12 Best Indian Lunch Recipes – Have a peek at these 12 delectable Indian lunch dishes that your family will enjoy. So buy an apron and start cooking!
Indian Lunch Recipes- Who doesn’t want a healthy lunch? Yet in today’s world, taking even 15 minutes to savour our food seems like a pipe dream. As a result, we prefer to grab a meal without giving any thought to the calories or nutritional composition, and here is where we go wrong, inflicting ourselves injury. Our metabolism is at its highest during the lunch hour. You’re exhausted and looking forward to the first extended break of the day. You may huddle in front of a television, dine at your desk or at a tiny table at the company cafeteria, etc. But keep in mind that lunch helps you recuperate from the first part of your day and refuel for what’s to come. That is why it must include an optimum combination of protein, fibre, sugar, and fat – in other words, everything beneficial.
Go through our 12 heart-stoppingly amazing dishes. Get an apron and start cooking!
1. Masala Bhindi Recipe
A delectable meal cooked with freshly purchased okra. Gather some mustard oil, cumin seeds, fennel seeds, finely sliced onions, ginger, and amchoor. We guarantee you’ll include this recipe in your weekly menu.
Ingredients of Masala Bhindi
- 250 gms bhindi
- 1 bowl water, small
- 7-8 tbsp mustard oil
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 1 bowl onion, finely chopped
- 1 tsp ginger, chopped
- 1/2 tsp turmeric powder
- to taste Salt
- 1 tsp fennel powder
- 1 1/2 tsp aamchoor powder
- 1/4 tsp pepper powder
- 1/2 tsp sugar
- 1 tsp lime juice
HOW TO MAKE IT
1.Heat the oil Let the jeera and fennel seeds to sputter.
2.Add the onions and brown them briefly.
3.Stir in the ginger and water.
4.Re-stir in the turmeric powder.
5.Add the bhindi. Pour in the remaining water and continue to whisk.
6.Mix in the bhindi well and season with salt.
7.Spread fennel powder, amchoor powder, and sugar over top.
8.Remix and top with pepper powder.
9.Stir in the lime juice and serve.
2. Chana Kulcha Recipe
A time-honored cuisine that never goes out of style. The classic chana kulcha requires only a few ingredients: cumin powder, ginger, coriander powder, carom powder, and mango powder, which gives the chana its sour and tangy flavour.
Ingredients of Chana Kulcha
- 1 Kg chickpeas
- 2 tsp baking soda
- For the masala:
- 3 tsp salt
- 2 tsp mango powder
- 1 tsp red chilli powder
- 2 tsp black pepper powder
- 2 tsp cumin powder
- 2 tsp clove, powdered
- 2 tsp dry ginger
- 2 tsp coriander Powder
- 2 tsp carom powder
- 2 tsp cinnamon, powdered
HOW TO MAKE IT
1.Soak chick peas in water with baking soda overnight.
2.Boil them in water for 6–7 hours on low heat for the greatest flavour.
3.Now stir in the salt, mango powder, red chilli powder, black pepper powder, cumin powder, powdered clove, dried ginger, coriander powder, carrom powder, and cinnamon powder.
4.Mix thoroughly and serve with hot kulchas.
3. Shahi Egg Curry Recipe
Eggs are a flexible cuisine that may be prepared at any time of day. It may be used for everything from breakfast to dinner. A pleasantly flavoured egg curry with garlic, onions, a generous amount of kasuri methi, fresh cream, yoghurt, and fresh coriander. According on your preferences, it can be served with simple chapati, paratha, rice, biryani, or pulao. You may also serve it with pickles.
Ingredients of Shahi Egg Curry
- 4 eggs, boiled
- 1 tsp garlic cloves, chopped
- 1 onion, chopped
- 2 green chillies, sliced
- 1 tsp ginger, chopped
- 1 tbsp fresh cream
- 1 tbsp curd
- 1 tsp kasoori methi
- 1 tbsp chaat masala
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1 tbsp coriander leaves
- 1 tsp salt
- 1 tbsp oil
HOW TO MAKE IT
1.Grind the onion, green chilies, ginger, and garlic into a coarse pulp.
2.Heat the oil in a skillet and sauté the powdered paste until it absorbs the oil.
3.In a mixing bowl, combine the curd and cream. Combine thoroughly.
4.Add kasoori methi, garam masala, red chilli powder, and salt to taste. Bring the mixture to a boil with 1 cup of water. Let it to cook for 10 minutes.
5.Cut tiny slits in the cooked eggs and place them in the pan. Let it to cook for 5-6 minutes. Mix in the chaat masala well.
6.Before serving, garnish with a spoonful of cream and coriander leaves.
4. Gujarati Kadhi Recipe
Gujarati kadhi, a mainstay in nearly every home, is a beautiful curry that is simple, light, and quick to prepare. This is a wonderful Gujarati-style kadhi with sweet undertones prepared with yoghurt, gramme flour, curry leaves, and ginger. This cold curry is ideal for beating the heat.
Ingredients of Gujarati Kadhi
- 2 1/2 Cup Curd
- 2 1/2 tbsp Gram flour
- A pinch of Asafoetida
- A pinch of Jaggery
- 1 tsp Salt
- 2 1/2 cups Water
- 1 tbsp Clarified butter
- 1/4 cumin seeds
- 1/2 tsp mustard seeds
- 3 Cloves
- 1/2 tsp Ginger, chopped
- Curry leaves
- 1 Whole red chilly
- 3 Green chillies, chopped
HOW TO MAKE IT
1.Combine the curd, gramme four, asafoetida, jaggery, salt, and water in a mixing dish. With a whisk, thoroughly combine all of the ingredients.
2.Preheat a pan and add the ingredients. Continue to stir until the curry thins out.
3.As the curry thins, add the spice and cook for 5-6 minutes.
4.Serve immediately in a dish.
For the seasoning:
1.In a saucepan, melt the clarified butter and add the cumin seeds, mustard seeds, cloves, ginger, green chilies, and red chilies.
5. Allahabad Ki Tehri Recipe
This one-pot rice dish, also known as vegetable pulao, is peculiar to the affluent state of Uttar Pradesh. It’s fragrant, full of vibrant veggies, hot masalas, and topped with desi ghee. Prepare for lunch and serve with curd.
Ingredients of Allahabad Ki Tehri (Vegetable Pulao)
- 100 Ml Mustard oil
- 2 sticks Cinnamon
- 2 Bay leaves
- 4 Brown cardamoms
- 8 Green cardamoms
- 8-10 Black peppercorns
- 8 Cloves
- 2 Onions, chopped
- 50 gram Garlic, chopped
- 50 gram Ginger, chopped
- 3-4 Green chillies, chopped
- 2 tbsp Cumin seeds (ground)
- 2 tbsp Coriander seeds (ground)
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/2 tsp Asafoetida (dissolved in water (heeng))
- 5 Potatoes (chopped), boiled
- 3 Carrots, chopped
- 100 gram Green beans, chopped
- 100 gram Cauliflower, chopped
- to taste Salt
- 200 gram Curd
- 2 1/2 cups Basmati rice
- 6 cups Vegetable stock
- 50 ml Ghee
- 1 bunch Fresh coriander
- 1 Lime
HOW TO MAKE IT
1.Heat the mustard oil in a heavy-bottomed skillet and add the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger, and green chilly. Stir for around 2-3 minutes.
2.Cook the spices for 5-6 minutes after adding the ground cumin and coriander seeds, turmeric powder, red chilli powder, and asafoetida water.
3.Add boiling potatoes, carrots, green beans, and cauliflower to the masala base.
4.Add salt to taste. Cover and boil for 15 minutes, or until the veggies are about 75% cooked.
5.Add the curd and mix thoroughly.
6.Add in the pre-washed basmati rice and mix till uniformly covered with the base.
7.Add the vegetable stock, cover, and cook over a low heat until the rice is tender.
8.Serve with a drizzle of ghee, fresh coriander, and lime juice as garnish.
9.Serve immediately!
6. Low Fat Dahi Chicken Recipe
A low-fat chicken curry cooked with marinated chicken pieces, turmeric, red chilli paste, garlic paste, green chilies, tomatoes, and fresh coriander. A great chicken meal for lunch, serve with rice or chapati. Enjoy your favourite chicken without feeling guilty!
Ingredients of Low Fat Dahi Chicken
- 1/2 kg boneless chicken (cut as you like it)
- 2 1/2 cups yogurt
- 1 tsp cumin / zeera powder
- 1 tsp garlic paste
- 1/2 tsp red chilli (rang) powder
- A little less than 1/4 tsp turmeric/haldi
- 1/4 tsp garam masala
- Few slit green chillies
- 2 onions, chopped
- 1 tomato, chopped
- Coriander leaves to garnish
- 2 tsp oil
- 1 tsp salt
HOW TO MAKE IT
1.Combine the yoghurt, cumin powder, garlic paste, garam masala, haldi, and red chilli powder. Mix using your hands. Add chicken and slit chilies to this. Leave for 30 minutes.
2.In a pan, heat 2 tsp oil and add onions. Sauté until the vegetables are transparent and tender.
3. Stir in the tomatoes. After a minute, add all of the chicken and marinade.
4.Continue to cook until the gravy reaches the desired consistency. If you want it more dry, simmer until the yoghurt curdles around the chicken. Examine for salt.
5.Top with coriander leaves and serve. If the gravy is too thick, serve over rice; otherwise, serve with Indian bread (roti/naan).
7. Kolhapuri Vegetables Recipe
Kohlapuri veggies, a vegetarian meal from Maharashtra, are created with a string of beautiful vegetables, ginger-garlic paste, chopped onion, cinnamon, cloves, and a lot of coconut.
Ingredients of Kolhapuri Vegetables
- 1/2 kg mixed vegetables-chopped
- 2 Tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
- 1 tsp ginger-garlic paste
- 2 tsp lemon juice
- 1 1/2 tsp salt
- 2 Tbsp oil
- 1/2 cup onion-grated
- Dry roast separately and grind:
- 1/4 cinnamon
- 1/2 tsp cloves
- 1/4 tsp peppercorns and black cumin
- 1/4 tsp broken up mace
- 1/4 dry grated coconut
- 1 Tbsp coriander seeds
- 1 tsp dagar phool (if easily available)
- 2 Kashmiri mirchi
HOW TO MAKE IT
1.Combine the veggies, yoghurt, ginger-garlic paste, lemon juice, salt, and grated onions in a mixing bowl. Set aside.
2.Heat the oil and stir-fry the onions until they are light brown.
3.Add the ground masala, mix well, and then add the vegetable mixture.
4.Bring to a boil, then reduce to a low heat and simmer for 3-4 minutes before serving.
8. Black Channa and Coconut Stew Recipe
You should have a light stew that combines delicate veggies like zucchini, eggplant, bottle gourd, and black channa. Especially if you’re seeking for a fast healthy fix.
Ingredients of Black Channa And Coconut Stew
- 1/2 Medium onion, chopped
- 1/2 inch ginger (minced)
- 2-3 Garlic cloves
- 1/2 a stalk of lemon grass
- Few lime leaves
- 2 Green chilies (slit into 2 lengthwise)
- 2 Eggplant (diced)
- 60 gms zucchini (diced)
- 60 gms bottle gourd (diced)
- 90 gms black chana (cooked)
- 60 ml cooking liquor of the beans
- 100 ml coconut milk
- 2 tbsp harissa paste
- A few basil leaves
- A small bunch of coriander
- A small bunch of parsley
- to taste salt and pepper
- for garnishing Red or yellow chilies
HOW TO MAKE IT
1. Clean and soak the beans. Drain, then rinse with cold water and cook until tender but not mushy. You may also pressure cook them for 12 minutes. Save the majority of the cooking liquor for later.
2.In a bowl of cooled salted water, wash, pat dry, and dice the zucchini, bottle gourd, and eggplant.
3.In a mortar and pestle or food processor, pound the green chilies, ginger, garlic, lime leaves, lemon grass, and a bit of salt to a pulp.
4.Heat the oil in a casserole or heavy-bottomed saucepan and cook the onions. Drain and sweat the diced vegetables with the onions.
5.Sauté for 5 minutes after adding the cooked black channa and the crushed paste.
6.Add 2 tablespoons harissa paste and simmer for 5 minutes.
7. Pour in the bean liquid.
8.Salt and pepper to taste, then pour in the coconut milk.
9.Cook the vegetables until they are tender.
10.Garnish with a sprig of fresh coriander leaves and, if available, sliced fresh red or yellow chilies.
9. Urlai Roast Recipe
Well, this is a tremendous treat! Baby potatoes cooked in a spicy Chettinad masala with onions and tomatoes.
Ingredients of Urlai Roast
- Chettinadu masala:
- 1 Coconut, grated
- 10 gram Whole red chillies
- 15 gm coriander seeds
- 15 gm ginger
- 15 gm garlic
- 5 gm cinnamon
- 5 gm cardamoms
- 5 gm cloves
- 3 gram Kalpasi bark
- 3 gram Star anise seeds
- 5 gm black pepper corns
- 3 gm curry leaves
- 2 gm turmeric powder
- Urlai roast:
- 1/2 kg Small potatoes, boiled
- 1 tsp Chettinadu masala
- 2 Tbsp oil
- 4 chopped onions
- 3 chopped tomatoes
- 1/2 tsp ginger garlic paste
- 3 slit green chillies
- 5-6 curry leaves
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 4 tsp coriander powder
- 1/2 cup of water
- Coriander leaves
HOW TO MAKE IT
1.Set aside boiling and peeled potatoes.
Prepare chettinadu masala:
1.Shallow roast coconut, whole red chilies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves, and turmeric powder in a shallow pan.
2.Make a fine paste out of the shallow roasted spices.
3.Make the Chettinadu masala.
For the main preparation:
1.Heat the oil in a pan. Sauté the onions in the pan until they are transparent.
2.Now stir in the tomatoes, ginger garlic paste, green chilies, curry leaves, turmeric powder, red chilli powder, coriander powder, and salt.
3.Pour in the water and boil the paste until it thickens.
4.Combine the boiling potatoes with the chettinadu masala.
5.Cook for 3-4 minutes, or until it is dry.
6.Urlai Roast is complete.
7. Decorate with coriander leaves if desired.
8.Serve immediately with rice or appams.
10. Dal Makhani Recipe
Dal Makhani, a Punjabi staple, is a traditional Indian meal with several varieties found throughout our nation and overseas. This delectable, creamy dal dish is filled with butter and may be eaten with naan or paratha or with cooked rice. YOU can make this for lunch or supper gatherings as well.
Ingredients of Dal Makhani
- 2 Cups sabut urad dal
- 8 cups water
- 2 tbsp salt
- 1 tbsp ginger, sliced
- 2 tbsp butter
- 1 tbsp oil
- 2 tsp shahi jeera
- 1 tsp kasoori meethi
- 2 cups tomato puree
- 1 tsp chilli powder
- 1 tsp sugar
- 1/2 cups cream
- for garnishing green chillies (slit lengthwise)
HOW TO MAKE IT
1.Add water, 1 tablespoon salt, and ginger to the dal. Sauté till the dal is tender.
2.Heat the butter and oil in a heavy-bottomed pan. Mix in the shahi jeera and kasoori methi. Add tomato puree, remaining salt, chilli powder, and sugar when they start to sputter.
3.Continue to stir-fry over high heat until the oil separates.
4.Bring the cooked dal to a boil. The consistency should be such that the dal moves easily when stirred; if not, add a little water.
5.Simmer, uncovered, until well combined. Stir in the cream and serve immediately, topped with green chilies if desired.
11. Paneer Tamatar Ki Subzi Recipe
Paneer sautéed with spices in a tomato gravy. This might be your go-to meal for a fast lunch or dinner.
Ingredients of Paneer Tamatar Ki Subzi
- 400 Gram Paneer (cubed)
- 2 Tomatoes
- 1 tsp Ginger (minced)
- 1 tsp Green chillies (minced)(optional)
- 1 tsp Cumin seeds
- 1 Tbsp Ghee
HOW TO MAKE IT
1.Wash and purée the tomatoes in a blender. Heat the pan and add the ghee.
2.Add the jeera/cumin and let it to crackle. Cook for a few minutes after adding the ginger and green chilies.
3.Stir in the pureed tomatoes and salt for a few minutes.
4.Add a small amount of water and cover. Cook on low heat for 5-10 minutes.
5.Add the paneer chunks, bring to a boil, and serve.
6.Serve with chapati or paratha.
12. Paneer Kofta Recipe
This paneer kofta is loaded with fragrant deliciousness of raisins and khoya, as well as different spices, then deep fried before boiling in a creamy sauce.
Ingredients of Paneer Kofta
- For the Kofta:
- 100 gram Paneer, grated
- 1 1/2 Potatoes (mashed), boiled
- 50 gram Khoya
- 2 tbsp Ginger garlic paste
- 1 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- Handful Fresh coriander
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 2-3 tbsp Mustard oil
- 25 gram Raisins, chopped
- 50 gram Flour
- to taste Salt
- For the Gravy:
- 3 tbsp Refined oil
- 2 sticks Cinnamon
- 6 Green cardamoms
- 2 Brown cardamoms
- 12 Cloves
- 2-3 Bay leaves
- 2 tsp Cumin
- 2 Onions, finely chopped
- 4 tsp Ginger garlic paste
- 1 tsp Turmeric powder
- 1 1/2 tsp Red chili powder
- 1 tsp Coriander seeds (ground)
- 100 gram Tomato puree
- 100 gram Fresh milk
- 5 tbsp Hung curd
- 1/2 tsp Sugar
- to taste Salt
HOW TO MAKE IT
Prepare Kofta:
1.Combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chilli powder, fresh coriander, cumin and coriander seeds, mustard oil, and raisins in a mixing bowl.
2.Combine all of the ingredients and knead into a dough.
3.Make koftas (round bite sized balls) of the dough, dust with flour.
4.Refrigerate for fifteen minutes to allow the koftas to firm up.
Prepare Gravy:
1.In a pan, heat the refined oil.
2.Combine the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves, and cumin in a mixing bowl. Let it to crackle.
3.Next, add the onions, salt, ginger garlic paste, red chilli powder, and powdered coriander seeds. Sauté until the onions are golden brown.
4.To the gravy, add the tomato puree and new milk. Cook on a low heat, stirring occasionally.
5.Add hanging curd and sugar to the pan to offset the acidity.
6.Cover and cook for 10 to 15 minutes.
7.Shallow cook the koftas in refined oil in a separate pan.
8.Combine the gravy mixture with the shallow-fried kofta. Let to boil for 5-6 minutes.
9.Serve the gravy garnished with fresh coriander and a squeeze of lime. Serve immediately!
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