5 Family-Favorite Vegetarian Recipes That Made Me Fall in Love with Plant-Based Cooking

When Smita and I first met, I was a typical lacto-ovo vegetarian who ate eggs but had never explored the full potential of vegetarian cuisine. Growing up, my meals were simple—dal, rice, vegetables, and the occasional egg curry. It wasn't until I experienced Smita's family kitchen in Sagar that I truly understood what vegetarian cooking could be: vibrant, complex, deeply satisfying, and full of love.

Over the years, I've collected recipes that have become staples in our home—dishes that converted skeptical friends, delighted our son, and proved that vegetarian food can be the star of any table. Today, I'm sharing five of these treasured recipes with you. They're not complicated, but they're special. They're the dishes I turn to when I want to show someone what vegetarian cooking is really about.

1. Smita's Grandmother's Dal Makhani

This recipe comes from Smita's grandmother, a woman of deep wisdom and incredible culinary skill. Unlike restaurant versions loaded with cream, her dal makhani achieves richness through slow cooking and careful spicing.

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup kidney beans (rajma), soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons butter
• 1/4 cup cream (optional)
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Pressure cook the soaked lentils and kidney beans with 4 cups water and salt for 6-7 whistles until very soft. Mash slightly.

1. In a heavy-bottomed pot, heat butter. Add cumin seeds and let them splutter.

1. Add chopped onions and sauté until golden brown—this takes patience but builds flavor.

1. Add ginger-garlic paste and green chilies. Cook for 2 minutes until raw smell disappears.

1. Add tomato puree, turmeric, and red chili powder. Cook on medium heat until oil separates from the mixture (about 10 minutes).

1. Add the cooked lentils with their liquid. Mix well.

1. Simmer on low heat for at least 45 minutes, stirring occasionally. The longer it cooks, the better it tastes. Add water if it gets too thick.

1. Add garam masala and cream (if using) in the last 5 minutes.

1. Garnish with fresh cilantro and a dollop of butter.

Vivek's Notes: The secret is the slow cooking. Grandmother would let this simmer for hours, and the flavors would deepen beautifully. I often make a large batch on Sunday and the leftovers taste even better the next day. Serve with naan or rice—both are perfect.

2. Paneer Tikka That Converted My Colleagues

I brought this to an office potluck years ago, and my meat-eating colleagues couldn't believe it was vegetarian. The marinade is key—it infuses the paneer with incredible flavor.

Ingredients:

• 400g paneer, cut into cubes
• 1 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chaat masala
• 1 tablespoon gram flour (besan), roasted
• 2 tablespoons oil
• Salt to taste

• 1 large bell pepper, cut into squares
• 1 large onion, cut into squares
• Cherry tomatoes (optional)

Method:

1. In a bowl, whisk together all marinade ingredients until smooth. The roasted gram flour helps the marinade stick and adds a subtle nutty flavor.

1. Gently add paneer cubes and coat well. Marinate for at least 2 hours (overnight is even better).

1. Thread paneer, bell peppers, onions, and tomatoes onto skewers, alternating for color.

1. If you have a grill or tandoor, that's ideal. Otherwise, preheat your oven to 200°C (400°F).

1. Place skewers on a baking tray lined with foil. Brush with oil.

1. Grill/bake for 15-20 minutes, turning once halfway through, until paneer has charred edges.

1. Serve hot with mint chutney and lemon wedges.

Vivek's Notes: The key is not to skip the marination time. I've tried rushing it, and the difference is noticeable. Also, don't use low-fat yogurt—full-fat yogurt creates a better marinade. If you don't have a grill, a hot cast-iron pan works well too. Just don't overcrowd the pan.

3. One-Pot Vegetable Khichdi (Comfort in a Bowl)

When our son was young and refused to eat vegetables, Smita made this khichdi. It's become our family's comfort food—what we eat when someone is sick, stressed, or just needs a warm hug in food form.

• 1 cup rice
• 1/2 cup moong dal (split yellow lentils)
• 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
• 1 onion, sliced
• 1 tomato, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger, grated
• 2 green chilies, slit
• 2 tablespoons ghee
• Salt to taste
• 6 cups water
• Fresh cilantro for garnish

Method:

1. Wash rice and dal together. Drain and set aside.

1. In a pressure cooker, heat ghee. Add cumin seeds and let them crackle.

1. Add sliced onions and sauté until translucent.

1. Add ginger, green chilies, and chopped tomato. Cook for 2 minutes.

1. Add all vegetables, rice, dal, turmeric, and salt. Mix well.

1. Add 6 cups water and stir.

1. Pressure cook for 3-4 whistles until everything is soft and well-cooked.

1. Let pressure release naturally. Open and mix gently—the khichdi should be soft and porridge-like.

1. Garnish with fresh cilantro and a drizzle of ghee.

Vivek's Notes: The consistency should be softer than regular rice—almost like a thick soup. Adjust water based on your preference. We serve this with yogurt and pickle. It's incredibly soothing and easy to digest. I make a big pot on busy weeknights when I don't have energy for elaborate cooking.

4. Aloo Paratha (The Breakfast That Never Gets Old)

Every Sunday morning in our home starts with aloo parathas. It's a tradition that began when our son was little, and even now that he's in college, he requests these when he comes home.

Ingredients:

• 2 cups whole wheat flour
• Water as needed
• Pinch of salt
• 1 teaspoon oil

• 4 large potatoes, boiled and mashed
• 1 green chili, finely chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped
• Salt to taste
• Ghee or butter for cooking

Method:

1. Make a soft dough with flour, salt, oil, and water. Let it rest for 20 minutes.

1. Mix all filling ingredients in a bowl. The potatoes should be completely cool.

1. Divide dough into equal balls. Divide filling into equal portions.

1. Roll out a dough ball into a small circle. Place filling in the center.

1. Bring edges together to seal the filling inside. Flatten gently.

1. Roll out carefully into a circle about 6-7 inches in diameter. If filling breaks through, patch with a pinch of dry flour.

1. Heat a griddle (tawa) on medium-high heat.

1. Place paratha on the griddle. When bubbles appear, flip it.

1. Apply ghee on both sides and cook until golden brown spots appear.

1. Serve hot with yogurt, pickle, and butter.

Vivek's Notes: The trick is to make sure your potatoes are completely cool before mixing the filling—warm potatoes make the dough sticky. Don't skimp on the ghee while cooking; it's what makes parathas crispy and delicious. I usually make the dough the night before, which makes Sunday morning cooking faster.

5. Quick Masala Oats (My Weekday Breakfast Secret)

This is my own creation, born from busy mornings when I needed something nutritious, fast, and satisfying. It's become so popular that Smita often makes it too.

• 1 cup rolled oats
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/4 cup mixed vegetables (carrots, peas, beans), finely chopped
• 1 green chili, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Few curry leaves
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil
• 2 cups water
• Salt to taste
• Lemon juice
• Fresh cilantro

Method:

1. Heat oil in a pan. Add mustard seeds and let them pop.

1. Add cumin seeds and curry leaves. Let them sizzle.

1. Add chopped onions and green chili. Sauté until onions are translucent.

1. Add vegetables and cook for 2-3 minutes.

1. Add chopped tomatoes and turmeric. Cook until tomatoes soften.

1. Add oats and roast for 1-2 minutes.

1. Add water and salt. Mix well.

1. Cover and cook for 3-4 minutes until oats are cooked and water is absorbed.

1. Turn off heat. Add lemon juice and garnish with cilantro.

Vivek's Notes: This takes literally 10 minutes from start to finish. It's savory, filling, and keeps me energized until lunch. Sometimes I add a handful of roasted peanuts for extra protein and crunch. You can prep the vegetables the night before to make mornings even easier.

The Real Recipe: Love and Patience

These five recipes represent more than just food to me. They're memories of Smita's grandmother teaching us in her kitchen, of Sunday mornings with our son, of friends gathered around our table discovering that vegetarian food can be extraordinary.

The real secret ingredient in all these recipes isn't listed in the ingredients—it's patience and love. Take your time with the dal makhani. Don't rush the paneer marinade. Make the parathas with care. Cook with intention, and your food will taste better.

When people ask me how I've stayed vegetarian all these years (aside from eggs), I point to recipes like these. Vegetarian cooking isn't about what you're missing—it's about discovering incredible flavors, honoring traditions, and creating new ones.

I hope these recipes bring as much joy to your kitchen as they've brought to ours. And remember: the first attempt might not be perfect, but that's okay. Cooking is a journey, not a destination.

Happy cooking!

*Vivek Ghai is the co-founder of Go4Veg and has been supporting Smita's vegetarian vision for over two decades. While Smita is the visionary, Vivek has become the family's weekend chef, specializing in recipes that prove vegetarian food can satisfy everyone at the table.*