23 Uttar Pradesh Food Recipes

Vegetarian Cuisine of Uttar Pradesh

Whether it’s the slow-simmered dals or rustic rice breakfasts, the food of Uttar Pradesh emphasizes balanced flavours, local produce, and vegetarian richness that appeals to home cooks and food lovers alike. This diversity is well documented through curated vegetarian recipes on the Tarla Dalal website, offering authentic preparations that showcase the region’s culinary nuances. From classic sabzis to comforting one-pot meals, UP’s culinary range caters to simple everyday meals as well as celebratory fare. In this article, we explore key categories of Uttar Pradesh vegetarian cooking, highlighting iconic recipes that you can prepare at home, all sourced from Tarla Dalal’s extensive repository of Indian vegetarian recipes.

Uttar Pradesh Breakfast  

Uttar Pradesh breakfasts are known for their hearty, filling, and flavour-packed preparations that provide sustained energy for the day. These meals are deeply rooted in regional traditions and are commonly served in homes, temples, and local eateries. The breakfast cuisine of Uttar Pradesh makes generous use of wheat, lentils, rice, and seasonal vegetables. Spices are used thoughtfully to enhance flavour without overpowering the dish. Many breakfast items are designed to be both nutritious and comforting, reflecting the agrarian lifestyle of the region. From baked grain dishes to deep-fried delicacies, the variety is wide and satisfying. These breakfasts are often paired with chutneys, curries, or sabzis to create a complete meal. Together, they represent the rustic charm and culinary richness of Uttar Pradesh mornings.

Litti-Chokha 

Litti-Chokha is a traditional breakfast dish that originates from eastern Uttar Pradesh and nearby regions. Litti consists of whole wheat dough balls stuffed with roasted gram flour and spices. 

These are baked or roasted until crisp and golden. Chokha is prepared using roasted vegetables like brinjal, tomato, and potato mashed with mustard oil and spices. 

The combination creates a smoky, earthy flavour profile. This dish is highly nutritious, filling, and ideal for a wholesome breakfast.

Matar Ghughni 

Matar Ghughni is a popular Uttar Pradesh breakfast preparation made with dried or fresh green peas. 

The peas are slow-cooked with aromatic spices to develop a rich, comforting flavour. 

This dish is mildly spiced yet deeply satisfying. It is often served with flatbreads, poori, or even plain rice in the morning. 

Matar Ghughni is high in protein and keeps you full for long hours. It is commonly enjoyed as a street-style as well as home-style breakfast dish.

Matar Ki Kachori

Matar Ki Kachori is a classic winter breakfast delicacy of Uttar Pradesh. 

It features flaky, deep-fried pastries stuffed with a spiced green peas filling. 

The outer layer is crisp while the inside remains soft and flavourful.

 These kachoris are typically served hot with tangy chutneys or potato curry. 

The spice blend gives them a distinctive aroma and taste. Matar Ki Kachori is especially popular in festive and weekend breakfasts across the state.

Puri Bhaji

Aloo Poori is one of the most loved breakfast combinations in Uttar Pradesh.

It consists of fluffy deep-fried puris served with a spicy and tangy potato curry. 

The aloo sabzi is usually cooked without onion, making it light yet flavourful. 

This dish is commonly served during family gatherings, festivals, and temple meals. 

The combination of crisp puris and soft potato curry is comforting and filling. 

Aloo Poori remains a timeless breakfast favourite across all age groups.

Awadhi-Style Vegetarian Curries & Gravies

Awadhi-style vegetarian curries and gravies are known for their rich textures, balanced spices, and slow-cooking techniques. Originating from the royal kitchens of Lucknow, this cuisine emphasizes elegance rather than excessive heat. The gravies are often prepared using cashews, yogurt, milk, or khoya, giving them a creamy and luxurious consistency. Spices are used in measured quantities to enhance aroma and depth without overpowering the dish. Dum cooking and gentle simmering are common methods that allow flavours to develop gradually. Vegetarian ingredients such as paneer, vegetables, and potatoes adapt beautifully to this refined style. These curries are typically served with naan, paratha, or fragrant rice, making them ideal for festive and special-occasion meals.

Malai Kofta 

Malai Kofta is a rich and indulgent Awadhi-style curry made with soft cottage cheese dumplings. 

The koftas are prepared using paneer and mild spices, then gently fried until golden. 

These dumplings are simmered in a creamy tomato-based gravy enhanced with cashews and cream. 

The gravy has a smooth texture and a subtly spiced flavour profile. Malai Kofta is often prepared for festive occasions and special gatherings. 

It pairs beautifully with naan, paratha, or jeera rice.

Vegetable Biryani

Vegetable Biryani  is a traditional Awadhi rice dish that combines fragrant basmati rice with seasonal vegetables and spices. 

Unlike rich biryanis, Tehri is lighter and cooked using fewer spices. The vegetables and rice are cooked together, allowing the flavours to blend evenly. 

Mild spices give the dish a warm aroma without overpowering the palate. Tehri is commonly served as a one-pot meal for lunch or dinner. It is best enjoyed with raita or plain yogurt.

Paneer Lababdar 

Paneer Lababdar is a classic Awadhi-style curry known for its creamy and slightly sweet flavour. 

Soft paneer cubes are cooked in a rich tomato and cashew-based gravy. The dish uses mild spices and a touch of butter to enhance its smooth texture. 

The gravy is thick, aromatic, and well-balanced. Paneer Lababdar is often served during celebrations or special family meals. It pairs well with naan, kulcha, or fragrant rice.

Dum Aloo 

Dum Aloo is a slow-cooked potato curry prepared using the traditional dum method. 

Baby potatoes are lightly fried and then simmered in a spiced gravy under low heat. 

This slow cooking allows the potatoes to absorb the flavours of the gravy. The dish has a rich aroma and deep taste without being overly spicy.

Dum Aloo is commonly served during festive occasions. It pairs well with pooris, rotis, or steamed rice.

Soya Kofta Curry

Vegetable Kofta Curry is a festive Awadhi dish made with mixed vegetable dumplings. 

The koftas are lightly fried until crisp on the outside and soft inside. They are then added to a richly spiced and creamy gravy. 

The curry has a luxurious texture and balanced flavour profile. Vegetable Kofta Curry is ideal for special meals and celebrations. 

It is best enjoyed with naan, paratha, or pulao.

Uttar Pradesh Sabzis

Traditional Uttar Pradesh main course sabzis reflect the simplicity, balance, and home-style cooking of the region. These vegetable dishes are usually prepared using locally available produce such as potatoes, peas, cauliflower, and seasonal greens. The cooking style relies on minimal yet effective use of spices, allowing the natural flavours of vegetables to stand out. Many sabzis are made without onion or garlic, making them suitable for satvik and Jain diets. Slow cooking and tempering techniques are commonly used to enhance taste and aroma. These sabzis are everyday staples in Uttar Pradesh households and are both nourishing and comforting. Served with roti, puri, or rice, they form the backbone of traditional vegetarian meals.

Aloo Tamatar Sabzi 

Aloo Tamatar Sabzi is one of the most iconic vegetable dishes of Uttar Pradesh cuisine. 

It is prepared using tender potatoes cooked in a tangy tomato-based gravy. The sabzi uses simple spices that enhance the natural sweetness of tomatoes.

 Its slightly thin gravy makes it ideal for pairing with both roti and steamed rice. 

This dish is commonly prepared for everyday meals in UP households. Its comforting flavour makes it suitable for all age groups.

Kaddu Ki Sabzi (Pumpkin Sabzi)

Kaddu Ki Sabzi is a classic Uttar Pradesh vegetable dish made using pumpkin. The vegetable is cooked with basic spices to retain its natural sweetness. The sabzi has a soft texture and mildly sweet flavour profile. It is often prepared without onion or garlic. This dish is commonly served during religious meals. Kaddu Ki Sabzi pairs well with puri or chapati.

Lauki Chana Dal Sabzi

Lauki Chana Dal Sabzi combines bottle gourd with split Bengal gram. The dal adds protein while lauki keeps the dish light and digestible. Mild spices are used to balance flavour and texture. This sabzi is nourishing and filling without being heavy. It is suitable for everyday lunches. The dish tastes best with soft rotis or steamed rice.

Arbi Ki Sabzi (Colocasia Sabzi)

Arbi Ki Sabzi is a traditional UP preparation made with colocasia roots. The arbi is boiled, lightly sautéed, and spiced carefully to avoid sliminess. This sabzi has a crisp exterior and soft interior. It is mildly spiced yet flavourful. Arbi sabzi is often made during fasting or satvik meals. It pairs well with chapati or puri.

Tinda Sabzi (Apple Gourd Sabzi)

Tinda Sabzi is a simple and light vegetable dish popular in Uttar Pradesh homes. Tender tindas are cooked with tomatoes and gentle spices. The sabzi has a soft texture and subtle flavour. It is easy to digest and suitable for all age groups. This dish is commonly prepared for regular meals. Tinda sabzi is best served with roti or plain rice.

Uttar Pradesh Dal & Kadhi 

Uttar Pradesh dal and kadhi varieties form the backbone of everyday vegetarian meals across the state. These dishes are prepared using locally available lentils, gram flour, and simple spices that highlight natural flavours rather than overpower them. Dals such as moong, mixed dal, and panchkuti dal are valued for their nutritional balance and comforting taste. Kadhi adds a tangy contrast to the meal with its yogurt and besan base, offering both flavour and lightness. The cooking style emphasizes slow simmering and traditional tempering methods. Together, dal and kadhi dishes represent wholesome, home-style Uttar Pradesh cuisine that pairs perfectly with rice or chapati.

Panchkuti Dal (Panchratan Dal)

Panchkuti Dal is a nutritious and flavourful preparation made using a blend of five different pulses. Each lentil contributes its own texture and taste, resulting in a rich and wholesome dal. The pulses are slow-cooked and tempered with basic Indian spices to enhance natural flavours. This dal is high in protein and fibre, making it ideal for balanced meals. It pairs exceptionally well with steamed rice or plain chapati.

Mixed Dal

Mixed Dal is a comforting everyday dish prepared by cooking two or more lentils together. 

The combination creates a balanced flavour that is mild yet satisfying. Light spices and simple tempering keep the dal easy to digest and suitable for daily consumption. 

This dal is commonly served in Uttar Pradesh households as a staple lunch or dinner item. It tastes best with hot rice or soft rotis.

Dal Tadka

Dal Tadka is a classic Indian lentil dish known for its aromatic tempering. Cooked yellow lentils are finished with a sizzling tadka of 

ghee, cumin seeds, garlic, and spices. The tempering adds depth, fragrance, and richness to the otherwise simple dal. 

This dish strikes a perfect balance between comfort and flavour. Dal Tadka is commonly enjoyed with jeera rice or phulkas.

Uttar Pradesh Sweets

Uttar Pradesh sweets are known for their rich textures, traditional techniques, and generous use of milk, khoya, ghee, and sugar. The state has a long-standing mithai tradition influenced by temple offerings, festive cooking, and royal kitchens. Many sweets from Uttar Pradesh are slow-cooked and hand-shaped, giving them distinctive taste and structure. Cities like Mathura, Varanasi, and Lucknow are especially famous for milk-based desserts. These sweets are commonly prepared during festivals, weddings, and religious occasions. On the Tarla Dalal website, Uttar Pradesh sweets are well represented through authentic vegetarian recipes. Each recipe preserves the classic flavour profile while remaining practical for home cooking.

Jalebi 

Jalebi is a popular Indian sweet known for its crisp texture and syrupy sweetness. It is prepared by deep-frying fermented batter into spiral shapes and soaking them in warm sugar syrup. Jalebi has a bright golden colour and a slightly tangy flavour. It is commonly enjoyed during festivals, celebrations, and as a breakfast sweet. Jalebi tastes best when served hot and fresh.

 Peda

 Peda is a famous milk-based sweet originating from Mathura in Uttar Pradesh. 

It is prepared using khoya, sugar, and cardamom, cooked until thick and grainy. 

The pedas are shaped into small rounds and often garnished lightly. 

This sweet has a rich aroma and dense texture. Mathura Peda is commonly offered during religious celebrations. 

It is loved for its authentic dairy flavour.

Malpua

Malpua is a traditional deep-fried pancake-style sweet enjoyed across Uttar Pradesh. 

It is made using flour, milk, and sugar, flavoured with fennel or cardamom. 

The batter is fried until golden and then dipped in sugar syrup. Malpua has a soft centre with crisp edges. 

It is often prepared during festivals and fasting days. The sweetness and aroma make it a festive favourite.

Mawa jalebi

mawa jalebi is a richer variation of the classic jalebi, made using khoya instead of fermented batter. 

The dough is piped into spiral shapes and deep-fried until crisp. The jalebis are then soaked in warm sugar syrup. 

This version has a denser texture and deeper flavour. It is popular during celebrations and special occasions. 

Khoya Jalebi is best enjoyed warm.

FAQs

1.  What defines Uttar Pradesh food?
Uttar Pradesh food is known for its vegetarian traditions, balanced spice usage, and regional specialties influenced by Awadhi and rustic cooking. 

2. Is Uttar Pradesh cuisine vegetarian?
Yes, while non-veg exists regionally, the vegetarian segment is prominent and richly represented on platforms like Tarla Dalal. 

3. Which breakfast dishes are typical in Uttar Pradesh?
Common breakfasts include potato curries with puris, kachoris, and rice/skillet meals like litti-chokha. 

4. What makes Awadhi gravies unique?
Awadhi gravies feature slow cooking, aromatic spices, and creamy textures. 

5. How is dal prepared in UP style?
UP dals often combine multiple lentils with tempering of cumin, garlic, and ghee. 

6. What accompanies these dishes?
Flatbreads, steamed rice, pickles, and chutneys complement UP meals. 

7. Are these recipes available online?
All listed recipes are available on the Tarla Dalal recipe website. 

Conclusion

Uttar Pradesh food showcases diverse vegetarian cuisine ranging from hearty breakfasts to rich gravies and comforting dals. Its culinary identity blends regional heritage with everyday simplicity, offering flavours that are aromatic, balanced, and deeply rooted in tradition. The cuisine’s versatility is evident in its breakfasts, sabzis, dal preparations, and decadent curries that cater to everyday meals and special occasions alike. Drawing from Tarla Dalal’s repository of authentic vegetarian recipes, these dishes provide a comprehensive roadmap to explore and recreate the true essence of Uttar Pradesh vegetarian cooking.