Low Carb Vegetarian Indian Recipes

What Food to Eat on a Low Carb Indian Diet

  • Nuts and seeds: Soaked almonds (5-8 pieces), roasted Bengal gram and flax seeds, roasted almonds and sunflower seeds for snacking.
  • Kidney beans (Rajma): You can make several dishes using kidney beans, including rajma tikki, baked kidney beans, and kidney bean salad.
  • Mung Bean: Mogar (a Rajasthani dish prepared with Mung Dal and Palak), mung bean soup, mung bean with veggies.
  • Curd: Flavored yogurt, salted lassi
  • Fresh cheese (Paneer): Cubed paneer salad, paneer tikka (grilled without oil), and paneer bhurji with vegetables.
  • Egg : Omelets with vegetables, scrambled, boiled or poached.
  • .
  • Almond coconut or macadamia Milk: Flavored or simple; hot or cold.
  • Sprouts: Dosa or pancake, usal prepared in little oil, salads.
  • Soybean: Roasted soybean, tofu and soy milk, soybean chunks prepared in little oil.
  • Drink: Water, tea, coffee, and sugar-free carbonated beverages.



Recipes to try


Paneer Bhurji

Ingredients You Will Need –

  • Paneer – 500 grams
  • Almond Milk – 5 tablespoon
  • Lemon Juice – 2 tablespoon
  • Butter – 1 tablespoon
  • Ghee – 4 tablespoon
  • Grated Ginger – 1 tablespoon
  • Mashed Garlic – 1 tablespoon
  • Chopped tomatoes – 2 (Medium size)
  • Chopped Onions – 4
  • Finely cut green chillies – 4
  • Capsicum – 2
  • Cashews – 10 pieces
  • Black pepper powder – 1 tablespoon
  • Turmeric powder – 1 tablespoon
  • Salt – As per need
  • Red Chilli Powder – 1 tablespoon

How To Prepare –

  • Crush paneer with your hands into small chunks and keep them aside.
  • Take a pan and pour ghee and cashews and set it on a medium flame. Fry till it turns golden brown.
  • Now fry green chilies and capsicum in a different pan and keep it aside.
  • Then add ginger and garlic and fry for next 10-15 seconds.
  • Add tomatoes and onions to the mixture.
  • Add milk, turmeric powder, black pepper powder, red chili powder and salt and cook it for 2-3 minutes.
  • Pour lemon juice and add butter and paneer to the mixture.
  • After mixing properly, garnish with fried cashews and capsicums.
  • Serve hot with kulcha, naan or parathas.



Chickpeas (Chhole) Masala

Another high in protein and low in carbs indian recipe, that will provide immense benefits.

Ingredients You Will Need –

  • Chickpeas soaked overnight in lukewarm salty water – 1 large cup
  • Chopped tomatoes – 2
  • Finely cut onions – 2
  • Minced garlic – 2
  • Finely chop green chillies – 2
  • Coriander powder – 1-2 tablespoon
  • Turmeric powder – 1 tablespoon
  • Red Chilli powder – 1 tablespoon
  • Garam Masala – 1-2 tablespoon
  • Chana Masala Powder – ½ tablespoon
  • olive Oil – 2 tablespoon
  • Salt – As per requirement

How To Prepare –

  • Add all the soaked chickpeas in a pressure cooker and cook until they become soft.
  • Put a pan on a medium flame and pour vegetable oil into it.
  • Sprinkle cumin seeds, ginger paste, and minced garlic and add chopped onions till the mixture is starts to get brown.
  • Now add coriander powder and other spices listed in the ingredients. Fry the mixture for few seconds till it turns light brown.
  • Then add chickpeas (chhole) along with garam masala in the mixture and fry.
  • Shut down the stove and add chopped chilies.
  • Stir and mix well.
  • Use coriander leaves(Dhaniya) and onion rings to garnish.
  • Serve hot.


Ginger Mix Veggie Fry


Ingredients You Will Need –

  • Crushed garlic – 1-2 cloves
  • Chopped ginger root – 2 tablespoon
  • Physilum husk – 1 tablespoon
  • Snow peas – ½ bowl (medium size)
  • Green beans – ½ bowl (medium size)
  • Finely cut carrots – ½ bowl (medium to large size)
  • Small head broccoli – 2
  • Finely chopped onion – ¼ bowl
  • Vegetable Oil – 4 tablespoon
  • Soy sauce – 2 tablespoon
  • Water – 2-3 tablespoon
  • Salt – As per requirement

How To Prepare –

  • Take a large bowl and add physilum husk, garlic, ginger and vegetable oil.
  • Blend it properly till husk is completely dissolved.
  • Now add veggies – broccoli, snow peas, carrots and green beans to the mixture. Mix well.
  • In a pan add the mixture along with 2 tablespoon vegetable oil and fry.
  • Stir continuously to avoid burning.
  • Pour water and soy sauce to the pan and stir.
  • Add a pinch of salt and onion to make it tastier.
  • Serve hot.

Kidney Beans Curry



  • Kidney Beans – 250 grams
  • Vegetable Oil – 2 tablespoon
  • Finely chopped tomatoes – 3
  • Turmeric powder – 1 tablespoon
  • Garam masala powder – 1 tablespoon
  • Red chili powder – 1 tablespoon
  • Salt – As per requirement
  • Coarse paste – 2 chopped onions, one ginger, four cloves garlic and two green chilies.

How To Prepare –

  • Soak kidney beans overnight in lukewarm salty water.
  • Cook the soaked kidney beans for 15-20 minutes in a pressure cooker.
  • Pour vegetable oil in a pan and fry at a medium flame.
  • Add chilli powder, turmeric powder and salt.
  • Add tomatoes in the mixture and fry till tomatoes are pulp and oil separates out.
  • Now add boiled kidney beans to the mixture and fry for few minutes. Stir well to avoid overcooking.
  • Turn off the stove and serve.
  • You can use coriander leaves for garnishing and add extra garam masala for taste.

Peanut Chaat


Ingredients You Will Need –

  • Small cut cucumber – ¾ bowl
  • Small cut tomatoes – ¾ bowl
  • Raw peanuts – ½ bowl
  • Chopped Ginger – 1 tablespoon
  • Turmeric powder – ½ tablespoon
  • Chopped green chilli – 1 tablespoon
  • Red chilli powder – ¼ tablespoon
  • Black pepper powder – ¼ tablespoon
  • Cumin seed powder – ½ tablespoon
  • Lemon juice – 1 tablespoon
  • Water – 1 small cup
  • Sugar – ¼ tablespoon
  • Mango powder (Amchur) – ½ tablespoon
  • Salt – As per requirement

How To Prepare –

  • Take a sauce pan and add raw peanuts along with a small cup of water, turmeric powder and salt.
  • Cook the mixture at medium flame till peanuts are soft. It will usually take 20-25 minutes.
  • Once cooked, drain the water and let the mixture cool down at room temperature.
  • Prepare a mixture of chilli, ginger, black pepper, salt, cumin seed powder, amchur, sugar and lemon juice.
  • Mix chopped tomatoes and cucumbers with peanuts.
  • Pour the dressing over the mixture and toss.
  • Protein packed peanut chaat is ready.

Spiced okra



  • 2 tbsp grapeseed oil
  • 1 small onion, chopped
  • 75g cherry tomatoes, halved
  • 1 tsp ground turmeric
  • 1 tbsp coriander seeds (crushed by hand)
  • 1 tsp salt
  • 450g okra, washed and cut into bite-sized pieces
  • 100g paneer, cut into large dice
  • 15g fresh coriander


1) Place the oil in a large skillet on a medium heat and then add the onion. Cook for 2 to 3 minutes, stirring regularly until golden. Add the tomato and cook for 2 to 3 minutes and then add the spices and salt to taste and continue to cook for 1 minute more.

2) Reduce the heat to medium. Stir in the okra and cook until tender, about 12 minutes. Sprinkle some salt to taste.

3) Stir in the paneer and coriander and heat through.


Hot and Sour Vegetable Indian Stir Fry




  • 2 tablespoons vegetable or rapeseed oil
  • 150-200g mushrooms, cut into long strips
  • 1 red pepper, cut into long thin strips
  • 4 spring onions, cut into 5cm lengths
  • 30g raisins
  • 1 Patak’s Goan Hot & Sour Indian Stir Fry sachet
  • 1 tablespoon toasted coconut, flakes or desiccated
  • 1 tablespoon fresh coriander, roughly chopped



In a frying pan or wok heat the oil. Add the mushrooms, red pepper and spring onions and toss for 2 minutes before stirring in the raisins and Patak’s Goan Hot & Sour Indian Stir Fry sachet.

Cook for a few minutes before serving with some plain basmati rice, and garnish with toasted coconut flakes (if using) and chopped coriander.

Slow-cooked Curried Cauliflower




  • 3 1/2 tbsp grapeseed oil
  • 1 bunch fresh mint or coriander leaves, chopped
  • 2 (450g) tins chickpeas, drained and rinsed
  • 1 head cauliflower, broken into large florets
  • 1 (450g) bag red lentils, picked over
  • Freshly ground black pepper
  • 1 1/2 tbsp salt
  • 500ml whole milk plain yoghurt
  • 750ml vegetable, low-sodium canned, or homemade
  • 90ml to 130ml prepared South Asian curry paste (recommended: Patak)
  • 5-cm piece fresh ginger, minced
  • 6 cloves garlic, minced
  • 1 lemon, cut in wedges



1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yoghurt into the liquid. 

2) Add the lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking. 

3) Divide curry evenly into bowls and scatter freshly torn mint or coriander on top. Serve with a wedge of lemon. 






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