50+ Quick and Easy Indian Lunch Box Recipes for Busy Days

When it comes to packing a delicious and nutritious lunch, Indian cuisine offers an incredible variety of options that are both flavorful and fulfilling.

From the comforting curries to the spicy rice dishes, Indian lunch box recipes are perfect for those who seek a satisfying meal on the go.

Whether you’re a working professional, a student, or a homemaker, these 50+ Indian lunch box recipes will make your midday break exciting and leave you feeling nourished and energized for the rest of the day.

The beauty of Indian lunch box recipes lies in their versatility. From vegetarian delights like paneer tikka and vegetable biryani to protein-packed options like chicken curry and dal tadka, there’s something to suit every taste.

These meals are often made using wholesome ingredients such as lentils, rice, vegetables, and grains, making them rich in nutrients, fiber, and protein. Plus, with the right balance of spices, they provide a flavor-packed experience with every bite.

In this blog, we will explore over 50 mouthwatering Indian lunch box recipes that can easily be made in your kitchen and packed for the perfect lunch.

Whether you’re looking for light and healthy options or indulgent meals to keep you satisfied, we’ve got you covered with a variety of dishes from all corners of India. Let’s dive into the world of delicious and hassle-free Indian lunch box meals!

50+ Quick and Easy Indian Lunch Box Recipes for Busy Days

Indian lunch box recipes not only offer a delightful range of flavors but are also packed with the nutrients needed to power you through your day.

With these 50+ recipes, you can easily add variety and taste to your daily lunch routine without compromising on health.

Whether you’re preparing for the week ahead or need ideas for a quick meal, these recipes are simple to make, flexible, and perfect for meal prepping.

The best part? Indian lunch box meals are customizable, allowing you to adjust spices, flavors, and ingredients to your liking.

So, go ahead, experiment with these recipes, and discover new favorites that will make your lunch box the talk of the office or your home. Here’s to making lunchtime more exciting with these amazing and wholesome Indian dishes!

Paneer Tikka Wrap

Paneer Tikka Wrap is a perfect Indian lunch box recipe that combines soft paneer, marinated with aromatic spices, grilled to perfection, and wrapped in a soft roti. This dish is packed with flavors, nutrients, and a nice crunch from fresh veggies, making it an ideal meal for both adults and kids. It’s easy to prepare, convenient for packing, and can be made ahead of time.

Ingredients:

• 250g paneer (cubed)
• 1/2 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• Salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 4 whole wheat rotis
• 1/2 cup cucumber, finely sliced
• 1/2 cup onion, thinly sliced
• 1/2 cup bell peppers, thinly sliced
• Fresh coriander for garnish

Instructions:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice to create the marinade.
2. Add the paneer cubes to the marinade, toss gently, and let it marinate for at least 30 minutes.
3. Heat a pan with oil and grill the marinated paneer until golden brown and slightly crispy.
4. Warm the rotis and spread a little chutney or sauce on them.
5. Place the grilled paneer cubes on the roti, followed by the fresh vegetables.
6. Roll the roti tightly, cut in half, and pack it in your lunch box.

The Paneer Tikka Wrap is an excellent choice for a nutritious and satisfying lunch box meal. The grilled paneer provides a good source of protein, while the veggies add crunch and freshness. This wrap is not only delicious but also a great way to incorporate a variety of flavors and textures into a meal that can be enjoyed cold or warm. You can even customize the filling to include other vegetables or add a little heat with spicy chutney. This recipe is a crowd-pleaser and is sure to keep you energized throughout the day.

Vegetable Pulao

Vegetable Pulao is a one-pot, fragrant rice dish loaded with mixed vegetables and aromatic spices. It’s a healthy, flavorful, and easy-to-make recipe that’s perfect for lunch boxes. The combination of basmati rice and vegetables is not only filling but also ensures you get a balanced meal with fiber, vitamins, and minerals. It’s a simple recipe that doesn’t take much time, making it an ideal choice for busy mornings.

Ingredients:

• 1 cup basmati rice
• 1 tablespoon oil or ghee
• 1 bay leaf
• 1 cinnamon stick
• 3-4 cloves
• 1/2 teaspoon cumin seeds
• 1 small onion, sliced
• 1/2 cup carrots, diced
• 1/2 cup peas
• 1/2 cup potatoes, diced
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups water
• Fresh coriander for garnish

Instructions:

1. Rinse the rice thoroughly and set aside.
2. Heat oil or ghee in a large pot. Add the whole spices (bay leaf, cinnamon stick, cloves, cumin seeds) and sauté for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and cook for a minute. Then, add the diced carrots, peas, and potatoes. Sauté for another 2-3 minutes.
5. Add turmeric powder, garam masala, and salt. Stir to combine.
6. Add the rice to the pot and sauté gently for 2 minutes, ensuring the rice is coated with the spices.
7. Pour in the water and bring it to a boil. Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is cooked and the water is absorbed.
8. Garnish with fresh coriander and pack into a lunch box.

Vegetable Pulao is a comforting and wholesome dish that offers a variety of textures and flavors in each bite. The combination of fragrant spices with the subtle sweetness of the vegetables makes it a treat for the senses. This easy-to-make recipe is not only a great lunch box option but also a versatile dish that can be paired with raita, salad, or pickle for added flavor. The nutrient-rich vegetables provide essential vitamins and minerals, making it an all-around balanced meal for a midday boost.

Masoor Dal and Chapati

Masoor Dal (Red Lentil Curry) served with Chapati is a traditional Indian comfort food that’s both nutritious and satisfying. Rich in protein, fiber, and essential minerals, this meal is perfect for a wholesome lunch. The simplicity of the dal, paired with the soft, warm chapati, creates a hearty meal that’s perfect for a midday energy boost. It’s also quick and easy to prepare, making it an excellent choice for a lunch box meal.

Ingredients:

• 1 cup red lentils (masoor dal)
• 1 tablespoon oil or ghee
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 3 cups water
• Fresh coriander for garnish
• 4 chapatis (whole wheat flatbread)

Instructions:

1. Rinse the red lentils thoroughly and set aside.
2. Heat oil or ghee in a pot, add cumin seeds, and let them splutter. Then, add the chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute, followed by the chopped tomatoes. Cook until the tomatoes become soft and mushy.
4. Add turmeric powder, coriander powder, cumin powder, and salt. Stir well and cook the spices for 2 minutes.
5. Add the rinsed lentils and water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are soft and fully cooked.
6. Garnish with fresh coriander.
7. Serve with hot chapatis.

Masoor Dal and Chapati is a wholesome and filling meal that’s rich in protein, making it an ideal lunch box option. The lentils provide essential nutrients while being easy to digest, and the chapatis complement the dal perfectly. This dish is simple yet packed with flavor, and its versatility allows you to add vegetables or adjust the spicing to your taste. It’s an ideal choice for a comforting lunch that will keep you full and energized throughout the day. Whether you pack it for yourself or your family, it’s sure to be a satisfying and nutritious meal.

Aloo Gobi Paratha

Aloo Gobi Paratha is a delicious and filling Indian flatbread stuffed with a spicy mixture of mashed potatoes (aloo) and cauliflower (gobi). It’s a great lunch box option, offering a balance of carbs, fiber, and protein. The paratha is soft, flavorful, and can be enjoyed with a side of yogurt or pickle. It’s a perfect on-the-go meal that can be enjoyed hot or at room temperature, making it a convenient choice for busy days.

Ingredients:

• 2 cups whole wheat flour
• 1 cup mashed potatoes
• 1 cup grated cauliflower
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander, chopped
• Ghee or oil for cooking
• Water as needed

Instructions:

1. In a large bowl, combine the whole wheat flour with enough water to form a soft dough. Set aside to rest for 15-20 minutes.
2. In a pan, heat a little oil and add cumin seeds. Once they splutter, add the grated cauliflower and sauté for 2-3 minutes.
3. Add the mashed potatoes, garam masala, red chili powder, coriander powder, salt, and chopped coriander to the pan. Mix well and cook for another 5 minutes, ensuring the mixture is well combined and dry.
4. Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the aloo-gobi mixture in the center and fold the dough over it. Roll out gently into a flat circle.
5. Heat a tawa (griddle) and cook the paratha with a little ghee or oil on both sides until golden brown.
6. Serve hot with yogurt or pickle, or pack into a lunch box.

Aloo Gobi Paratha is a flavorful and wholesome meal that provides the perfect balance of nutrients. The combination of potatoes and cauliflower makes for a satisfying filling, while the whole wheat flour offers a healthy source of fiber. It’s a versatile dish, as you can adjust the spices to suit your preference, and it works well as a lunch box option. This paratha can be prepared ahead of time and enjoyed at any temperature, making it a convenient, delicious, and healthy choice for any lunch.

Chole (Chickpea Curry) with Rice

Chole, or Chickpea Curry, is a hearty and flavorful North Indian dish made from chickpeas cooked in a spiced tomato-based gravy. Paired with rice, this combination provides a satisfying and nutrient-dense meal that’s both filling and energizing. It’s rich in protein, fiber, and complex carbs, making it a perfect choice for a healthy lunch. Chole is also easy to prepare in large batches, making it ideal for meal prepping and lunch boxes.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 1 onion, finely chopped
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 3 cups water
• 1 tablespoon oil
• Fresh coriander for garnish
• 1 cup basmati rice

Instructions:

1. If using dried chickpeas, soak them overnight and cook them in a pressure cooker or pot until tender. If using canned chickpeas, rinse them well.
2. Heat oil in a pot and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and green chilies, and sauté for another minute.
4. Add the chopped tomatoes and cook until they soften and blend into a sauce.
5. Add the dry spices—garam masala, coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for 2 minutes.
6. Add the cooked chickpeas along with 3 cups of water. Bring it to a boil and simmer for 15-20 minutes to allow the flavors to blend.
7. Cook basmati rice separately, fluffing it with a fork.
8. Serve the chole with rice and garnish with fresh coriander.

Chole with rice is a classic, comforting dish that’s perfect for lunch boxes. The combination of chickpeas and rice provides a complete source of protein and carbohydrates, keeping you full and energized. The rich and aromatic spices in the chole make it a flavorful meal that can be enjoyed hot or at room temperature. This dish is easy to make in advance and can be customized to suit your spice preferences. It’s a hearty, filling meal that brings a taste of North India to your lunch box, ensuring you have a nutritious and satisfying lunch.

Vegetable Dosa with Coconut Chutney

Vegetable Dosa is a popular South Indian dish that’s both crispy and delicious. Filled with spiced mixed vegetables, this savory crepe is made from fermented rice and urad dal batter, giving it a unique flavor and texture. Served with coconut chutney, this dish is an excellent option for a healthy and tasty lunch box. It’s light yet filling, and the chutney adds a refreshing contrast to the spiced filling.

Ingredients:

• 1 cup dosa batter (store-bought or homemade)
• 1/2 cup mixed vegetables (carrot, beans, potato, peas)
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil for cooking
• Fresh coriander for garnish

For Coconut Chutney:

• 1/2 cup grated coconut
• 1 green chili
• 1 teaspoon mustard seeds
• 1 tablespoon roasted chana dal
• 1/2 inch ginger
• Salt to taste
• Water as needed

Instructions:

1. For the chutney: Blend grated coconut, green chili, ginger, roasted chana dal, and salt with water until smooth. Temper mustard seeds in oil and pour over the chutney. Set aside.
2. In a pan, heat oil and add mustard seeds, cumin seeds, and turmeric powder. Once they splutter, add the mixed vegetables and sauté for 3-4 minutes.
3. Add garam masala and salt, and cook for another 2 minutes. Remove from heat and set the filling aside.
4. Heat a dosa pan and spread a little oil. Pour a ladle of dosa batter and spread it thinly into a circle.
5. Cook until the bottom is crispy and golden, then spoon the vegetable filling in the center.
6. Fold the dosa over the filling and serve with coconut chutney.

Vegetable Dosa with coconut chutney is a flavorful and nutritious South Indian delight that makes for a fantastic lunch box meal. The dosa provides a crispy texture, while the spiced vegetable filling adds flavor and sustenance. The coconut chutney is a perfect complement, adding a refreshing and creamy element to balance the spices. This dish is perfect for a healthy, light meal that keeps you energized throughout the day. It can be made ahead of time and packed easily, making it a great option for busy workdays.

Paneer Tikka Wrap

Paneer Tikka Wrap is a delicious and protein-packed dish that combines spiced, grilled paneer (Indian cottage cheese) with fresh vegetables and a flavorful sauce, all wrapped in a soft roti or paratha. It’s a perfect lunch box meal, offering a great balance of flavors with tangy, smoky paneer, crisp veggies, and a mild, creamy dressing. This wrap is both nutritious and satisfying, making it an ideal choice for a midday meal that’s light yet filling.

Ingredients:

• 200g paneer, cut into cubes
• 1 tablespoon yogurt
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon oil
• 1 onion, thinly sliced
• 1 tomato, sliced
• Fresh lettuce or spinach leaves
• 2-3 whole wheat rotis or parathas
• Green chutney or mayonnaise (optional)

Instructions:

1. In a bowl, mix yogurt, lemon juice, red chili powder, garam masala, turmeric powder, coriander powder, and salt to make the marinade.
2. Coat the paneer cubes in the marinade and let them sit for at least 30 minutes.
3. Heat oil in a grill pan and cook the marinated paneer cubes until golden brown on all sides.
4. In the meantime, prepare the vegetables: slice the onion, tomato, and wash the lettuce or spinach leaves.
5. To assemble the wrap, place a roti or paratha on a flat surface. Spread a little green chutney or mayonnaise if desired.
6. Add the grilled paneer, fresh vegetables, and lettuce in the center. Roll it up tightly.
7. Serve immediately or wrap in foil for an easy lunch box option.

Paneer Tikka Wrap is an easy, delicious, and nutritious lunch option that’s sure to satisfy your cravings. The combination of grilled paneer and fresh vegetables offers a variety of textures and flavors, making each bite a delightful experience. The wrap is customizable based on your taste, with the option to add extra sauces or spices to suit your preferences. It’s a great way to enjoy paneer in a portable form, perfect for lunch boxes or on-the-go meals. Plus, it’s a hit with both vegetarians and non-vegetarians alike!

Vegetable Biryani

Vegetable Biryani is a fragrant, spiced rice dish that’s layered with mixed vegetables and cooked to perfection. This one-pot meal is a favorite in Indian cuisine, offering a blend of aromatic spices like saffron, cumin, and garam masala, along with colorful vegetables like carrots, peas, and potatoes. It’s filling, flavorful, and an excellent choice for a lunch box, as it can be enjoyed at room temperature or reheated without losing its delicious taste.

Ingredients:

• 1 cup basmati rice
• 1/2 cup mixed vegetables (carrot, peas, potatoes, beans)
• 1 onion, thinly sliced
• 1 tomato, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon ghee or oil
• Fresh coriander for garnish
• 2 cups water

Instructions:

1. Wash the rice thoroughly and soak for 20 minutes. Drain the water and set aside.
2. Heat ghee or oil in a large pot. Add cumin seeds, cinnamon stick, and cloves, and sauté until they release their aroma.
3. Add the onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes.
4. Add the chopped tomato, turmeric powder, coriander powder, and garam masala. Cook for another 3-4 minutes until the tomatoes soften.
5. Add the mixed vegetables and salt, and cook for 5 minutes until the vegetables are tender.
6. Add the drained rice to the pot, followed by 2 cups of water. Stir gently and bring it to a boil.
7. Cover the pot, reduce the heat to low, and cook for 15-20 minutes until the rice is fully cooked and all the water is absorbed.
8. Garnish with fresh coriander and serve with raita or pickle.

Vegetable Biryani is a flavorful, comforting dish that’s ideal for lunch boxes. The fragrant spices and tender vegetables come together in a single pot to create a meal that’s both satisfying and nutritious. The beauty of biryani lies in its versatility; you can use any vegetables of your choice and adjust the spice levels to your preference. It’s a great dish to prepare in advance, making it perfect for meal prep. Whether you’re having it hot or at room temperature, Vegetable Biryani never fails to impress with its aromatic and delicious flavors.

Masoor Dal (Red Lentil Curry) with Chapati

Masoor Dal, made with red lentils, is a simple yet nutritious dish that forms the base of many Indian meals. This comforting lentil curry is packed with protein and fiber, making it a great choice for lunch. Paired with chapati, a soft whole wheat flatbread, it makes for a wholesome and filling meal. Masoor Dal is light on the stomach but rich in flavor, perfect for a nutritious lunch box that’s easy to prepare.

Ingredients:

• 1 cup masoor dal (red lentils)
• 1 onion, chopped
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil
• Fresh cilantro for garnish
• 2 cups water

For Chapati:

• 1 cup whole wheat flour
• Water as needed
• Salt to taste
• 1 tablespoon oil

Instructions:

1. Rinse the lentils well and cook them in a pressure cooker with 2 cups of water until soft (about 3-4 whistles). If using a pot, cook the lentils until tender, adding more water as needed.
2. In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add the garlic and cook for 1 minute, followed by the chopped tomatoes. Cook until the tomatoes soften and blend into the mixture.
4. Add turmeric powder, coriander powder, garam masala, and salt. Stir well and cook for 2 minutes.
5. Add the cooked lentils to the pan, adjust the consistency by adding water as needed, and let it simmer for 10 minutes.
6. For chapati: Mix whole wheat flour, salt, and enough water to form a dough. Divide the dough into small balls, roll them out into thin discs, and cook on a hot griddle until golden brown on both sides.
7. Serve the Masoor Dal with chapati, garnished with fresh cilantro.

Masoor Dal with Chapati is a quintessential Indian lunch box meal that’s easy to prepare, nutritious, and delicious. The red lentils provide an excellent source of protein and fiber, while the spices infuse the dal with rich flavors. Paired with warm chapatis, this meal is satisfying and energizing. It’s a great option for anyone looking for a light yet hearty meal that can be enjoyed at any time of the day. The simplicity of this dish, combined with its nutritional value, makes it a staple in Indian lunch boxes.

Chole (Chickpea Curry) with Bhature

Chole is a hearty and flavorful chickpea curry that is a staple in many North Indian households. The curry is rich in protein and fiber, thanks to the chickpeas, and is spiced with aromatic ingredients like garam masala, cumin, and coriander. When paired with soft and fluffy bhature (fried bread), it makes for a satisfying and indulgent meal. This combination is perfect for a lunch box, offering both nutritional value and a filling meal that will keep you energized throughout the day.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped (optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil
• Fresh coriander for garnish

For Bhature:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1 tablespoon yogurt
• Warm water, as needed
• Salt to taste
• Oil for frying

Instructions:

1. If using dried chickpeas, soak them overnight and cook them in a pressure cooker for 3-4 whistles until soft. If using canned chickpeas, rinse and set them aside.
2. Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1-2 minutes. Then add tomatoes, green chili (if using), coriander powder, cumin powder, turmeric, and salt. Cook until the tomatoes soften and oil begins to separate.
4. Add the cooked chickpeas and some water (about 1-1.5 cups). Simmer for 15-20 minutes to allow the flavors to meld together.
5. Add garam masala and cook for another 5 minutes. Garnish with fresh coriander.
6. For bhature: In a mixing bowl, combine flour, baking powder, sugar, yogurt, salt, and enough warm water to form a soft dough. Let it rest for 1 hour.
7. Divide the dough into small balls, roll them into thick discs, and fry them in hot oil until puffed and golden brown.
8. Serve the Chole with freshly fried bhature.

Chole with Bhature is an iconic North Indian dish that’s perfect for a filling lunch box. The chickpeas are packed with protein, while the spices create a flavorful, aromatic curry. Bhature, with its deep-fried texture, complements the curry perfectly, creating a rich and indulgent meal. While this meal is best enjoyed fresh and hot, it also stores well for lunch boxes, making it a popular choice for those who want a delicious yet satisfying meal that packs a punch of flavors.

Aloo Paratha (Potato Stuffed Flatbread)

Aloo Paratha is a popular Indian flatbread stuffed with a spiced mashed potato filling. It’s a comforting, hearty dish that combines the flavors of cumin, coriander, and garam masala with the softness of whole wheat dough. Served with yogurt, pickle, or a dollop of butter, Aloo Paratha makes for an excellent lunch box meal that’s filling and delicious. It’s a great option for those looking for a meal that is both savory and satisfying, with the added benefit of being easily portable.

Ingredients:

• 2 cups whole wheat flour
• Water, as needed
• Salt to taste
• 1 tablespoon oil (for dough)
• 2 medium-sized potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped
• Ghee or oil for cooking

Instructions:

1. To make the dough, combine the whole wheat flour, salt, and oil in a mixing bowl. Gradually add water to form a soft dough. Cover and let it rest for 20 minutes.
2. For the filling, heat a little oil in a pan, add cumin seeds, and let them splutter. Add the mashed potatoes, spices (coriander powder, garam masala, red chili powder), salt, and chopped coriander. Mix well and cook for 2-3 minutes. Remove from heat and let it cool.
3. Divide the dough into equal-sized balls. Roll each ball into a small disc and place a spoonful of the potato filling in the center. Fold the edges of the dough over the filling and seal it.
4. Roll out the stuffed dough ball into a flat, round paratha.
5. Heat a tawa or griddle and cook the paratha on both sides, applying ghee or oil until golden brown and crispy.
6. Serve hot with yogurt, pickle, or butter.

Aloo Paratha is a beloved dish that’s comforting, satisfying, and versatile. The spiced potato filling is deliciously balanced by the soft, whole wheat dough, making each bite a treat. It’s the perfect dish for lunch boxes, as it holds up well and can be eaten at room temperature or reheated. Whether you enjoy it with a side of yogurt, a spicy pickle, or even just on its own, Aloo Paratha is a guaranteed crowd-pleaser that’s perfect for any lunch break.

Moong Dal Cheela (Savory Lentil Pancakes)

Moong Dal Cheela is a savory Indian pancake made from ground yellow moong dal (lentils). This dish is light yet packed with protein, making it an ideal option for a healthy and filling lunch box. The cheelas are crisp on the outside, soft on the inside, and can be enjoyed with chutney or yogurt. This gluten-free dish is both nutritious and versatile, as it can be enjoyed with a variety of dips or toppings. It’s perfect for anyone looking for a meal that’s both tasty and nutritious.

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)
• 1 green chili, chopped
• 1-inch piece of ginger, grated
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Water as needed
• Oil for cooking

Instructions:

1. Wash and soak the moong dal in water for 3-4 hours or overnight. Drain the water and grind the dal into a smooth batter using a little water.
2. Add chopped green chili, grated ginger, cumin seeds, turmeric powder, salt, and fresh coriander to the batter. Mix well.
3. Heat a non-stick tawa or pan and lightly grease it with oil.
4. Pour a ladle of the batter onto the tawa and spread it into a thin, round pancake. Cook on medium heat until the edges begin to lift, then flip it and cook the other side until golden brown.
5. Repeat with the remaining batter, adding oil as needed.
6. Serve hot with green chutney or yogurt.

Moong Dal Cheela is a healthy and delicious dish that’s perfect for a quick lunch box meal. The lentils provide a good source of protein and fiber, while the spices and fresh coriander give the cheelas a delightful flavor. They are light yet filling, making them a great option for those who prefer a lighter meal but still need something satisfying. This dish can be easily customized with different vegetables or toppings, making it a versatile and adaptable choice for any lunch break.

Vegetable Pulao with Raita

Vegetable Pulao is a fragrant and colorful rice dish cooked with mixed vegetables and aromatic spices. This one-pot meal is easy to prepare, nutritious, and perfect for a lunch box. The pulao is not only packed with essential vitamins from vegetables like carrots, peas, and beans but also has a wonderful flavor profile due to the spices such as cumin, cinnamon, and bay leaves. Paired with a refreshing yogurt-based raita, it becomes a wholesome and satisfying meal that can be enjoyed at any time of the day.

Ingredients:

• 1 cup basmati rice
• 1 onion, finely sliced
• 1 tomato, chopped
• 1/2 cup carrots, diced
• 1/2 cup green peas
• 1/2 cup beans, chopped
• 1/2 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 cloves
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 2 cups water
• Salt to taste
• 2 tablespoons oil or ghee

For Raita:

• 1 cup plain yogurt
• 1/2 cucumber, finely chopped
• 1/2 teaspoon cumin powder
• Fresh coriander leaves, chopped
• Salt to taste

Instructions:

1. Wash and soak the basmati rice in water for 20 minutes. Drain and set aside.
2. Heat oil or ghee in a pan, add cumin seeds, bay leaf, cinnamon stick, and cloves. Let them splutter for a few seconds.
3. Add the sliced onion and sauté until golden brown. Add the chopped tomatoes and cook until they soften.
4. Add the diced vegetables (carrots, peas, beans) and sauté for 3-4 minutes. Add turmeric powder, garam masala, and salt. Stir well.
5. Add the drained rice and water. Bring it to a boil, then reduce the heat, cover, and cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
6. For the raita, combine yogurt, cucumber, cumin powder, and salt in a bowl. Mix well and garnish with chopped coriander leaves.
7. Serve the vegetable pulao hot with raita on the side.

Vegetable Pulao with Raita is a flavorful, light, and balanced meal that is perfect for a lunch box. The pulao, with its subtle spices and mixed vegetables, provides a satisfying base, while the raita adds a cooling, creamy element that complements the spices. This dish is not only delicious but also packed with nutrients from the variety of vegetables used. It’s an excellent option for a quick, healthy meal that will keep you full and energized throughout the day.

Dosa with Sambar and Coconut Chutney

Dosa is a thin, crispy pancake made from fermented rice and lentil batter, which is a beloved dish in South Indian cuisine. Served with sambar (a spicy lentil soup) and coconut chutney, dosa makes for a nutritious, delicious, and filling meal. The combination of the crispy dosa, tangy sambar, and creamy coconut chutney offers a variety of flavors and textures that are perfect for a satisfying lunch box meal. This dish is gluten-free, rich in protein, and packed with the goodness of vegetables and spices.

Ingredients:

For Dosa Batter:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste

For Sambar:

• 1/2 cup toor dal (yellow lentils)
• 1 onion, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1 potato, chopped
• 1/2 teaspoon turmeric powder
• 1 tablespoon sambar powder
• 1 tablespoon tamarind paste
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 dried red chili
• 1 sprig curry leaves

For Coconut Chutney:

• 1/2 cup grated coconut
• 1 green chili
• 1/2 teaspoon ginger
• 1/4 teaspoon mustard seeds
• A few curry leaves
• Salt to taste

Instructions:

1. Prepare the dosa batter: Wash and soak rice, urad dal, and fenugreek seeds for 6-8 hours or overnight. Grind the mixture into a smooth batter. Let it ferment for 12-24 hours.
2. For the sambar: Cook toor dal in a pressure cooker with water and turmeric powder for 3-4 whistles. In a pan, heat oil and temper with mustard seeds, dried red chili, and curry leaves. Add onions and sauté until soft, then add tomatoes, carrots, potatoes, and sambar powder. Add water and simmer until the vegetables are tender. Stir in tamarind paste, cooked dal, and salt. Let the sambar simmer for 10 minutes.
3. For coconut chutney: Grind grated coconut, green chili, and ginger into a smooth paste. Heat oil in a small pan, temper with mustard seeds and curry leaves, and pour over the chutney. Add salt and mix.
4. Make dosa: Heat a non-stick tawa or griddle, lightly grease it, and pour a ladle of batter. Spread it into a thin circle and cook until crispy and golden brown on both sides.
5. Serve the dosa with sambar and coconut chutney.

Dosa with Sambar and Coconut Chutney is a classic South Indian combination that’s flavorful, light, and satisfying. The dosa is perfectly crispy, while the sambar is rich in lentils and vegetables, and the coconut chutney adds a refreshing, creamy element. This meal is high in protein, fiber, and vitamins, making it an ideal choice for a lunch box that’s both nutritious and filling. With its variety of textures and flavors, it’s sure to be a hit for anyone who enjoys savory, spice-infused meals.

Paneer Tikka with Naan

Paneer Tikka is a popular Indian appetizer made from cubes of paneer (Indian cottage cheese) marinated in a mixture of yogurt, spices, and herbs, and then grilled or baked until golden brown and smoky. When paired with soft, warm naan (Indian flatbread), it makes a delightful lunch box meal. The protein-packed paneer, combined with the spices and the soft naan, creates a perfect balance of flavor and texture. This dish is a great option for vegetarians and anyone craving a filling and delicious meal.

Ingredients:

For Paneer Tikka:

• 250 grams paneer, cubed
• 1/2 cup thick yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• Salt to taste
• 1 tablespoon oil

For Naan:

• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons yogurt
• Warm water, as needed
• 2 tablespoons oil or ghee

Instructions:

1. Marinate the paneer: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, cumin powder, salt, and oil. Add the paneer cubes and coat them evenly. Let it marinate for at least 30 minutes to an hour.
2. Grill the paneer: Preheat a grill or oven to medium heat. Thread the marinated paneer onto skewers and cook for 10-15 minutes or until golden and slightly charred, brushing with oil halfway through.
3. Make naan: In a mixing bowl, combine flour, baking soda, sugar, salt, and yogurt. Gradually add warm water to form a soft dough. Let it rest for 30 minutes. Divide the dough into small balls, roll them out into oval-shaped naan, and cook on a hot griddle or tawa until bubbles form. Flip and cook the other side.
4. Serve the paneer tikka with naan.

Paneer Tikka with Naan is a popular choice for those seeking a flavorful and satisfying vegetarian meal. The paneer, marinated in a rich mix of spices and grilled to perfection, offers a smoky, tender texture, while the naan provides the ideal soft companion to soak up the flavors. This meal is rich in protein and calcium, making it a nourishing choice for lunch. Easy to pack and eat, it’s perfect for a lunch box that’s sure to impress!

Note: More recipes are coming soon!