15 Delicious Pakistani Vegetarian Recipes to Try Now

Pakistani vegetarian recipes bring a burst of flavors and traditions to your kitchen. From fragrant biryanis to spicy lentil dishes, these recipes showcase the rich variety of ingredients and spices in Pakistani cuisine. Perfect for anyone looking to enjoy hearty, plant-based meals that are both delicious and satisfying!

Vegetable Biryani: Aromatic Rice Dish

Vegetable Biryani is a delightful rice dish that combines fragrant basmati rice with a medley of colorful vegetables and aromatic spices. The layers of flavors create a satisfying meal that is both hearty and wholesome. Whether you’re a seasoned cook or just getting started, this recipe is simple enough to follow and yields delicious results.

This dish is not only pleasing to the palate but also visually appealing, making it perfect for family gatherings or special occasions. The warmth of the spices fills the kitchen as it cooks, inviting everyone to the table. Let’s dive into the ingredients and instructions for making this tasty biryani!

Kachumber Salad: Refreshing Cucumber Mix

Kachumber salad is a light and refreshing dish that captures the essence of Pakistani cuisine. With a vibrant mix of crunchy cucumbers, juicy tomatoes, and zesty onions, it’s the perfect accompaniment to any meal. This salad is not only delicious but also super easy to whip up, making it a go-to choice for a quick snack or side dish.

The crispness of the vegetables combined with a tangy dressing brings a burst of flavor that can brighten up any plate. Whether you’re serving it at a family gathering or enjoying it as a solo snack, Kachumber salad is sure to please everyone’s palate.

Ingredients

• 2 cups diced cucumber
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the diced cucumber, tomatoes, onions, and bell pepper.
2. Add the Dressing: Drizzle lemon juice over the vegetable mixture and sprinkle with salt. Toss gently to combine.
3. Garnish: Fold in the fresh cilantro for an extra layer of flavor and freshness.
4. Serve: Enjoy the salad immediately or let it chill in the refrigerator for about 15 minutes for a cooler treat.

Aloo Gosht: Spiced Potato Delight

Aloo Gosht is a delightful vegetarian dish featuring tender potatoes cooked in a rich and aromatic spice blend. This dish is loved for its comforting flavors and earthy taste, making it a go-to for those seeking a hearty meal. It’s simple to prepare, making it perfect for both beginner and experienced cooks.

The combination of spices brings out the natural sweetness of the potatoes, while a hint of heat keeps things interesting. Serve it over a bed of rice or with flatbreads to soak up every bit of the delicious sauce. It’s a meal that warms the heart and satisfies the stomach.

Ingredients

• 4 large potatoes, peeled and cubed
• 2 tablespoons cooking oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until it’s golden brown. Stir in the ginger-garlic paste and cook for an additional minute.
3. Mix in the chopped tomatoes, turmeric, red chili, and coriander powders. Cook until the tomatoes break down and the oil begins to separate.
4. Add the cubed potatoes and salt, mixing well to coat the potatoes in the spice mixture. Add a cup of water and bring to a simmer.
5. Cover and cook on low heat until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
6. Once cooked, garnish with fresh coriander leaves before serving.

Baingan Bharta: Smoky Eggplant Mash

Baingan Bharta is a beloved dish from Pakistan, showcasing the rich flavors of roasted eggplant. This smoky mash is not only delicious but also quite easy to prepare. The blending of spices and the charred flavor of the eggplant creates a comforting and satisfying vegetarian meal.

The dish is often served with warm flatbreads or rice, making it a perfect choice for any occasion. Its combination of spices and textures makes it a favorite among both vegetarians and meat lovers alike.

Ingredients

• 2 large eggplants
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Roast the eggplants on an open flame or in the oven until the skin is charred and the flesh is soft. Allow to cool, then peel and mash the flesh.
2. In a pan, heat the oil and add cumin seeds. Once they sizzle, add chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften.
4. Stir in the mashed eggplant, red chili powder, turmeric, and salt. Mix well and cook for another 5-7 minutes, allowing the flavors to meld.
5. Garnish with fresh cilantro before serving. Enjoy with naan or rice!

Daal Tadka: Lentils with Tempered Spices

Daal Tadka is a comforting and flavorful dish made from lentils. This recipe showcases a simple preparation where lentils are cooked until soft and then tempered with a mix of spices that elevate the dish. The warm, earthy flavors make it a staple in many Pakistani households, perfect for pairing with rice or bread.

Making Daal Tadka is quite easy, requiring just a few ingredients and steps. The tempering process adds a wonderful aroma and depth of flavor, making this dish a hit at any meal. It’s an excellent choice for anyone looking to enjoy a hearty vegetarian option that’s both nutritious and satisfying.

Ingredients

• 1 cup yellow lentils (split yellow moong dal)
• 4 cups water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 2 tablespoons ghee or oil
• Salt, to taste
• Fresh coriander for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a pot, combine lentils and water, bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 20-25 minutes.
2. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them crackle.
3. Stir in chopped onions and sauté until golden. Then, add tomatoes, green chilies, turmeric, red chili powder, and salt. Cook until the tomatoes are soft.
4. Combine the cooked lentils with the onion-tomato mixture. Adjust seasoning if needed and let it simmer for another 5 minutes.
5. Garnish with fresh coriander and serve hot with rice or naan.

Chana Masala: Hearty Chickpea Curry

Chana Masala is a popular vegetarian dish from Pakistan, celebrated for its rich flavors and satisfying texture. This chickpea curry is not only delicious but also quite simple to prepare, making it a favorite for home cooks everywhere. The combination of spices creates a warm and inviting aroma, sure to please anyone at the dinner table.

Perfectly paired with rice or naan, Chana Masala is a wholesome meal that delivers comfort in every bite. Whether you’re a seasoned chef or a beginner, this recipe will guide you through creating a heartwarming dish that everyone will love.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon coriander powder
• 1 tablespoon vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they are golden brown.
3. Stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell disappears.
4. Add the pureed tomatoes, turmeric powder, and coriander powder. Cook until the oil starts to separate from the mixture.
5. Now, add the chickpeas and mix well. Add salt to taste.
6. Pour in some water to achieve your desired consistency and let it simmer for about 10-15 minutes.
7. Finally, sprinkle garam masala and garnish with fresh cilantro before serving with rice or naan.

Palak Paneer: Creamy Spinach and Cottage Cheese

Palak Paneer is a beloved dish in Pakistani cuisine, known for its rich, creamy texture and vibrant green color. This delightful combination of spinach and cottage cheese is not only nutritious but also packed with flavor. The spinach is blended into a smooth sauce, creating a perfect backdrop for the soft, chewy paneer cubes. The spices used enhance the taste, making each bite a sensation for your palate.

Making Palak Paneer at home is quite simple, making it a great option for both novice and experienced cooks. With a few fresh ingredients and basic cooking techniques, you can whip up this delicious dish in no time. Serve it with rice or naan for a satisfying meal.

Ingredients

• 4 cups fresh spinach
• 1 cup paneer, cubed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 2 tablespoons cooking oil
• Salt to taste
• 1/4 cup cream (optional)

Instructions

1. Blanch the spinach in boiling water for 2-3 minutes, then transfer to an ice bath. Drain and blend into a smooth paste.
2. In a pan, heat oil over medium heat. Add cumin seeds and onion, sautéing until golden.
3. Add ginger-garlic paste and green chilies, cooking for another minute.
4. Stir in the tomato puree, turmeric, and salt, cooking until the oil separates from the mixture.
5. Add the spinach paste and cook for 5 minutes. Add paneer cubes and garam masala, mixing well.
6. If desired, stir in cream for extra richness. Simmer for a few minutes before serving.

Aloo Paratha: Stuffed Potato Flatbread

Aloo Paratha is a delightful and comforting dish that combines a crispy flatbread with a spiced potato filling. This dish is not only satisfying but also packed with flavor, making it a favorite in many households. It’s quite simple to prepare, even for those who may be new to cooking.

The crispy exterior gives way to a warm, tender filling, creating a perfect balance of textures. This dish can be enjoyed at any meal, whether for breakfast, lunch, or dinner, and pairs wonderfully with yogurt or pickles for extra taste. Now, let’s get to the recipe that will help you make this delicious Aloo Paratha!

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon oil
• 3 medium-sized potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (or to taste)
• 1 tablespoon chopped fresh coriander
• Water, as needed for dough
• Ghee or oil for cooking

Instructions

1. Prepare the Dough: In a bowl, mix the whole wheat flour, salt, and oil. Gradually add water to form a soft dough. Cover and let it rest for about 20 minutes.
2. Make the Filling: In a separate bowl, combine the mashed potatoes, cumin seeds, garam masala, red chili powder, and chopped coriander. Mix well to create a smooth filling.
3. Roll and Stuff: Divide the dough into equal portions. Roll out one portion into a small circle. Place a spoonful of the potato filling in the center, fold the edges over the filling, and pinch to seal. Gently roll out again to form a flatbread.
4. Cook the Parathas: Heat a skillet over medium heat. Place the rolled paratha on the skillet and cook for about 2-3 minutes on each side, brushing with ghee or oil until golden brown.
5. Serve: Enjoy warm with yogurt or pickles on the side!

Vegetable Nihari: Hearty Stew

Vegetable Nihari is a comforting stew that brings warmth and flavor to any table. This dish is rich and hearty, filled with a variety of vegetables that soak up aromatic spices, making each bite a delightful experience. It’s simple to prepare, perfect for a family meal or a cozy night in.

The blend of spices creates a savory profile, while the tender vegetables provide a satisfying texture. Serve it with naan or rice for a fulfilling meal.

Ingredients

• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 2 cups mixed vegetables (carrots, potatoes, peas, and bell peppers)
• 4 cups vegetable broth
• Salt, to taste
• Fresh cilantro, for garnish
• Naan or rice, for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the cumin seeds, coriander powder, turmeric, and red chili powder. Cook for a couple of minutes to release the spices’ flavors.
4. Add the mixed vegetables and stir well to coat them with the spices.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the vegetables are tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.
7. Enjoy your Vegetable Nihari hot with naan or rice!

Sooji Halwa: Sweet Semolina Dessert

Sooji Halwa is a delightful sweet dish made from semolina, sugar, and ghee. This dessert has a warm, comforting flavor that makes it perfect for any occasion. It’s smooth and slightly grainy, with a rich buttery taste that will surely satisfy your sweet cravings.

Making Sooji Halwa is quite simple and requires only a few basic ingredients. It’s an excellent choice for those new to cooking, as it comes together quickly and easily. Whether it’s a festive celebration or a cozy family meal, this halwa is sure to bring smiles to the table.

Ingredients

• 1 cup semolina (sooji)
• 1 cup sugar
• 1/2 cup ghee (clarified butter)
• 2 cups water
• 1/4 cup mixed nuts (almonds, cashews, and walnuts)
• 1/4 cup raisins
• 1/2 teaspoon cardamom powder
• A pinch of saffron (optional)

Instructions

1. Heat ghee in a pan over medium heat. Add semolina and roast it, stirring continuously until it turns golden brown and aromatic.
2. In another pot, boil the water with sugar, cardamom powder, and saffron.
3. Slowly add the boiling sugar-water mixture to the roasted semolina, stirring continuously to avoid lumps.
4. Cook until the mixture thickens and starts leaving the sides of the pan.
5. Fold in the mixed nuts and raisins. Cook for an additional 2 minutes, then remove from heat.
6. Serve warm, garnished with more nuts if desired.

Methi Thepla: Spiced Fenugreek Flatbreads

Methi Thepla is a flavorful, spiced flatbread that hails from the heart of Gujarat, India. Made with fresh fenugreek leaves, this recipe combines nutrition with delightful taste. The soft, slightly crispy texture pairs well with yogurt or pickles, making it a versatile dish that’s perfect for breakfast or a light lunch.

What’s great about Methi Thepla is its simplicity. With just a few ingredients and minimal cooking time, even novice cooks can whip up this delicious bread. It’s an excellent way to incorporate greens into your meals, and the spices add a warm, inviting flavor that everyone will love.

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, chopped
• 1/4 cup yogurt
• 2 tablespoons oil (plus more for cooking)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt (adjust to taste)
• Water, as needed

Instructions

1. Mix the Dough: In a large bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, oil, cumin seeds, turmeric powder, red chili powder, and salt. Gradually add water to form a soft dough.
2. Knead: Knead the dough for about 5 minutes until smooth. Cover it with a damp cloth and let it rest for 15-20 minutes.
3. Shape the Theplas: Divide the dough into small balls. Roll each ball into a flat circle, about 6-7 inches in diameter, dusting with flour as needed.
4. Cook: Heat a skillet over medium heat. Cook each thepla for about 2-3 minutes on each side, adding a little oil until golden brown spots appear.
5. Serve: Enjoy warm with yogurt, pickle, or on its own!

Bhindi Masala: Spicy Okra Stir-fry

Bhindi Masala is a vibrant and flavorful dish featuring okra, also known as ladyfinger. This dish combines the natural crunch of okra with an array of spices, making it both spicy and aromatic. It’s a fantastic choice for a quick weeknight meal or a delightful side to accompany your main course.

Making Bhindi Masala is straightforward and does not require any special skills. Simply sauté the okra with onions, tomatoes, and spices for a deliciously satisfying dish that everyone will love. Its unique taste and satisfying texture are sure to impress!

Ingredients

• 500 grams of fresh okra, trimmed and cut into 1-inch pieces
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions

1. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle.
2. Once the seeds start to crackle, add the chopped onions and sauté until they turn golden brown.
3. Add the slit green chilies and chopped tomatoes, cooking until the tomatoes soften.
4. Stir in the coriander powder, red chili powder, turmeric powder, and salt. Mix well.
5. Add the okra pieces and gently mix to coat them with the spices. Cook on medium heat for about 10-15 minutes, stirring occasionally, until the okra is tender.
6. Garnish with fresh coriander leaves before serving.

Gobi Manchurian: Crispy Cauliflower Bites

Gobi Manchurian is a delightful fusion dish that brings together the unique flavors of Indian and Chinese cuisines. The crispy cauliflower bites are coated in a spicy, tangy sauce that makes every bite a burst of flavor. It’s a simple recipe that’s perfect as an appetizer or a snack and can easily be enjoyed by everyone, whether vegetarian or not.

This dish is not only delicious but also a great way to incorporate more vegetables into your meals. The crispy texture from frying the cauliflower gives it an irresistible crunch, while the bold spices elevate its taste. You’ll find that making this dish at home is quite easy, making it a great addition to your cooking repertoire.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 3/4 cup water
• Oil for frying
• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1/2 teaspoon black pepper
• 1/4 cup chopped green onions

Instructions

1. Prepare the Batter: In a bowl, mix together the flour, cornstarch, red chili powder, turmeric powder, and salt. Gradually add water to make a smooth batter.
2. Coat the Cauliflower: Dip the cauliflower florets into the batter, ensuring they are well coated.
3. Fry the Cauliflower: Heat oil in a deep pan. Fry the battered cauliflower in batches until golden brown and crispy. Remove and drain on paper towels.
4. Make the Sauce: In a separate pan, heat vegetable oil. Add ginger-garlic paste and sauté for a minute. Mix in soy sauce, chili sauce, ketchup, and black pepper. Stir well.
5. Toss and Serve: Add the fried cauliflower to the sauce and toss to coat evenly. Garnish with chopped green onions and serve hot.

Chole Puri: Chickpeas with Fluffy Bread

Chole Puri is a delightful dish that features spiced chickpeas served alongside fluffy fried bread. The combination of the hearty chickpeas and the crispy puris creates a satisfying meal that is both filling and flavorful. The spices used in the chole provide a warm and aromatic touch, making it a favorite among many. Plus, it’s quite easy to prepare, making it perfect for a quick lunch or a family dinner.

This dish is not only tasty but also nutritious, offering a good source of protein and fiber from the chickpeas. Pairing it with puris, which are golden-brown and slightly chewy, elevates the experience further. It’s a wonderful way to enjoy a vegetarian meal that everyone will love.

Ingredients

• 1 cup chickpeas (soaked overnight)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 tablespoons oil
• Salt to taste
• 4 cups all-purpose flour (for puris)
• Water as needed
• Oil for frying

Instructions

1. Prepare the Chickpeas: Drain the soaked chickpeas and cook them in a pressure cooker with water and salt until soft. This usually takes about 15-20 minutes on medium heat.
2. Make the Chole: In a pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
3. Add Tomatoes: Add the chopped tomatoes and cook until they soften. Then, add the coriander powder, turmeric powder, and garam masala. Stir well.
4. Combine: Add the cooked chickpeas to the pan. Mix everything together and let it simmer for about 10 minutes, adding water if it becomes too thick. Adjust salt to taste.
5. Prepare the Puri Dough: In a bowl, combine all-purpose flour and a pinch of salt. Gradually add water and knead until you have a smooth dough. Cover and let it rest for 20 minutes.
6. Fry the Puris: Heat oil in a deep frying pan. Take small portions of dough, roll them out into small circles, and fry until they puff up and turn golden brown. Remove and drain on paper towels.
7. Serve: Plate the chole and serve with hot puris, garnished with onions and a sprinkle of fresh coriander if desired.

Lentil and Spinach Soup: Nutritious Blend

Lentil and Spinach Soup is a warm and comforting dish that’s packed with nutrients. The earthy flavor of lentils combines beautifully with the freshness of spinach, creating a delightful balance. It’s incredibly simple to make, making it perfect for busy weeknights or a cozy weekend meal.

This soup is not only hearty but also very versatile. You can easily adjust the spices and add any other veggies you have on hand. Serve it with some crusty bread for a satisfying meal that’s sure to please everyone!

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
2. Stir in the minced garlic, cumin, and turmeric. Cook for another minute until fragrant.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25-30 minutes, until the lentils are tender.
4. Once the lentils are cooked, stir in the chopped spinach and season with salt and pepper. Let it cook for another 5 minutes until the spinach is wilted.
5. Serve hot, garnished with fresh herbs or a squeeze of lemon, if desired.