Pakistani Vegetarian recipe including Sabzi and dal Recipes is collection of quick and easy everyday recipes. These recipes are really simple. Step by step pictorial makes grasping very easy for new cooks.
Pakistani Vegetarian Recipes
Pakistani and Punjabi people are generally meat lovers. That’s why vegetarian food like sabzi and daal is often under-rated. Below is our family’s favorite vegetarian recipes that I learned to cook from my mother in law who was an expert in sabzi cooking.
Tips for Sabzi making
Fresh sabzi is best
For best taste always use fresh vegetables available in the season. Ok, I know sometimes you have to blanch vegetables to keep them longer for later. And sometimes, frozen and processed vegetables are the only choice. However, you can still make it taste better by serving it freshly cooked. Unlike other Pakistani foods, sabzi tastes better when served immediately. Re-heating once or twice is ok but after that, it loses all its taste and nutrition. That’s why sabzi is best consumed within 24 hours. If you love kitchen gardening to grow fresh veggies, check more info here.
(Bhunofy) or searing on high until oil separate is a key to Pakistani cooking. The same applies to Sabzi recipes. Add a bit of extra oil and sear (Bhunna) vegetable curry to burn excess water on high flame for 2-3 minutes till oil separates from sides of the pot. This trick greatly elevates the taste of these sabzi recipes.
Techniques are important
For most veggies the spices and ingredients are similar. But the techniques to cook veggies like okra which gets slimy and mustard greens or bitter gourd which are bitter can be essential for good taste and texture.
Make your sabzi tasty
While many complain that veggies are bland, I must insist make them taste good. Try adding extra spice, a tiny bit of jaggery, some lemon juice or tamarind, some butter, and make it chat patta. Taste test and improve if needed like you would do for your meat dishes.
Veggies are delicate, overcooking makes them mushy and unappealing. One get tip that I learned is veggies have low cooking time (except sarson). Whenever I slow-cooked sabzi on low-heat, they taste absolutely finger-linking good. While high heat wouldn’t let the taste develop fully the veggies tastes somewhat raw.
Most veggies are high in water so you generally do not have to add water if cooking on low heat. ( Adding few tablespoons of water is ok.) Let veggies cook in their own water and they taste best.
Smaller and organic are best
As ingredients are important, getting organic, fresh and good quality veggies can make a huge difference. This tip again, I learned from my mother in law. Check your veggies by pressing. The firm veggies are fresh. Smaller veggies are often more flavorful. Organic baby spinach, okra, clustered beans are melt in the mouth soft, and amazingly flavorful.
Most of these recipes can be served with plain rice or khichri, raita, and roti or Chapati. I also added a few salads and snacks in the post. Salads and snacks are a great way to add vegetables to the diet in form of a tasty dish that will attract kids too.
Finger-licking good aloo palak recipe with easy steps. Use organic baby spinach for best taste and do little searing to burn excess water and you are set for best aloo palak.
This sabzi recipe is a delight for eggplant lovers. The curry is so simple to make. Just dump in all ingredients and let it cook slowly. It turns out great with so little effort.
Bhindi/lady’s Finger / Okra gets slimy upon cooking. So, this recipe shows how to make delicious Bhindi without letting it get slimy. The secret trick is in dry roasting Okra.
This one is my favorite sabzi. The best thing about mix vegetable is you get different vegetable or different combo of vegetables in every bite. This make it so interesting, you enjoy eating bite after bite. The recipe is dear to my heart and delicious.
As the name says ‘bitter’. This vegetable is the love of a few for its distinct taste and some simply hate it. Regardless of its taste karela is an extremely healthy and nutritious vegetable with very few calories. This recipe also shares a trick to reduce its bitterness to an enjoyable level.
Again this sabzi also has a distinct bitter taste. It tastes different from other greens and this veggie has an acquired taste. Once you develop its taste, you just can’t have enough of it.
When sarson cooked in a special way and served with butter, most of its bitter flavor is undermined and it tastes like ghee as my mother-in-law called it. The ‘sarsoon ka saag’ can be a feast when served with fresh corn flatbread. (Makai ki roti).
If you love vegetables, give this vegetable Biryani a go unlike Biryani other biryani this is juicy. Has lots of chunky vegetables and gravy to enjoy.
Looking for a super hit vegetarian recipe? I bet you won’t find anything better than Gobi Manchurian. This is one of the few vegetarians recipes that can compete with a non-veg dish in taste.
Who doesn’t want an easy veg fried rice recipe that goes with almost anything? This is Pak-Chinese fried rice that uses basmati rice like any Indian fried recipe and has few Chinese touches in the form of soy sauce and sweet and sour background flavors.
10. Aloo Gobi Matar
Looking for Punjabi style, Dhaba style authentic aloo gobi matar? Here, we’ve got you all covered with a deliciously spiced curried cauliflower and potato curry to feed your hungry soul.
11. Carrot Halwa
This halwa is a winter delights as fresh, sweet and red carrots are profuse in winters. The recipe of this carrot halwa is very balanced and gives you perfect halwa that is neither too sweet nor bland. This halwa is not too heavy with ghee and khoya and has a perfect combination.
12. Lauki ki kheer
When you have had a lot of cheesy creamy desserts and you want something cooling, healthy and yummy. It’s time to make Lauki ki kheer, bottle gourd pudding.
Pakistan Vegetarian Snacks Recipes
13. Aloo ki roti
This is melt in the mouth roti. The ingredients are all staples in any desi home and you can make it quickly. Making it is slightly tricky. But thanks to the step by step recipe tutorial, it turns out great on the first attempt.
This is a very simple recipe and can be made quickly. It is just great for young children. These corn balls are the easiest appetizer, I know. These are addictive too. What I like best about this recipe is that it doesn’t require coating with egg or bread crumbs and that’s such a relief.
15. Aloo ki Tikki
Whether a tea time snack; or a side dish along with curries; in a kid’s lunch box or in a sandwich; Aloo Tikki is so forgiving and humble, they adjust in any meal. Honestly, I should tell you how to not eat a lot of these!
16. Batata Vada
This is the best Batata Vada recipe, I claim that. I know the word best is different for everyone but trust me these are so so good. And this recipe came out after a lot of testing.
Finally, I have a perfect recipe for Indian style delicious potato cheese balls with crispy coating melting cheese oozing through it. Pair it with ketchup or mayo garlic sauce and you’ll love it
Pakistani Vegeterian Salad Recipes
18. Aloo Raita
A thick Potato raita can quench your cravings for South Asian chaat too. The ingredients are really simple and this salad can easily be altered to suit your taste. Although, I advice stick to the original version. Kids also love this salad.
This spinach corn salad with yogurt is served chilled. And the crispy chilled spinach leaves paired with corn’s sweetness was delightful. Any salad lover would find this salad interesting especially when there is no cream, cheese, or mayonnaise and it is still yummilicious.
20. Boondi Raita
Ok, these are very much like Dahi bara, but what makes these special is instead of soaking boondi in the water you directly add them in yogurt, the crunchy boondi, along with sweet yogurt, crunchy onion, and potatoes are an absolute delight and treat in the mouth.
Pakistan Lentil Recipes
A round of Pakistan vegetarian recipes is incomplete without daal and gram flour recipes. I intend to add more delicious daal recipe to this roundup, I have just but delicious and easy recipes below.
Tips for Daal Making
Daal making is an absolute art and below tip will definitely add to your culinary skills.
Soaking: Soaking can really help quick cooking of dal as well making more tender. Another reason for soaking is that it also helps unlock few nutrients that are bounded by natural compounds. Also, pulses have different soaking times. Soaking in warm water can quicken the process. Alway discard the soaking water and use water to cook daal.
Use Fresh daal: This tip might sound strange. Fresh lentils get tender easily unlike old ones. Always try to buy lentil from a shop were stock keep rotating quickly. And similar get fresh monthly stock of lentils rather than storing for months.
Freezer friendly: Lentil are freezer friendly unlike veggies and so you can also store leftovers in freezer.
No leftovers: In this roundup, I’ve added a leftover dal paratha recipe too. you can use any dal to make this paratha and they super delicious. Hence you can safely say daal doesn’t have to waste.
Smoking: You can mix soupy daal with rice and/or roti bites. Smoke it with red hot charcoal and serve with lemon pickle. A popular way to enjoy loads of daal.
Cooking friendly: Unlike other food, daal is super humble food. You may slow cook or pressure cook. I usually prefer, dumping all ingredients in a pot with soaked daal and pressure cook it in a regular cooker or instant pot. then temper it way aromatic spices and garlic. So easy, so good.
21. Masoor dal
Masoor lentil pairs best with zeera rice or any Indian bread like chapati, roti or naan. Further, you can add some yoghurt and kachumber salad on the side and you are set for a comfortable lunch.
22. Mung Masoor dal
Enjoy an easy, hearty lentil curry with rice and fresh salad to make a most comfy meal.
23. Leftover Daal ka paratha
As dal is ready just add onion, chilies, chaat masala to enhance flavors; add wheat flour to make dough and you are ready to roll out soft and delicious paratha. Kids and grown ups both will love this hot and tasty treat.
24. Pakora Kadhi
Who can resist a warm bowl of aromatic, light, and fluffy Pakora curry? And when the most popular Indian dumpling AKA Pakora gets soaked in it, you get a pillowy ball drenched in flavors ready to melt in your mouth.