Healthy Dinner Indian Veg Recipes To Lose Weight

Eating healthy dinner is one of the best ways to lose weight. A balanced dinner plate should include a combination of proteins, carbohydrates, and fats. Indian vegetarian dinners provide the perfect balance of all the essential nutrients. Here are five delicious and healthy dinner recipes that you can make in no time.

1. Mixed Vegetable Curry

Ingredients

1 cup of chopped potatoes, 1 cup of chopped carrots, 1 cup of chopped cauliflower, 1 cup of chopped bell pepper, 1 cup of green beans, 1/2 cup of peas, 1/4 cup of chopped onion, 2 cloves of garlic, 1 teaspoon of ginger paste, 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of vegetable oil, 1/2 cup of coconut milk, Salt to taste

Instructions

Heat the oil in a large skillet or wok. Add the onion, garlic, and ginger and cook until the onion is softened. Add the cumin seeds, coriander powder, turmeric powder, and garam masala. Stir to combine and cook for a few minutes. Add the potatoes and carrots and cook, stirring occasionally, for about 5 minutes. Add the bell pepper, green beans, and peas and cook for a few more minutes. Pour in the coconut milk and bring to a simmer. Season with salt to taste. Simmer for about 10 minutes or until the vegetables are tender. Serve with steamed rice or chapati.

Nutrition

Calories: 269; Total fat: 12.5 g; Protein: 5.4 g; Carbohydrates: 34.4 g; Fiber: 5.8 g; Sugar: 7.2 g

2. Palak Paneer

Ingredients

2 tablespoons of vegetable oil, 1 teaspoon of cumin seeds, 1 onion, chopped, 2 cloves of garlic, minced, 1 teaspoon of ginger paste, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 cup of tomato puree, 1/4 cup of coconut milk, 1 lb. of paneer cheese, cubed, 2 cups of chopped spinach, Salt to taste

Instructions

Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they start to sizzle. Add the onion and cook until it is softened. Add the garlic and ginger and cook for a few minutes. Add the coriander powder, garam masala, and turmeric powder and cook for a few more minutes. Pour in the tomato puree and coconut milk and bring to a simmer. Add the paneer and spinach and simmer for about 10 minutes or until the spinach is wilted and the sauce is thickened. Taste and adjust seasoning with salt if needed. Serve with steamed rice or chapati.

Nutrition

Calories: 463; Total fat: 25.9 g; Protein: 28.4 g; Carbohydrates: 27.4 g; Fiber: 4.4 g; Sugar: 6.4 g

3. Dal Tadka

Ingredients

1 cup of yellow split peas, 2 tablespoons of vegetable oil, 1 teaspoon of cumin seeds, 1 onion, chopped, 2 cloves of garlic, minced, 1 teaspoon of ginger paste, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1/2 cup of tomato puree, 2 cups of water, Salt to taste

Instructions

Pick over the split peas to remove any stones or debris. Rinse the split peas in a fine mesh strainer and set aside. Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook until they start to sizzle. Add the onion and cook until it is softened. Add the garlic and ginger and cook for a few minutes. Add the coriander powder, garam masala, and turmeric powder and cook for a few more minutes. Pour in the tomato puree and water and bring to a simmer. Add the split peas and simmer for about 30 minutes or until the split peas are tender. Taste and adjust seasoning with salt if needed. Serve with steamed rice or chapati.

Nutrition

Calories: 376; Total fat: 8.5 g; Protein: 15.3 g; Carbohydrates: 55.5 g; Fiber: 14.1 g; Sugar: 7.5 g

4. Aloo Gobi

Ingredients

1 tablespoon of vegetable oil, 1 teaspoon of cumin seeds, 1 onion, chopped, 2 cloves of garlic, minced, 1 teaspoon of ginger paste, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 cup of chopped potatoes, 1 cup of chopped cauliflower, 1/2 cup of frozen peas, 1/4 cup of tomato puree, Salt to taste

Instructions

Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they start to sizzle. Add the onion and cook until it is softened. Add the garlic and ginger and cook for a few minutes. Add the coriander powder, garam masala, and turmeric powder and cook for a few more minutes. Add the potatoes and cauliflower and cook, stirring occasionally, for about 5 minutes. Add the frozen peas and tomato puree and cook for a few more minutes. Taste and adjust seasoning with salt if needed. Serve with steamed rice or chapati.

Nutrition

Calories: 269; Total fat: 5.1 g; Protein: 8.2 g; Carbohydrates: 44.3 g; Fiber: 7.3 g; Sugar: 7.5 g

5. Vegetable Biryani

Ingredients

1 cup of basmati rice, 1 tablespoon of vegetable oil, 1 teaspoon of cumin seeds, 1 onion, chopped, 2 cloves of garlic, minced, 1 teaspoon of ginger paste, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 cup of chopped potatoes, 1 cup of chopped carrots, 1 cup of chopped cauliflower, 1 cup of frozen peas, 1/2 cup of tomato puree, 2 cups of vegetable broth, Salt to taste

Instructions

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook until it is tender. Drain and set aside. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until they start to sizzle. Add the onion and cook until it is softened. Add the garlic and ginger and cook for a few minutes. Add the coriander powder, garam masala, and turmeric powder and cook for a few more minutes. Add the potatoes, carrots, and cauliflower and cook, stirring occasionally, for about 5 minutes. Add the frozen peas and tomato puree and cook for a few more minutes. Pour in the vegetable broth and bring to a simmer. Simmer for about 10 minutes or until the vegetables are tender. Stir in the cooked rice and simmer for a few more minutes. Taste and adjust seasoning with salt if needed. Serve with a dollop of plain yogurt.