Recipes- 5 Flavorful Vegetarian Indian Dishes Perfect For A Friday Night Dinner Party

If you're looking for vegetarian Indian dishes to serve at your next Friday night dinner party, you're in luck. Indian cuisine is rich with vegetarian options that are both flavorful and satisfying. Here are 5 vegetarian Indian dishes that are sure to impress your guests and make for a delicious and memorable dinner party.

Palak Paneer

Palak Paneer is a popular North Indian dish made with spinach and paneer, a type of Indian cheese. The dish is cooked in a creamy tomato and onion sauce and flavored with a variety of aromatic spices. The combination of spinach and paneer creates a satisfying and healthy dish that is perfect for vegetarians.

Ingredients

2 bunches of spinach, washed and chopped
1 cup of paneer, cubed
1 onion, chopped
1 tomato, chopped
2-3 cloves of garlic, minced
1 inch piece of ginger, grated
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste
2 tbsp oil or ghee
1/4 cup of heavy cream (optional)

Method

- To prepare the dish, start by blanching the spinach in boiling water for 2-3 minutes. Drain the spinach and run it under cold water to stop the cooking process. Then, blend the spinach into a smooth puree in a blender or food processor.

- Next, heat the oil or ghee in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the chopped onions and cook until they turn translucent. Add the garlic and ginger and sauté for a minute.

- Now, add the chopped tomatoes and cook until they are soft and pulpy. Add the coriander powder, turmeric powder, red chili powder, and salt to taste. Cook for another 2-3 minutes until the spices are fragrant.

- Add the spinach puree to the pan and mix well with the spices. Add the cubed paneer to the pan and gently mix it in. Let the dish cook for 5-7 minutes until the paneer is heated through and the flavors have melded together.

- If you like, you can add some heavy cream to the dish for a creamier texture. Serve the Palak Paneer hot with some naan bread or basmati rice.

Chana Masala

Chana Masala is a popular North Indian dish made with chickpeas cooked in a spicy and tangy tomato-based sauce. The dish is flavored with a variety of spices such as cumin, coriander, and garam masala. The addition of lemon juice and fresh cilantro gives the dish a bright and fresh flavor.

Ingredients

2 cans of chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, finely chopped
1 green chili, finely chopped
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp garam masala powder
1 tsp amchur (dried mango powder)
Salt to taste
2 tbsp oil or ghee
Fresh cilantro for garnish

Method

- Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.

- Add chopped onions and green chili to the pan and sauté until the onions turn translucent.

- Add chopped tomatoes and cook until they turn soft and pulpy.

- Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt to taste. Cook for 2-3 minutes until the spices are fragrant.

- Add the drained and rinsed chickpeas to the pan and mix well with the spices. Add enough water to cover the chickpeas.

- Let the mixture simmer on low heat for 10-15 minutes or until the sauce has thickened and the chickpeas are heated through.

- Add the amchur powder to the dish and mix well.

- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Baingan Bharta

Baingan Bharta is a Punjabi dish made with roasted eggplant cooked with tomatoes, onions, and spices. The dish has a smoky flavor and a creamy texture that makes it a favorite among vegetarians.

Ingredients

1 large eggplant (baingan)
1 large onion, chopped
2 tomatoes, chopped
2-3 green chilies, chopped
2-3 garlic cloves, minced
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
2 tbsp oil or ghee
Fresh cilantro for garnish

Method

- Preheat the oven to 375°F (190°C). Pierce the eggplant a few times with a fork and place it on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is soft and the skin is charred.

- Let the eggplant cool for a few minutes, then remove the skin and discard it. Mash the roasted eggplant with a fork or chop it finely.

- Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.

- Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.

- Add minced garlic to the pan and sauté for a minute.

- Add chopped tomatoes and cook until they turn soft and pulpy.

- Add coriander powder, turmeric powder, red chili powder, and salt to taste. Cook for 2-3 minutes until the spices are fragrant.

- Add the mashed or chopped eggplant to the pan and mix well with the spices.

- Let the mixture cook for 5-10 minutes or until it is heated through and the flavors have melded together.

- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Aloo Tikki Chaat

Aloo Tikki Chaat is a popular street food in India that is perfect for serving as an appetizer at your dinner party. The dish consists of crispy potato patties topped with a variety of chutneys and spices.

Ingredients

For the Aloo Tikki

4 medium-sized potatoes, boiled and mashed
1/2 cup bread crumbs
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp oil for frying

For the Toppings

1/2 cup tamarind chutney
1/2 cup green chutney
1/2 cup finely chopped onions
1/2 cup chopped tomatoes
1/2 cup boiled chickpeas
1/2 cup sev (crunchy chickpea noodles)
Fresh cilantro for garnish

Method

- In a mixing bowl, combine the mashed potatoes, bread crumbs, cumin powder, coriander powder, red chili powder, garam masala powder, and salt. Mix well until everything is combined.

- Shape the mixture into small patties.

- Heat oil in a pan on medium heat. Once the oil is hot, add the patties to the pan and fry until golden brown on both sides.

- Once the patties are cooked, remove them from the pan and place them on a paper towel to drain any excess oil.

- To assemble the chaat, place the patties on a serving plate. Pour the tamarind chutney and green chutney over the patties.

- Sprinkle chopped onions, chopped tomatoes, boiled chickpeas, and sev on top of the patties.

- Garnish with fresh cilantro.

Vegetable Biryani

Vegetable Biryani is a classic Indian dish made with fragrant basmati rice cooked with mixed vegetables and aromatic spices. The dish is typically served with raita, a yogurt-based dip, and some papadums. This flavorful and filling dish is perfect for a vegetarian main course at your dinner party.

Ingredients

2 cups Basmati rice, soaked for 30 minutes and drained
2 cups mixed vegetables (carrots, peas, cauliflower, potatoes, etc.), chopped
1 large onion, chopped
2-3 green chilies, chopped
2-3 garlic cloves, minced
1 inch ginger, grated
1/2 cup plain yogurt
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp garam masala powder
Salt to taste
2 tbsp oil or ghee
2 cups water
Fresh cilantro for garnish

Method

- Heat oil or ghee in a large pot on medium heat. Add cumin seeds and let them splutter.

- Add chopped onions and green chilies to the pot and sauté until the onions turn translucent.

- Add minced garlic and grated ginger to the pot and sauté for a minute.

- Add chopped mixed vegetables to the pot and sauté for 3-4 minutes.

- Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt to taste. Mix well and cook for 2-3 minutes until the spices are fragrant.

- Add soaked and drained Basmati rice to the pot and mix well with the vegetable mixture.

- Add water and yogurt to the pot and mix well.

- Cover the pot and let the mixture cook on low heat for 15-20 minutes or until the rice is fully cooked and the water has been absorbed.

- Once the biryani is fully cooked, remove the pot from the heat and let it sit for 5-10 minutes.

- Fluff the biryani with a fork and garnish with fresh cilantro.