20 Quick 10 Minute Vegetarian Indian Recipes Delicious

Craving the bold flavors of Indian cuisine but short on time? These 20 quick 10-minute vegetarian recipes are your weeknight saviors! From creamy curries to spicy stir-fries, each dish delivers big taste with minimal effort—perfect for busy home cooks. Whether you’re a curry enthusiast or just dipping your toes into Indian cooking, these fuss-free meals will keep your dinner game strong. Ready to spice things up? Let’s dive in!

Spicy Masala Oats

Skip the boring breakfast routine—these spicy masala oats pack a punch of flavor and come together in just 15 minutes for a satisfying savory start to your day.

Ingredients:

• 1 cup rolled oats (not instant)
• 1 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 1 green chili (like jalapeño), minced (seeds removed for less heat)
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1/2 tsp salt
• 2 cups water
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp ghee in a saucepan over medium. Add 1 tsp cumin seeds; toast for 30 seconds until fragrant.
2. Add onion, green chili, 1 tsp ginger, and 2 minced garlic cloves. Sauté for 3 minutes until softened.
3. Stir in 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1/2 tsp salt. Cook for 1 minute to bloom spices.
4. Add rolled oats and toast for 1 minute, then pour in 2 cups water. Bring to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally, until creamy.
5. Turn off heat. Fold in 2 tbsp cilantro and 1 tbsp lemon juice. Let sit for 2 minutes to thicken.

The magic here? Toasting the oats with spices deepens their nutty flavor, while lemon juice brightens every bite. It’s like a hug in a bowl with a kick!

Tip: For extra creaminess, swap half the water with coconut milk.

Vegetable Pulao

This fragrant, one-pot Vegetable Pulao is a weeknight lifesaver—packed with colorful veggies and fluffy basmati rice, it’s hearty enough to stand alone or pair with yogurt raita.

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1 cup cauliflower florets
• 1/2 cup green peas (fresh or frozen)
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2.5 cups water or vegetable broth
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep pot over medium. Add 1 tsp cumin seeds; toast for 30 seconds until fragrant.
2. Add the sliced onion; cook for 3 minutes until soft. Stir in 1 tsp grated ginger and 2 minced garlic cloves; cook 1 minute.
3. Toss in the carrot, cauliflower, and peas. Sprinkle with 1/2 tsp turmeric, 1 tsp garam masala, and 1 tsp salt; stir to coat.
4. Add the rinsed rice and 2.5 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
5. Turn off heat; let steam 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? Toasting the cumin seeds first—it gives the rice a nutty depth that’s irresistible. Serve with a squeeze of lemon for brightness!

Tip: For extra richness, swap water for coconut milk and top with toasted cashews.

Aloo Gobi

This cozy, one-pan Indian classic balances earthy turmeric, warm cumin, and a kick of ginger—perfect for weeknights when you crave big flavor without the fuss.

Ingredients

• 1 medium head cauliflower, cut into 1.5-inch florets (about 4 cups)
• 2 medium Yukon Gold potatoes, diced into 1-inch cubes
• 3 tbsp neutral oil (like avocado or grapeseed)
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 3 tbsp oil in a large skillet over medium. Add 1 tsp cumin seeds; toast 30 seconds until fragrant. Add the onion and cook 4 minutes, stirring, until soft.
2. Stir in 3 minced garlic cloves and 1 tbsp ginger; cook 1 minute. Add 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cayenne (if using), and 1 tsp salt; toast spices 30 seconds.
3. Add potatoes and 1/2 cup water; cover and simmer 8 minutes. Uncover, add cauliflower, and toss to coat. Cook 12 minutes, stirring occasionally, until veggies are tender and edges caramelized.
4. Garnish with cilantro. Serve with warm roti or rice.

The magic here? Letting the potatoes and cauliflower soak up those toasted spices while keeping just enough bite—no mushy veggies!

Tip: For extra depth, add 1/2 tsp garam masala with the cilantro at the end.

Chana Masala

This hearty chickpea curry is packed with warm spices and tangy tomatoes—perfect for a cozy weeknight dinner that comes together in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper (adjust to taste)
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• ½ cup water
• 1 tsp salt
• 1 tbsp lemon juice
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 garlic cloves, 1 tbsp ginger, 1 ½ tsp cumin, 1 ½ tsp coriander, 1 tsp turmeric, and ½ tsp cayenne. Cook for 1 minute until fragrant.
3. Pour in the diced tomatoes and simmer for 3 minutes, breaking them down slightly with a spoon.
4. Add the chickpeas, ½ cup water, and 1 tsp salt. Stir well, then cover and simmer for 10 minutes.
5. Uncover, stir in 1 tbsp lemon juice, and cook for 2 more minutes. Garnish with cilantro before serving.

The magic here is in the balance—the bright lemon and cilantro cut through the rich, spiced tomato sauce for a dish that’s both comforting and fresh.

Tip: For extra depth, toast whole cumin and coriander seeds before grinding them yourself.

Palak Paneer

This vibrant, creamy Palak Paneer is a comforting vegetarian dish that’s packed with flavor and ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 10 oz fresh spinach (about 5 cups packed)
• 8 oz paneer, cubed
• 1 tbsp ghee or unsalted butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup heavy cream
• 1 tbsp lemon juice

Instructions:

1. Blanch the spinach: Bring a pot of water to a boil. Add spinach and cook for 1 minute. Drain, rinse with cold water, then blend into a coarse paste.
2. Pan-fry paneer: Heat 1 tbsp ghee in a skillet over medium. Add paneer cubes and cook 2–3 minutes until lightly golden. Remove and set aside.
3. Sauté aromatics: In the same skillet, cook onion for 4 minutes until soft. Add garlic, ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt. Cook 1 minute until fragrant.
4. Combine: Stir in blended spinach and 1/4 cup heavy cream. Simmer 5 minutes. Add paneer and 1 tbsp lemon juice; heat through.

The magic here? Blending the spinach keeps it lush and vibrant instead of mushy—plus, the golden paneer adds the perfect creamy bite.

Tip: For extra depth, toast whole cumin seeds in the ghee before adding the onion.

Vegetable Biryani

This fragrant, one-pot veggie biryani is packed with warming spices and fluffy rice—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee or vegetable oil
• 1 medium yellow onion, thinly sliced
• 1 large carrot, diced
• 1 cup cauliflower florets
• 1/2 cup green beans, chopped
• 1/4 cup golden raisins
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 2.5 cups vegetable broth
• 1/2 tsp salt
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add carrot, cauliflower, and green beans, sautéing for 3 minutes. Sprinkle in cumin, coriander, turmeric, garam masala, cayenne, and salt, stirring to coat the veggies.
3. Mix in rice and golden raisins, then pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork and garnish with cilantro.

The golden raisins add little bursts of sweetness that balance the earthy spices—a signature biryani touch! Tip: For extra richness, swap half the broth with coconut milk.

Tomato Rice

This cozy one-pot tomato rice is bursting with bright, tangy flavor and comes together in under 30 minutes—perfect for busy weeknights.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
2. Add the rice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in the diced tomatoes (with juices) and 1 3/4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped parsley if using.

The secret here? Letting the rice rest off the heat ensures perfectly tender grains that soak up every bit of that rich tomato broth.

Tip: For extra depth, swap the smoked paprika with 1/2 tsp ground cumin and a pinch of cayenne.

Dal Tadka

This comforting Indian lentil stew gets its rich flavor from a sizzling tempering of spices and ghee—perfect for spooning over rice or scooping up with warm naan.

Ingredients:

• 1 cup yellow split lentils (toor dal), rinsed
• 3 cups water
• 1 medium yellow onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp ghee (or unsalted butter)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a pot, combine lentils and water. Bring to a boil, then reduce heat to simmer uncovered for 25 minutes, skimming foam occasionally, until lentils are tender.
2. Meanwhile, heat ghee in a skillet over medium. Add cumin seeds and sizzle for 30 seconds until fragrant. Stir in onion and cook for 5 minutes until soft.
3. Add garlic, ginger, turmeric, chili powder, and salt. Cook for 1 minute, then add tomatoes. Simmer for 5 minutes until saucy.
4. Pour the tomato mixture into the cooked lentils. Stir in garam masala and simmer for 5 more minutes to blend flavors.
5. Garnish with cilantro and serve hot.

The magic here is the double-layered spice bloom—first in the tomato base, then again when stirred into the lentils for maximum depth.

Tip: For extra smokiness, briefly char a dried red chili in the ghee before adding cumin seeds.

Bhindi Masala

This vibrant Bhindi Masala turns tender okra into a fragrant, spiced delight—perfect for pairing with fluffy basmati rice or warm roti.

Ingredients:

• 1 lb fresh okra, trimmed and sliced into 1/2-inch pieces
• 3 tbsp neutral oil (like avocado or grapeseed)
• 1 medium yellow onion, finely diced
• 2 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 3 tbsp oil in a large skillet over medium-high. Add 2 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add the diced onion; cook 4–5 minutes until soft. Stir in 1 tbsp ginger-garlic paste and cook 1 minute.
3. Add okra, 1 tsp turmeric, 1 tsp coriander powder, 1/2 tsp chili powder, and 1 tsp salt. Toss well to coat.
4. Reduce heat to medium. Cook uncovered for 12–15 minutes, stirring occasionally, until okra is tender but not mushy (edges should crisp slightly).
5. Sprinkle with 1 tsp garam masala and 1 tbsp lemon juice. Garnish with cilantro.

The trick here? Letting the okra crisp up just enough to tame its sliminess while keeping a tender bite—garam masala’s warmth ties it all together.

Tip: Dry okra thoroughly before slicing to minimize stickiness!

Jeera Rice

This fragrant, buttery jeera rice is the perfect side dish to pair with curries or grilled meats—simple enough for weeknights but elegant enough for company.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 small cinnamon stick
• 2 green cardamom pods, lightly crushed
• 1 bay leaf
• 1 3/4 cups water
• 3/4 tsp salt
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Melt 2 tbsp ghee in a saucepan over medium heat. Add 1 tsp cumin seeds, 1 small cinnamon stick, 2 cardamom pods, and 1 bay leaf. Sizzle for 30 seconds until fragrant.
2. Add the rinsed rice and stir gently to coat in the spiced ghee, about 1 minute.
3. Pour in 1 3/4 cups water and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, discard whole spices, and garnish with cilantro if using.

The magic here is in the toasty cumin—it infuses every grain with warmth without overpowering. Leftovers? Toss with fried eggs for a next-level breakfast.

Tip: For extra fluffiness, soak the rice in cold water for 20 minutes before cooking.

Vegetable Curry

This cozy vegetable curry is packed with warming spices and tender veggies—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 1 (14-oz) can diced tomatoes
• 1 medium sweet potato, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 cup chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, stirring constantly.
3. Pour in coconut milk and diced tomatoes, scraping up any browned bits. Add sweet potato, cauliflower, chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until veggies are tender.
5. Garnish with fresh cilantro and serve over rice or with naan.

The blend of creamy coconut milk and earthy spices makes this curry deeply satisfying, while the sweet potato adds just a hint of natural sweetness.

Tip: For extra richness, stir in a spoonful of plain yogurt just before serving.

Methi Paratha

These fragrant, flaky flatbreads are packed with fresh fenugreek leaves and warm spices—perfect for scooping up yogurt or dipping into chutney.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 1 cup finely chopped fresh fenugreek leaves (methi)
• 1 tsp salt
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp ghee or neutral oil, plus extra for cooking
• 3/4 cup warm water (adjust as needed)

Instructions

1. In a large bowl, mix whole wheat flour, fenugreek leaves, salt, cumin powder, turmeric, and red chili powder. Drizzle in 1 tbsp ghee and rub it into the mixture with your fingers until crumbly.
2. Gradually add warm water, kneading for 5–7 minutes until a soft, smooth dough forms. Cover with a damp cloth and rest for 15 minutes.
3. Divide the dough into 6 equal balls. On a floured surface, roll each into a 6-inch circle, dusting lightly to prevent sticking.
4. Heat a skillet over medium-high. Cook each paratha for 1–2 minutes per side, pressing gently with a spatula, until golden brown spots appear. Brush lightly with ghee while cooking.

The earthy bitterness of fenugreek balances beautifully with the toasty spices, while the ghee adds a rich crispiness to every bite.

Tip: For extra flavor, toast whole cumin seeds in the ghee before mixing it into the dough.

Rajma Masala

This hearty, spiced Indian curry is pure comfort in a bowl—creamy kidney beans simmered in a rich tomato-onion gravy with warming spices. Serve it with steamed rice or warm naan for a satisfying meal.

Ingredients

• 1 cup dried red kidney beans, soaked overnight (or 2 cans, drained and rinsed)
• 2 tbsp ghee or neutral oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• 1 (14 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 cup water or broth
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. If using dried beans, drain soaked beans and cook in a pot of boiling water for 45–50 minutes until tender. Drain and set aside.
2. Heat 2 tbsp ghee in a deep skillet over medium. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
3. Add 2 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp cayenne. Toast for 30 seconds, then pour in crushed tomatoes and 1 tsp salt. Simmer for 5 minutes.
4. Fold in cooked or canned kidney beans and 1/2 cup water. Cover and simmer on low for 15 minutes, mashing a few beans lightly to thicken the sauce.
5. Garnish with cilantro and serve hot.

The magic here? Slow-cooked beans soak up the smoky spices, while the tomatoes add a tangy-sweet balance—no cream needed for that velvety texture.

Tip: For extra depth, toast whole cumin seeds in the ghee before adding onions.

Vegetable Khichdi

This comforting one-pot Indian dish is like a warm hug—fluffy rice and lentils simmered with veggies and spices until perfectly cozy.

Ingredients

• 1 cup basmati rice, rinsed
• ½ cup split yellow moong dal (lentils), rinsed
• 1 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 medium carrot, diced
• ½ cup green beans, chopped
• 1 tsp grated ginger
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt
• 3½ cups water
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp ghee in a pot over medium. Add 1 tsp cumin seeds; toast 30 seconds until fragrant.
2. Add onion; sauté 3 minutes until soft. Stir in carrot, green beans, and 1 tsp grated ginger; cook 2 minutes.
3. Add rice, lentils, ½ tsp turmeric, ½ tsp garam masala, and 1 tsp salt. Stir to coat.
4. Pour in 3½ cups water. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes until liquid is absorbed.
5. Fluff with a fork, garnish with cilantro, and serve warm.

The magic? The lentils melt into the rice, creating a creamy-but-light texture that soaks up all the spiced veggie goodness.

Tip: For extra richness, drizzle with a little more ghee before serving.

Pav Bhaji

This Mumbai street food classic is a buttery, spiced vegetable mash served with toasted buns—perfect for a cozy weeknight dinner with a kick!

Ingredients:

• 3 tbsp unsalted butter, divided
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 medium potatoes, boiled and mashed
• 1 cup cauliflower florets, steamed and mashed
• 1/2 cup green peas, fresh or frozen
• 1 tbsp ginger-garlic paste
• 2 tsp Pav Bhaji masala
• 1 tsp ground turmeric
• 1 tsp red chili powder
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp lemon juice
• Salt to taste
• 6 soft dinner rolls (pav or burger buns)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Melt 2 tbsp butter in a large skillet over medium heat. Add onion and bell pepper; sauté for 5 minutes until soft. Stir in ginger-garlic paste and cook for 1 minute.
2. Add 1 tsp turmeric, 1 tsp chili powder, and 2 tsp Pav Bhaji masala; toast spices for 30 seconds. Pour in diced tomatoes and cook for 5 minutes, mashing slightly.
3. Fold in mashed potatoes, cauliflower, and peas. Cook for 10 minutes, stirring occasionally, until thickened. Season with salt and 1 tbsp lemon juice.
4. Meanwhile, split dinner rolls and toast cut-side down in a pan with remaining 1 tbsp butter until golden.
5. Garnish bhaji with cilantro and serve hot with buttered rolls.

The magic here? Double butter—in the bhaji and the rolls—for that authentic street-food richness.

Tip: For extra tang, serve with extra lemon wedges and pickled onions on the side.

Cabbage Thoran

This vibrant, coconut-studded cabbage thoran is a Kerala classic—quick to make, packed with texture, and perfect as a side or light meal.

Ingredients:

• 1 small green cabbage, finely shredded (about 6 cups)
• 1/2 cup grated coconut (fresh or frozen)
• 3 tbsp coconut oil, divided
• 1 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1 dried red chili, broken in half
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup water
• 1 sprig curry leaves (about 10 leaves)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add mustard seeds and let them pop (about 30 seconds). Stir in cumin seeds, dried red chili, and curry leaves, sautéing for 15 seconds until fragrant.
2. Add shredded cabbage, turmeric, and salt. Toss to coat, then pour in water. Cover and cook for 5 minutes, stirring once halfway.
3. Uncover, increase heat to medium-high, and add grated coconut and remaining 1 tbsp coconut oil. Stir-fry for 3–4 minutes until cabbage is tender-crisp and edges start to caramelize.

The magic here? The double hit of coconut—oil for richness and grated for sweetness—balances the cabbage’s earthy bite. Serve warm with rice or flatbread.

Tip: For extra crunch, toast 2 tbsp chopped cashews with the mustard seeds in step 1.

Mixed Vegetable Sabzi

This vibrant, spiced veggie medley is a weeknight hero—packed with flavor but ready in under 30 minutes!

Ingredients

• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 medium potato, cubed
• 1 cup cauliflower florets
• 1 medium carrot, sliced
• 1/2 cup green beans, trimmed and halved
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 3/4 tsp salt
• 1/4 cup water
• 2 tbsp chopped cilantro

Instructions

1. Heat 2 tbsp ghee in a large skillet over medium. Add 1 tsp cumin seeds; toast 30 seconds until fragrant.
2. Add onion; cook 3 minutes until soft. Stir in garlic and 1 tsp ginger; cook 1 minute.
3. Add potato, cauliflower, carrot, and green beans. Sprinkle with 1/2 tsp turmeric, 1 tsp coriander, 1/2 tsp garam masala, and 3/4 tsp salt. Toss to coat.
4. Pour in 1/4 cup water, cover, and simmer 12–15 minutes until veggies are tender but not mushy (stir halfway).
5. Uncover, cook 2 minutes to evaporate excess liquid. Fold in 2 tbsp cilantro.

The magic here? The cumin seeds add a nutty crunch, while the ghee gives richness without heaviness—perfect for scooping up with warm roti.

Tip: Swap in seasonal veggies like zucchini or bell peppers, but keep the potato—it helps thicken the spiced sauce.

Corn Masala

This vibrant, spiced corn masala is a quick vegetarian side that packs big flavor—perfect for taco night or as a stand-alone dish with fluffy basmati rice.

Ingredients

• 2 tbsp ghee or neutral oil
• 1 small yellow onion, finely diced
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 green chili, slit lengthwise (optional)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup water
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp ghee in a skillet over medium. Add 1 tsp cumin seeds; toast 30 seconds until fragrant.
2. Add diced onion; sauté 4–5 minutes until soft. Stir in 1 tbsp ginger-garlic paste and green chili; cook 1 minute.
3. Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/2 tsp salt; toast spices 30 seconds.
4. Add corn and 1/4 cup water; stir well. Cover and simmer 5 minutes until corn is tender.
5. Uncover, cook 2 minutes to evaporate excess liquid. Off heat, mix in 2 tbsp cilantro and 1 tbsp lemon juice.

The toasted cumin and lemon brighten the sweet corn beautifully, while the ginger-garlic paste adds a punchy depth. Serve warm with roti or as a burrito filling!

Tip: For smoky notes, char fresh corn kernels in a dry pan before adding to the masala.

Spinach Rice

This vibrant spinach rice is a one-pot wonder—packed with fresh flavor and ready in under 30 minutes. It’s the perfect side dish or light meal that’ll have everyone reaching for seconds.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ¾ cups vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground cumin
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a medium pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add 1 cup rinsed rice, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp ground cumin. Toast for 1 minute, stirring constantly.
3. Pour in 1 ¾ cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Uncover, fold in chopped spinach, and re-cover. Let sit off heat for 5 minutes until spinach wilts and rice is tender.
5. Drizzle with 1 tbsp lemon juice, fluff with a fork, and serve.

The lemon brightens up the earthy spinach and cumin, while the rice stays perfectly fluffy—no mushy grains here!

Tip: For extra richness, stir in a pat of butter or a sprinkle of feta cheese before serving.

Carrot Halwa

This rich, aromatic Indian dessert transforms humble carrots into a decadent treat with just a handful of pantry staples—perfect for impressing guests or satisfying a sweet craving.

Ingredients

• 4 cups grated carrots (about 1 lb)
• 3 cups whole milk
• 4 tbsp ghee (or unsalted butter)
• 1/2 cup granulated sugar
• 1/4 tsp cardamom powder
• 2 tbsp chopped cashews
• 2 tbsp golden raisins
• 1 pinch saffron threads (optional)

Instructions

1. In a heavy-bottomed pan, melt 2 tbsp ghee over medium heat. Add the grated carrots and sauté for 5 minutes until slightly softened.
2. Pour in the milk and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 40–45 minutes until the milk reduces and thickens (the carrots should be tender and the mixture almost paste-like).
3. Stir in the sugar, cardamom powder, and saffron (if using). Cook for another 10 minutes until the mixture pulls away from the pan’s sides.
4. In a small skillet, heat the remaining 2 tbsp ghee over medium. Fry the cashews and raisins for 1–2 minutes until golden, then fold into the halwa.

The magic here? Slow-cooking the carrots in milk caramelizes their natural sugars, giving the halwa an almost fudgy texture with pops of nutty crunch.

Tip: For extra richness, swap half the milk with condensed milk and reduce sugar to 1/4 cup.

Conclusion

With these 20 quick 10-minute vegetarian Indian recipes, busy weeknights just got tastier! Whether you’re craving creamy curries, spicy stir-fries, or comforting dal, there’s something here for everyone. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest to spread the veggie love. Happy cooking!