These 8 vegetarian dishes will make meat lovers say ‘who needs meat?’

New Delhi: Are you a vegetarian while your family enjoys meat, or has one of your kids recently decided to go veggie? Don’t worry—you don’t need to cook two separate meals! There are many ways to prepare dishes that satisfy both vegetarians and meat-eaters.

The key is creating hearty, flavour-packed recipes that even meat lovers will enjoy. By using ingredients like jackfruit, paneer, and soya chunks, you can replicate the texture and richness of traditional meat dishes. Here are eight delicious vegetarian recipes that are so satisfying, no one will miss the meat! Whether you’re cooking for a mixed crowd or just experimenting with plant-based options, these dishes will please everyone.

8 Vegetarian recipes even meat-eaters will love

Here are some of the best dishes that are so rich in flavour and texture, you won’t even miss non-veg options – perfect for both vegetarians and meat-eaters alike!

1. Kathal (Jackfruit) Biryani

Kathal Biryani is a unique rice dish made with young jackfruit, often referred to as vegetarian meat. The jackfruit is fried and then cooked with layers of basmati rice, tomatoes, and spices like turmeric and red chilli powder. It’s cooked on low heat, creating a flavourful, satisfying biryani.

Ingredients for making Kathal biryani

500g jackfruit (kathal), cubed
2 cups basmati rice
2 onions, sliced
2 tomatoes, chopped
3 green chillies
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp biryani masala
1 tsp garam masala
½ cup yogurt
Fresh coriander and mint leaves
Ghee and oil
Whole spices: bay leaf, cinnamon stick, cardamom, cloves, cumin seeds
Salt, as required

Method for making Kathal biryani

Wash and soak rice for 30 minutes. Boil it with whole spices until 70% cooked.
Heat oil in a kadai and fry the jackfruit until golden. Set aside.
In the same kadai, add ghee, cumin seeds, onions, and sauté until golden. Add ginger-garlic paste, tomatoes, green chillies, turmeric, red chilli powder, and cook well.
Add yogurt, biryani masala, and the fried jackfruit. Mix and cook for 5-6 minutes.
In a heavy-bottomed handi, layer rice and jackfruit masala, sprinkle garam masala, coriander, and mint leaves.
Seal with dough and cook on dum for 20-25 minutes.

2. Mushroom Matar Masala

Mushroom Matar Masala is a rich curry made with fresh mushrooms and peas. Onions, tomatoes, and common Indian spices like turmeric and garam masala come together to create a thick, flavourful gravy. It’s a comforting dish, best served with chapati or rice for a wholesome meal.

Ingredients for making Mushroom matar masala

200g mushrooms, sliced
1 cup green peas
2 onions, finely chopped
2 tomatoes, pureed
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
Fresh coriander leaves
Oil, salt as needed

Method for making Mushroom matar masala

Heat oil in a kadai and add cumin seeds. Once they splutter, add onions and sauté until golden.
Add ginger-garlic paste, turmeric, red chilli powder, coriander powder, and cook for 2 minutes.
Add tomato puree and cook until the oil separates.
Add mushrooms and peas, sauté, and cook covered for 10 minutes.
Add garam masala and fresh coriander. Serve hot.

3. Soya Nutri Gravy

Soya Nutri Gravy is a protein-rich dish made with boiled soya chunks cooked in a spiced tomato-onion gravy. Soya chunks absorb the flavours of turmeric, red chilli powder, and garam masala. This hearty, flavourful dish is perfect for vegetarians and pairs well with rice or rotis.

Ingredients for making soya nutri gravy

1 cup soya chunks (Nutri)
2 onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin seeds
Fresh coriander
Oil, salt, water

Method for making soya nutri gravy

Boil soya chunks in salted water, drain, and squeeze excess water.
Heat oil in a kadai, add cumin seeds and let them splutter.
Add onions and cook until golden. Add ginger-garlic paste and cook for 2 minutes.
Add tomatoes, turmeric, red chilli powder, and cook until the oil separates.
Add boiled soya chunks, water, and cook for 10 minutes. Add garam masala and garnish with fresh coriander.

4. Mix Vegetable Korma

Mix Vegetable Korma is a creamy and mildly spiced curry with a variety of vegetables like potatoes, carrots, and beans. It’s made with a base of yogurt, tomatoes, and coconut paste, and flavoured with turmeric and red chilli. This dish is wholesome and nutritious, ideal for a balanced meal.

Ingredients for making mix vegetable korma

2 cups mixed vegetables (carrot, potato, beans, peas)
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tbsp poppy seeds
2 tbsp grated coconut
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
½ cup yogurt
Whole spices: bay leaf, cloves, cardamom
Oil, salt, and water

Method for making mix vegetable korma

Grind poppy seeds and grated coconut to make a smooth paste.
Heat oil in a kadai and add whole spices. Add onions and sauté until golden.
Add ginger-garlic paste and tomatoes. Cook until soft.
Add turmeric, red chilli powder, coriander powder, and cook for 2 minutes.
Add the vegetables and mix well. Add yogurt, poppy-coconut paste, and water. Cook until vegetables are soft.
Garnish with coriander.

5. Cauliflower Chickpea Curry

Cauliflower Chickpea Curry combines tender cauliflower florets and boiled chickpeas in a tangy tomato-based curry. The cauliflower and chickpeas are cooked in turmeric, red chilli powder, and garam masala, making it a nutritious and protein-rich option that tastes best with hot chapatis or rice.

Ingredients for making cauliflower chickpea curry

1 cauliflower, cut into florets
1 cup boiled chickpeas
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Fresh coriander leaves
Oil, salt

Method for making cauliflower chickpea curry

Heat oil in a kadai and add cumin seeds. Once they splutter, add onions and sauté until golden.
Add ginger-garlic paste, turmeric, and red chilli powder. Cook for 2 minutes.
Add tomatoes and cook until soft. Add cauliflower and sauté.
Add boiled chickpeas, water, and cook until the cauliflower is tender.
Add garam masala and garnish with coriander.

6. Eggplant Curry (Baingan Masala)

Eggplant Curry is a delicious dish where whole eggplants are fried and then simmered in a spiced tomato-onion gravy. The eggplants soak up the flavours of turmeric, red chilli powder, and coriander, resulting in a soft and tasty curry that is perfect with rice or flatbread.

Ingredients for making eggplant curry

3-4 eggplants (small), slit crosswise
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
Fresh coriander leaves
Oil, salt

Method for making eggplant curry

Heat oil in a kadai and fry the eggplants until golden. Set aside.
In the same kadai, add cumin seeds and let them splutter. Add onions and sauté until golden.
Add ginger-garlic paste, turmeric, red chilli powder, coriander powder, and cook for 2 minutes.
Add tomatoes and cook until the oil separates. Add fried eggplants, cover, and cook for 10-12 minutes.
Add garam masala and garnish with coriander.

7. Matar Paneer

Matar Paneer is a classic North Indian curry made with paneer and peas. Paneer cubes are fried and then cooked with peas in a spiced onion-tomato gravy, flavoured with turmeric, red chilli powder, and garam masala. This delicious dish is a favourite with both rice and naan.

Ingredients for making matar paneer

200g paneer, cubed
1 cup green peas
2 onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Fresh coriander
Oil, salt

Method for making matar paneer

Heat oil in a kadai and fry paneer cubes until golden. Set aside.
In the same kadai, add onions and sauté until golden. Add ginger-garlic paste, turmeric, red chilli powder, and cook for 2 minutes.
Add tomato puree and cook until the oil separates.
Add peas and cook for 5 minutes. Add paneer, garam masala, and cook for 5 more minutes.
Garnish with coriander.

8. Spinach and Paneer Biryani

Spinach and Paneer Biryani is a layered rice dish made with fresh spinach and paneer. The spinach is blended into a paste and cooked with fried paneer cubes and spiced with turmeric and green chillies. It’s then layered with rice and cooked to perfection, making it a nutritious biryani option.

Ingredients for making spinach paneer biryani

200g paneer, cubed
2 cups basmati rice
2 cups spinach, chopped
2 onions, sliced
1 tsp ginger-garlic paste
2 green chillies, chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp biryani masala
1 tsp garam masala
Fresh coriander
Ghee and oil

Method for making spinach paneer biryani

Cook rice with whole spices until 70% done. Set aside.
Blanch spinach and blend into a paste.
Heat ghee in a kadai, fry paneer cubes until golden, and set aside.
In the same kadai, add cumin seeds, onions, and sauté until golden. Add ginger-garlic paste, green chillies, turmeric, and biryani masala.
Add spinach paste and cook for 5 minutes. Add fried paneer and mix well.
Layer the rice and spinach-paneer mix in a handi, sprinkle garam masala and coriander, and cook on dum for 20 minutes.

They’re all good options, and the route you choose to go down will probably depend on what sort of meal you’re making.

 Discover 8 hearty vegetarian recipes that meat-eaters will love! From Kathal Biryani to Mushroom Masala, these flavourful dishes will satisfy every palate, whether you’re cooking for vegetarians or a mixed crowd.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips