15 Quick And Easy Jain Dinner Recipes For Pure Flavors

Looking for quick and tasty Jain dinner ideas? This collection of 15 recipes makes it simple to whip up pure, flavorful meals that adhere to Jain dietary principles. Perfect for busy nights, each recipe is easy to follow and promises a delightful dinner experience.

Vegetable Khichdi

Vegetable Khichdi is a comforting and wholesome dish that combines rice and lentils with an assortment of colorful vegetables. It’s mildly spiced and often enjoyed with a dollop of yogurt on top, making it both nutritious and satisfying. This dish is simple to prepare, perfect for a quick dinner, and it truly captures the essence of pure flavors.

Whether you’re looking for a light meal or something hearty, Vegetable Khichdi fits the bill. The blend of spices and fresh veggies not only makes it flavorful but also ensures you get a good balance of nutrients. Plus, it cooks up in one pot, saving you time and effort on cleanup!

Ingredients

• 1 cup rice
• 1/2 cup split yellow moong dal (lentils)
• 2 cups mixed vegetables (carrots, peas, bell peppers)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger, grated
• 1-2 green chilies, slit
• 4 cups water
• Salt, to taste
• 2 tablespoons ghee or oil
• Cilantro, for garnish

Instructions

1. Rinse the rice and lentils together under running water until the water runs clear. Drain and set aside.
2. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add grated ginger and green chilies, sauté for a minute until fragrant. Then, add the mixed vegetables and stir for another 2-3 minutes.
4. Mix in the rice and lentils, followed by turmeric and salt. Stir everything together.
5. Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice and lentils are cooked and the consistency is creamy.
6. Garnish with fresh cilantro before serving. Enjoy it hot with yogurt or a side salad!

Chickpea Sundal

Chickpea Sundal is a delightful South Indian dish that bursts with simple, pure flavors. Made with chickpeas, fresh coconut, and spices, it offers a wonderful balance of taste and nutrition. It’s easy to whip up, making it perfect for a quick dinner or a snack.

This dish is not only satisfying but also hearty, thanks to the protein-rich chickpeas. The subtle spices combined with the crunch of fresh chilies and the sweetness of coconut create a wonderful medley that’s sure to please everyone at the table. Plus, it’s perfect for Jain cooking, as it avoids any root vegetables!

Ingredients

• 1 cup chickpeas (soaked overnight and boiled)
• 1/4 cup grated fresh coconut
• 2 green chilies, chopped
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal (optional)
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of 1 lemon

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add urad dal, if using, and sauté until golden brown.
3. Stir in the chopped green chilies and sauté for a minute.
4. Add the boiled chickpeas and salt. Mix well and cook for 2-3 minutes.
5. Remove from heat and stir in the grated coconut and lemon juice.
6. Garnish with fresh coriander leaves before serving.

Palak Puri

Palak puri is a delightful and healthy twist on the classic Indian puri. These deep-fried bread are made with fresh spinach, giving them a vibrant green color and a subtle earthy flavor. The addition of spices enhances their taste, making them an excellent choice for a fulfilling meal.

They’re simple to prepare, making them perfect for busy weeknights or special occasions. Pair them with chutneys or your favorite curry for a complete meal that everyone will enjoy!

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh spinach, blanched and puréed
• 1 teaspoon cumin powder
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon salt
• 1 tablespoon oil
• Water, as needed for kneading
• Oil, for deep frying

Instructions

1. Make the Dough: In a bowl, combine whole wheat flour, spinach purée, cumin powder, ajwain, salt, and oil. Mix well and add water little by little to form a soft dough.
2. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
3. Shape the Puris: Divide the dough into small balls. Roll each ball into a small circle, about 4 inches in diameter, ensuring they are not too thin.
4. Fry the Puris: Heat oil in a deep frying pan. Once hot, gently slide in the rolled puris. Fry until they puff up and turn golden brown on both sides.
5. Drain and Serve: Remove the puris from the oil and drain on paper towels. Serve hot with chutney or curry.

Stuffed Paneer Tikka

Stuffed paneer tikka is a delightful and satisfying dish perfect for dinner. This vegetarian recipe features cubes of soft paneer filled with flavorful spices and herbs, making it a tasty option for those following Jain dietary restrictions. The mix of grilled vegetables adds a lovely crunch and enhances the overall taste.

This simple recipe is not only quick to prepare but also brings bold flavors that everyone will enjoy. Whether enjoyed as an appetizer or a main course, stuffed paneer tikka is sure to impress. Enjoy it with a tangy mint chutney for an extra kick!

Ingredients

• 400 grams paneer, cubed
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste
• 1 bell pepper, cut into squares
• 1 onion, cut into squares
• 1 tablespoon oil
• Fresh coriander for garnish

Instructions

1. Marinate the Paneer: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, lemon juice, and salt. Add paneer cubes, ensuring they are well coated. Let this marinate for at least 30 minutes.
2. Prepare the Vegetables: In another bowl, toss the bell pepper and onion with oil and a pinch of salt.
3. Skewer the Ingredients: Thread the marinated paneer and vegetables onto skewers, alternating between them.
4. Grill the Tikka: Preheat your grill or oven. Grill the skewers for about 10-15 minutes, turning occasionally until the paneer develops grill marks and is cooked through.
5. Garnish and Serve: Remove the skewers from the grill, garnish with fresh coriander, and serve hot with mint chutney.

Aloo Gobi Stir-Fry

Aloo Gobi Stir-Fry is a delightful fusion of potatoes and cauliflower that brings vibrant flavors to your dinner table. This dish is not only easy to whip up, but it also offers a perfect balance of spices that enhance the natural sweetness of the vegetables. With its warm, earthy tones, this stir-fry is a comforting option for any meal.

The combination of tender potatoes and crunchy cauliflower makes for a satisfying dish that pairs well with roti or rice. Best of all, this recipe is quick to prepare, making it ideal for busy weeknights!

Ingredients

• 2 medium potatoes, peeled and diced
• 1 medium cauliflower, cut into florets
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons chopped cilantro (for garnish)
• 1 tablespoon lemon juice

Instructions

1. Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.
3. Stir in the cauliflower florets, turmeric powder, red chili powder, and salt. Mix well to coat the vegetables in the spices.
4. Cover the pan and let the vegetables cook for 10-12 minutes, stirring occasionally, until both the potatoes and cauliflower are tender.
5. Once cooked, sprinkle the garam masala and mix gently. Remove from heat, add lemon juice, and garnish with chopped cilantro before serving.

Daal Fry

Daal Fry is a popular Indian dish that’s simple to whip up and packed with flavor. This comforting lentil dish is tempered with spices, giving it a rich and hearty taste that pairs perfectly with rice or flatbreads. Whether it’s a quick weeknight dinner or a part of a festive spread, Daal Fry is sure to satisfy everyone at the table.

The beauty of Daal Fry lies in its versatility. You can adjust the spices based on your taste preference, making it mild or spicy. Plus, it’s a great source of protein, making it a nutritious option for a Jain diet. Here’s a straightforward recipe to make your own delicious Daal Fry at home!

Ingredients

• 1 cup split yellow lentils (toor dal)
• 3 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Rinse the lentils well and pressure cook them with 3 cups of water, turmeric powder, and salt until soft (about 3-4 whistles).
2. In a pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add the chopped tomatoes and cook until they soften. Mix in the cooked lentils and adjust the consistency with water if needed.
5. Let it simmer for about 10 minutes, allowing the flavors to meld. Garnish with fresh coriander leaves before serving.

Vegetable Pulao

Vegetable Pulao is a delightful rice dish that brings together fragrant basmati rice and a colorful mix of vegetables. This dish is light yet satisfying, making it perfect for a cozy dinner that doesn’t require a lot of fuss. The combination of spices and fresh herbs elevates the taste, giving it a comforting and homely feel.

With just a few ingredients, Vegetable Pulao is quick and easy to prepare, allowing you to whip up a flavorful meal in no time. Pair it with a side of yogurt or raita for a refreshing contrast. It’s a wonderful option for those following Jain dietary practices, and it’s sure to please everyone at the table.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 medium onion, chopped
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-2 green chilies, slit
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions

1. Rinse the basmati rice under cold water and soak for 20-30 minutes. Drain and set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and bay leaf, allowing them to splutter.
3. Add chopped onions and green chilies, sautéing until the onions turn translucent.
4. Stir in the mixed vegetables and sauté for another 2-3 minutes.
5. Add turmeric powder, salt, and the soaked rice, stirring gently to combine.
6. Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and cook for about 15 minutes or until the rice is tender and all the water is absorbed.
7. Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped coriander leaves and serve hot.

Jain Vegetable Biryani

Jain Vegetable Biryani is a delightful dish that packs a punch of flavor without compromising on purity. This one-pot meal is made with fragrant basmati rice and a colorful mix of fresh vegetables, making it not only a feast for the eyes but also a nutritious option for dinner. The gentle spices used in the biryani provide a subtle warmth, allowing the natural flavors of the vegetables to shine through. Plus, it’s simple enough to whip up on a busy weeknight, making it a perfect choice for your Jain-friendly dinner.

Whether you’re serving it for a family meal or at a gathering, this dish is sure to impress everyone at the table. The combination of textures and tastes creates a satisfying dish that pairs beautifully with yogurt or a refreshing salad. Ready to make your own? Here’s how!

Ingredients

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, peas, bell peppers, etc.)
• 1 medium onion, sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain and set aside.
2. In a large pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes.
4. Add the mixed vegetables and cook until they start to soften. Stir in turmeric powder and garam masala.
5. Add the drained rice and gently mix it with the vegetables. Add 2 cups of water and salt to taste. Bring to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
7. Fluff the biryani with a fork, garnish with fresh coriander leaves, and serve hot.

Jain Masoor Dal

Jain Masoor Dal is a simple and comforting dish that brings pure flavors to your dinner table. This lentil-based recipe is perfect for anyone looking to enjoy a satisfying meal without elaborate preparation. The dal has a creamy texture and a mildly spiced taste, making it a favorite among many.

Making Jain Masoor Dal is a breeze, requiring minimal ingredients and effort. The dish pairs wonderfully with chapati or steamed rice, creating a wholesome experience. Here’s how you can whip up this delightful recipe.

Ingredients

• 1 cup red lentils (masoor dal)
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 green chili, slit (optional)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. Soak them for about 30 minutes for quicker cooking.
2. In a pot, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown. Then, stir in the ginger-garlic paste and green chili, cooking for another minute.
4. Pour in the tomato puree and add turmeric powder. Cook until the oil separates from the mixture.
5. Add the soaked lentils and 2-3 cups of water. Bring it to a boil, then reduce the heat and simmer until the lentils are soft, about 20-25 minutes.
6. Season with salt and garnish with fresh coriander before serving. Enjoy your Jain Masoor Dal with chapati or rice!

Beetroot Raita

Beetroot Raita is a refreshing and colorful addition to any meal. This creamy yogurt-based side dish balances the earthy sweetness of beetroots with the coolness of yogurt, creating a delightful flavor profile. It’s not only simple to prepare, taking just a few minutes, but also a nutritious choice that complements spicy dishes perfectly.

Whether you’re serving it alongside a hearty curry or as part of a light salad, this raita adds a pop of color and a burst of flavor. It’s a great way to incorporate vegetables into your dinner while keeping things light and delicious!

Ingredients

• 1 cup plain yogurt
• 1 medium beetroot, boiled and grated
• 1/2 teaspoon roasted cumin powder
• Salt, to taste
• Chopped fresh mint or coriander leaves (for garnish)
• 1/2 teaspoon black salt (optional)
• Red chili powder, to taste (optional)

Instructions

1. In a mixing bowl, whisk the plain yogurt until smooth and creamy.
2. Add the grated beetroot and mix well until fully combined.
3. Stir in the roasted cumin powder, regular salt, and black salt if using.
4. Taste and adjust the seasoning, adding red chili powder if desired for some heat.
5. Garnish with fresh mint or coriander leaves before serving.

Stuffed Capsicum

Stuffed capsicum is a delightful dish that brings together vibrant colors and rich flavors. The juicy bell peppers are filled with a spiced mixture of grains, vegetables, and herbs, making it a wholesome and satisfying meal. This recipe is simple to prepare, perfect for a quick dinner or a special occasion.

The combination of spices gives the filling a warm and inviting flavor, while the crispiness of the peppers adds a nice texture. This dish not only looks stunning on the plate but also offers pure flavors that are sure to impress!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup finely chopped vegetables (carrots, peas, and corn)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• Salt to taste
• 2 tablespoons oil
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Drizzle a little oil inside each pepper.
3. In a bowl, mix the cooked quinoa or rice, chopped vegetables, cumin, coriander, turmeric, red chili powder, salt, oil, and lemon juice until well combined.
4. Stuff each bell pepper with the mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
7. Garnish with fresh coriander leaves before serving.

Methi Thepla

Methi Thepla is a delightful Indian flatbread made with fenugreek leaves and whole wheat flour. It’s slightly spiced, savory, and has a unique aroma that makes it a perfect addition to any meal. This dish not only packs a punch in flavor but is also simple to whip up, making it great for busy weeknights.

Thepla can be enjoyed on its own or paired with yogurt and pickles for a satisfying meal. It’s soft, warm, and perfect for those who appreciate pure flavors without compromising on taste.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup fresh methi leaves (fenugreek), finely chopped
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt
• 2 tablespoons oil (for the dough)
• Water (as needed)
• Oil (for cooking)

Instructions

1. Make the Dough: In a large bowl, mix the whole wheat flour, methi leaves, turmeric, red chili powder, cumin seeds, and salt. Add oil and mix well. Gradually add water to form a soft dough. Knead for a few minutes and cover with a cloth to rest.
2. Roll the Thepla: Divide the dough into equal portions. Roll each portion into a ball, then flatten it. Using a rolling pin, roll it out into a thin circle.
3. Cook: Heat a tava or skillet on medium heat. Cook the rolled out thepla for about a minute on one side, then flip it. Drizzle some oil on the cooked side and press down gently. Cook until both sides are golden brown.
4. Serve: Remove from the skillet and serve warm with yogurt and pickles.

Cabbage and Peas Stir-Fry

Cabbage and peas stir-fry is a delightful and simple dish bursting with fresh flavors. The crunchiness of cabbage combined with the sweetness of peas makes it a perfect side that complements a variety of meals. This dish is not only easy to prepare but also a wholesome option for a Jain diet, ensuring purity and simplicity in each bite.

With minimal ingredients, this stir-fry can be whipped up in no time, making it a great choice for busy weeknights. Its vibrant colors and fresh taste will surely please everyone at the table!

Ingredients

• 2 cups shredded cabbage
• 1 cup green peas (fresh or frozen)
• 1 tablespoon oil (preferably mustard or sesame)
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 green chili, chopped
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat the oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add cumin seeds and chopped green chili. Sauté for a minute until fragrant.
3. Stir in the shredded cabbage and sauté for about 5 minutes until slightly tender.
4. Add the green peas and salt. Cook for another 3-4 minutes, stirring occasionally.
5. Once the veggies are well combined and cooked to your liking, remove from heat and garnish with fresh coriander leaves before serving.

Masala Idli

Masala Idli is a delightful twist on the classic idli, a popular South Indian dish made from fermented rice and lentil batter. Packed with spices and served with tangy chutneys, this dish is both comforting and flavorful. The fluffy idlis are infused with a medley of spices, making them a treat that’s easy to prepare and perfect for any dinner.

These idlis are not only simple to make but also quick to cook. With their soft texture and aromatic spices, they make for a delicious and satisfying meal. Serve them with your favorite chutney or sambar for an authentic experience!

Ingredients

• 2 cups idli rice
• 1 cup split urad dal (black gram)
• 1 teaspoon fenugreek seeds
• Salt to taste
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 tablespoon grated ginger
• 1-2 green chilies, chopped
• Cilantro for garnish

Instructions

1. Soak the rice and urad dal with fenugreek seeds in water for 4-6 hours. Drain and blend into a smooth batter, adding water as needed.
2. Ferment the batter overnight or until it has doubled in volume. Add salt to taste.
3. Heat a steamer and grease idli molds with oil. Pour the batter into the molds, filling them halfway.
4. Steam for about 10-12 minutes until a toothpick inserted in the center comes out clean.
5. In a small pan, heat oil, add mustard seeds, cumin seeds, ginger, and green chilies. Sauté for a minute and pour over the idlis.
6. Garnish with cilantro and serve hot with chutney or sambar.

Kadhi with Besan Dumplings

Kadhi is a comforting yogurt-based curry, often enjoyed with steamed rice. The addition of besan (gram flour) dumplings adds a delightful texture and flavor, making it a wholesome meal. This dish is perfect for those looking for a quick yet satisfying dinner option.

The tangy taste of the kadhi paired with the soft dumplings creates a lovely balance. It’s simple to prepare and can be made in under an hour, making it ideal for a busy weeknight.

Ingredients

• 1 cup yogurt
• 2 tablespoons besan (gram flour)
• 1/4 teaspoon turmeric powder
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil
• Fresh coriander for garnish
• 4 cups water

Instructions

1. Mix the yogurt, besan, turmeric powder, and salt in a bowl until smooth.
2. In a pot, heat oil and add cumin seeds and chopped green chilies. Sauté until fragrant.
3. Add the yogurt mixture and water to the pot, stirring continuously to avoid lumps. Cook for 15-20 minutes until thickened.
4. For the dumplings, mix besan, salt, and a little water to form a thick batter. Shape into small balls.
5. Drop the dumplings into the kadhi and cook for another 10 minutes until they float.
6. Garnish with fresh coriander before serving with rice.