Investigating Indian Vegan Food: Past Paneer and Dal

 India is a paradise for vegetarians. With one of the largest populations of vegetarians in the world, Indian cuisine offers an incredible variety of plant-based dishes that are flavorful, nutritious, and satisfying. While paneer (Indian cottage cheese) and dal (lentils) are often staples, Indian vegetarian cuisine is much more than that. Every region of India boasts unique vegetarian delicacies that reflect its local ingredients, traditions, and flavors.

In this article, we’ll explore some of the less commonly known vegetarian dishes from India, showcasing the richness and diversity of its meat-free meals.

The Depth and Diversity of Indian Vegetarian Cuisine

India’s vegetarian cuisine is deeply rooted in the country’s cultural and religious practices. Hinduism, Jainism, and Buddhism, with their emphasis on non-violence (Ahimsa), have significantly influenced vegetarian eating habits. This has resulted in a cuisine that uses vegetables, legumes, grains, and spices in ingenious ways to create dishes that are not just nutritious but also bursting with flavor.

Whether you are a committed vegetarian or simply looking to incorporate more plant-based meals into your diet, Indian vegetarian cuisine offers endless possibilities. Here’s a look at some of the delicious, often overlooked dishes that go beyond the usual paneer and dal.

Must-Try Indian Vegetarian Dishes Beyond Paneer and Dal

1. Baingan Bharta (Smoked Eggplant Mash)

Baingan bharta is a North Indian dish that transforms eggplant (brinjal) into a smoky, flavorful delight. The eggplant is roasted over an open flame, giving it a distinct smoky flavor, then mashed and cooked with onions, tomatoes, garlic, ginger, and a medley of spices. This dish is typically served with roti or naan and offers a rich, earthy flavor with a hint of heat from green chilies.

Where to Try: Baingan bharta is a common dish in Punjab, but you’ll find it across India with regional variations.

2. Undhiyu (Mixed Vegetable Curry)

Undhiyu is a Gujarati specialty that’s traditionally made during the winter season. This hearty dish is a slow-cooked medley of vegetables like eggplant, potatoes, sweet potatoes, and broad beans, spiced with ground fenugreek, sesame seeds, and coriander. The vegetables are often stuffed with masala (spice mixture) and cooked upside down in earthen pots, giving the dish a unique flavor.

Where to Try: Gujarat is the place to experience an authentic undhiyu, especially during the Uttarayan festival (kite-flying festival).

3. Avial (Mixed Vegetable Stew with Coconut)

Avial is a South Indian dish from Kerala, made with a mix of vegetables like carrots, beans, pumpkin, and raw banana, cooked in coconut and yogurt. It’s flavored with curry leaves, cumin, and green chilies, offering a delicate yet flavorful taste. This dish is usually served with rice and is a staple in traditional Kerala sadhya (feasts). Avial is both comforting and healthy, relying on fresh, local produce and minimal oil.

Where to Try: Kerala is the best place to savor authentic avial, especially during festivals like Onam.

4. Thepla (Spiced Flatbread)

Thepla is a popular vegetarian dish from Gujarat, often enjoyed as a snack or light meal. It’s a spiced flatbread made from whole wheat flour mixed with methi (fenugreek leaves) and flavored with spices like cumin, coriander, and turmeric. Theplas are typically served with yogurt or pickles and are perfect for traveling as they stay fresh for days. They’re nutritious and packed with flavor, making them a favorite among Gujarati households.

Where to Try: Thepla is a must-try in Gujarat, especially when paired with a side of spicy mango pickle or yogurt.

5. Sarson Ka Saag and Makki Ki Roti (Mustard Greens with Cornbread)

A winter favorite in North India, particularly in Punjab, sarson ka saag is a nutritious and flavorful dish made from mustard greens and spinach, cooked with garlic, ginger, and spices. It’s usually served with makki ki roti (corn flatbread), along with a dollop of white butter. The slightly bitter flavor of mustard greens is mellowed by the spinach, creating a rich, hearty dish that’s both healthy and satisfying.

Where to Try: Punjab and Delhi are famous for this rustic, earthy combination, especially during the winter months.

6. Patra (Steamed Colocasia Rolls)

Patra is a unique vegetarian dish from Gujarat, made from colocasia leaves (taro) that are smeared with a spiced gram flour mixture, rolled up, and steamed. Once cooked, the rolls are sliced and either shallow-fried or served as is. The combination of the slightly tangy colocasia leaves and the spicy gram flour filling creates a delightful balance of flavors. Patra is often enjoyed as a snack or side dish.

Where to Try: Patra is a quintessential Gujarati snack that you’ll find in homes and sweet shops across the state.

7. Pachadi (Yogurt-based Salad)

Pachadi is a South Indian side dish, often made with yogurt and a vegetable or fruit base. One of the most popular versions is cucumber pachadi, where finely chopped cucumber is mixed with yogurt, tempered with mustard seeds, and garnished with curry leaves. The dish is cooling and mildly spiced, making it the perfect accompaniment to a spicy meal. Pachadi offers a refreshing break from rich curries and rice dishes.

Where to Try: Kerala and Tamil Nadu serve the most authentic pachadi, usually as part of a larger traditional meal.

8. Bhutte Ka Kees (Spiced Corn)

A unique vegetarian dish from Madhya Pradesh, bhutte ka kees is made from grated corn that’s sautéed with milk, spices, and green chilies. The result is a creamy, slightly sweet, and spicy dish that’s perfect as a light meal or snack. Bhutte ka kees is particularly popular in the city of Indore, known for its vibrant street food culture.

Where to Try: Head to Indore’s Sarafa Bazaar to experience this tasty and unique corn dish.

9. Khar (Assamese Vegetable Stew)

Khar is a traditional Assamese dish made from raw papaya, pulses, and an alkaline ingredient derived from dried banana peel called "khar." This dish is simple but flavorful, with a unique alkaline taste that’s unlike anything else in Indian cuisine. Khar is typically eaten with rice and is considered a comfort food in Assam, providing a clean and refreshing flavor profile.

Where to Try: Assam, especially during traditional Assamese meals, is the best place to experience authentic khar.

10. Bharli Vangi (Stuffed Eggplant)

Bharli vangi, or stuffed eggplant, is a Maharashtrian specialty. Baby eggplants are stuffed with a mixture of ground peanuts, sesame seeds, coconut, and spices, then cooked until tender. The result is a rich, flavorful dish with a nutty and slightly tangy taste. Bharli vangi is usually served with jowar or bajra rotis (sorghum or millet flatbreads), making for a wholesome and nutritious meal.

Where to Try: Maharashtra is the place to enjoy authentic bharli vangi, particularly in traditional home-cooked meals.

Conclusion

Indian vegetarian cuisine is vast, varied, and full of surprises. Beyond the beloved paneer and dal, there’s a world of regional vegetarian dishes that showcase the creativity and diversity of Indian cooking. From the smoky flavors of baingan bharta to the nutty richness of bharli vangi, each dish tells a story of local ingredients, traditions, and flavors.

Exploring these lesser-known dishes will not only expand your culinary horizons but also offer a deeper appreciation for the art of vegetarian cooking in India. Whether you’re cooking at home or dining out, dive into these flavorful and wholesome vegetarian dishes, and discover the magic that lies beyond paneer and dal.