Four quick and delicious Indian vegetarian recipes that can be prepared in under 30 minutes:

Sure! Here are four quick and delicious Indian vegetarian recipes that can be prepared in under 30 minutes:

1.Aloo Gobi (Potato Cauliflower Curry)**:

Ingredients:

- 2 medium-sized potatoes, diced

- 1 small cauliflower, cut into florets

- 1 onion, finely chopped

- 1 tomato, chopped

- 2-3 cloves of garlic, minced

- 1-inch piece of ginger, grated

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp garam masala

- 1/2 tsp red chili powder (adjust to taste)

- Salt to taste

- Fresh coriander leaves for garnish

- 2 tbsp oil

Instructions:

1. Heat oil in a pan and add cumin seeds. When they sizzle, add chopped onions, ginger, and garlic. Saute until onions turn translucent.

2. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates.

3. Add diced potatoes and cauliflower florets. Mix well and cover the pan. Cook on low heat, stirring occasionally until the vegetables are tender (around 15 minutes).

4. Sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with roti or rice.

2. Paneer Bhurji (Scrambled Paneer)**:

Ingredients:

- 250g paneer (Indian cottage cheese), crumbled

- 1 onion, finely chopped

- 1 tomato, finely chopped

- 1-2 green chilies, finely chopped (adjust to taste)

- 1/2 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder (adjust to taste)

- Salt to taste

- Fresh coriander leaves for garnish

- 2 tbsp oil

Instructions:

1. Heat oil in a pan and add cumin seeds. When they sizzle, add chopped onions and green chilies. Saute until onions turn golden brown.

2. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates.

3. Add crumbled paneer and mix well with the masala. Cook for a few minutes until the paneer is heated through.

4. Garnish with fresh coriander leaves and serve hot with roti or as a filling for sandwiches.

3. Moong Dal Khichdi (Lentil and Rice Porridge)**:

Ingredients:

- 1/2 cup moong dal (split yellow lentils)

- 1/2 cup basmati rice

- 1 small onion, finely chopped

- 1 small tomato, chopped

- 1/2 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1/2 tsp garam masala

- 1-2 green chilies, chopped (adjust to taste)

- Salt to taste

- Fresh coriander leaves for garnish

- 2 cups water

- 2 tbsp ghee (clarified butter)

Instructions:

1. Rinse moong dal and rice together under running water until the water runs clear.

2. Heat ghee in a pressure cooker or pot. Add cumin seeds and let them splutter.

3. Add chopped onions and green chilies. Saute until onions turn golden brown.

4. Add chopped tomatoes, turmeric powder, garam masala, and salt. Cook until tomatoes become soft and oil separates.

5. Add the rinsed moong dal and rice to the masala. Mix well.

6. Add 2 cups of water and stir everything together.

7. Close the pressure cooker and cook on medium heat for 1 whistle or if using a pot, cover and cook until the dal and rice are soft and well-cooked (around 15 minutes).

8. Garnish with fresh coriander leaves and serve hot with yogurt or pickle.

4. Vegetable Upma**:

Ingredients:

- 1 cup semolina (rava or sooji)

- 1 small onion, finely chopped

- 1 small carrot, finely chopped

- 1/4 cup green peas (fresh or frozen)

- 1-2 green chilies, finely chopped (adjust to taste)

- 1/2-inch piece of ginger, grated

- 1/2 tsp mustard seeds

- 1/2 tsp cumin seeds

- A few curry leaves