9 Easy And Simple Indian Lunch Dishes | Yummy Indian Lunch Recipes

9 Easy And Simple Indian Lunch Dishes

Simple Indian Lunch Recipes | 9 Greatest Indian Lunch Recipes Have a peek at these 9 delectable Indian lunch dishes that your family will enjoy. So buy an apron and start cooking!

Go through our 9 heart-stoppingly delectable dishes. Get an apron and start cooking!

1.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


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.Roll the dough into koftas (round bite-sized balls) and sprinkle 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. Garnish with fresh coriander and a squeeze of lime and serve hot!

2. 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


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.

3. Kashmiri Rajma Recipe

Rajma is a traditional Indian stew prepared from kidney beans. This dish is flavoured with the scent of Kashmiri garam masala and a variety of additional spices.

Ingredients of Kashmiri Rajma

  • 1 1/2 cups rajmah (kidney beans)
  • 1 tsp soda bicarb
  • 1/2 cup ghee (clarified butter)
  • 1/8 tsp heeng (asafoetida)
  • 1 tsp zeera (cumin seeds)
  • 1 tsp sonth (dried ginger powder)
  • 1/2 cup dahi (yogurt)
  • 1 tsp Kashmiri garam masala
  • 1 tsp ginger paste
  • 2 tsp salt to taste
  • 1 tsp chilli powder or to taste green chillies-chopped
  • 2 tsp dhania (coriander) powder
  • Chopped coriander leaves for garnish


1.Soak the rajmah and baking soda in water overnight.

2.Drain and boil in new water until tender (about 15 minutes in a pressure cooker, after it makes a sound).

3.Drain and separate the rajmah and water until ready to use. Ghee should be heated before adding heeng and jeera.

4.When the jeera begins to sputter, add the sonth, dahi, and ginger, stirring constantly (else the dahi will curdle).

5.Sauté until the fat separates. Season with salt, chilli powder, green chilli, and rajmah. Cook for about a minute.

6.Reduce the rajmah’s drained water to roughly 1 cup and add it to the rajmah.

7.Simmer for 8-10 minutes before adding the garam masala and dhania and serving hot garnished with coriander leaves.

4. Punjabi Dal Tadka Recipe

This Punjabi dal tadka is a delectable recipe that goes well with roti, naan, or rice. This tadka dal is essential to every north Indian cuisine.

Ingredients of Punjabi Dal Tadka

  • 1/2 Cup chana Dal
  • 1/2 cup toor Dal
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 cup water
  • For gravy:
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1/4 tsp salt
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 green chilli, chopped
  • 1/2 cup dal water
  • 1/2 tsp kasoori methi
  • For Tadka:
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 tsp garlic, chopped
  • 2 Red whole chilli
  • 1/2 tsp ginger
  • 1/2 tsp red chilli powder
  • 2 tbsp coriander leaves


  1. Soak chana dal in a dish for 2 hours.
    1. Similarly, soak toor dal in another basin.
    1. After soaking, combine the two in a pressure cooker with salt, turmeric powder, and water.
    1. Cook the dals in a pressure cooker for 5-8 minutes (3-4 whistles) or until they are thoroughly cooked.

Prepare gravy:

  1. In a pan, heat the oil and add the cumin seeds.
  2. When they start to crackle, add the ginger garlic paste and combine thoroughly.
  3. Cook until the onion becomes golden pink.
  4. Now add the tomatoes, stir, and simmer for a few minutes more.
  5. Cook for a minute after adding salt, coriander powder, garam masala, and green chilli.
  6. Add the dal water that remained after the dal was boiled, as well as the kasoori methi.
  7. Add the dal into the onion tomato gravy and bring to a boil on sim.
  8. If necessary, add extra water.

Prepare tadka:

  1. Heat the oil in a skillet and add the cumin seeds. Let it to crackle.
  2. Mix in the garlic, red whole chilies, and ginger. Cook for a few of seconds.
  3. Mix in the red chilli powder and coriander leaves. Combine thoroughly.
  4. Tadka should be poured over the cooked dal.
  5. The Punjabi Dal Tadka is done.

5. 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)


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. Let to boil, uncovered, until thoroughly combined. Stir in the cream and serve immediately, topped with green chilies if desired.

6. Paneer Achaari Recipe

Don’t be overwhelmed by the number of ingredients because most of them are already in your kitchen cupboard and will only require 20 minutes of your time. Cottage cheese chunks cooked with exotic spices, yoghurt, and a sprinkle of sugar.

Ingredients of Paneer Achaari

  • 1/2 Kg Paneer (cubed)
  • 100 ml Oil
  • 4 tsp Fennel seeds (saunf)
  • 2 tsp Black mustard seeds (sai)
  • 1 tsp Fenugreek seeds (methi daana)
  • 1/2 tsp Nigella seeds (onion seeds – Kalonji)
  • 1 tsp Garlic-ginger paste
  • 2 tsp Zeera (cumin seeds)
  • 4 Ground onions
  • 8 Green chillies, chopped
  • 2 tsp Turmeric
  • 3 tsp Ginger paste
  • 200 ml Curd, whipped
  • 3 tsp Dry mango powder
  • 2 tsp Kashmiri mirch
  • 2 tsp Sugar


1.Heat the oil and sauté the seeds of fennel, fenugreek, nigella, and cumin.

2.Add onions and green chilies after 15-20 seconds. Fry, stirring constantly, until golden.

3.Combine the turmeric powder, garlic paste, and ginger paste. Cook for a minute.

4.Add the yoghurt, dry mango powder, chilli powder, sugar, and salt to taste.

Cook until the oil separates.

6.Add paneer and 150 ml water. Let it to heat all the way through. Season with salt and pepper and serve immediately.

7. 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


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.

8. 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


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.

9. 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


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!


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