Lunch Recipes Indian – 5 Different Types Lunch Recipes Indian Ideas

Desi Lunch Ideas

Lunch Recipes Indian | 5 Different Types Lunch Recipes Indian Ideas

Desi Lunch Ideas – Chana Masala With Steamed Rice Recipe

A tasty tikka masala gravy is used to prepare roasted chana. Rich and creamy, you can make this chana tikka masala in about 30 minutes. If you serve it with rice or naan, it tastes the tastiest.

Ingredients of Chana Masala Recipe

  • For roasted chana:
  • 1 cup Chana
  • 1 tsp Lemon juice
  • 1 tsp Haldi
  • 1 tsp Red chilli powder
  • 1 tbsp Oil
  • to taste Salt
  • For masala sauce:
  • 1 Onion, chopped
  • 2 Tomatoes, chopped
  • 6 Cashew nuts
  • 1/2 inch Ginger, grated
  • 2 Garlic cloves, minced
  • 1.5 tbsp Oil
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp Garam masala
  • 1/2 tsp Sugar
  • 1 tsp Red chilli powder
  • 1/2 inch Cinnamon stick
  • 3/4 tsp Poppy seeds
  • 1/2 tsp Saunf
  • 2 Black peppercorns
  • 2 Elaichi
  • 1/2 tsp Cumin seeds
  • For garnishing:
  • Coriander leaves, chopped


1. Chana (chickpea), haldi, red chili powder, salt, lemon juice, and vegetable oil should first be combined in a basin. Stir thoroughly to distribute all the masalas among the chickpeas.

2. Add the marinated chana to a pan that has been heated with oil. They should be roasted for 4-5 minutes, or until they start to look slightly browned.

3. We must now make the tikka masala sauce. For this, prepare a second pan with the oil, onion, tomatoes, cashew nuts, ginger, garlic, and all the spices. They should be roasted until they soften.

4. After finishing, let the sauce cool. To get a smooth paste, transfer to a mixer grinder. At this point, you can also add some water.

5. Return the paste to the pan and bring it to a boil. Mix thoroughly before adding the roasted chana.

6. Add fresh coriander leaves after cooking for a couple of minutes. Serve warm!

Steamed Rice Recipe

Lemon juice prevents the rice grains from becoming mushy. Any gravy dish can be served with steamed rice.

Ingredients of Steamed Rice

  • 1 cup (180 gm) long grained rice
  • Water
  • Lemon juice


  1. Rinse the rice thoroughly until the water is clear.
  2. Soak the rice for at least half an hour in 2 cups of water.
  3. Heat the rice, water, and lemon juice in a heavy-bottomed pan over high heat until the rice is tender.
  4. Once it starts to boil, cover it and simmer it for whatever long it takes for the water to be absorbed and the food to be fully cooked.
  5. Requires ten minutes or such. Serve warm.

Desi Lunch Ideas – Aloo Gobi With Roti Recipe

About Gobhi Aloo | Aloo Gobi Recipe: Aloo Gobi is a family favorite since it is a simple and quick dish to prepare for lunch or dinner and is a staple in Indian households. There have been numerous variants of this meal throughout the years, but this one is the traditional Aloo Gobi with a blend of spices and copious amounts of pomegranate seeds on top.

Aloo Gobi recipe ingredients: This dish combines cauliflower and potatoes in a delightful way. It is created with a variety of spices. The dish gets its acidity from the small amount of lemon juice.

How to Serve Gobhi Aloo and the Best Way to Enjoy Aloo Gobi: Although this is a fantastic dish on its own, you can also combine this delicious Aloo Gobi sabzi with a bowl of rice for a complete, satisfying meal.

Ingredients of Aloo Gobi

  • 700 Gram cauliflower
  • 2 pieces potatoes, large
  • 200 gram fresh fenugreek
  • 4 tbsp mustard oil
  • 1 tsp black mustard sedds
  • 1 tsp cumin seeds
  • 12 curry leaves, blanched
  • 5 gram ginger, finely chopped
  • to taste salt
  • 2 medium green chillies, finely chopped
  • 1 tsp lemon juice
  • 1 tsp mango powder, peeled
  • 30 gram fresh pomegranate


1. After washing, chop the cauliflower into tiny florets.

2. Soak the florets for five minutes in salt water. Removing from the salt water, wash once more. (The main purpose of this method is to clean the cauliflower. Alternatively, a sterilizing solution may be used.

3. Set it aside in a strainer and wait for the water to drain completely.

4. Chop fresh fenugreek, add salt, and use your hands to press the salt into the leaves.

5. Retain for 5 minutes, then rinse well under running water to get rid of all salt residue. This is done to lessen the fenugreek’s bitterness.

Shake dry, then set aside.

7. Wash the potatoes, shake them dry, and cut them into eight lengthwise pieces without removing the skin.

8. Fry the potatoes in hot oil, first on medium heat, then on high heat, until they are thoroughly cooked and the outside crust is crisp and golden.

9. Salt liberally and set aside.

10. Add mustard oil to a wok and heat it to a high temperature until it begins to smoke. Reduce heat until oil reaches medium temperature and the smoke stops.

11. After adding the mustard seeds and waiting a couple of seconds, add the cumin seeds and curry leaves.

12. Next, mix in the chopped ginger and fenugreek leaves.

13. Raise the heat a little and continue to toss and roast the food for another 4-5 minutes, or until you see oil dripping from the sides.

14. Add the cauliflower to the mixture above, stir, add the salt, toss once more, cover the wok, and cook over low heat for 3 to 4 minutes while stirring regularly.

15. Now take off the cover, add the green chilies, and stir-fry the cauliflower until it is tender and the liquid has evaporated.

16. Turn up the heat, toss in the potatoes, and then add the mango powder. Add lemon juice and whisk continuously. Cook for one minute, then turn off the heat.

17. Move to a dish, top with freshly-picked pomegranate seeds, and serve.

Chapati Recipe

Chapattis, the traditional side dish for Indian cuisine, are served piping hot.

Ingredients of Chapati

  • 2 Cups Whole Wheat Flour (atta)
  • 1 Cup Water
  • For rolling in Tawa Some dry flour


1. Combine flour with just enough water to create a soft, silky dough that can be easily poked with a finger.

2. Flatten and sprinkle with water after leaving fingertip impressions. So, give it a minimum of 30 minutes to rest.

3. Knead the dough a bit more, shape it into smooth balls, flatten them, and roll them into rounds that are approximately 1/8″ thick.

4. Hit the tawa with high heat until a drop of water dropped on it rapidly evaporates with a sizzling sound.

5. Place a chapatti over the tawa, raise it with a pair of tongs as soon as the sides begin to rise, and set it over a direct flame with the uncooked side down. It will immediately expand.

Your chapatti is prepared when you flip it over to cook the other side a little more.

Desi Lunch Ideas – Palak Paneer With Naan Recipe

About the recipe: Cottage cheese cubes are cooked in a warm curry made from pureed spinach. Palak Paneer, one of the most well-liked North Indian meals, pairs nicely with just about everything, including roti, naan, parantha, and even rice.Ingredients for Palak Paneer: Creamy spinach curry is used to prepare soft paneer cubes. This dish is simple to prepare and is also suitable for dinner parties. When paired with some matar pulao and a cool cucumber raita, it tastes the greatest.

Ingredients of Palak Paneer

  • 500 gms Spinach, pureed
  • 15-16 Paneer cubes
  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1 tsp Ginger, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1 cup Onion paste (boiled), grated
  • 1/2 cup Tomato, pureed
  • 2 tsp Salt
  • 1/2 tsp Garam masala
  • 1/2 tsp Red pepper, powdered
  • 1/2 tsp Coriander powder
  • 2 nos Black cardamom (crushed)
  • 1 tbsp Cream


  1. To prepare palak puree, pressure-cook spinach until it is wilted and then ground it.
    1. Paneer cubes are fried in hot oil till golden brown.
    1. Remove the paneer cubes, add the cumin, and add the bay leaf as it begins to sputter.
    1. Add the onion, garlic, and ginger paste when it begins to crackle. Cook until the mixture becomes pinkish-brown.
    1. Red pepper, salt, garam masala, and coriander powder should also be added. Mix well by stirring.
    1. Stir-fry the tomato puree after this over medium heat.
    1. Saute the spinach for two to three minutes.
    1. Paneer cubes should now be added, and the paneer and palak gravy should be well combined.
    1. Add some cream, stir thoroughly, and serve warm.

Naan Recipe

Naans with onion seeds can be baked, grilled, or prepared in a tandoor.

Ingredients of Naan

  • Oven Temp: 200 C – 400 F
  • 4 cups Refined Flour
  • 1 1/4 cups Yogurt
  • 1 tsp Baking Soda
  • to taste Salt
  • For garnishing Onion seeds


1. Combine the baking soda, salt, and flour. Make a soft, smooth dough by kneading in as much yogurt as necessary.

2. Cover with a moist towel and let the mixture rise until it has doubled in volume in a warm, draft-free area. If you’re pressed for time, submerge the container in a bigger pot of boiling water.

3. The dough has to rise for around 3 hours in the summer and 7 hours in the winter, depending on the weather.

4. Punch the dough, then allow it to rise one more. This time, things will go much more quickly.

5. Smooth the dough into rounds after breaking it into pieces of the desired size.

6. Affix a moist towel to the surface and leave for at least 15 minutes.

7. Create flat ovals or rounds out of the balls. As professionals do, you can also flatten them by slapping them between your palms while stretching and pulling as necessary.

8. Sprinkle onion seeds and water over the surface.

9. Grease a baking sheet and bake the naans for around 5 minutes in a preheated oven.

10. If your barbecue includes components above and below, grilling them would be much better. If you have a tandoor, moisten the naan on one side and adhere it to the tandoor’s walls.

11. Another option is to place it on a hot griddle and flip it over a flame. When naan is cooked, it will crumble.

12. Serve the heated naan after brushing it with butter or ghee.

Desi Lunch Ideas – Vegetable Biryani Recipe

A spice-filled, garden-fresh vegetable biryani that is stunning in its simplicity!

Ingredients of Vegetable Biryani

  • 1 tsp cumin seeds
  • 1/4 cup onions-grated
  • 1 tsp garlic-ginger paste
  • 2 cups mixed vegetables-finely chopped
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp salt or to taste
  • 1/2 tsp chilli powder or to taste
  • 1 tsp green chillies-chopped fine
  • 1 tsp lemon juice or to taste
  • 1 cup rice-boiled to almost done
  • 1/2 cup coriander leaves
  • 2 Tbsp oil


1. Cumin seeds are added to heated oil.

2. Sauté the onions and add the garlic-ginger paste. until brown, sauté.

3. Add the veggies and stir-fry for 3 minutes on low heat.

4. Include the haldi, salt, chili powder, coriander powder, garam masala, and green chilies.

5. After 5 minutes of cooking under cover, stir in the lemon juice and half of the coriander.

6. By now, the water should have been absorbed. Layer half the rice on top of the veggies that have been removed.

7. Reapply the rice and the remaining veggie mixture on the top.

8. After about 10 minutes, remove from heat, cover, and serve with coriander on the side.

Desi Lunch Ideas – Dal Makhani With Jeera Rice Recipe

Recipe for Dal Makhani | Dal Recipes: Dal Makhani, a traditional Punjabi meal, is everyone’s favorite and is simple to prepare at home. With so many varieties that can be found in various parts of India as well as overseas, Dal Makhani, which was first invented by Sardar Singh, has come to be recognized as the national dish of India. It may be prepared for dinner parties as well as being often prepared in Indian households for supper. This dal makhani may frequently be seen on the menus of various restaurants. A rich, creamy dal that is laden with butter can be eaten with naan, paratha, or some cooked rice.

Ingredients for Dal Makhani: A delicious main course meal is made using urad dal and the flavors of butter, kasoori methi, chilies, and tomatoes. This dish’s creamy texture has the most delicious flavor.

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 of salt, and ginger to the dal. Cook the dal until it is soft.

2. Heat the butter and oil in a heavy-bottomed pan. Add kasoori methi and shahi jeera. Add the tomato puree, remaining salt, chili powder, and sugar when they start to sputter.

3. Stir-fry until the oil separates over a high temperature.

4. Include the cooked dal and bring it to a boil. If not, add a little water. The consistency should be such that the dal moves around easily when stirred.

5. Simmer until everything is fully combined, and uncovered. Add cream and serve immediately with green chilies as a garnish when it has cooked through.

Jeera Rice Recipe

About Jeera Rice: A cumin-infused rice dish that would give your main meal a light flavor. For a filling supper, serve this with your favorite curry or dal.

Ingredients of Jeera Rice

  • 2 Cups long grained rice
  • 1/2 cup onions, sliced
  • 2 tsp cumin seeds
  • 1 tbsp salt
  • A few drops of lemon
  • 2 tbsp oil


1. Select, clean, and soak the rice for at least one hour.

2. Add the cumin seeds to the hot oil in a heavy-bottomed saucepan.

3. Add the chopped onions and cook until they are translucent but not browned when the cumin seeds start to sputter.

4. Add the rice at this point, stir a couple of times, and then pour in 3 cups of water.

5. Uncover the mixture and bring it to a boil.

6. When it boils, add a few drops of lemon juice, cover the pan, and turn the heat down.

7. It should take 10 minutes to boil the rice.

8. After it comes to a boil and you’ve decreased the heat, if you want it to cook more slowly, put a griddle or other object beneath the pan. Serve warm.

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