Explore 10 Quick & Easy Indian Dinners for Busy Weeknights, from comforting Dal Tadka to savoury Besan Chilla. Read more!
Life in India is getting busier by the day. From juggling work and family to managing
household chores, finding time to cook a healthy and delicious dinner can feel like a monumental task. But fret not, fellow busy bees!
We've curated a list of 10 quick and easy Indian vegetarian dinners that will have you feasting on flavourful food in no time. These recipes are designed for speed and convenience, using readily available ingredients and simple cooking techniques.
Say goodbye to takeout and hello to healthy, homemade goodness!
These recipes will explore the diverse culinary landscape of India, from the vibrant flavours of the North to the comforting warmth of the South. The tips and tricks included will make your weeknight cooking experience a breeze.
So, put on your apron, roll up your sleeves, and get ready to embark on a delicious journey of quick and easy Indian dinners.
Dal Tadka (Tempered Lentils):
Dal Tadka is a staple in Indian households, and for good reason. It's nutritious, comforting, and incredibly easy to make. Pressure cooking the dal reduces cooking time significantly. While the dal cooks, you can prepare the flavourful tadka or tempering.
This involves heating ghee or oil and spices like cumin seeds, mustard seeds, asafoetida, and dried red chilies. Once the tadka is ready, simply pour it over the cooked dal and garnish with fresh coriander leaves. Serve with rice or roti for a complete and satisfying meal in minutes!
You can use Toor dal or Moong dal for a lighter version. Adding a squeeze of lemon juice just before serving enhances the taste even further. For those who enjoy a smoky flavour, try giving the dal a charcoal smoke infusion - a dhungar.
Having a pressure cooker or instant pot will dramatically cut down on the cooking time for the dal. Pre-soaking the dal for about 30 minutes also helps in faster cooking. Customize the spice level to your preference by adding more or less green chilies.
Using good quality ghee for the tadka elevates the flavour profile. To make it even healthier, you can add chopped spinach or other leafy greens to the dal while it's cooking. This is a truly versatile dish that can be easily adapted to suit your taste and dietary needs.
Also, if you add some ginger while cooking then it will also help in digestion. The best part, it is light on the stomach and doesn't make you feel heavy.
Don't be afraid to experiment with different types of lentils. Masoor dal (red lentils) cooks even faster than toor dal.
For a richer flavor, use a combination of dals. You can also add chopped tomatoes and onions to the tadka for extra flavour. Another variation is to add a pinch of garam masala after adding the tadka. This will give the dhal a warmer and more aromatic flavor.
Remember to always keep the heat low while preparing the tadka to avoid burning the spices. Burnt spices can make the entire dish bitter. Always temper the dal with a smile and a dash of love, and it will become the most favoured meal.
Aloo Paratha (Potato Stuffed Flatbread):
Aloo Paratha is a classic Indian breakfast dish, but it also makes for a quick and filling dinner. The key to making aloo paratha quickly is to have the boiled and mashed potatoes ready in advance. You can boil the potatoes in a pressure cooker for speed.
While the potatoes are cooling, prepare the dough for the paratha. Mix whole wheat flour with water and a pinch of salt, and knead until you have a smooth and pliable dough.
Once the potatoes are cooled, mix them with spices like garam masala, red chili powder, coriander powder, and amchur (dry mango powder). Roll out the dough, stuff it with the potato mixture, and cook on a hot griddle with ghee or oil until golden brown on both sides.
Serve with yogurt or pickle for a complete meal. Also, make sure you add green chillies to the mixture for that extra spice!
To save time, you can prepare the potato stuffing in advance and store it in the refrigerator. You can also pre-prepare the dough and keep it in the fridge for a few hours.
This makes the process of making aloo paratha much faster on a busy weeknight. When rolling out the paratha, be careful not to overstuff it, as this can cause it to tear. Use a light hand and roll it out gently.
The key to a soft paratha is to cook it on medium heat and apply ghee or oil generously. A touch of fresh coriander leaves garnishing goes along way and also enhances the flavour of the aloo parratha.
If you're short on time, you can use store-bought whole wheat dough.
However, homemade dough always tastes better. To make the paratha healthier, you can add finely chopped spinach or fenugreek leaves to the potato mixture. This will add extra nutrients and flavour. You can also experiment with different spices in the potato mixture.
Try adding chaat masala or black salt for a different flavour profile. For a richer taste, you can add a spoonful of butter to the potato mixture. Serve the aloo paratha hot with dollop of butter and a side of cool yogurt for a delightful culinary experience.
Vegetable Pulao (Rice Pilaf):
Vegetable Pulao is a one-pot wonder that's both easy and delicious. Using a pressure cooker or instant pot makes this dish even faster. Simply sauté your favourite vegetables like carrots, peas, beans, and potatoes in ghee or oil with spices like cumin seeds, cloves, and cardamom.
Add soaked basmati rice and water, and pressure cook until the rice is perfectly cooked. Fluff the rice with a fork and garnish with fresh coriander leaves. Serve hot with raita (yogurt dip) or a simple salad for a complete and satisfying meal.
The use of high intensity flames in order to saute the vegetables and rice is a very important part of this whole recipe.
To make vegetable pulao even faster, you can use pre-cut vegetables. You can also find pre-mixed vegetable packs in many supermarkets.
Soaking the basmati rice for about 30 minutes before cooking helps to make it fluffier. You can also add a pinch of saffron to the rice for a richer flavour and colour. Adding some cashew nuts and raisins to the pulao adds a touch of sweetness and crunch.
Ensure the ratio of rice to water is correct to avoid mushy or undercooked rice.
Experiment with different vegetables to create your own signature vegetable pulao. You can add cauliflower, broccoli, or even mushrooms. For a more flavourful pulao, use vegetable broth instead of water.
You can also add a squeeze of lemon juice just before serving to brighten up the flavours. To make it healthier, use brown rice instead of white rice. Serve the vegetable pulao with your favorite chutney or pickle for a complete indian meal.
It can also be paired with a bowl of hot soup, especially during the monsoon seasons.
Upma (Semolina Porridge):
Upma is a traditional South Indian breakfast dish that can also be enjoyed as a quick and light dinner. Roast semolina (rava or suji) in a pan until it turns light brown. This step is crucial to prevent the upma from becoming sticky.
Sauté vegetables like onions, green chilies, and curry leaves in oil. Add water and bring it to a boil. Slowly add the roasted semolina to the boiling water, stirring constantly to prevent lumps from forming. Cook until the upma thickens and the semolina is cooked through.
Garnish with fresh coriander leaves and serve hot. It is generally eaten hot.
Roasting the semolina in advance can save time on busy weeknights. You can also pre-chop the vegetables and store them in the refrigerator. Add a pinch of sugar or a dash of lemon juice to balance the flavours.
You can also add a spoonful of ghee for extra richness. Don't overcook the upma, as it will become dry. Also, you need to keep stirring constantly to prevent it from sticking to the bottom of the pan.
You can add different vegetables like carrots, peas, and potatoes to make the upma more nutritious. For a spicier upma, add more green chilies or a pinch of red chili powder. You can also add cashew nuts and raisins for a richer flavour.
Serve the upma with coconut chutney or sambar for a complete South Indian meal. A small cup of filter coffee will definitely complete the South Indian dinner experience. Don't hesitate in adding more vegetables to make it healthier.
Besan Chilla (Gram Flour Pancake):
Besan Chilla is a savoury pancake made from gram flour (besan). It's quick, easy, and packed with protein. Mix besan with water, spices like turmeric powder, red chili powder, and asafoetida, and chopped vegetables like onions, tomatoes, and coriander leaves.
The batter should be smooth and of pouring consistency. Heat a non-stick pan and pour a ladleful of batter onto the pan. Spread it into a thin circle and cook until golden brown on both sides. Serve hot with chutney or ketchup. Very popular and a favoured meal to enjoy during the rain season.
You can add grated vegetables like carrots or spinach to make the besan chilla more nutritious. A pinch of cumin seeds or ajwain (carom seeds) to the batter can aid digestion. The batter can also be prepared in advance and stored in the refrigerator.
However, you may need to add a little water to adjust the consistency before making the chilla. Make sure the pan is hot before pouring the batter to prevent the chilla from sticking.
You can experiment with different spices and vegetables to create your own version of besan chilla.
Some people like to add ginger-garlic paste to the batter for extra flavour. You can also add a spoonful of yogurt to make the chilla softer. Serve the besan chilla with mint chutney or tomato chutney for a delicious and satisfying meal.
It is always better consumed hot as it may become soggy when it cools down. This is a simple recipe which also doesn't need a lot of preparation.
Curd Rice (Yogurt Rice)
This easy meal is ready in minutes! Mix cooked rice with plain yogurt, chopped cucumber, carrots and coriander. Temper with mustard seeds, curry leaves and asafoetida in oil and pour over the rice mixture. Add salt to taste. This cools the body and is ideal in hot weather.
Enhance meal with pomegranate seeds and grapes for taste
Adding pomegranate seeds enhances the taste and adds a crunch. Grapes also adds to the sweetness. A gentle way to complete the meal. Try it, it is worth it.
