If you are vegan, then you must try Indian food if you haven’t yet.
Chances are you’ve heard people say that being vegan is tough. Well, that’s not the case if you’re familiar with Indian cuisine. That’s because so many Indian dishes just so happen to be vegan. Being vegan is almost effortless when you know how to make Indian food. When I wrote my cookbook, Indian Food Under Pressure, I didn’t even realize how many of the recipes were naturally vegetarian and vegan. Out of the 60 recipes in my cookbook, 43 of the recipes are vegetarian, and most of those recipes just so happen to be vegan or can easily be adapted to be vegan!
15+ Indian Vegan Instant Pot Recipes
Instant Pot Butter Chickpeas (Vegan Butter Chicken)See Recipe
Instant Pot Sambar (Indian Split Pigeon Pea and Vegetable Soup)
This tamarind flavored lentil and vegetable stew is a very popular South Indian dish. It almost always accompanies idli or dosa.
Growing up with two Punjabi parents, this dish was in our regular dinner rotation. These melt-in-your-mouth kidney beans are coated in thick masala gravy, and they’re loaded with flavor. This dish is typically served with basmati rice.If you’d like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes. Just add the onion masala in step 5 with the kidney beans and water.
This mildly flavored rice dish, also known as matar pulao, is so easy to make. The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.
This popular South Indian rice dish is light, tangy and refreshing. The citrus flavor in the rice really comes through. You can eat this for breakfast, as a snack or as part of a meal. I enjoy eating lemon rice with a side of yogurt and Indian pickles.
Instant Pot Aloo Stuffed Karela (Potato Stuffed Bitter Melon)See Recipe
Vegan Instant Pot Chana Masala – Punjabi Chole (Spiced Chickpea Curry
It usually takes several hours to prepare authentic Punjabi chole, but with this recipe, you can have delicious masala coated chickpeas on your plate in no time. The spices are key to making this curry, especially the dried mango powder (amchur) which adds tanginess and the roasted cumin powder which adds depth and aroma to the dish.
Toor Dal Recipe – Instant Pot Spiced Yellow LentilsSee Recipe
Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)See Recipe
Instant Pot Kerala Kadala Curry (Brown Chickpeas in Coconut Curry)See Recipe
Instant Pot Aloo Matar (Potato Pea Curry)
This popular Punjabi curry is a simple and comforting dish. I almost always have potatoes in my pantry and a bag of frozen peas in the freezer and so even when the fridge is empty, I can still create this delicious curry. Potatoes and peas are humble ingredients, but when you serve them in a fragrant spiced tomato sauce, they really shine.
This popular Punjabi dish, also known as lobia masala, is made with buttery black eyed peas. This is a recipe that’s almost always served on New Year’s Day in our house because it’s thought to bring good luck. Don’t wait until then to make this though!
Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.