If you are looking for Indian vegetarian recipes for your Instant Pot pressure cooker, you’ll love this post. I put together a collection with TEN of my most popular Instant Pot Indian Vegetarian Recipes. All these dishes are delicious Indian comfort food, minus the guilt.
These recipes are quick and easy to make, and are versatile enough that I can serve them on weeknights, or for entertaining during festivities and get-togethers. All these recipes can be made in your Instant Pot Pressure cooker.
This is a great collection for special occasions like Diwali, Holi and other Indian festivities. So, let’s check out some delicious Instant Pot Indian food!
Top 10 Instant Pot Indian Vegetarian Recipes
1. Dal Makhani
This is my take on a restaurant-style Dal Makhani, or Madras Lentils Curry. In this creamy, rich and flavor packed lentil stew, I cook whole black lentils and kidney beans with aromatics and toasted Indian spices. In just 45 minutes, it tastes like it’s been slow-cooking for hours.
2. Chana Masala
Here is my simple recipe for an extremely popular Indian spiced chickpeas curry, called Chana Masala. This hearty and delicious curry is rich in protein, and is vegan & gluten-free too. I typically serve Chana Masala with garlic naan or Cumin Rice.
This is my kids’ favorite Indian Vegetarian curry. This easy recipe for Paneer Butter Masala or Paneer Makhani comes together in just 30 minutes in my Instant Pot. I simmer cottage cheese (paneer) in a tomato gravy, and season it with ground garam masala. Towards the end, I drizzle a touch of heavy cream before serving.
Once you taste this dish, you’ll agree with me, that this is the tastiest way to eat spinach 🙂 Palak Paneer is a popular north-Indian curry, in which I cook soft paneer cubes (Indian cottage cheese), in an Indian spiced spinach (palak) gravy. This recipe is my simplified take on a restaurant classic. And the taste is unbelievable! Try it sometime!
One of my favorite sides in Indian cuisine is Aloo Gobi, or, spiced potatoes and cauliflower. In this recipe, I saute potatoes (aloo), and cauliflower (gobi), with fresh ginger & garlic, and seasoned with Indian spices. It is a simple and flavorful treat that gets ready in 30 minutes!
Paneer Tikka Masala is the king of vegetarian dishes in north-Indian cuisine. This is my easy to follow recipe, in which I simmer small cubes of cottage cheese in an aromatic tomato, onion and yogurt based gravy, and seasoned with warm toasted garam masala. By adding yogurt instead of heavy cream, I achieve the same creamy texture, without the extra calories.
This is my best-of-both-worlds recipe. One-Pot Chana Masala Biryani, or Chickpeas Biryani, is a combination of two popular Indian dishes, Chana Masala (chickpeas curry) & Biryani (rice pilaf). I cook the chana masala curry and then steam basmati rice in that curry. The result is a delicious Chickpeas and rice pilaf. It’s one of the most popular gluten-free & vegan recipes on this blog.
One of my all-time favorites, this spicy and tangy chickpeas curry is seasoned with a special spice-mix called Chole Masala. I serve it with pillowy soft puffed fried bread, called Bhatura, using a semi-homemade trick. This is a what I make for dinner on Diwali every year and we all look forward to it.
Kadhi is a tangy Indian spiced yogurt curry, that I typically serve with steamed basmati rice. In this recipe, I show you how to make this comfort food in one pot, using the Pot-in-Pot (PIP) cooking method. This is one of the most popular PIP recipe on my blog.
Rajma Masala is a kidney, or red beans curry, that is cooked with fresh onions, tomatoes, ginger and garlic. It is one of the simplest, yet most satisfying vegetarian curries for me. It goes really well with rice or Indian flatbread, called paratha.