27 Simple Indian Food Recipes Anyone Can Master

This season has me craving quick Indian meals that still feel warm and real. I wanted something you can make after a long day. That is why I put together this post to share 27 simple Indian recipes anyone can master.

If you’re busy, new to Indian cooking, or cooking for a family with different tastes, this post is for you. You deserve meals that taste like home without a long prep.

These recipes rely on pantry staples and easy techniques. They mix bright spice notes with simple steps you can follow on a busy weeknight. They also come with quick tips to help you avoid common mistakes.

From dal to curries and breads, the lineup covers breakfast through dinner. You will find dishes that feel homey and comforting, not fussy. The list keeps things simple with one-pot options and short ingredient lists.

I kept the instructions clear and doable. You will learn how to adjust heat, swap ingredients, and reuse leftovers.

This collection gives you a steady path to cooking Indian meals at home. Try one dish this week, and you will start to see how doable Indian flavors can be.

Tell me which recipe you try first.

1. Vegetable Biryani

Want an easy, tasty dinner? Vegetable Biryani fits. You can make it in one pot. It brings color and aroma to your table. Layer vegetables with basmati rice and finish with saffron and cardamom.

Ingredients

– 1 cup basmati rice

– 2 cups water

– 1 cup mixed vegetables (carrots, peas, beans)

– 1 onion, sliced

– 2 tomatoes, chopped

– 2 tbsp biryani masala

– 2 tbsp oil

– 1 tsp ginger-garlic paste

– Saffron strands (optional)

– Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.

2. Heat oil in a pot, add sliced onions, and sauté until golden.

3. Add ginger-garlic paste, chopped tomatoes, and mixed vegetables. Stir and cook for about 5 minutes.

4. Sprinkle biryani masala and salt; mix well.

5. Add rinsed rice and water; bring to a boil.

6. Reduce heat, cover, and simmer about 20 minutes or until the rice is tender.

7. Fluff with a fork and garnish with saffron if you like. Serve hot.

For extra flavor, soak the rice in water for 30 minutes before cooking. You can also add boiled potatoes for a heartier dish.

Aromatic Vegetable Biryani in one pot? Yes, please! It’s a colorful feast that transforms simple ingredients into an unforgettable meal for any night of the week.

2. Chana Masala

If you want a warm, filling Indian dish that fits a busy night, Chana Masala helps.

This dish uses canned chickpeas and a simple tomato-onion gravy.

Spices blend into a rich sauce that goes well with naan or rice.

It is high in protein and easy to scale for meal prep.

Ingredients

– 2 cans chickpeas, drained and rinsed

– 1 onion, finely chopped

– 2 tomatoes, chopped

– 2 tsp chana masala spice mix

– 1 tsp cumin seeds

– 2 tbsp oil

– 1 tsp ginger-garlic paste

– Salt to taste

– Fresh cilantro for garnish

Instructions

1. Heat oil in a pan and add cumin seeds; let them crackle for a few seconds.

2. Add onion and cook until soft, translucent, and lightly browned at the edges.

3. Stir in ginger-garlic paste and cook for 1 minute to wake the flavors.

4. Add tomatoes and cook until they break down into a soft, fragrant sauce.

5. Stir in chana masala spice mix and salt. Add chickpeas and enough water to loosen the sauce.

6. Simmer about 10 minutes. Garnish with cilantro and serve hot with naan or rice.

Tips

– For extra kick, add chopped green chili while cooking onions.

– If you prefer from scratch, soak dried chickpeas overnight and cook until tender.

3. Aloo Gobi

Aloo Gobi is a simple potato and cauliflower dish that fits busy nights. It stays savory and satisfying without heavy work. You get bold spices with turmeric and cumin that lift the vegetables. It works as a side or a light main with roti or rice.

Here is the complete recipe you can try tonight.

Ingredients

– 2 potatoes, diced

– 1 small cauliflower, cut into florets

– 1 onion, chopped

– 2 tsp turmeric powder

– 1 tsp cumin seeds

– 2 tbsp oil

– Salt to taste

– Fresh cilantro for garnish

– Optional: 1/2 cup peas for color and nutrition

Instructions

1. Heat oil in a pan. Add cumin seeds and let them crackle, filling the air with a warm smell.

2. Add chopped onion. Cook until it turns golden and soft.

3. Stir in potatoes, cauliflower, turmeric, salt. Mix well.

4. Cover and cook on low heat for about 15-20 minutes, until the vegetables are tender. Stir every few minutes to keep them from sticking.

5. Stir in peas if using them. Garnish with cilantro and a pinch of garam masala, then serve.

Serve with roti, chapati, or rice. Adjust the heat to your taste by adding a pinch of chili powder if you like a bit more kick.

4. Palak Paneer

If you want a tasty Indian dish that is easy to make, Palak Paneer is a solid choice. It pairs spinach with paneer, a soft cottage cheese that melts nicely in the sauce. The result is creamy, bright green, and friendly to both new and seasoned cooks. You can pull it together in about 30 minutes with common kitchen staples.

Complete ingredients

– 300 g spinach

– 200 g paneer, cubed

– 1 onion, chopped

– 2 tomatoes, pureed

– 2 tbsp cream or yogurt

– 2 tbsp oil

– 1 tsp ginger-garlic paste

– Salt to taste

Steps

1) Blanch the spinach in boiling water for 2 minutes, then cool it in ice water. Blend into a smooth puree.

2) In a pan, heat oil and sauté onions until they turn golden.

3) Add ginger-garlic paste and tomato puree. Cook until the oil begins to separate from the mix.

4) Stir in spinach puree and salt. Add paneer cubes and the cream, then mix well.

5) Simmer a few minutes, taste, and serve hot with naan or basmati rice.

If you want a lighter version, skip the cream and use extra yogurt. You can adjust the spice to make it milder or bolder, so it fits your taste and those you cook for.

5. Vegetable Samosas

You want crisp, tasty Indian snacks that anyone can make.

Vegetable samosas fit the bill when you keep the steps simple.

The trick is a light, flaky dough and a filling that cools completely before sealing.

You can bake them for a lighter version or fry them for a classic crunch.

Here is the complete recipe.

Ingredients:

– 2 cups all-purpose flour

– 4 medium potatoes, boiled and mashed

– 1 cup peas, boiled

– 1 tsp cumin seeds

– 1 tsp garam masala

– 2 tbsp oil

– Salt to taste

– Water to knead dough

Instructions:

1. In a bowl, mix flour with salt and water to form a dough. Cover and let it rest.

2. Heat oil in a pan, add cumin seeds, then add mashed potatoes, peas, garam masala, and salt. Mix well and let it cool.

3. Divide dough into small balls, roll out into circles, and cut them in half.

4. Form cones with each half, fill with potato mixture, and seal the edges.

5. Deep fry until golden brown and serve with chutney.

Tip: For a lighter version, bake at 190°C (375°F) for about 20 minutes, turning once.

Crisp on the outside and soft inside, they stay tasty for a while.

Make extras and freeze for quick bites.

They reheat easily.

6. Masoor Dal

Masoor Dal: A quick, cozy Indian staple

Masoor Dal, or red lentil curry, is a true weeknight friend. It cooks fast, stays wholesome, and feels warm with every bite. Red lentils soften into a creamy mash that comforts the soul. If you are new to Indian cooking, this dal is a perfect first step.

Complete Masoor Dal recipe

Ingredients

– 1 cup red lentils

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies, slit (optional)

– 1 tsp turmeric powder

– 2 tbsp oil

– Salt to taste

– Optional: 1 tsp cumin seeds

– Optional: 2 garlic cloves, minced

Instructions

1. Rinse lentils under cold water until the water runs clear.

2. In a pot, heat oil and sauté onion until golden.

3. Add tomatoes, green chilies, turmeric, and salt. Cook until tomatoes are soft.

4. Add rinsed lentils and 3 cups water. Bring to a boil, then reduce heat and simmer about 20 minutes until lentils are soft.

5. Optional tempering: in a small pan, cook cumin seeds and garlic for about 1 minute. Pour over the dal.

6. Mash lightly and serve hot with rice or chapati.

Leftovers store well in the fridge for up to two days.

7. Cucumber Raita

You want a simple, cooling side that balances the heat from spicy Indian dishes and keeps your meal feeling fresh. Cucumber raita works with curries, biryanis, and tandoori, and it helps digestion without weighing you down. It uses just a few pantry staples and comes together in minutes, so you can serve it even on busy weeknights. Make a larger batch if you cook for a family, then chill it so flavors bloom and stay cool.

Ingredients

– 1 cup plain yogurt

– 1 cucumber, grated

– 1 tsp cumin powder

– Salt to taste

– Fresh mint leaves for garnish

Optional:

– 1 small tomato, diced

– 1/4 onion, finely chopped

Instructions

1. In a clean bowl, whisk the yogurt until smooth and creamy.

2. Stir in the grated cucumber, cumin powder, and a pinch of salt.

3. Taste and adjust salt, then mix again so the flavors blend evenly.

4. Chill 10 minutes for extra cooling, or serve right away with mint on top.

5. Garnish with mint and, if you like, tomato and onion for color and crunch.

Variations

– For tang, add 1 teaspoon lemon juice or a pinch of amchur powder.

– For more kick, mix in a finely chopped green chili.

– To keep it dairy free, use coconut or almond yogurt.

Tips

– If your yogurt is thin, drain a few minutes in a clean cloth to thicken it.

8. Pav Bhaji

Craving a dish that feeds a crowd and cooks fast? Pav Bhaji fits. It blends a spicy vegetable mash with soft buttered buns. The aroma fills the room, and the flavors feel warm and comforting. It’s a favorite street-style dish you can make at home for family or friends.

You control the heat, the thickness, and the veg mix. Use what you have in the fridge. It cooks in one pot and takes about thirty minutes. It’s budget friendly and easy to share.

Complete recipe

– Ingredients:

– 2 cups mixed vegetables (potatoes, carrots, peas)

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 tsp pav bhaji masala

– 2 tbsp butter

– 4 pav (bread rolls)

– Salt to taste

– Lemon wedges and chopped onions for serving (optional)

– Instructions:

1. Boil the vegetables until tender, then mash them smooth.

2. In a large pan, melt butter. Add onion and cook until soft and light golden.

3. Stir in tomatoes and cook until they blend into a paste.

4. Add the mashed vegetables, pav bhaji masala, and salt. Mash and mix well. Simmer 5-7 minutes, adding a little water if needed.

5. Toast the pav in a separate pan with a touch of butter. Serve hot with bhaji, chopped onions, lemon wedges, and the buttered buns.

Want to tweak it? Start with less masala for mild heat or add red chili for a quicker kick. This dish shines with a simple garnish and makes a great base for leftovers.

9. Vegetable Curry

You want a simple, cozy Indian curry you can cook any night.

Vegetable Curry fits what you have on hand and still tastes rich.

The tomato spice sauce coats the vegetables and makes a comforting bowl with little effort.

It works for beginners and adapts to your pantry, letting you swap vegetables and spices.

Recipe details

Ingredients

– 2 cups mixed vegetables (carrots, bell peppers, peas)

– 1 onion, chopped

– 2 tomatoes, pureed

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 2 tbsp oil

– Salt to taste

– 2-3 tbsp coconut milk (optional)

Instructions

1. Heat oil in a pan, add cumin seeds, and let them crackle.

2. Add chopped onion and cook until golden.

3. Stir in tomato puree, turmeric, and salt. Cook for 5 minutes until thick.

4. Add the vegetables and enough water to cover. Simmer 15-20 minutes until tender.

5. If you want extra creaminess, stir in a splash of coconut milk, then serve hot with rice or flatbreads.

10. Daal Tadka

Craving a comforting Indian staple you can make fast? Daal Tadka fits. This lentil dish blends soft lentils with onions, tomatoes, and warm spices. A quick tempering of cumin and ghee fills your kitchen with a cozy aroma. It tastes bright, with a squeeze of lemon or a splash of cream.

Here is why it works for busy days. Pantry lentils keep prep simple, and the dish comes together quickly. You can tune the heat by adjusting the chilies. It travels well for take‑along lunches too.

Ingredients

– 1 cup yellow split lentils (toor dal)

– 1 onion, chopped

– 2 tomatoes, chopped

– 2 green chilies, slit

– 1 tsp cumin seeds

– 2 tbsp ghee or oil

– Salt to taste

– Optional: lemon juice for finish

– Optional: a splash of cream for richness

Instructions

1) Rinse the lentils. Cook in about 3 cups of water until soft, 18–20 minutes.

2) In a pan, heat ghee. Add cumin seeds and onion; sauté until golden.

3) Add tomatoes and green chilies. Cook until soft.

4) Stir in lentils and salt. Simmer 5–7 minutes; add water if needed.

5) Finish with lemon juice. Add cream if you like.

Serve hot with steamed rice or rotis. This dish is cozy and easy on busy weeknights.

11. Idli

Looking for a healthy, comforting Indian breakfast you can make at home? Idli fits. These steamed cakes are light, fluffy, and easy on your stomach. Made from rice and urad dal, they rely on fermentation to gain their soft texture. Serve with coconut chutney and sambar for a traditional South Indian start to your day.

Ingredients

– 1 cup rice

– 1/4 cup urad dal (split black gram)

– Salt to taste

Steps

1) Soak rice and urad dal separately in water for 6-8 hours.

2) Grind each to a smooth batter, adding water as needed.

3) Mix batters and add salt. Cover and ferment overnight in a warm place.

4) Grease idli molds lightly.

5) Pour batter into molds and steam for 10-15 minutes, until a toothpick comes out clean.

6) Serve hot with coconut chutney and sambar.

Nutrition: About 40 calories per idli.

12. Bhindi Masala

Craving a quick, tasty side? Bhindi Masala fits. It’s spicy, tangy, and a touch crispy. Serve it with chapati, dal, or rice. The trick is using dry spices to wake up the okra’s flavor. It stays light and easy.

Here is why it works: Okra has fiber and few calories. Sautéing keeps it firm, not mushy. Onion and tomato bring sweetness and tang, while cumin and coriander add warm depth.

Complete recipe details

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: about 150 per serving

Ingredients:

– 2 cups okra, sliced

– 1 onion, sliced

– 2 tomatoes, chopped

– 1 tsp cumin seeds

– 1 tsp coriander powder

– 2 tbsp oil

– Salt to taste

– Optional: 1/2 tsp red chili powder, pinch of turmeric, lemon juice to finish

Instructions:

1. Rinse and dry the okra. Trim the ends and slice into rounds.

2. Heat oil in a pan. Add cumin seeds and let them crackle.

3. Add onion. Sauté until soft.

4. Add tomatoes. Cook until soft and saucy.

5. Stir in okra, coriander powder, salt, and optional chili powder or turmeric. Mix well.

6. Cook on medium heat, stirring now and then, until the okra is tender and lightly browned, about 12 minutes.

7. Finish with a squeeze of lemon juice if you like. Serve hot with chapati or rice.

Next steps: If you want a twist, add bell pepper or a pinch of amchur powder for tang.

13. Vegetable Pulao

Want a flavorful, easy Indian rice dish for busy nights? Vegetable pulao hits the mark. It stays fragrant with warm spices and colorful veggies. You control the mix, so you can use what’s in your fridge. Best of all, it cooks in one pot in about half an hour.

Recipe Overview

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 300 per serving

Ingredients

– 1 cup basmati rice

– 2 cups mixed vegetables (carrots, peas, beans)

– 1 onion, sliced

– 2 tsp garam masala

– 2 tbsp oil

– 2 cups water

– Salt to taste

– Optional: cashews or raisins for extra crunch

Instructions

1. Rinse the rice until the water runs clear. Soak for 20 minutes.

2. Heat oil in a pot. Sauté onions until golden.

3. Add vegetables, garam masala, and salt. Cook 3-4 minutes.

4. Stir in rice and water. Bring to a boil.

5. Cover, reduce heat, and simmer 15 minutes or until the rice is tender.

6. Fluff with a fork and serve warm.

Tip: Watch the water so the grains stay fluffy. Cashews add a nice crunch if you like.

14. Kadai Paneer

You want a quick Indian dish that feels special. Kadai Paneer fits the bill. It cooks in a sturdy kadai and adds color with peppers. The spices stay bold, yet friendly, so you can feed your family or guests without endless prep.

Nutrition per serving: 400 calories, 15g protein, 30g fat, 20g carbs, 5g fiber.

Complete ingredients

– 200g paneer, cubed

– 1 onion, sliced

– 1 cup mixed bell peppers, diced

– 2 tomatoes, puréed

– 2 tsp kadai masala or garam masala

– 2 tbsp oil

– Salt to taste

– Optional: 1-2 green chilies, chopped

– Optional: lemon juice, a quick splash

Instructions

1) Heat oil in a kadai. Add onions and sauté until they turn soft and light brown.

2) Stir in the puréed tomatoes. Cook until the oil rises to the top and the mix looks glossy.

3) Add paneer, peppers, masala, and salt. Stir well so everything coats with the spices.

4) Let it simmer 5–7 minutes until the peppers soften but stay crisp.

5) Finish with a squeeze of lemon juice if you like bright notes. Serve hot with naan or roti.

Tips you can use tonight: keep the peppers chunky for color, or add a green chili if you want more heat.

15. Dhokla

Cravings hit you fast. You want something tasty, simple, and healthy. Dhokla fits. It’s light, fluffy, and easy to pull together for tea time or a quick snack. The steamed texture feels airy in your mouth, and a quick mustard seed temper adds a crisp finish. A touch of tang from yogurt keeps it bright.

You can tune the heat with a little green chili and fresh ginger. Serve it hot with green chutney for a fresh bite. This dish travels well, so it’s great for lunch boxes or picnics too.

Here is the complete recipe you can follow easily.

Ingredients

– 1 cup chickpea flour (besan)

– 1/2 cup plain yogurt

– 1 tsp baking soda

– 1 tsp turmeric powder

– Salt to taste

– 2 tbsp oil, plus more for greasing

– Water, as needed

– 1 tsp mustard seeds

– 1 tbsp oil (for tempering)

– Optional: 1-2 green chilies, finely chopped

– Optional: 1 tsp grated fresh ginger

Instructions

1. In a bowl, mix besan, yogurt, baking soda, turmeric, and salt. Add water gradually to form a smooth batter. Let it rest for 20–30 minutes.

2. Lightly grease a steaming dish or tray. Pour in the batter.

3. Steam for 15–20 minutes until a toothpick comes out clean.

4. In a small pan, heat oil and add mustard seeds. Let them crackle, then pour the tempering over the steamed dhokla.

5. Let it cool briefly, cut into squares, and serve with green chutney.

Nutrition snapshot

– Calories: about 100 per piece

– Protein: 5 g

– Fat: 2 g

– Carbs: 15 g

– Fiber: 2 g

Tips for success

– Use fresh yogurt for a bright tang.

– Do not overmix; a few lumps are okay for a softer texture.

– If you like extra lift, a pinch more baking soda can help, but add sparingly.

Enjoy this versatile Indian snack any time you crave something comforting and quick.

16. Stuffed Paratha

Are you craving something filling and easy for breakfast or lunch? Stuffed paratha fits the bill. It’s a warm Indian flatbread loaded with a tasty potato or paneer filling. The outside turns crisp as you pan it, while the inside stays soft. You can mix in spices you love and make it your own every time.

Complete recipe

Ingredients

– 2 cups whole wheat flour

– 2 medium potatoes, boiled and mashed

– 1 small onion, finely chopped

– 1 tsp cumin seeds

– Salt to taste

– Water to knead the dough

– Oil or ghee for cooking (optional)

– Optional fillings: chopped cilantro, green chilies (to taste)

Instructions

1) In a bowl, mix flour and salt. Slowly add water and knead into a smooth dough. Let it rest for about 10 minutes.

2) In another bowl, combine mashed potatoes, onions, cumin seeds, salt, and any optional spices.

3) Divide the dough and filling into four equal portions. Roll a dough ball into a small circle, place filling in the center, then cover with another dough disc. Seal the edges well.

4) Gently flatten and roll each stuffed ball into a round, about 6–7 inches across.

5) Heat a tawa or skillet. Cook the paratha on both sides, brushing with a little oil or ghee until each side is golden brown.

6) Serve hot with yogurt, pickle, or a simple chutney.

Tips to get fluffy parathas: knead the dough well and let it rest. Keep the filling dry to avoid soggy pockets. You can tweak spices to match your taste.

17. Corn and Spinach Fritters

Crave a snack that’s quick, crisp, and wholesome? Corn and Spinach Fritters fit the bill. They mix sweet corn with bright spinach in a simple chickpea flour batter. Fry them for a golden crust, or bake for a lighter version. They taste great with mint chutney or a splash of ketchup.

Recipe at a glance

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 20 mins

– Total Time: 35 mins

– Calories: 200 per serving

Nutrition Information

– 200 calories, 5g protein, 10g fat, 25g carbs, 3g fiber

Ingredients

– 1 cup corn, boiled

– 1 cup spinach, chopped

– 1/2 cup chickpea flour

– 2 green chilies, chopped

– Salt to taste

– Oil for frying

Instructions

1. In a bowl, mix corn, spinach, chickpea flour, green chilies, and salt.

2. Heat oil in a pan for frying.

3. Take spoonfuls of the mixture and drop them into the hot oil. Fry until golden brown.

4. Drain on paper towels and serve hot with chutney.

Baking option

– Preheat oven to 200C. Line a sheet with parchment, lightly brush with oil, shape into flat rounds.

– Bake 15–20 minutes, flip, bake 5 more minutes until edges are crisp.

Want more bite? You can tweak the heat by adding more chilies or a pinch of cumin.

Next steps

Pair these fritters with mint chutney or tomato ketchup for extra zing. This keeps the dish simple, tasty, and easy to repeat on busy nights.

18. Mashed Potatoes with Indian Spices

Craving a creamy side that fits any Indian meal? Mashed Potatoes with Indian Spices keeps the comfort of mash while adding warm, aromatic flavors.

You get soft potatoes, a gentle kick from cumin and coriander, and butter that pulls every bite together. It’s quick, easy, and sure to please both kids and grownups.

Here is why this dish works: you use simple pantry items, it comes together fast, and the creaminess shines with almost any main dish.

Servings: 4

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Calories: 210 per serving

Nutrition Information: 210 calories, 4 g protein, 8 g fat, 35 g carbs, 3 g fiber

Ingredients

– 4 potatoes, peeled and cut into chunks

– 1 tsp cumin seeds

– 1 tsp coriander powder

– 2 tbsp butter

– 2-3 tbsp milk or cream (optional for extra creaminess)

– Salt to taste

Instructions

1. Boil the potato chunks in salted water until tender, about 10-12 minutes. Drain well.

2. In a pan, melt butter over medium heat. Add cumin seeds and let them sizzle for about 20 seconds.

3. Add the boiled potatoes to the pan. Stir in coriander powder and mash with a spoon until smooth.

4. Pour in milk or cream gradually, mashing as you go, until you reach your preferred creaminess. Season with salt.

5. Serve warm. For extra richness, swirl in a little more butter or a dollop of yogurt.

Tips: if you like a brighter flavor, add a pinch of turmeric or a squeeze of lemon at the end.

Elevate your comfort food game! With just a dash of cumin and coriander, simple Indian food recipes like these mashed potatoes become a creamy delight that everyone will crave.

19. Coconut Chutney

You want a quick, tasty chutney to elevate dosa and idli. Coconut Chutney is a bright, flexible condiment that fits many meals. It stays smooth and creamy, with a touch of heat from green chilies and a zing from ginger. You can make it in minutes and tailor the thickness and spice to your liking. Here is how you can whip up a batch at home in about 10 minutes.

Complete recipe details

Recipe snapshot

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 0 mins

– Total Time: 10 mins

– Calories: 90 per serving

Ingredients

– 1 cup grated coconut

– 2 green chilies

– 1-inch piece ginger

– Salt to taste

– Water as needed

Instructions

1. In a blender, combine grated coconut, green chilies, ginger, and salt.

2. Add water gradually and blend until the mixture is smooth and reaches your desired consistency.

3. Taste and adjust salt if needed.

4. If you want a richer flavor, blend in a splash of water after the first blend.

5. Optional tempering: heat 1 teaspoon oil in a small pan, add mustard seeds and a few curry leaves until they pop. Pour over the chutney and mix.

Serve this coconut chutney with idli, dosa, or other Indian dishes to add a fresh, creamy note. It stores well in the fridge for a day or two and tastes best fresh.

Elevate your dosa and idli in just 10 minutes! Coconut Chutney is the perfect blend of creamy coconut, zesty ginger, and a hint of heat. Quick, simple Indian food recipes like this are what make cooking a joy!

20. Rawa Upma

You want a fast, tasty breakfast that fits busy mornings. Rawa Upma is a popular South Indian dish that uses semolina, veggies, and spices. Toasting the rava adds a nutty flavor and helps the grains stay separate. It cooks in about 20 minutes and is filling, nutritious, and easy to tweak with what you have in the fridge.

Ingredients

– 1 cup semolina (rava)

– 1 onion, chopped

– 1 carrot, chopped

– 1 cup peas

– 1 tsp mustard seeds

– 2 tbsp oil

– Salt to taste

Optional add-ons: roasted peanuts or cashews for crunch; curry leaves or green chili to boost heat.

Steps

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add onions and cook until they turn translucent.

3. Stir in carrot and peas. Cook for 2–3 minutes.

4. Add semolina. Toast it gently for 3–4 minutes until it looks light golden and fragrant.

5. Pour in about 2 cups water and salt. Stir, then cover. Cook until the water is absorbed and the rava is fluffy. Serve hot.

Here is why this works: it’s quick, customizable, and forgiving. Next steps? Try different veggies or add a squeeze of lemon for brightness.

21. Gobi Manchurian

Craving something crunchy and comforting?

Gobi Manchurian fits a simple, tasty craving with little effort.

Cauliflower is battered, fried to a crisp, then tossed in a spicy, tangy sauce.

Here is why this dish works and how you can make it at home.

Ingredients

– 1 medium cauliflower, cut into florets

– 1/2 cup all-purpose flour

– 1/2 cup cornstarch

– 2 tablespoons soy sauce

– 2 tablespoons chili sauce

– 1 teaspoon ginger-garlic paste

– Salt to taste

– Oil for frying

Steps

1. In a bowl, mix flour, cornstarch, and salt.

2. Coat cauliflower florets in the batter and deep fry until golden brown.

3. In a pan, heat a little oil. Add ginger-garlic paste, then soy sauce and chili sauce. Stir to make a glossy sauce.

4. Toss the fried cauliflower in the sauce until evenly coated. Garnish with sliced spring onions if you like. Serve hot.

Tip: Keep oil hot enough before frying for a crisp crust.

22. Quinoa Khichdi

Looking for a quick, healthy Indian dinner you can make in minutes? Quinoa Khichdi fits the bill. It keeps the comforting feel of a classic khichdi but swaps rice for protein-rich quinoa. The dish stays light, gluten-free, and easy to customize with what you have on hand.

Here is the complete recipe so you can cook this tonight.

Recipe at a glance

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

Ingredients

– 1 cup quinoa, rinsed

– 1 cup mixed vegetables (carrots, peas, beans)

– 1 onion, chopped

– 1 tsp cumin seeds

– 2 tbsp ghee or oil

– Salt to taste

– 2 cups water

Instructions

1. Rinse quinoa until water runs clear.

2. Heat ghee in a pan. Add cumin seeds and let them crackle.

3. Add onion. Sauté until translucent.

4. Add vegetables. Cook 3 to 4 minutes.

5. Stir in quinoa. Add water and salt. Bring to a boil.

6. Reduce heat. Cover. Simmer 12 to 15 minutes.

7. Check that quinoa is fluffy and vegetables are tender.

8. Serve hot with yogurt.

Tips

– For extra flavor, add a pinch of turmeric or chili flakes.

– Use whatever vegetables you have on hand.

– A squeeze of lemon brightens the dish.

Quinoa Khichdi: where comfort food meets healthy eating! A simple Indian food recipe that’s ready in just 30 minutes, proving that nutritious meals can be delicious and quick to make.

23. Almond Butter Chutney

You want a chutney that tastes great and saves you time. Almond Butter Chutney uses ground almonds to give a rich, nutty flavor. It is creamy and smooth, a perfect match for idli, dosa, or even as a spread on bread. This simple dip also packs protein and healthy fats, so it fits into a busy day.

Next steps: this quick chutney is easy to tweak. You can adjust the heat with the chilies, or add a squeeze of lemon for brightness. It stays fresh in the fridge for up to a week when kept in a sealed container.

Complete ingredients

– 1 cup almonds, roasted

– 2 green chilies

– 1/2 tsp salt

– Water as needed

Step-by-step making process

1. In a blender, combine almonds, green chilies, and salt.

2. Pulse and blend, adding water a little at a time until the mix is smooth and spoonable.

3. Taste and adjust salt. If you like, add a quick squeeze of lemon juice for a fresh edge.

Serving ideas and tips

– Use as a dip for snacks like crunchy vegetables or bread.

– Stir a spoon into yogurt for a creamy chutney sauce.

– Keep in the fridge for up to 7 days; store in a sealed container to preserve flavor.

Nutritional details per serving

Calories 90, Protein 3 g, Fat 7 g, Carbs 9 g, Fiber 2 g

24. Tomato Basil Chutney

Want a bright chutney you can make in minutes? Tomato Basil Chutney brings fresh tomato sweetness and a clean basil kick. A touch of green chili wakes the palate and works great with dosa, idli, and crispy pakoras. Best eaten fresh, it keeps heat to your liking and clocks in around 70 calories per serving.

Here is why it works: you get vibrant flavor with almost no cooking. The blender does the work so you can enjoy a smooth, zesty dip in moments. It also travels well for picnics or quick meal prep. You can tweak the heat and herbs to match your mood or the dish you serve.

Ingredients

– 2 ripe tomatoes, chopped

– 1/2 cup fresh basil leaves

– 1/2 tsp salt

– 1 green chili (optional)

Instructions

1. Place chopped tomatoes, basil, salt, and green chili in a blender.

2. Blend until smooth. If you like it chunkier, pulse a few times.

3. Taste and adjust salt or heat to your taste.

4. Serve fresh with dosa, idli, or as a dip for snacks.

5. Tip: use ripe tomatoes for the best flavor. Refrigerate leftovers in a clean jar for up to 1 day.

Notes and tweaks

– For extra zing, add a squeeze of lemon or a pinch of black pepper.

– If you skip chili, the chutney stays mild and herb-forward.

– Want more basil aroma? crush the leaves lightly before blending.

25. Soya Chaap

Craving a protein-rich dish that fits a veggie diet? Soya Chaap is a tasty answer. It gives a meat-like bite without meat. You marinate it and cook until tender and glossy. It’s quick, easy to adjust, and kid-friendly.

You control the flavor. A yogurt-based marinade keeps moisture and adds tang. Spices give a warm aroma. Grill or pan-fry for a smoky crust. Serve with mint chutney and sliced onions for a bright, complete plate. A splash of color in the marinade adds a colorful look.

Next steps. Here is the complete recipe so you can make it tonight.

Recipe overview

– Servings: 4

– Prep time: 15 mins

– Cook time: 20 mins

– Total time: 35 mins

– Calories: 200 per serving

– Nutrition: 200 calories, 15g protein, 8g fat, 15g carbs, 5g fiber

Ingredients

– 200g soya chaap, soaked in water

– 2 tbsp yogurt

– 1 tbsp ginger-garlic paste

– 2 tsp garam masala

– 1 tbsp lemon juice

– Salt to taste

Instructions

1. In a bowl, mix yogurt, ginger-garlic paste, garam masala, lemon juice, and salt.

2. Add soya chaap to the marinade and let it sit for about 30 minutes.

3. Grill or pan-fry until golden brown on all sides.

4. Serve with mint chutney and sliced onions.

Optional: add a few drops of color to the marinade for a colorful look.

26. Pesarattu

You want a breakfast that fills you up without taking forever. Pesarattu, a green gram dosa, is a South Indian classic that fits. It’s protein rich, easy to digest, and surprisingly crisp. The batter comes from moong dal soaked soft, yielding a light, lacy edge when you fry it. You’ll get a warm, savory pancake that goes great with ginger chutney or a mellow sambar. This dosa keeps you steady from morning to afternoon.

Complete recipe details

– Ingredients:

– 1 cup green gram (moong dal), soaked 8 hours

– 1 green chili, chopped

– Salt to taste

– Optional: 1/4 cup chopped onion, 2 tablespoons chopped fresh coriander

– Water as needed to adjust batter

– Cooking oil or spray for the pan

– Chutney or sambar for serving

– Steps:

1. Soak the moong dal in plenty of water for about 8 hours.

2. Drain and blend with green chili, salt, and optional onion and coriander into a smooth, pourable batter. Add water as needed to reach a thin batter.

3. Heat a non-stick skillet and lightly oil it.

4. Pour a ladle of batter and spread it into a circle, as thin as you can.

5. Cook until the edges lift and the bottom is golden and crisp. Flip once and finish the other side.

6. Serve hot with ginger chutney or sambar.

Tip: If the batter is too thick, splash in a little water until it moves easily in the pan. For extra bite, add a pinch of cumin seeds or chopped onions.

27. Chole Bhature

Want a cozy, restaurant-style Chole Bhature at home without a long list of hard steps? You can make this North Indian favorite in under an hour. It blends spicy chickpeas with fluffy fried bread and satisfies any crowd. You’ll taste heat, tang, and a crisp bite all in one plate.

Complete ingredients

– Chole (chickpeas)

– 2 cups dried chickpeas, soaked overnight

– 1 large onion, chopped

– 2 tomatoes, pureed

– 2 tsp chole masala

– 1 tsp ground cumin

– 1/2 tsp turmeric

– 1-2 tsp ginger-garlic paste

– 2 cups water

– 1–2 tbsp oil

– Salt to taste

– Lemon juice and cilantro to finish (optional)

– Bhature (fried bread)

– 2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 cup yogurt

– 3/4 cup warm water (adjust as needed)

– Oil for frying

Step-by-step making process

1) Chole: pressure cook the chickpeas until soft.

2) In a pot, heat oil and fry the onions until golden. Stir in ginger-garlic paste, then add tomato puree and cook until the oil separates.

3) Add cumin, turmeric, and chole masala. Mix in the cooked chickpeas with enough water. Simmer 15 minutes.

4) Finish with lemon juice and salt. Garnish with cilantro.

5) Bhature: mix flour, baking powder, and salt. Stir in yogurt and enough warm water to form a soft dough.

6) Knead 5 minutes, cover, and rest 30 minutes.

7) Divide the dough, roll into circles about 1/4 inch thick. Deep-fry in hot oil until puffed and golden. Drain on paper.

Serve hot with the chole. A squeeze of lemon and a few onion slices brighten the dish.

Conclusion

Exploring the diverse and flavorful world of Indian vegetarian dishes is truly a rewarding experience. These 27 simple Indian food recipes prove that you don’t need to be a master chef to create authentic flavors at home.

With these easy Indian dishes, you can embark on a culinary adventure right in your kitchen, delighting your loved ones with delicious meals that are both quick and satisfying. So grab your apron and get cooking – the world of Indian cuisine awaits!

Frequently Asked Questions

What Are Some Easy Indian Dishes for Beginners?

If you’re a beginner in Indian cooking, worry not! There are plenty of simple Indian food recipes to get you started. Dishes like Chana Masala and Aloo Gobi are perfect for novice cooks. They use accessible ingredients and straightforward cooking methods, making them great choices for quick Indian meals after a busy day.

Plus, these recipes not only taste delicious but also give you a taste of authentic Indian cuisine!

Can I Customize These Quick Indian Recipes Based on Dietary Preferences?

Absolutely! One of the best things about quick Indian recipes is their versatility. Many recipes can be easily customized to fit vegetarian, vegan, or gluten-free diets. For instance, you can swap out paneer in Palak Paneer for tofu to make it vegan, or use gluten-free flour for Stuffed Paratha if needed.

Feel free to experiment with veggies and spices that suit your palate!

How Long Do These Simple Indian Food Recipes Typically Take to Prepare?

Most of the simple Indian food recipes in this article can be prepared in under 30 to 45 minutes. For example, Masoor Dal cooks quickly and is perfect for a cozy weeknight dinner. Similarly, Pav Bhaji can be whipped up in no time, making it an ideal dish for feeding a crowd without spending hours in the kitchen.

This means you can enjoy a warm, satisfying meal even on your busiest days!

What Ingredients Are Essential for Mastering Quick Indian Recipes?

To get started with easy Indian dishes, stocking your pantry with a few essential ingredients is key. Items like basmati rice, chickpeas, lentils, and a variety of spices (like cumin, turmeric, and garam masala) will serve you well.

Don’t forget fresh produce like spinach, tomatoes, and potatoes for added flavor and nutrition. With these basics, you’ll be well on your way to mastering many delicious Indian recipes!

Are These Recipes Suitable for Meal Prepping?

Yes, many of the quick Indian recipes are perfect for meal prepping! Dishes like Vegetable Biryani, Daal Tadka, and Vegetable Curry can be made in larger batches and stored in the fridge or freezer for easy reheating throughout the week.

This not only saves time but also allows you to enjoy delicious, home-cooked Indian meals on demand!