Discover 10 Iconic Indian Dishes you can whip up in under 30 minutes! Easy, flavorful recipes perfect for busy days
In today's fast-paced world, who has the time to spend hours in the kitchen? But that
doesn't mean you have to compromise on flavour, especially when it comes to Indian food. We've curated a list of 10 iconic vegetarian Indian dishes that you can whip up in less than 30 minutes.
These recipes are simple, delicious, and perfect for a quick weeknight dinner or a satisfying lunch. Get ready to impress your family and friends with your culinary skills, without spending all day cooking!
Many people assume that Indian food is complex and time-consuming.
However, with a little planning and the right ingredients, It isn't difficult. Indian food can be as quick and simple as any other cuisine.
This list proves that delicious Indian meals are achievable even on the busiest of schedules, so don't let time constraints prevent you from enjoying the rich tapestry of Indian flavours.
Poha: The Quick Breakfast Champion
Poha, made from flattened rice, is a popular breakfast dish across India. It's light, flavorful, and incredibly easy to make. Simply wash the poha, then sauté onions, mustard seeds, and curry leaves in a pan. Add turmeric powder, salt, and sugar, then mix in the poha.
Garnish with chopped coriander and a squeeze of lemon juice. This dish is ready in under 15 minutes, making it a perfect way to start your day.
The best way one can elevate poha, is to add peanuts, potatoes, onion or even peas.
A squeeze of lemon juice at the end adds a touch of zing and balances the flavours perfectly. What makes it even more appealing is its customizability. You can adjust the spice levels and add your favorite vegetables to it.
Upma: A Savory Semolina Delight
Upma is a savory breakfast dish made from semolina. Roasted semolina is cooked with onions, vegetables, and spices to create a flavorful and filling meal. Start by roasting the semolina until it turns light brown. Then, sauté mustard seeds, cumin seeds, and curry leaves in a pan.
Add chopped onions, green chilies, and vegetables like carrots and peas. Pour in water, add salt, and bring to a boil. Finally, add the roasted semolina and cook until the water is absorbed. Garnish with coriander leaves and serve hot.
Upma is often customized with different vegetables and seasoning to change the taste. For a richer flavour, add a spoon of ghee while roasting the semolina. Serve this with coconut chutney or sambhar for a complete south Indian breakfast experience.
Upma is a highly versatile dish that's great for breakfast, brunch or even a light dinner.
Vegetable Rava Idli: Instant South Indian Goodness
Idli, the steamed rice cakes, are a South Indian staple. This instant version uses rava (semolina) instead of rice, making it much quicker to prepare. Mix rava with yogurt, water, and salt to form a batter. Add baking soda and eno fruit salt for a fluffy texture.
Steam the batter in idli molds for about 10-12 minutes. Serve with sambhar and coconut chutney for a complete South Indian meal.
Rava idli is a great alternative to regular idli when you're short on time. It's light, nutritious, and easy to digest.
Adding grated carrots or finely chopped coriander to the batter adds flavor. Don't over steam the idlis, or else they get too dry.
Dal Tadka: Lentils with a Fiery Tempering
Dal tadka is a simple yet flavorful lentil dish that's a staple in Indian cuisine. Cook toor dal (split pigeon peas) in a pressure cooker or pot with water, turmeric, and salt. While the dal is cooking, prepare the tadka (tempering) by heating ghee or oil in a pan.
Add cumin seeds, mustard seeds, chopped garlic, and dry red chilies. Once the spices splutter, pour the tadka over the cooked dal. Garnish with coriander leaves and serve with rice or roti.
Many options are available nowadays online in ready-to-eat version which can also be used to reduce time.
Adding a pinch of asafoetida (hing) to the tadka enhances the flavor of the dal. For a richer flavor, add a dollop of butter or fresh cream to the dal before serving. Dal tadka is a comforting and nutritious dish that's perfect for a quick weeknight meal.
Aloo Paratha: Stuffed Flatbread Delight
Aloo paratha, or potato-stuffed flatbread, is a popular breakfast or snack in India. Boil potatoes and mash them with salt, red chili powder, coriander powder, and garam masala. Roll out dough into a small circle, place a spoonful of the potato mixture in the center, and seal the edges.
Roll out the paratha again into a thin circle and cook on a hot griddle, applying ghee or oil until golden brown on both sides. Serve with yogurt or pickle.
Many serve aloo paratha with dollop of butter and it tastes delicious.
Adding a pinch of amchur (dry mango powder) to the potato mixture adds a tangy flavor. Make sure the paratha is cooked well on both sides, or it may taste raw.
Tomato Soup: Tangy and Comforting
A classic tomato soup is a comforting and easy-to-make dish. Sauté chopped onions and garlic in a pot, then add chopped tomatoes, vegetable broth, and salt. Bring to a boil, then simmer for about 15 minutes. Blend the soup until smooth. You can add fresh cream or a dollop of butter for richness.
Garnish with croutons or coriander leaves before serving.
Adding a pinch of sugar balances the acidity of the tomatoes. Use good-quality tomatoes for the best flavour. To make it even more appealing, serve this with bread slices. Tomato soup is a simple and heartwarming starter or light meal.
Vegetable Pulao: One-Pot Wonder
Vegetable pulao is a flavorful rice dish cooked with vegetables and spices. Sauté onions, ginger, and garlic in a pot. Then add chopped vegetables like carrots, peas, and beans. Add rice, water, and spices like garam masala and turmeric powder.
Bring to a boil, then reduce heat and simmer until the rice is cooked. Garnish with coriander leaves and serve hot.
Adding a bay leaf and some whole spices like cloves and cardamom enhances the flavor of the pulao. You can also pressure cook the pulao for even faster results.
Vegetable pulao is a versatile dish that can be customized with your favourite vegetables.
Besan Chilla: Savory Chickpea Flour Pancakes
Besan chilla is a savory pancake made from chickpea flour. Mix besan (chickpea flour) with water, salt, turmeric powder, and chopped onions, green chilies, and coriander leaves. Heat a griddle and pour a ladleful of the batter onto the griddle, spreading it into a thin circle.
Cook until golden brown on both sides, applying oil or ghee. Serve with chutney or sauce.
Adding a pinch of ajwain (carom seeds) to the batter aids digestion. You can also add grated vegetables like carrots or zucchini to make it more nutritious.
Besan chilla is a healthy and filling breakfast or snack option.
Bread Upma: Clever Leftover Transformation
Bread upma is a great way to use up leftover bread. Cut the bread into small cubes. Sauté mustard seeds, cumin seeds, and curry leaves in a pan. Add chopped onions, green chilies, and vegetables like carrots and peas. Add the bread cubes, turmeric powder, and salt.
Mix well and cook until the bread is heated through. Garnish with coriander leaves and serve hot.
Adding a squeeze of lemon juice at the end adds a tangy flavor. You can also add tomatoes and capsicum for a more flavorful upma. Bread upma is a quick, easy, and sustainable meal option.
Curd Rice: A Soothing South Indian Classic
Curd rice is a simple and soothing dish made from rice and yogurt. Cook rice and let it cool. Mix the rice with yogurt and salt. Prepare a tempering by heating oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Pour the tempering over the curd rice and mix well.
Garnish with coriander leaves and serve chilled.
Adding pomegranate seeds or grated carrots adds a touch of sweetness and crunch. You can also add a pinch of asafoetida (hing) to the tempering for flavor. Curd rice is a cooling and easily digestible dish, perfect for summer.
