50+ Mouthwatering Indian Lunch Recipes to Spice Up Your Meal

India is a land of diverse culinary traditions, and lunch plays a pivotal role in the daily routine. With its wide array of spices, vegetables, lentils, and grains, Indian cuisine offers an unparalleled variety of flavors.

From comforting dals to aromatic biryanis and zesty curries, there’s something to satisfy every palate.

Whether you’re craving a hearty, protein-packed meal or something light and nutritious, Indian lunch recipes cater to all tastes.

In this article, we’ve curated over 25 incredible Indian lunch recipes that range from quick and easy to elaborate, ensuring that you have a recipe for every occasion.

These dishes are not only delicious but also offer a great balance of essential nutrients, making them perfect for a wholesome midday meal.

Whether you’re preparing lunch for your family, looking to spice up your work lunch routine, or hosting a special gathering, these recipes are sure to elevate your lunch game.

50+ Mouthwatering Indian Lunch Recipes to Spice Up Your Meal

Indian lunch recipes offer an exciting culinary adventure, blending spices, fresh ingredients, and rich flavors into every bite.

With these 25+ recipes, you have a treasure trove of options to experiment with, whether you’re looking for a comforting classic or something more adventurous.

Indian food brings people together, making it perfect for family lunches or dinner parties.

The vast variety ensures that you can explore different textures and tastes, all while nourishing your body with the goodness of vegetables, legumes, grains, and lean proteins.

So, next time you’re planning your lunch, turn to these recipes for a feast full of flavor and authenticity.

Dive into the world of Indian spices, and you’ll discover that lunch can be both an indulgence and a celebration of culture.

Vegetable Biryani

A classic Indian dish, Vegetable Biryani is a flavorful and aromatic rice dish made with a variety of vegetables, aromatic spices, and basmati rice. It is the perfect combination of textures and flavors, making it a crowd-pleaser for any occasion. The dish is traditionally cooked in a one-pot method where the rice and vegetables are cooked together, allowing the spices to infuse every bite with rich flavor. You can pair it with a side of raita or a simple salad for a complete meal.

Ingredients:

• 1 cup basmati rice
• 1 cup mixed vegetables (carrot, beans, peas, potatoes)
• 1 large onion, sliced
• 1 tomato, chopped
• 2 tablespoons ginger-garlic paste
• 1 green chili, slit
• 1/4 cup yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 bay leaves
• 3-4 cloves
• 1 cinnamon stick
• 2-3 cardamom pods
• 1/2 teaspoon cumin seeds
• Salt to taste
• Fresh coriander and mint leaves for garnish
• 2 tablespoons ghee or oil
• 2 cups water

Recipe:

1. Wash and soak the basmati rice in water for about 20 minutes. Drain the water before cooking.
2. Heat ghee or oil in a large pan. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamom pods. Sauté until they release their aroma.
3. Add sliced onions and sauté until golden brown. Then add ginger-garlic paste and green chili. Cook for another 2 minutes.
4. Add chopped tomatoes, turmeric, red chili powder, and salt. Stir well and cook until the tomatoes soften.
5. Add the mixed vegetables and cook for 5-7 minutes. Stir in the yogurt and garam masala.
6. Add the soaked rice and gently stir to combine. Pour in the water, cover, and cook on low heat until the rice is fully cooked and the water is absorbed.
7. Once done, garnish with fresh coriander and mint leaves.

Vegetable Biryani is not just a meal; it’s a celebration of flavors and textures. The rich and aromatic spices enhance the natural sweetness of the vegetables, making it a perfect comfort food for lunch. The key to a delicious biryani lies in the balance of spices and the slow cooking process, which allows the rice and vegetables to absorb the flavors. Serve it with a cooling raita or tangy pickle for a complete Indian lunch experience.

Palak Paneer

Palak Paneer is a rich, green curry made with pureed spinach and paneer (Indian cottage cheese). This dish is known for its vibrant color and creamy texture. It is often enjoyed with roti, naan, or rice, making it a wholesome and nutritious choice for lunch. The spinach is packed with iron, while the paneer adds a creamy texture and protein, making it a balanced and satisfying meal.

Ingredients:

• 250 grams paneer, cubed
• 2 cups spinach leaves (washed and chopped)
• 1 onion, chopped
• 1 tomato, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon cream (optional)
• 2 tablespoons oil
• 1/2 cup water

Recipe:

1. Blanch the spinach leaves in boiling water for 2-3 minutes. Drain and immediately transfer the spinach into cold water. This helps in retaining its green color.
2. Blend the spinach into a smooth puree. Set aside.
3. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes.
5. Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften.
6. Pour in the spinach puree and cook for 5-6 minutes, allowing the flavors to blend.
7. Add the paneer cubes and cook for another 3-4 minutes.
8. If desired, add cream to make the curry richer and creamier.
9. Garnish with fresh coriander leaves and serve hot.

Palak Paneer is a dish that brings together the health benefits of spinach and the indulgence of paneer in a comforting curry. The mild spiciness combined with the rich, velvety texture of the sauce makes it a popular choice in Indian households. This dish not only provides essential vitamins and minerals but also satisfies your taste buds with its delightful flavors. It’s the perfect meal for a fulfilling and nutritious lunch.

Chole (Chickpea Curry)

Chole is a hearty and spicy chickpea curry that is a staple in many parts of North India. It is made with a rich blend of spices and served with rice or flatbreads like bhature or chapati. The dish is known for its robust flavor and is often enjoyed in Indian homes, especially for lunch. Chole is rich in protein and fiber, making it an excellent choice for a filling and nutritious meal.

Ingredients:

• 2 cups dried chickpeas (or 1 can of canned chickpeas)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur powder (dry mango powder)
• 1 bay leaf
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish
• 2 cups water

Recipe:

1. If using dried chickpeas, soak them overnight and cook them in a pressure cooker until tender. If using canned chickpeas, drain and rinse them.
2. Heat oil in a pan and add cumin seeds and bay leaf. Sauté until fragrant.
3. Add chopped onions and cook until they turn golden brown.
4. Add ginger-garlic paste and green chilies, then sauté for another minute.
5. Add pureed tomatoes, coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook for 5-7 minutes until the oil separates from the masala.
6. Add the cooked chickpeas along with 2 cups of water. Stir well, cover, and cook for 15-20 minutes on medium heat.
7. Stir in garam masala and amchur powder. Simmer for an additional 5 minutes to let the flavors blend.
8. Garnish with fresh coriander leaves and serve hot with rice or chapati.

Chole is a delicious and comforting curry that combines the earthiness of chickpeas with a tantalizing mix of spices. Its hearty nature makes it an ideal lunch option, providing both protein and fiber. The deep flavors of the curry develop over time, making it even better when allowed to sit for a few hours. Whether served with fluffy rice or crispy bhature, Chole is a dish that is both filling and satisfying, perfect for a wholesome meal.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a classic vegetarian dish made with potatoes (aloo) and cauliflower (gobi) cooked in a variety of aromatic Indian spices. This dish is simple, yet flavorful, and is a staple in many Indian households. It can be served with roti, paratha, or rice, making it a versatile and comforting meal. The mild spices allow the natural flavors of the potatoes and cauliflower to shine, while the turmeric adds a warm, golden color to the dish.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
3. Add the cubed potatoes and cauliflower florets to the pan. Stir gently to coat the vegetables in the spice mixture.
4. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
5. Once the potatoes and cauliflower are cooked, add garam masala and stir well.
6. Garnish with fresh coriander leaves and serve hot with roti or rice.

Aloo Gobi is a comforting and wholesome dish that combines the subtle flavors of potatoes and cauliflower with aromatic spices. Its simplicity is what makes it so appealing, and it is a dish that can be enjoyed by people of all ages. Whether paired with flatbreads or rice, Aloo Gobi is a satisfying and nutritious lunch option that brings warmth and comfort to any table.

Baingan Bharta (Smoky Roasted Eggplant Curry)

Baingan Bharta is a popular Indian dish made with smoky roasted eggplant, mashed and cooked in a flavorful onion-tomato gravy. The unique smoky flavor of the eggplant is what sets this dish apart and gives it a distinctive taste. This dish is rich in antioxidants, vitamins, and fiber, making it a healthy and delicious choice for lunch. Baingan Bharta pairs well with roti, naan, or steamed rice, making it a versatile and satisfying meal.

Ingredients:

• 2 large eggplants (baingan)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Roast the eggplants over an open flame or in the oven until the skin becomes charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1-2 minutes until aromatic.
4. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes soften and the oil separates from the masala.
5. Add the mashed eggplant to the pan and stir to combine with the onion-tomato mixture. Cook for 5-7 minutes to allow the flavors to blend.
6. Stir in garam masala and cook for another 2 minutes.
7. Garnish with fresh coriander leaves and serve with roti or rice.

Baingan Bharta is a dish that celebrates the rich, smoky flavors of roasted eggplant, enhanced by a medley of spices. The smooth, creamy texture of the eggplant combined with the aromatic gravy makes this dish both comforting and indulgent. It is a perfect dish for a fulfilling lunch, offering a combination of flavors that are both unique and satisfying. Whether enjoyed with rice or roti, Baingan Bharta is sure to leave you wanting more.

Tadka Dal (Spiced Lentil Curry)

Tadka Dal is a simple yet flavorful dish made with cooked lentils, seasoned with a tempering (tadka) of spices and ghee. This is one of the most beloved comfort foods in India, providing both protein and fiber in a rich, spiced form. The combination of lentils and aromatic spices creates a hearty dish that is both nutritious and satisfying. Tadka Dal is typically served with steamed rice or roti, making it a perfect meal for lunch.

Ingredients:

• 1 cup yellow lentils (toor dal or moong dal)
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons ghee or oil
• Fresh coriander leaves for garnish
• 2 cups water

Recipe:

1. Rinse the lentils thoroughly and cook them in a pressure cooker or on the stove until soft. Set aside.
2. Heat ghee or oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the masala.
4. Add the cooked lentils and mix well. Add water to adjust the consistency to your liking. Let the dal simmer for 10-15 minutes to allow the flavors to blend.
5. Stir in garam masala and cook for an additional 2 minutes.
6. Garnish with fresh coriander leaves and serve hot with rice or roti.

Tadka Dal is a comforting and nutritious dish that highlights the simplicity and richness of lentils. The tempering of spices in ghee adds a burst of flavor, making this dish not only satisfying but also aromatic and delicious. The dish pairs wonderfully with rice, offering a complete meal that is both filling and full of protein. Whether for a quick lunch or a hearty dinner, Tadka Dal is sure to be a favorite in any household.

Matar Paneer (Peas and Cottage Cheese Curry)

Matar Paneer is a classic North Indian dish made with green peas and paneer (Indian cottage cheese) cooked in a rich, spiced gravy. This dish is known for its creamy texture and the combination of peas and paneer, making it both filling and nutritious. It is commonly served with roti, naan, or rice, making it a well-rounded and flavorful lunch option. The dish is highly versatile and can be adjusted to your preferred spice level for a perfect meal.

Ingredients:

• 200 grams paneer, cubed
• 1 cup green peas (fresh or frozen)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1-2 minutes until aromatic.
3. Add pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the oil separates from the masala.
4. Add the green peas and cook for 5 minutes. Then add the paneer cubes and gently stir to coat them in the gravy.
5. Add a little water if the curry seems too thick and cook for another 5-7 minutes.
6. Stir in garam masala and cook for an additional 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Matar Paneer is a comforting and hearty dish that balances the creaminess of paneer with the natural sweetness of green peas. The rich, spiced gravy ties all the ingredients together, making each bite flavorful and satisfying. This dish not only provides a good amount of protein from the paneer but also offers the added health benefits of peas. Whether served with naan or rice, Matar Paneer is an ideal choice for a wholesome and filling lunch.

Aloo Tamatar Ki Sabzi (Potato Tomato Curry)

Aloo Tamatar Ki Sabzi is a simple, homestyle curry made with potatoes and tomatoes, cooked in a spiced gravy. It is a quick and easy dish, perfect for a comforting lunch when you want something flavorful yet light. This curry is naturally vegan, and the tangy tomatoes complement the soft, tender potatoes, making it a perfect pairing with roti, paratha, or rice.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish
• 1 cup water

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add chopped tomatoes, green chili, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the masala.
3. Add the cubed potatoes to the pan and stir well to coat them in the spices.
4. Add water and cover the pan. Cook on medium heat for 15-20 minutes, or until the potatoes are soft and cooked through.
5. Once the potatoes are cooked, garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.

Aloo Tamatar Ki Sabzi is a simple yet satisfying dish that offers a delightful combination of soft potatoes and tangy tomatoes, seasoned with aromatic spices. It is a dish that is easy to prepare and comforting, making it a great choice for a quick lunch. The balance of spices enhances the natural flavors of the vegetables, creating a dish that is both flavorful and filling. Paired with flatbreads or rice, this curry is a go-to meal for any occasion.

Kadhi Pakora (Gram Flour Fritters in Yogurt Curry)

Kadhi Pakora is a traditional North Indian dish made with deep-fried gram flour fritters (pakoras) served in a spiced yogurt-based curry. This dish is beloved for its rich, creamy texture and the perfect balance of flavors. The crispy pakoras soak in the tangy and spicy yogurt curry, making it a delightful combination. Kadhi Pakora is often served with steamed rice, making it a filling and satisfying lunch option.

Ingredients:

• 1/2 cup gram flour (besan)
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons yogurt
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil
• 2 cups water
• Fresh coriander leaves for garnish

Recipe:

1. In a bowl, mix gram flour, carom seeds, cumin seeds, red chili powder, and salt. Add enough water to make a smooth batter for the pakoras.
2. Heat oil in a pan and drop spoonfuls of the gram flour batter into the hot oil, frying the pakoras until golden brown and crispy. Set aside.
3. In another pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and chopped tomatoes. Cook for 5-7 minutes until the tomatoes soften.
5. Add turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
6. Add yogurt to the pan and cook for a minute before adding water. Stir well and bring the mixture to a boil.
7. Add the fried pakoras to the curry and let them soak for 5-10 minutes, allowing the pakoras to absorb the flavors.
8. Stir in garam masala and cook for another 2 minutes.
9. Garnish with fresh coriander leaves and serve hot with steamed rice.

Kadhi Pakora is a rich and indulgent dish that combines the crispy, golden pakoras with a tangy and flavorful yogurt curry. The deep-fried fritters absorb the spices and yogurt sauce, becoming soft and delicious. This dish is a perfect balance of textures, with the crispy pakoras contrasting the smooth, creamy curry. Paired with rice, Kadhi Pakora is a wholesome and hearty lunch that brings together comfort and flavor in every bite.

Chole (Chickpea Curry)

Chole, also known as chana masala, is a hearty and flavorful North Indian dish made with chickpeas (chole) cooked in a spicy, tangy gravy. The dish is rich in protein and fiber, making it a nutritious option for lunch. The chickpeas are simmered in a blend of spices, tomatoes, and onions, creating a deeply flavorful curry that pairs perfectly with roti, naan, or rice. Chole is often enjoyed as a street food or a family meal, and it’s a staple in many Indian households.

Ingredients:

• 2 cups chickpeas (chole), soaked overnight and cooked
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon amchur (dry mango powder)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the masala.
4. Add the cooked chickpeas to the pan and mix well to coat them in the spices.
5. Add a little water to adjust the consistency and bring the curry to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
6. Stir in garam masala and amchur powder, cooking for another 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Chole is a robust and satisfying curry, packed with the goodness of chickpeas and rich in spices that elevate the overall flavor. The earthy taste of chickpeas, combined with the tanginess from the tomatoes and amchur, creates a well-balanced dish. It’s a complete, filling meal that offers a generous amount of protein and fiber. Whether served with rice, roti, or even bhature, Chole is a versatile and beloved dish perfect for a wholesome lunch.

Palak (Spinach) Paneer

Palak Paneer is a classic and nutritious vegetarian curry made with fresh spinach (palak) and soft cubes of paneer (Indian cottage cheese). This dish is not only packed with vitamins and iron from the spinach but also contains the protein-rich paneer, making it a well-rounded and satisfying meal. The creamy spinach gravy, along with the paneer, is aromatic and delicious, often served with naan, roti, or rice.

Ingredients:

• 200 grams paneer, cubed
• 4 cups fresh spinach (palak), washed and chopped
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh cream for garnish (optional)

Recipe:

1. Blanch the spinach in boiling water for 2-3 minutes. Drain and puree it in a blender to make a smooth spinach paste.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1-2 minutes until aromatic.
4. Add pureed tomatoes, coriander powder, turmeric powder, and salt. Cook for 5-7 minutes until the oil separates from the masala.
5. Add the spinach paste to the pan and cook for 10 minutes, allowing the flavors to blend.
6. Gently add the paneer cubes to the gravy and cook for another 5 minutes to allow the paneer to absorb the flavors.
7. Stir in garam masala and cook for an additional 2 minutes.
8. Garnish with fresh cream (optional) and serve hot with rice or roti.

Palak Paneer is a comforting and healthy dish that combines the richness of paneer with the iron-packed goodness of spinach. The creamy spinach gravy and the soft, mild paneer make each bite satisfying. This dish is perfect for a filling lunch, providing a balance of proteins, vitamins, and minerals. Whether served with roti, naan, or rice, Palak Paneer is a classic choice for a wholesome and flavorful meal.

Baingan Masala (Spicy Eggplant Curry)

Baingan Masala is a flavorful North Indian dish made with eggplant (baingan) cooked in a spicy and tangy tomato-based gravy. The eggplant absorbs all the flavors of the aromatic spices, creating a rich, savory curry. This dish is typically served with roti, paratha, or rice, and is perfect for lunch or dinner. The smoky, earthy flavor of the eggplant pairs beautifully with the tanginess of tomatoes, making this curry a delight to enjoy.

Ingredients:

• 2 medium eggplants (baingan), cubed
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the masala.
4. Add the cubed eggplant and cook for 10-12 minutes, stirring occasionally, until the eggplant softens and absorbs the spices.
5. Add a little water to adjust the curry’s consistency and simmer for another 5-7 minutes.
6. Stir in garam masala and cook for an additional 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with roti or rice.

Baingan Masala is a delicious and aromatic dish that highlights the unique flavor of eggplant, enhanced by a medley of spices. The tender eggplant absorbs the rich, tangy gravy, making each bite flavorful and satisfying. This dish is a great vegetarian option, offering a variety of nutrients and antioxidants. Paired with rice or roti, Baingan Masala is a comforting and flavorful lunch that is sure to satisfy your taste buds.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a comforting and flavorful curry made with potatoes (aloo) and cauliflower (gobi) cooked in a spiced gravy. This classic vegetarian dish is quick to make, filling, and packed with nutrients. The tender potatoes and cauliflower absorb the spices, making it a delicious and satisfying lunch option. Aloo Gobi is perfect when paired with roti, naan, or rice, making it a versatile and easy meal.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe:

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften.
4. Add the potatoes and cauliflower to the pan and mix well to coat them in the spices.
5. Add a little water and cover the pan. Cook on medium heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
6. Stir in garam masala and cook for another 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Aloo Gobi is a simple yet satisfying dish that combines the earthy flavors of potatoes and cauliflower with aromatic spices. The tender vegetables absorb the spices, making each bite full of flavor. This dish is an excellent choice for a wholesome, light, and comforting lunch. Paired with roti or rice, Aloo Gobi is a delicious and nutritious meal that is easy to make and enjoy.

Daal Tadka (Yellow Lentils with Tempering)

Daal Tadka is a staple Indian dish made with yellow lentils (toor dal or moong dal) cooked with spices and topped with a flavorful tempering of garlic, cumin, and other aromatic spices. This comforting dish is rich in protein and fiber, making it both filling and nutritious. Daal Tadka is a popular choice for lunch and is often served with steamed rice or roti, providing a well-balanced meal.

Ingredients:

• 1 cup yellow lentils (toor dal or moong dal)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 1 tablespoon ghee (optional)
• Fresh coriander leaves for garnish

Recipe:

1. Rinse the lentils thoroughly and cook them in a pressure cooker with enough water for 3-4 whistles or until soft and mushy.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
4. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften and the oil separates from the masala.
5. Add the cooked lentils to the pan, stir well, and bring the mixture to a simmer. Adjust the consistency by adding water as needed.
6. In a separate small pan, heat ghee (if using) and add cumin seeds, garlic, and red chili for the tempering. Fry until golden brown and fragrant.
7. Pour the tempering over the cooked dal and mix well.
8. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Daal Tadka is a comforting, protein-packed dish that brings together the mild flavor of lentils and the aromatic tempering of spices. The combination of cooked lentils and the spiced tempering makes for a delicious and satisfying lunch. This dish is easy to prepare, healthy, and versatile, offering a great source of fiber and protein. Paired with rice or roti, Daal Tadka is a nutritious and fulfilling meal.

Gobi Manchurian (Cauliflower in Spicy Chinese Gravy)

Gobi Manchurian is a popular Indo-Chinese dish made with battered and fried cauliflower florets coated in a spicy, tangy, and savory sauce. It is a perfect appetizer or main course for lunch, offering a delightful combination of crispy cauliflower and flavorful gravy. This dish is packed with bold flavors, making it a great choice for those looking for something different from traditional Indian curries.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup corn flour
• 1/4 cup all-purpose flour
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil (optional)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2-3 green chilies, sliced
• 1 tablespoon spring onions, chopped
• Salt to taste
• 2 tablespoons oil

Recipe:

1. In a bowl, mix corn flour, all-purpose flour, and a pinch of salt. Add water gradually to form a smooth batter.
2. Dip the cauliflower florets into the batter and deep-fry them in hot oil until golden and crispy. Set aside.
3. In a separate pan, heat oil and add chopped onions, bell pepper, and green chilies. Sauté for 2-3 minutes until slightly tender.
4. Add ginger-garlic paste and cook for 1 minute. Then add soy sauce, red chili sauce, ketchup, vinegar, and sugar. Stir to combine.
5. Add the fried cauliflower florets to the sauce and toss gently to coat them evenly.
6. Drizzle sesame oil (if using) and sprinkle chopped spring onions on top.
7. Serve hot as a snack or with rice or noodles.

Gobi Manchurian is a crispy, spicy, and tangy dish that combines the crunch of fried cauliflower with a bold and flavorful sauce. The dish is a perfect fusion of Indian and Chinese flavors, offering a delightful taste experience. Whether served as an appetizer or as a main course with rice or noodles, Gobi Manchurian is a great choice for a fun and flavorful lunch. This dish is sure to satisfy your cravings for something spicy and savory.

Note: More recipes​ are coming soon!