7 Popular And Delicious Indian Vegan Recipes For Your Kids

7 Popular And Delicious Indian Vegan Recipes For Your Kids

7 Popular And Delicious Indian Vegan Recipes For Your Kids

7 Popular And Delicious Indian Vegan Recipes For Your Kids

A collection of over 7 delicious and popular vegan Indian recipes from the plant-based internet.

This list includes something for everyone, whether you're searching for a delicious curry to dazzle your visitors, an airy or chewy bread to fulfill your carb needs, or a spicy chutney to pour over everything!

Vegan Raita

1. Vegan Raita

Raita is made with full-fat unsweetened yogurt (if you try using Greek yogurt in raita, every Indian aunty I know will give you a disapproving glance). Naturally, my version is vegan and made with plant-based yogurt.

Prep Time: 10 minutes | Cook Time: 5 minutes | Servings: 4


  • Medium cucumber, unpeeled: ¼
  • Unsweetened non-dairy yogurt: 1 cup
  • Garlic clove, crushed: 1
  • Fresh ginger, grated or finely minced: 1- inch
  • Fresh cilantro, chopped: ¼ cup
  • Fresh mint leaves, chopped: ¼ cup
  • Lime Juice: ½
  • Ground cumin: ½ teaspoon
  • Garam masala: ½ teaspoon
  • Kosher salt, plus more to taste: ¼ teaspoon
  • Pinch of cayenne pepper or Indian red chilli powder


  1. Using a box grater, shred the cucumber. Squeeze off as much moisture as possible by wrapping the grated cucumber in several layers of paper towels or a clean dishtowel.
  2. Toss the grated cucumber with the non-dairy yogurt in a mixing basin. Combine the remaining ingredients in a mixing bowl. To blend, stir everything together thoroughly. Keep leftovers in an airtight container in the refrigerator for up to two days.

Sweet And Spicy Lemon Pickle

2. Sweet And Spicy Lemon Pickle

In the Instant Pot, make a tasty and quick sweet and spicy lemon pickle. An irresistible quick lemon pickle made with Meyer and Persian lemons that go well with rice and paratha.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 25


  • Lemons: 4 medium-sized
  • Water: ½ cup
  • Gingelly oil divided: 5 tablespoons
  • Red chilli powder: 1½ tablespoons
  • Turmeric powder: ¼ teaspoon
  • Mustard seed powder: ½ tablespoon
  • Salt or to taste: 1 tablespoon
  • Jaggery or as required: ⅓ to ½ cup
  • Mustard seeds: 2 teaspoons
  • Fenugreek seeds: 1½ teaspoons
  • Asafoetida: ½ teaspoon


  1. Trim the lemon's edges and slice it into bite-sized pieces. Remove as many seeds as you can and discard them.
  2. 2 tablespoon oil, evenly distributed in the inner pot of the Instant Pot Coat the bottom of the inner pot with oil in an even layer. Add the sliced lemons now.
  3. Next, add the red chilli powder, mustard seed powder, turmeric powder, and salt. There's no need to mix the 12 cups of water in. Close the Instant Pot now.
  4. Ascertain that the sealing ring is in place and that the vent is sealed position—Cook for 20 minutes at high pressure in a pressure cooker. Allow the pressure to dissipate naturally. Mix everything in the instant pot.
  5. Add the jaggery to the IP in sauté mode. Mix everything and cook for 12 to 15 minutes. To prevent splashing, partially cover the IP with a lid. So that the pickle doesn't get trapped at the bottom, mix in between. The pickle will thicken gradually and thicken even more as it cools.
  6. If you enjoy pickle brine, cook it for only 7 to 8 minutes. You can create pickle pulao/rice with the pickle brine or make spicy pickle brine paratha by mixing it with wheat flour. Add the remaining 3 tablespoons of oil to a separate tempering pan. Add the mustard seeds, fenugreek seeds, and Hing to the heated oil. Allow mustard seeds to sputter. Turn off the light. Allow it to cool fully before transferring it to an airtight container.

Walnut Chutney

3. Walnut Chutney

Indian rice crepes or dosas, cakes, and even idlis go nicely with this spicy walnut chutney. This chutney also works well as a spread over pitas, sandwiches, and wraps. Do you want to know more? Here's how to make spicy walnut chutney with California walnuts.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 6

Ingredients To Roast

  • Raw walnuts: 1 cup
  • Black gram lentil – split and skinned: ⅓ cup
  • Cumin seeds: 1 teaspoon

Ingredients To Blend

  • Yogurt: ¾ cup
  • Frozen shredded coconut, optional: 1 tablespoon
  • Green chillies: 7-8
  • Ginger, peeled and cut: ½ inch
  • Salt to taste

Ingredients To Temper

  • Cooking oil: 1 tablespoon
  • Black mustard seeds: 1 teaspoon
  • Few curry leaves, optional
  • Dried red chillies: 2-4
  • Cayenne pepper powder: ¼ teaspoon


  • Heat a cast-iron skillet or any other pan to 350°F and add all of the ingredients mentioned under the “to roast” category.
  • Add 12 tablespoons of oil and lightly toast the walnuts first, then the lentils, and finally the cumin seeds.
  • When the nuts, lentils, and seeds are gently browned, remove them from the fire and place them in a blender jar. Allow time for them to cool.
  • Add the yogurt, chiles, salt, ginger, and 12 cups of water to the blender jar. Twelve cups of water in this chutney works because I want a runny chutney. If you don't want a runny chutney, cut back on the water or leave it out entirely.
  • In a large mixing bowl, thoroughly combine all of the ingredients.
  • In a pan, heat the remaining oil and add the mustard seeds, dried red chillies, and curry leaves. Allow the seeds to sputter and the chillies to darken for a few minutes. Turn off the heat and add the cayenne pepper powder.
  • Pour the mixture over the chutney now.
  • Chutney can be served with idli, Dosa, cakes, or other food.

Vegetable Pakora

4. Vegetable Pakora

Mixed Vegetable Pakora is a South Indian-style vegetable fritter. They're addictive, fragrant, crispy, and a tasty snack. With a cup of tea or chutney, serve.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4


  • Besan or gram flour: ½ cup
  • Rice flour: ¼ cup
  • Green chillies chopped: 3
  • Mint or coriander leaves: 2 tablespoons
  • Garam masala powder: ¼ to ½ teaspoon
  • Carom seeds or ajwain: ½ teaspoons
  • Mixed veggies: 2.5 to 3 cups
  • Medium carrot (¾ cup julienned): 1
  • Capsicum (bell peppers): ¼ cup
  • Cabbage (shredded): 1 cup
  • Onion (thinly sliced): 1 medium
  • French beans (julienned): 6
  • Spinach chopped (optional): 1 cup
  • Salt as needed


  1. Wash the veggies and thinly slice them into 2-inch slices.
  2. Combine them with ginger, garlic, chillies, salt, green chilli, garam masala, mint, or other herbs in a mixing bowl.
  3. To release moisture, properly combine all ingredients and gently squeeze. Allow for 10 minutes. In a mixing dish, combine the gram flour and ajwain.
  4. Adjust the salt as needed. To make the dough, add a few teaspoons of water if required. To make firm dough, properly combine all of the ingredients. Heat the oil in a large skillet over medium heat.
  5. To test whether the oil is hot enough, place a little piece of dough in it. The dough for the pakoras must rise without over-browning. It's the perfect temperature. After slightly flattening the dough, carefully drop little parts of it. Please refrain from bothering me for the time being.
  6. Cook, stirring constantly, over medium heat until lightly browned.
  7. Finish cooking the pakora dough in batches.
  8. Serve the veggie pakora hot with a cup of masala chai or green chutney.

Instant Pot Spiced Red Lentil Sweet Potato Soup

5. Instant Pot Spiced Red Lentil Sweet Potato Soup

A creamy Indian-spiced soup made with red lentils and sweet potatoes is naturally creamy and made very easy with the Instant Pot. This is a healthy yet hearty supper that will give you all the cozy vibes, thanks to warming spices like garam masala and turmeric.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4


  • Coconut oil (or oil of choice): 1 tablespoon
  • Onion, diced: 1 medium
  • Garlic cloves, minced: 2
  • Freshly grated or minced ginger: 1½ tablespoons
  • Serrano pepper, diced: 1
  • Garam masala: 2 teaspoons
  • Curry powder: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Ground turmeric: ½ teaspoon
  • Sweet potatoes, peeled and cut into a large dice: 2 medium
  • Red lentils rinsed until the water runs clear: 1 cup
  • Low-sodium vegetable broth: 4 cups
  • Sea salt + more to taste: 1¼ teaspoons
  • Freshly cracked black pepper
  • Maple syrup: 1-2 teaspoons
  • For serving (optional): coconut yogurt, fresh cilantro, and flatbread or rice


  1. Heat the coconut oil in your Instant Pot using the Sauté mode. When it begins to shimmer, add the onion and simmer for 3-4 minutes, or until it is somewhat softened.
  2. Stir in the garlic, ginger, serrano pepper (if using), garam masala, curry powder (if using), cumin, and turmeric for about 30 seconds, or until fragrant.
  3. To deglaze the pot, pour in the vegetable broth and scrape off any browned bits on the bottom with a wooden spoon or scraper. Combine the lentils, sweet potatoes, sea salt, and pepper in a large mixing bowl.
  4. To incorporate all of the ingredients, stir them together. Choose the Cancel option. Close the Instant Pot's lid and seal it. Cook for 10 minutes on high pressure using the Pressure Cook (or Manual, depending on your model).
  5. Allow for a 10-minute natural pressure release once the 10-minute timer has expired before switching the pressure release valve from Sealing to Venting. Stir the soup in the Instant Pot after it has been opened—season with salt and pepper to taste. To balance the acidity, you may wish to add additional salt or a teaspoon or two of maple syrup or sugar.
  6. Top with coconut yogurt and fresh cilantro after the soup has cooled slightly. Serve with flatbread or rice, if desired.

Samosa Recipe

6. Samosa Recipe

Follow this simple samosa recipe to make crispy and flaky samosas with melt-in-your-mouth filling at home any time of year when you're craving these delightful nibbles. With mint chutney, dates chutney, or tomato ketchup/sauce, this vegetarian/vegan samosa recipe can be served as an appetizer, snack, or finger food.


  • All-purpose flour or Maida: 2 cups
  • Salt: ½ teaspoon
  • Oil of your choice: ¼ cup
  • Water: ¼ cup + 3 tablespoons

Ingredients For The Potato Peas Filling Or Aloo Matar Filling

  • Potatoes: 4 medium
  • Oil: 2 tablespoons
  • Coriander seeds: 1 tablespoon
  • Cumin seeds: 1 teaspoon
  • Saunf or Fennel seeds: 1 teaspoon
  • Ginger, finely chopped: 1 tablespoon
  • Green chillies, chopped: 2
  • Green peas (fresh or frozen): ¾ cup
  • Garam masala or Tandoori masala or Curry powder: ½ teaspoon
  • Chaat masala or Amchur Powder: ½ teaspoon
  • Red chile powder: ½ teaspoon
  • Salt, adjust to taste: ½ to ¾ teaspoon
  • Coriander leaves or cilantro, chopped: 1 tablespoon


  1. Combine flour and salt in a mixing dish. Add the oil in small increments and stir with your fingertips. Rub the flour into the oil until it is completely absorbed. When you press a portion of the mixture between your palms, it should keep its shape rather than collapse.
  2. Now gradually add the water, mixing until everything joins together and a stiff dough forms. This dough will resemble pie dough. Do not pour in all of the water at once. Add ¼ cup at first, then 1 tablespoon at a time.
  3. Allow the dough to rest for 30 to 45 minutes after covering it.
  4. Potatoes can be boiled in various ways (stovetop, pressure cooker, instant pot, or microwave). I usually put a trivet in a pressure cooker with enough water to cover it, then add the potatoes (with skins) and pressure cook for 3 to 4 whistles. Peel the boiled potatoes, coarsely chop them if necessary, and set them aside after the natural pressure release.
  5. Add oil, coriander seeds, cumin seeds, fennel seeds, and Hing to a skillet and cook until everything sizzles. Add the ginger and green chillies and continue to cook for another 30 to 1 minute. Add the potatoes, green peas, garam masala, chaat masala, red chile powder, salt, and coriander leaves and mash well with a potato masher. Turn off the heat and allow the mixture to cool.
  6. After the dough has rested, divide it into 8 balls. Cover the others with one dough ball at a time. Take one dough ball at a time and cover the others. To make a slurry combine water and a tiny amount of flour in a small bowl. When making samosas, this slurry is utilized as an adhesive. Roll them into an oval form and cut them in the middle to make two halves.
  7. It may pull back as you cut it, so carefully roll each area again if necessary. Apply the slurry to half of the cut part's side and half of the oval's side. Bring the sliced part's ends together and pinch to form a cone. Fill the samosas halfway with the filling. Pinch the edges together at the end. If necessary, trim any excess dough from the ends.
  8. Your first samosa has been prepared. Carry on with the rest of the dough in the same manner. Cover the loaded samosas until you're ready to fry them. Heat the oil for frying in a pan over medium heat. Drop a tiny scrap of dough into the oil to see whether it's hot; it should sizzle slightly and rise to the surface.
  9. Depending on the size of the pan, drop 3 to 4 filled samosas into the heated oil. Do not flip or disturb them immediately after dropping them in the oil. Flip them after a minute or two, once they've firmed up, and fry them on medium heat until the outer cover is browned and crispy on all sides, flipping halfway through. Carry on in the same manner for the remaining items.
  10. With sweet chutney, mint chutney, tomato ketchup, and a hot cup of tea, chai, or coffee, enjoy the fried samosas.

Tofu Tikka Masala

7. Tofu Tikka Masala

Tofu chunks are marinated in a homemade spice combination and creamy yogurt, then grilled until charred and covered in a rich tomato-onion sauce in this Tofu Tikka Masala. It's a vegan version of chicken tikka masala and one of the most delectable Indian recipes you'll ever try!

Prep Time: 45 minutes | Cook Time: 35 minutes | Servings: 4


  • Blocks of extra firm tofu: 2 (400g)
  • Unsweetened thick, creamy vegan yogurt: 1 cup
  • Garlic cloves, crushed with a press or grated: 3
  • Fresh ginger, grated or minced: ½ inch
  • Freshly squeezed lemon juice: 2 tablespoons
  • Grapeseed oil: 1½ tablespoons
  • Kosher salt: 1½ teaspoons
  • Cumin seeds: 1½ teaspoons
  • Coriander seeds: 4 teaspoons
  • Black peppercorns: 30
  • Cardamom pods: 6
  • Cinnamon sticks: 2 (2 to 3inch)
  • Fenugreek leaves: ½ tablespoons
  • Indian red chile powder: 1½ teaspoons
  • Ground turmeric: 1 teaspoon
  • Paprika: 1 teaspoon
  • Ground ginger: 1 teaspoon
  • Nutmeg: ½ teaspoon
  • Grapeseed oil or other high-heat oil: 3 tablespoons
  • Cumin seeds: 1 tablespoon
  • Dried red chillies: 6
  • Garlic cloves, minced: 6
  • Ginger, minced or grated: 1½ inches
  • Serrano pepper, diced: 1
  • Ground turmeric: ½ teaspoon
  • Indian red chile powder: 1 teaspoon
  • Ground coriander: ½ teaspoon
  • Tomato paste: 2 tablespoons
  • Tomatoes, diced: 1 pound
  • Cilantro stems finely chopped and leaves chopped: 1 cup
  • Water: 3 tablespoons
  • Kosher salt: 1½ teaspoons
  • Garam masala: 1 tablespoon
  • Fenugreek leaves: 2 tablespoons
  • Can full-fat coconut milk: 400 ml
  • Vegan butter: 1 tablespoon
  • Freshly squeezed lemon juice: 1 tablespoon


  1. Make use of a tofu press. Wrap the tofu in a clean dish towel or several layers of paper towels and weigh it down with a heavy cookbook or a large plate loaded with a couple of cans of beans. Tofu should be pressed for 20 to 30 minutes. Tear the tofu into small pieces with your hands and place it in a large mixing bowl.
  2. In a small or medium frying pan over medium heat, melt the butter. When the spices are heated, add them whole (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves).
  3. 2½ to 3½  minutes, stirring the pan regularly until they are extremely aromatic and toasted, and the lighter seeds have browned. Allow the seeds to cool after removing them from the pan.
  4. When cool, transfer to a spice grinder or mortar and pestle and grind until finely powdered. Pour into a mixing basin and stir in the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger).
  5. Combine the spice combination, yogurt, garlic, ginger, lemon juice, oil, and salt in a medium mixing bowl. Pour the marinade over the tofu pieces and carefully cover all of the crevices of the tofu with your hands, being careful not to mash it.
  6. Refrigerate, covered, for at least 2 hours and up to 8 hours.
  7. When preparing to bake the tofu, position an oven rack 6 inches away from the heat source (usually, the second rack). Place a 12-inch cast-iron skillet on the rack.
  8. Transfer the skillet to the stove or a potholder once it is hot. Increase the temperature of the broiler to high.
  9. Pour in just enough oil to lightly coat the pan's bottom. Remove the extra marinade from the tofu and place it in the pan. It'll be crammed into the pan rather tightly.
  10. Return the pan to the second oven rack and broil for 10 to 12 minutes, or until the tofu is cooked through and browned in areas on top. In a deep 12-inch sauté pan, heat the 3 tablespoons of oil over medium-high heat. Add the cumin seeds to the pan after it's hot and cook for 1 minute, turning the pan constantly. Cook for another 30 seconds with the dried chiles, often turning to avoid scorching.
  11. Cook occasionally stirring until the onions are golden brown for about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).
  12. To prevent the onions from browning too much, add a few splashes of water, then add the garlic, ginger, sliced serrano pepper, and turmeric, and simmer for 1 minute, tossing regularly. Combine the red chilli powder, coriander, and tomato paste in a mixing bowl. For 30 to 60 seconds, stirring often. Cook, occasionally stirring until the tomatoes have broken down and softened, about 2 to 3 minutes.
  13. Stir in the cilantro stems, 3 tablespoons of water, and 12 teaspoons of kosher salt (save the leaves for garnish). Bring to a low simmer, covered.
  14. Simmer the masala for 15 minutes, occasionally stirring, until most of the liquid has evaporated. Remove and discard the dried red chiles. Combine the coconut milk, garam masala, and vegan butter in a large mixing bowl. Crush the fenugreek leaves in your hand and add to the masala to release the scent.
  15. Slightly increase the heat and stir until everything is mixed and the butter has melted. You can puree the masala with an immersion blender if you prefer a smoother texture. Toss in the baked tofu, serrano peppers thinly cut (if used for a spicy kick!), and lemon juice.
  16. Cook for 2 minutes, then toss the tofu with the sauce. Taste and add a pinch of sugar (14 to 12 teaspoons) if it's too acidic. Finish with a flourish.
  17. Season the masala with salt to taste and garnish with cilantro leaves. Tofu tikka masala can be served with rice or Indian flatbread.

Conclusion To The 7 Popular And Delicious Indian Vegan Recipes For Your Kids


Much of the fantastic vegan cuisine in India is nutritious. Many curries are high in protein because they are cooked with lentils and beans, while other curries are packed with healthful veggies. The wide use of spices and herbs is one of the healthiest aspects of Indian cuisine. Don’t miss trying these popular Indian vegan recipes; let us know if you have any queries.

I trust you enjoyed this article about the 7 Popular And Delicious Indian Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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