurt and veggies.

25. Chole Bhature

Craving a warm, hearty meal you can make at home? Chole Bhature is a North Indian favorite that pairs spicy chickpea curry with soft fried bread. You get bold flavors from the curry and a light, fluffy bite from the bhature. It works great for weekend brunch or a comforting lunch, and it leaves you full in a good way. It also scales up well for a crowd.

Complete recipe details

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: About 500 per serving

Ingredients

– 2 cups chickpeas, soaked overnight

– 1 onion, chopped

– 2 tomatoes, pureed

– 2 green chilies

– 2 tsp chole masala

– 4 bhature (fried bread)

– Fresh coriander for garnish

Steps

1. Pressure cook the soaked chickpeas until soft.

2. In a pan, heat oil and sauté the onions until golden.

3. Add tomatoes, green chilies, and chole masala; cook until the oil rises to the top.

4. Stir in the chickpeas and simmer for about 10 minutes.

5. Serve hot with bhature and a side of sliced onions and pickles.

FAQ

– Can I use canned chickpeas? Yes, rinse well and simmer for 5 minutes to blend flavors.

26. Mohanthal

If you want a dessert that ends a meal on a warm note, Mohanthal fits. This classic Indian sweet uses gram flour, ghee, and nuts. It tastes rich and nutty and has a soft bite. It works well for festivals, family meals, or when you want a special treat.

Next steps give you the full Mohanthal recipe you can make this weekend.

Recipe Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Ingredients

– 1 cup gram flour (besan)

– 1/2 cup sugar

– 1/2 cup ghee

– 1/4 cup mixed nuts (cashews, almonds)

– 1/4 tsp cardamom powder

Steps

1. In a heavy pan, heat the ghee. Add the gram flour and roast it until it smells nutty and turns light gold.

2. Stir in the sugar and cardamom powder. Mix well so there are no lumps.

3. Add chopped nuts and keep mixing for a minute.

4. Pour the mix into a greased tray. Press it gently to level the top.

5. Let it cool completely, then cut into small squares and serve.

Tip: Use fresh ghee for a richer aroma. Store Mohanthal in an airtight container for up to a week.

27. Seviyan

Seviyan is a sweet vermicelli dessert that’s a go-to during Indian festivals. The vermicelli softens in milk and picks up a gentle, comforting sweetness. Nuts add a pleasant crunch, while cardamom gives a warm, cozy aroma. It’s simple to make and feels like a small celebration in a bowl.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: about 250 per serving

Finish with saffron if you want a royal touch. It adds color and perfume.

Complete Recipe

Ingredients

– 1 cup seviyan (vermicelli)

– 2 cups milk

– 1/2 cup sugar

– 1/4 cup mixed nuts (cashews, almonds)

– 1/4 tsp cardamom powder

– Optional: saffron strands

Instructions

1) Roast seviyan in a dry pan on medium heat until golden.

2) Add milk and bring to a gentle simmer, stirring to prevent sticking.

3) Stir in sugar and cook until the vermicelli is soft, about 8 to 12 minutes.

4) Mix in the nuts and cardamom powder; simmer 3 to 5 minutes more.

5) If you use saffron, soak strands in a teaspoon of warm milk and add.

6) Remove from heat and serve warm or chilled. Garnish with extra nuts or a thread of saffron if you like.

FAQ

– Can I make it vegan? Yes—use coconut milk or almond milk instead of regular milk.

Conclusion

These 27 classic Indian vegetarian main course recipes are sure to become family favorites in your kitchen.

From rich and creamy curries to light and flavorful rice dishes, there’s something for everyone to enjoy.

Experimenting with these recipes can also help you uncover your inner chef, so gather your loved ones and start creating delicious memories together!

Frequently Asked Questions

What are some quick and easy vegetarian Indian main course recipes for busy weeknights?

If you’re short on time but still want to enjoy delicious Indian cuisine, recipes like Chana Masala and Aloo Gobi are perfect! Chana Masala can be whipped up in about 30 minutes, using protein-packed chickpeas and a warm spice blend for a cozy meal.

Aloo Gobi combines potatoes and cauliflower with spices, making it light yet full of flavor. Both of these dishes are not only quick to prepare but also family-friendly, ensuring everyone enjoys dinner together!

How can I make authentic Indian cuisine at home without feeling overwhelmed?

Making authentic Indian cuisine can seem daunting, but it doesn’t have to be! Start with simple recipes like Paneer Tikka Masala or Dal Makhani. These dishes use common ingredients and straightforward techniques.

Gather your spices and prep your ingredients ahead of time, so you’re ready to go when it’s time to cook. Don’t hesitate to make a larger batch, as many of these dishes taste even better the next day, making them perfect for leftovers!

What vegetarian Indian main courses are great for family gatherings or special occasions?

For family gatherings or special occasions, you can’t go wrong with dishes like Vegetable Biryani or Chole Bhature. Vegetable Biryani is a fragrant rice dish layered with spiced vegetables that brings everyone together with its delightful aroma.

Chole Bhature pairs a hearty chickpea curry with fluffy fried bread, creating a satisfying meal that’s sure to impress your guests. Both dishes are not only delicious but also provide a wonderful experience for family and friends!

Can I adapt traditional Indian dishes to suit dietary restrictions or preferences?

Absolutely! Many traditional Indian dishes are naturally vegetarian, making them perfect for those with dietary restrictions. For instance, you can easily modify recipes like Palak Paneer by using tofu instead of paneer for a dairy-free option.

Additionally, feel free to adjust spice levels to suit your family’s preferences. The beauty of Indian cuisine lies in its versatility, allowing you to create meals that everyone can enjoy!

What are some must-have ingredients for making easy Indian recipes at home?

To create easy Indian recipes at home, make sure to stock up on a few key ingredients! Essential items include spices like cumin, coriander, and turmeric, which are the backbone of many dishes. Also, keep basmati rice, lentils, and chickpeas on hand for wholesome meals.

Don’t forget about fresh ingredients like onions, garlic, ginger, and tomatoes, as they add depth of flavor to your curries and stews. With these basics, you’ll be well-equipped to whip up a variety of delicious vegetarian Indian main courses!