10 Easy Indian Lunch Recipes

You're about to discover how to make authentic Indian lunches that won't eat up your precious weekday time. These 10 recipes strike the perfect balance between convenience and flavor, letting you create restaurant-quality dishes in 30 minutes or less. From protein-rich lentils to aromatic vegetable curries, each recipe uses readily available ingredients and straightforward techniques. Let's explore these accessible Indian dishes that'll transform your lunch routine from mundane to magnificent.

Quick Masoor Dal With Rice

Quick Masoor Dal with Rice is a comforting staple of Indian cuisine that combines protein-rich red lentils with aromatic spices and fluffy basmati rice. This wholesome dish serves as both a nutritious main course and a satisfying side dish, making it perfect for busy weeknight dinners.

This simplified version takes about 30-40 minutes to prepare and cook, delivering authentic Indian flavors without the lengthy cooking process traditionally associated with dal preparations. The combination of masoor dal (red lentils) and rice creates a complete protein source, ideal for vegetarian and vegan diets.

Ingredients:

• 1 cup masoor dal (red lentils)
• 1 cup basmati rice
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 3 tbsp oil or ghee
• Fresh cilantro for garnish
• 4 cups water (for dal)
• 2 cups water (for rice)

Begin by washing the rice and soaking it for 15-20 minutes. Meanwhile, rinse the masoor dal thoroughly until the water runs clear. In a pressure cooker or large pot, heat oil and add cumin seeds until they sputter. Add onions and sauté until golden brown, then add ginger, garlic, and green chilies. Stir in tomatoes, turmeric, red chili powder, and salt, cooking until tomatoes soften.

Add the washed dal and water to the spice mixture, bringing it to a boil. If using a pressure cooker, cook for 2-3 whistles; if using a pot, simmer for 20-25 minutes until dal is soft and creamy. While the dal cooks, prepare the rice in a separate pot by bringing water to boil, adding the drained rice, and cooking until tender.

For best results, adjust the consistency of the dal according to preference by adding hot water. The dal should thicken slightly upon standing, so make it slightly thinner than desired. Always temper the spices properly and don't rush the onion-cooking process, as this builds the foundation of flavors. Store leftover dal and rice separately in airtight containers for up to 3 days in the refrigerator.

One-Pot Jeera Aloo

Jeera Aloo is a classic North Indian potato dish that combines the earthiness of cumin seeds with perfectly cooked potatoes. This simple yet flavorful preparation is a staple in Indian households and makes for an excellent accompaniment to rotis, rice, or dal.

The beauty of this one-pot dish lies in its simplicity and the careful balance of spices. The star ingredient, jeera (cumin seeds), releases its aromatic oils when tempered in hot ghee or oil, creating a fragrant base that coats the potatoes and infuses them with a warm, nutty flavor.

• 4 medium potatoes, peeled and cubed
• 2 tablespoons ghee or oil
• 2 tablespoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnishing

Heat ghee or oil in a heavy-bottomed pan over medium heat. Once hot, add cumin seeds and let them crackle for about 30 seconds. Add the cubed potatoes and stir to coat them with the tempered cumin. Add all the spices and salt, then cover and cook on low heat for 15-20 minutes, stirring occasionally to prevent sticking.

Once the potatoes are tender but still hold their shape, increase the heat to medium-high and cook uncovered for 3-5 minutes to create a slight crisp exterior. This final step ensures the potatoes develop a golden-brown color and a perfect texture. Garnish with fresh cilantro before serving.

For best results, ensure the potato cubes are cut uniformly for even cooking. If the potatoes start sticking to the bottom of the pan, add a tablespoon of water rather than more oil. The dish can be made ahead and reheated, though it's best served fresh when the potatoes are at their crispiest.

15-Minute Mixed Vegetable Curry

Mixed Vegetable Curry is a versatile and nutritious Indian dish that combines various colorful vegetables in a rich, aromatic gravy. This quick version can be prepared in under 30 minutes, making it perfect for busy weekday lunches while still delivering authentic Indian flavors.

The beauty of this recipe lies in its flexibility – you can use whatever vegetables you have on hand, though a combination of at least 4-5 different vegetables provides the best taste and texture. The curry base uses common Indian spices and can be adjusted to your preferred level of heat and thickness.

• 3 cups mixed vegetables (carrots, peas, cauliflower, beans, potatoes)
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp garam masala
• Salt to taste
• 2 tbsp fresh coriander leaves
• 1 cup water
• 1 tbsp tomato paste (optional)

Heat oil in a deep pan and add cumin seeds. Once they splutter, add onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes. Add tomato puree, spices, and salt, cooking until oil separates from the mixture. Add vegetables and water, cover and cook until vegetables are tender but not mushy.

The curry should have a medium-thick consistency. If needed, add more water or cook longer to achieve desired thickness. Finish with garam masala and fresh coriander leaves. The entire cooking process takes about 20-25 minutes, with most of the time being passive cooking.

For best results, cut all vegetables in similar sizes to ensure even cooking. If using harder vegetables like potatoes, add them a few minutes before the softer ones. Store-bought garam masala works well, but freshly ground spices will enhance the flavor significantly. The curry can be made ahead and typically tastes better the next day as the flavors develop further.

Easy Paneer Bhurji

Paneer Bhurji is a popular North Indian dish that transforms crumbled paneer (Indian cottage cheese) into a flavorful, spiced scramble. This protein-rich vegetarian dish combines the soft texture of paneer with aromatic spices and vegetables, making it a perfect accompaniment for rotis, parathas, or rice.

The dish gets its name from the word "bhurji," which means scrambled in Hindi. Similar to scrambled eggs in preparation style, Paneer Bhurji offers a vegetarian alternative that's equally satisfying and nutritious, while being quick and simple to prepare in under 30 minutes.

Ingredients:

• 400g paneer, crumbled
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• ¼ cup chopped coriander leaves
• 1 tablespoon butter

Heat oil in a pan over medium heat and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking until the raw smell disappears. Add chopped tomatoes and cook until soft. Mix in all dry spices and salt, then add crumbled paneer. Cook for 5-7 minutes, stirring occasionally. Finish with butter and fresh coriander leaves.

For best results, crumble the paneer while it's still cold to maintain its texture. If using store-bought paneer, soak it in warm water for 10 minutes before crumbling to ensure softness. The dish can be made spicier by adjusting the amount of green chilies and red chili powder according to taste preference.

Simple Chana Masala

Chana Masala is a beloved North Indian dish featuring chickpeas simmered in a rich, aromatic tomato-based sauce. This protein-rich vegetarian curry combines warming spices like cumin, coriander, and garam masala to create a deeply satisfying meal that pairs perfectly with rice or flatbreads.

While restaurant versions can be complex, this simplified recipe maintains authentic flavors while streamlining the cooking process. The dish comes together in under an hour and uses readily available ingredients, making it an ideal introduction to Indian cooking for home cooks.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 medium onions, finely chopped
• 3 medium tomatoes, diced
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped
• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• 1 cup water

Heat oil in a large pan over medium heat and add cumin seeds, letting them sizzle for 30 seconds. Add onions and cook until golden brown, about 8-10 minutes. Add garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant. Stir in tomatoes and all dry spices, cooking until tomatoes break down and oil starts to separate from the mixture, approximately 10 minutes.

Add chickpeas and water, bringing the mixture to a simmer. Cook covered for 15-20 minutes, stirring occasionally and mashing some chickpeas against the side of the pan to thicken the gravy. Once the desired consistency is reached, garnish with fresh cilantro and serve hot.

For best results, allow the dish to rest for 10-15 minutes after cooking, as this helps the flavors meld together. The gravy can be adjusted to be thicker or thinner by varying the amount of water added. Store leftovers in an airtight container in the refrigerator for up to 3 days, noting that the flavors often improve the next day as the spices continue to develop.

Instant Coconut Rice

Coconut rice is a fragrant and flavorful South Indian dish that combines the richness of fresh coconut with aromatic spices and rice. This quick version takes the traditional recipe and simplifies it for busy home cooks while maintaining its authentic taste.

The dish gets its distinctive flavor from fresh grated coconut, which is complemented by curry leaves, mustard seeds, and various lentils that are tempered in oil. Unlike traditional coconut rice that requires cooking rice specifically for the dish, this instant version makes use of leftover or pre-cooked rice, making it perfect for weekday meals.

Ingredients:

• 3 cups cooked white rice
• 1 cup fresh grated coconut
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 2-3 dried red chilies
• 10-12 curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons roasted peanuts
• 1 green chili, finely chopped
• 1 small onion, finely chopped

Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown. Add chopped onions and green chilies, cooking until onions become translucent. Add turmeric powder and grated coconut, stirring for 2-3 minutes.

Add the cooked rice to the pan, breaking up any lumps gently. Season with salt and mix everything carefully to ensure the rice grains don't break. Add roasted peanuts and continue to cook for another 2-3 minutes until everything is well combined and heated through.

For best results, use rice that has been cooled completely and is at room temperature. The grains should be separate and not mushy. If using freshly grated coconut isn't possible, frozen grated coconut can be used as a substitute, but avoid desiccated coconut as it will significantly alter the taste and texture of the dish.

Quick Egg Curry

Quick Egg Curry is a beloved Indian dish that combines hard-boiled eggs with a rich, aromatic tomato-based gravy. This protein-rich curry is perfect for busy weekdays when time is limited but you still want a flavorful, satisfying meal.

The beauty of this curry lies in its simplicity and adaptability. While traditional egg curry can take longer to prepare, this quick version delivers authentic Indian flavors in about 30 minutes, making it an excellent option for both lunch and dinner, served with rice or flatbread.

Ingredients:

• 6 hard-boiled eggs
• 2 medium onions, finely chopped
• 3 tomatoes, pureed
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• 1 cup water

Heat oil in a pan over medium heat and add cumin seeds. Once they crackle, add onions and sauté until golden brown. Add ginger, garlic, and green chilies, cooking until fragrant. Stir in the tomato puree and all dry spices, cooking until oil separates from the mixture. Add water to achieve desired consistency, then gently place the peeled hard-boiled eggs in the curry. Simmer for 5-7 minutes until the eggs are well-coated and heated through.

For best results, prick the hard-boiled eggs with a fork before adding them to the curry – this allows them to absorb more flavor. Additionally, you can make shallow cuts on the eggs and lightly fry them before adding to the gravy for extra texture. Adjust the consistency of the gravy according to preference by adding more or less water.

Easy Aloo Gobi

Aloo Gobi, a classic North Indian dish combining potatoes (aloo) and cauliflower (gobi), represents the perfect harmony of everyday vegetables transformed into a flavorful curry. This vegetarian staple has earned its place on dinner tables across the Indian subcontinent and beyond, thanks to its simple preparation and satisfying results.

The key to exceptional Aloo Gobi lies in achieving the right texture – tender potatoes and cauliflower that maintain their shape while being perfectly cooked through. The aromatic blend of spices creates a dry curry-style dish that pairs wonderfully with both roti and rice, making it a versatile addition to any Indian meal.

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, cubed
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnishing

Heat oil in a large pan over medium heat and add cumin seeds, allowing them to crackle. Add onions and sauté until golden brown, then incorporate the ginger-garlic paste and cook for another minute. Add the chopped tomatoes and all dry spices, cooking until tomatoes soften and oil begins to separate from the mixture.

Add the potatoes first, stirring to coat them with the spice mixture, and cook for 5-7 minutes. Then add the cauliflower florets, mix well, cover the pan, and cook on medium-low heat for 15-20 minutes, stirring occasionally. The vegetables should be tender but not mushy. Garnish with fresh coriander leaves before serving.

For best results, avoid overcrowding the pan and stirring too frequently, as this can break down the vegetables. Cutting the potatoes and cauliflower in similar-sized pieces ensures even cooking. If the vegetables start sticking to the bottom of the pan, sprinkle a few tablespoons of water rather than adding extra oil.

20-Minute Dal Tadka

Dal Tadka is a quintessential Indian lentil dish that combines the wholesome goodness of yellow lentils with aromatic spices. This protein-rich preparation is a staple across Indian households, offering comfort and nutrition in every spoonful.

The "tadka" or tempering of spices in hot oil adds a distinctive layer of flavor to the otherwise simple dal preparation. While traditional dal tadka can take longer to prepare, this quick version delivers authentic taste in just about 20 minutes, making it perfect for busy weekdays.

Ingredients:

• 1 cup yellow split lentils (toor dal)
• 3 cups water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 dried red chilies
• 4-5 curry leaves
• 2 cloves garlic, minced
• ¼ tsp asafoetida (hing)
• Fresh cilantro for garnish

Rinse the lentils thoroughly and pressure cook them with turmeric powder and water for 3-4 whistles. While the dal cooks, prepare the tempering by heating ghee in a pan and adding cumin seeds, dried red chilies, curry leaves, and minced garlic. Once the spices release their aroma, add chopped onions and sauté until golden brown. Add ginger-garlic paste, chopped tomatoes, and green chilies, cooking until tomatoes soften.

Once the dal is cooked and mashed to desired consistency, add it to the tempering mixture. Season with salt and simmer for 5-7 minutes until all flavors merge. For the final tadka, heat a small amount of ghee in a separate pan, add asafoetida and pour this over the dal. Garnish with fresh cilantro before serving.

For best results, use a pressure cooker to save time and ensure perfectly cooked lentils. If the dal becomes too thick, add hot water gradually to achieve desired consistency. The dish pairs perfectly with steamed rice or Indian flatbreads and can be stored in the refrigerator for up to 2 days, though the tadka is best added fresh before serving.

Vegetable Pulao in a Hurry

Vegetable Pulao is a fragrant rice dish that combines aromatic basmati rice with mixed vegetables and whole spices. This quick version maintains the authentic flavors while reducing the cooking time, making it perfect for busy weekdays when you want a satisfying Indian meal without spending hours in the kitchen.

This simplified recipe uses readily available ingredients and common Indian spices to create a one-pot meal that's both nutritious and flavorful. While traditional pulao might require longer cooking times and more elaborate preparation, this version delivers similar results in about 30 minutes.

• 1½ cups basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
• 2 medium onions, thinly sliced
• 3 cups water
• 2 tablespoons oil or ghee
• 2 bay leaves
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 2 teaspoons ginger-garlic paste
• Salt to taste
• ¼ cup chopped coriander leaves

Rinse the basmati rice thoroughly and soak it in water for 15 minutes. Meanwhile, heat oil or ghee in a deep pan and add the whole spices (bay leaves, cardamom, cloves, cinnamon, and cumin seeds). Once they start releasing their aroma, add sliced onions and sauté until golden brown. Add ginger-garlic paste and stir for a minute, then add the mixed vegetables and salt.

Drain the soaked rice and add it to the pan, stirring gently to coat the rice with the spices and oil. Add water and bring to a boil, then reduce heat to low, cover the pan, and cook for 15-18 minutes or until the rice is done and water is absorbed. Let it rest for 5 minutes before fluffing with a fork. Garnish with fresh coriander leaves before serving.

For best results, choose vegetables that have similar cooking times or cut slower-cooking vegetables into smaller pieces. The rice-to-water ratio can be adjusted slightly depending on how soft you prefer your rice – use less water for firmer grains and more for softer ones. Also, resist the urge to stir the rice while it's cooking, as this can break the grains and make the pulao mushy.