Vegetarian Indian Feast: Chole, Paneer, Pakora, Roti & More
For Chickpea Curry (Chole)
For Spinach Paneer (Bhujia)
For Onion Chickpea Pakoras
For Cucumber & Onion Salad
For Boondi Raita
For Cumin Rice
For Rotis
For Papadams
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak and Cook Chickpeas
Soak 2 cups of dried chickpeas in water overnight. Drain the chickpeas, add fresh water, 1 tsp salt, and 2 black cardamom pods to a pressure cooker. Cook for 6 whistles (or until tender). If cooking in a pan, add 1/2 tsp baking soda and cook for .
Prepare Masala Base
Roughly chop 4 onions. Heat 4-5 tbsp rapeseed oil in a pan. Add 1 tsp cumin seeds and 1 tsp carom seeds (ajwain) and let them sizzle until fragrant. Add the chopped onions and cook on medium heat for until softened and lightly browned.
Add Aromatics and Tomatoes to Masala
Add 4-6 garlic cloves and a piece of grated ginger to the onions. Cook for . Add 1 tin of chopped tomatoes, a splash of water, and cover. on medium-low heat for until the tomatoes break down and the mixture is well combined.
Add Spices to Masala
Uncover the masala. Add 2 tsp turmeric, 2 tsp chilli powder, 4 tsp coriander powder, and 2 tsp garam masala. Mix well and cook until the spices are fragrant and the oil starts to separate.
Store Excess Masala
Remove half of the prepared masala and store it in a container for future use. This portion can be used for other curries during the week.
Combine Chickpeas with Masala
Add the cooked chickpeas (including the water they were cooked in) to the remaining masala in the pan. Remove the black cardamom pods. Add a bit more boiling water to achieve desired consistency. Using a potato masher, gently mash a few of the chickpeas to thicken the curry. on medium heat for .
Finish Chickpea Curry
After , stir the chickpea curry. It should be nicely thickened. Add a handful of fresh coriander. Cover and let it sit for before serving to enhance the flavors.
Prepare Cucumber & Onion Salad
Thinly slice cucumbers and red onions. Place them in a bowl. Sprinkle with chilli powder, salt, and squeeze fresh lemon juice over them. Mix well and let it sit.
Prepare Spinach Paneer (Bhujia)
Finely chop 2 red onions. Heat 2 tbsp rapeseed oil in a pan. Add 1 tsp mustard seeds and let them pop. Add the chopped red onions and cook until softened. Add washed and chopped spinach, salt, chilli powder, and 1/2 tsp turmeric. Cover and let the spinach wilt down for . Increase heat to evaporate excess moisture. Crumble 450g paneer into the pan and mix well. Cook for until heated through.
Cook Cumin Rice
Bring water to a boil in a saucepan. Add 1 cup rice and 1 tbsp cumin seeds. Cook until the rice is tender and the cumin has released its flavor and color into the water. Drain the rice and set aside.
Prepare Boondi Raita
In a bowl, combine 1 cup boondi (gram flour balls) with 1 cup yogurt. Season with salt and ground cumin. Mix well.
Prepare Chickpea & Onion Pakoras
Roughly blitz a handful of uncooked, soaked chickpeas with 2 tbsp water in a blender until a coarse paste forms. Thinly slice 2 red onions. In a bowl, combine the blitzed chickpeas, sliced onions, 1/2 tsp salt, 1/2 tsp chilli powder, 1/2 tsp chaat masala, 1 tsp cumin powder, and a small amount of gram flour. Add a drop of water if needed to bind. Heat oil for deep frying in a kadhai (wok). Drop small portions of the mixture into the hot oil and deep fry until golden brown and crispy.
Prepare Rotis
chapati flour with water until a soft dough forms. Let the dough rest for a few hours. Divide the dough into small balls. Dust with flour and roll out into thin circles. Heat a tawa (griddle) or frying pan. Cook the rotis on both sides until golden brown spots appear and they puff up. Finish with a spread of ghee and place in a casserole dish to keep warm and soft.
Fry Papadams
Using the hot oil from frying pakoras, quickly fry papadams for about on each side until they expand and become crispy. Be careful not to burn them.
Serve the Feast
Plate all the prepared dishes: chickpea curry, spinach paneer, cumin rice, onion pakoras, cucumber and onion salad, boondi raita, papadams, and hot rotis. Enjoy your homemade vegetarian Indian feast!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Soak and Cook ChickpeasOvernight
Soak 2 cups of dried chickpeas in water overnight. Drain the chickpeas, add fresh water, 1 tsp salt, and 2 black cardamom pods to a pressure cooker. Cook for 6 whistles (or until tender). If cooking in a pan, add 1/2 tsp baking soda and cook for 45-60 minutes.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Make extra masala to store for busy weeknights for dishes like Rajma or chicken curry.
Variations
Simple ways to adapt this recipe.
- Use white onions for masala
Use white onions for masala if red onions are not available.
- Use fresh tomatoes instead ofIngredient swap
Use fresh tomatoes instead of tinned for the masala.
- Add fried cumin seeds toCustomise
Add fried cumin seeds to rice for extra flavor and color.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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