5 Easy Vegan Dinner Recipes

Dinner is the time when family comes together to dine! You and your family love variation in food and love to taste new dishes every day. Here are five wonderful vegetarian dishes which will be an immediate hit with your family.

Recipe 1: Mushroom Kofta in Tomato Gravy

Mushroom Kofta in tomato gravy


  • 1 cup chopped spinach
  • 4-5 cloves of garlic chopped finely
  • 1 cup cottage cheese crushed
  • 6 big tomatoes chopped
  • 3 sticks cinnamon
  • 11/2 teaspoon ginger paste
  • 11/2 teaspoon garlic paste
  • 1 small cup of cashew nuts
  • 4 green chillies chopped
  • 1 teaspoon black peppercorns
  • 1 teaspoon corn flour
  • 1/2 tablespoon wheat flour
  • 1/2 teaspoon cumin seed powder
  • 2 tablespoon ghee (desi)
  • Pinch of cinnamon powder
  • 1 teaspoon red chilli powder
  • 1/2 cup of cream

For the Filling

  • 1 cup button mushrooms
  • 2 teaspoons ginger paste
  • 8 finely chopped green chillies
  • Juice of 1 lemon
  • 2 teaspoon honey
  • Oil for cooking
  • Salt to taste
  • Water


Chop the spinach leaves finely. Heat 2 tablespoons of oil in a pan and add chopped garlic. Sauté for 30 seconds and then add spinach and salt. Cook for 3 minutes and remove from heat. Add corn flour, paneer, wheat flour, salt and make a dough. Flatten the dough to make small koftas but don’t close them.


Heat a pan, put oil and add ½ teaspoon ginger paste, chilies and chopped button mushrooms. Saute and add salt to taste, remove from fire after two minutes. Add lemon juice and honey and mix. Put this filling in the koftas and close them, deep fry and then keep aside.

For the Tomato Gravy

  • Take desi ghee in a pan, add ½ teaspoon each of ginger and garlic paste, black pepper corns, cinnamon, tomatoes, and salt. Saute for one minute and then add a half cup of water. Once the tomatoes are softened mash them with a spoon and turn off the stove. Put this through a sieve and extract the juice.
  • In a pan fry cashews with some oil, add some water and grind it to paste and keep aside.
  • Heat ghee in the pan, add the remaining ginger and garlic paste and when the paste turns brownish in color add the tomato puree, paste of cashews, red chili powder and cumin powder. Mix, slow down the heat, cover and let it cook. After 10 minutes add cream, cinnamon powder, koftas and cook for two minutes before you turn off the gas. Serve hot with rotis or rice.

Recipe 2. Paneer Biryani

Paneer Biryani


  • 6 cups cooked Basmati rice
  • 250 gm paneer cut into small cubes
  • 2 tablespoon whole spices
  • 1 large onion sliced
  • 3 tablespoon ghee
  • 3 tablespoon butter
  • 2 cups fresh tomato puree
  • 4 green chilies
  • 4 cloves garlic
  • 1 tablespoon chopped ginger
  • 1 teaspoon cumin and coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon sugar
  • 1/4 cup cashew paste
  • 1/2 cup cream
  • Salt to taste

For garnishing:

  • 1 cup fried onions
  • 1/2 cup chopped mint and coriander
  • 1/2 cup almond slices


  • Heat some ghee, quickly sear the paneer cubes in it and remove, season with salt and set them aside.
  • Add whole spices such as mace, cinnamon, cloves, black cardamom, green cardamom and black pepper corns to the same ghee in the pan. Once they crackle add sliced onions, chilies, ginger and garlic and sauté for two minutes. Add turmeric, cardamom, cumin, coriander, tandoori masala powder and the tomato puree. Cover and cook on low heat for 10 minutes. Finally add cream, cashew paste, salt to taste and paneer. Cook for another ten minutes before you turn off the heat.
  • Take a serving dish and layer the rice and paneer alternatively till both are over. Garnish with slices of almonds, onion, coriander and mint leaves.

Leave a Reply