Indian cuisine showcases a rich variety of vegetables that form the backbone of its flavorful dishes, reflecting the country's diverse culinary traditions. Potatoes (aloo) are a staple, used in everything from hearty curries to crispy snacks like aloo tikki. Cauliflower (gobi) shines in popular dishes like aloo gobi and spicy gobi manchurian. Spinach (palak) is cherished for its nutritional value, featuring prominently in creamy palak paneer and saag. Eggplant (baingan) is often roasted for smoky baingan bharta or stuffed with spices. Okra (bhindi) is loved for its crisp texture in bhindi masala, while tomatoes provide the tangy base for countless curries, chutneys, and gravies. Green peas (matar) add sweetness to dishes like matar paneer or pulao, enhancing the vibrant, wholesome nature of Indian vegetable-based cooking.