20 Vegetarian Indian Dishes That Aren't Paneer

Baingan bharta, dal makhani, chana masala, bhindi masala, sarson ka saag, avial, masala dosa and rajma are among the best. Indian vegetarian cooking is far broader than the paneer-based dishes that dominate restaurant menus abroad.

Because the menu that spread internationally is largely North Indian and Punjabi, which is the most dairy- and meat-centered regional cuisine in India. The deepest vegetarian traditions are in Gujarat, South India and Rajasthan, and those cuisines are far less represented abroad.

Eggplant charred whole over a flame until the skin blackens and the flesh collapses, then mashed and cooked with onion, tomato and spices. The smoky flavor from the charring is what defines it.

Generally yes. It's built on lentils, legumes and vegetables, with protein coming from dals, chickpeas and beans rather than from substitutes. The richer restaurant dishes use cream and butter, so the dry vegetable dishes and simple dals are the lighter choices.

Dairy. A great many Indian vegetarian dishes contain ghee, cream, yogurt or paneer, often invisibly, ghee is commonly used to finish dal. Vegetarian dishes are widespread; vegan requires checking each one.

Baingan bharta if it's available, since it's distinctive and rarely what people choose. Otherwise dal makhani with a dry vegetable such as bhindi masala, plus rice and bread.

A Gujarati winter dish of mixed root vegetables, beans and dumplings, slow-cooked with green garlic and fresh coriander. It's one of the most complex vegetarian dishes in Indian cooking and it's seasonal, so it's rarely on menus.

Exceptionally. Dosa, idli, uttapam, sambar, rasam and the rice dishes are vegetarian by tradition rather than by adaptation, and most are naturally gluten-free and often vegan too.

Baingan bharta, rajma, chana masala, bhindi masala, aloo gobi, sarson ka saag, avial, vegetable kofta, dal makhani, tadka dal, masala dosa and dhokla, none of which contain paneer.