Vegetarian Main Courses — Indian Curries in Bangkok
Vegetarian cooking is the heart of Indian cuisine, not a side note. Fresh halal-friendly paneer, dals simmered for hours, gravies built on tomato-onion-cashew bases refined over centuries. Below are 27 vegetarian mains, none of which feel like a compromise.
All vegetarian mains
Dal Fry
Yellow toor and moong lentils pressure-cooked soft, then finished with a tempering of cumin, garlic, onion, tomato and green chilli.
Dal Tadka
Yellow toor dal cooked smooth, then finished with a sizzling tempering of ghee, cumin, dried red chilli, asafoetida and garlic.
Dal Makhani
Black urad and kidney beans soaked overnight, then simmered about eight hours with tomato, ginger, garlic, butter and cream.
Paneer Butter Masala
Fresh paneer in a strained tomato and cashew gravy finished with butter, cream and crushed kasoori methi.
Paneer Lababdar
Fresh paneer, part cubed and part grated, in a rich tomato-onion gravy. Thicker and more textured than butter masala.
Shahi Paneer
Fresh paneer in a pale cashew and almond gravy with onion, yogurt and cream, scented with green cardamom. Mild and aromatic.
Kadai Paneer
Fresh paneer tossed in the kadai with diced onion and bell pepper, coarsely pounded coriander seed and dried red chilli.
Palak Paneer
Fresh paneer in a smooth spinach purée folded with cream, ginger and garlic, finished with cumin and dried red chilli.
Paneer Bhurji
Fresh paneer crumbled by hand and stir-fried dry with onion, tomato, green chilli, ginger and Punjabi spices.
Mushroom Masala
Fresh button mushrooms cooked into a Punjabi tomato-onion gravy in two stages, so the last handful keeps its bite.
Matar Mushroom
Green peas and button mushrooms in a lighter tomato-onion gravy led by ground coriander rather than chilli.
Mix Veg
Seasonal vegetables — carrot, beans, cauliflower, peas and capsicum — cooked semi-dry with ginger-garlic, turmeric and ground coriander in a North Indian masala. Vegetarian.
Malai Kofta
Fried paneer and potato dumplings with raisin and cashew, served in a mild, creamy cashew gravy.
Bhindi Masala
Fresh okra cut into rounds and cooked fast over high heat with sliced onion, tomato and ginger-garlic. No gravy.
Aloo Gobhi
Potato and cauliflower stir-fried dry with cumin, turmeric and ground coriander. No gravy, mild and everyday.
Chana Masala
Chickpeas soaked overnight and cooked tender, then finished in a tangy tomato-onion gravy with anardana and amchur.
Rajma Masala
Kidney beans soaked overnight and simmered several hours with ginger-garlic, tomato and freshly ground Punjabi spices.
Aloo Matar
Potato and green peas in a thin, spoonable tomato-onion gravy seasoned with turmeric, cumin and ground coriander.
Baingan Ka Bharta
Aubergine charred over flame, then mashed and cooked with onion, tomato and green chilli. Thick, smoky and rustic.
Veg Hyderabadi
Carrot, beans, cauliflower and peas simmered in a green spinach-and-mint gravy. Sharper and hotter than our Punjabi curries.
Paneer Do Pyaza
Fresh paneer with onion twice over: diced onion cooked into the gravy, then onion petals tossed in at the end.
Paneer Masala
Fresh paneer in a deeply browned onion-and-tomato gravy weighted towards onion. Built for depth of spice, not cream.
Paneer Tikka Masala
Charcoal-grilled paneer, onion and capsicum folded into a spiced tomato-onion gravy, so the smoke carries into the sauce.
Paneer Makhni Wala
Fresh paneer in a strained tomato gravy enriched with extra butter and cream. The sweetest of our makhani curries.
Matar Paneer
Green peas and fresh paneer in a homestyle onion-tomato gravy with turmeric, ginger, garlic and ground coriander.
Bhindi Channa
Okra stir-fried firm with soft white chickpeas in a tangy dry spice mix. No gravy, all contrast.
Punjabi Kadhi
Sour yogurt whisked with gram flour and simmered slowly until thick, with onion pakoras fried fresh and dropped in.
Notes from the kitchen — Vegetarian Main Courses
The paneer is fresh and cut to order rather than sitting prepped, which is why it holds its shape in a gravy without going rubbery. Most dals simmer about two hours; the makhani goes on a low flame overnight. Palak paneer and palak chicken are built on fresh spinach blanched and ground the same day. For Jain diners, most dishes can be prepared without onion or garlic on request — just mention it when ordering. Ghee is used in some preparations; ask for oil substitution if you are vegan.
Our paneer page goes dish by dish through which one to order, and the wider vegetarian menu covers the dals, sabzis and thalis around them. The dishes most guests start with here are Dal Makhani, Paneer Butter Masala and Palak Paneer — each has its own page with how it is cooked, what it pairs with and the questions guests ask most.
Frequently Asked Questions about Vegetarian Main Courses
How many vegetarian dishes do you have?
27 in this section, and 132 vegetarian dishes across the full menu — paneer in a dozen gravies, dals simmered for hours, kadai vegetables, breads, chaat, soups and a full veg thali. Jain versions (no onion, no garlic) can be cooked on request.
Are your vegetarian mains cooked traditionally?
Yes — fresh paneer cut to order, dals simmered for around two hours, gravies built on slow-cooked tomato-onion bases with masala ground fresh daily. No pre-made pastes, no food colouring. Recipes come from family kitchens in north India.
Can vegetarian mains be made Jain or vegan?
Mostly yes. Jain (no onion, no garlic) versions of many sabzis and dals can be prepared on request — mention it when ordering. Several dishes use ghee or cream; for vegan diners the kitchen can substitute oil and point you to naturally vegan choices.
Which vegetarian mains travel best for delivery?
The gravies — paneer butter masala, dal makhani, kadai paneer — hold their texture in transit, so they are the ones to pick for delivery. GrabFood and LINE MAN cover the area around us, and on a direct WhatsApp order over ฿1,000 we deliver anywhere in Bangkok ourselves, free. Add tawa roti rather than naan if the ride is long; it stays softer.