Quick Indian Dinner Recipes

Quick Indian Dinner Recipes Ready in 30 Minutes

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I love cooking, but like many of you, I don’t always have the luxury of time. That’s why quick recipes come in handy. They’re not just fast, they’re also a wonderful way to ensure you’re eating wholesome, flavorful meals every night.

Indian recipes, in particular, are terrific because they often require just a handful of ingredients that deliver a punch of taste and nutrition. Here are my favorites.

1. Paneer Tikka Masala

Ingredients

  • 200g paneer, cubed
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 green bell pepper, chopped
  • 2 tbsp yogurt
  • 1 tbsp ginger-garlic paste
  • 2 tsp tikka masala powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh cilantro for garnishing

Method

  1. Marinate the Paneer: Combine yogurt, tikka masala powder, ginger-garlic paste, and salt. Toss paneer cubes in the marinade and set aside for 10 minutes.
  2. Cook the Veggies: Heat oil in a pan. Sauté onions and bell peppers until they’re slightly soft.
  3. Paneer Time: Add the marinated paneer to the pan and cook for about 5 minutes.
  4. Simmer with Tomatoes: Pour in the tomato puree and let everything simmer for another 10 minutes. Stir occasionally.
  5. Garnish and Serve: Sprinkle with fresh cilantro before serving. Perfect with naan or steamed rice!

2. Chicken Curry in a Hurry

Ingredients

  • 500g chicken breast, cut into bite-sized pieces
  • 1 large onion, diced
  • 2 tomatoes, diced
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt and pepper to taste

Method

  1. Prep the Chicken: Season the chicken pieces with salt and pepper.
  2. Sauté Onions and Spices: Heat oil in a skillet. Add onions and cook until golden. Stir in ginger-garlic paste and spices, sautéing for a minute.
  3. Cook Chicken: Add chicken to the pan, browning it slightly on all sides.
  4. Add Tomatoes and Simmer: Throw in the tomatoes and coconut milk. Let the curry come to a boil, then simmer for 15 minutes.
  5. Finish and Serve: Check seasoning and adjust as needed. Serve hot with rice or rotis.

3. Quick Vegetable Pulao – Aromatic and Satisfying

Ingredients

  • 1 cup basmati rice
  • 2 cups mixed vegetables (carrots, peas, beans)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • 2 cups water
  • Salt to taste

Method

  1. Prep Rice: Rinse rice under cold water until water runs clear.
  2. Cook Veggies and Spices: In a pot, heat oil and add cumin seeds. Once they start to sputter, add onions and garlic, cooking until onions are translucent.
  3. Add Rice and Water: Add the rice, vegetables, salt, and water to the pot. Bring to a boil, then cover and reduce to a simmer.
  4. Let It Cook: Cook for about 18-20 minutes, or until the water is absorbed and rice is tender.
  5. Fluff and Serve: Fluff up the rice with a fork before serving. This dish is a perfect accompaniment to any of the above dishes or delicious by itself.

4. Aloo Gobi

Ingredients

  • 2 medium potatoes, cubed
  • 1 cauliflower, cut into florets
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Method

  1. Sauté Spices: Heat oil in a pan, add cumin seeds until they start to crackle.
  2. Cook Vegetables: Add onions and cook until golden. Add potatoes and cauliflower, sprinkle with turmeric and salt.
  3. Add Tomatoes and Simmer: Stir in tomatoes and cover, cooking until vegetables are tender, about 15-20 minutes.
  4. Garnish and Serve: Sprinkle garam masala and cilantro on top.

5. Masala Chana

Ingredients

  • 2 cups canned chickpeas, drained
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste
  • Lemon juice and cilantro for garnish

Method

  1. Cook Onion and Spices: Heat oil, add cumin seeds, then onion until golden. Stir in chili, coriander, and turmeric.
  2. Add Chickpeas: Mix in chickpeas and tomato puree. Cook for about 10 minutes.
  3. Finish with Lemon and Cilantro: Season with salt, squeeze some lemon juice, and garnish with cilantro.

6. Tandoori Chicken Skewers

Ingredients

  • 500g chicken breast, cut into chunks
  • 1 cup yogurt
  • 2 tsp tandoori masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • Lemon wedges and onions for serving

Method

  1. Marinate Chicken: Mix yogurt, tandoori masala, garlic, and ginger. Marinate chicken for at least 15 minutes.
  2. Grill Chicken: Thread onto skewers and grill for about 10-15 minutes, turning occasionally.
  3. Serve with Sides: Serve hot with lemon wedges and onion rings.

7. Spinach and Paneer

Ingredients

  • 200g paneer, cubed
  • 300g spinach, blanched and pureed
  • 1 onion, finely chopped
  • 1 tomato, pureed
  • 1 tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp cream
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Onion and Spices: In a pan, heat oil, add cumin seeds, then onions, garlic, and ginger paste until golden.
  2. Add Spinach and Paneer: Stir in tomato puree, cook for a few minutes. Add spinach puree, cook for another 5 minutes. Add paneer cubes, cook until heated through.
  3. Creamy Finish: Stir in cream, warm through, season to taste.

8. Coconut Fish Curry

Ingredients

  • 500g firm white fish, cubed
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 cup coconut milk
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Sauté Mustard Seeds and Onions: Heat oil, and add mustard seeds until they pop. Add onions and cook until soft.
  2. Add Spices and Tomato: Stir in turmeric and chili powder, then tomatoes.
  3. Cook Fish in Coconut Milk: Add fish and coconut milk, and simmer gently until fish is cooked, about 10-15 minutes.

9. Egg Curry

Ingredients

  • 6 eggs, hard-boiled and peeled
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Method

  1. Prepare Onion and Spices: Heat oil in a pan, add cumin seeds, then onions until golden. Stir in spices.
  2. Add Tomatoes and Eggs: Add tomato puree, and cook until oil separates. Gently place eggs in the sauce, coating them.
  3. Simmer and Garnish: Simmer for 10 minutes. Season with salt, and garnish with cilantro.

10. Shrimp Masala

Ingredients

  • 500g shrimp, peeled and deveined
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 2 tbsp oil
  • Salt to taste

Method

  1. Sauté Onion and Spices: Heat oil, add cumin seeds, then onions and ginger-garlic paste until golden.
  2. Cook Shrimp: Add shrimp, turmeric, and salt, cook until they turn pink.
  3. Add Tomatoes and Garam Masala: Stir in tomatoes, cook until soft. Finish with garam masala.

11. Quick Lamb Rogan Josh

Ingredients

  • 500g lamb, cubed
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Prepare Onion and Spices: Heat oil, add cumin seeds, then onions and ginger-garlic paste until golden.
  2. Cook Lamb: Add lamb, chili powder, and salt, and brown well.
  3. Simmer with Tomato Puree: Add tomato puree, and simmer until lamb is tender, about 15-20 minutes. Stir in garam masala at the end.

12. Vegetable Samosa

Ingredients

  • 1 cup cooked mixed vegetables (peas, carrots, potatoes)
  • 1 onion, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Ready-made samosa pastry

Method

  1. Prepare Filling: Heat oil, add cumin seeds, then onion until soft. Add vegetables, garam masala, and salt.
  2. Fill and Fry Samosas: Fill pastry with vegetable mixture, seal edges with water. Deep fry until golden.

13. Kadai Paneer

Ingredients

  • 200g paneer, cubed
  • 1 bell pepper, chopped
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Onion and Bell Pepper: Heat oil, add cumin seeds, then onions and bell pepper until slightly soft.
  2. Add Spices and Tomato: Stir in coriander and chili powders, then add tomato puree and salt. Cook until thick.
  3. Add Paneer: Stir in paneer, cook for a few minutes until heated through.

14. Mushroom Matar

Ingredients

  • 200g mushrooms, sliced
  • 1 cup peas
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp oil
  • Salt to taste

Method

  1. Sauté Onion and Spices: Heat oil, add cumin seeds, then onions, garlic, and ginger until golden.
  2. Add Mushrooms and Peas: Stir in mushrooms and peas, cook for a few minutes.
  3. Simmer with Tomato: Add tomato puree and salt, simmer until vegetables are tender.

15. Bhindi Masala

Ingredients

  • 500g okra, sliced
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Okra: Heat oil in a pan, add okra, and fry until slightly crispy. Remove and set aside.
  2. Sauté Onion and Spices: In the same pan, add cumin seeds, then onions, coriander, and turmeric until golden.
  3. Combine Okra and Tomatoes: Add back the okra with tomatoes, cook until tomatoes are soft. Season with salt.

16. Saag Paneer

Ingredients

  • 300g paneer, cubed
  • 500g spinach, washed and chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp cream
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Spinach: In a large pan, sauté spinach until wilted. Blend into a smooth puree.
  2. Sauté Onion and Spices: In the same pan, heat oil, add cumin seeds, then onion, garlic, and ginger until golden.
  3. Combine Paneer and Spinach: Add tomato and cook until soft. Stir in spinach puree and paneer. Cook until paneer is heated through. Stir in cream, season with salt.

17. Prawn Biryani

Ingredients

  • 500g prawns, peeled and deveined
  • 2 cups basmati rice, washed and soaked
  • 1 onion, sliced
  • 1 tomato, chopped
  • 1/4 tsp saffron strands, soaked in warm milk
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • 4 cups water
  • Salt to taste

Method

  1. Cook Rice: In a large pot, bring water to a boil. Add rice and cook until it’s half done. Drain and set aside.
  2. Sauté Onion and Spices: In a skillet, heat oil, add cumin seeds, then onion until golden. Add prawns, garam masala, and cook until prawns turn pink.
  3. Layer and Cook Biryani: In a pot, layer half the rice, followed by the prawn mixture, then the remaining rice. Sprinkle saffron milk over the top. Cover and cook on low heat until rice is done.

18. Dal Tadka

Ingredients

  • 1 cup yellow dal (lentils), washed and soaked
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 2 tbsp ghee (clarified butter)
  • Salt to taste

Method

  1. Cook Dal: In a pot, bring 3 cups of water to a boil. Add dal, turmeric, and salt. Simmer until dal is soft.
  2. Prepare Tadka: In a small pan, heat ghee. Add mustard seeds, cumin seeds, and let them sputter. Add onion, cook until golden. Add tomato, chili powder, and cook until soft.
  3. Combine and Serve: Pour tadka over cooked dal. Stir well and serve hot.

19. Keema Aloo

Ingredients

  • 500g minced meat (lamb or beef)
  • 2 potatoes, cubed
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Minced Meat: In a pan, heat oil, add cumin seeds, then onion until golden. Add minced meat, brown well.
  2. Add Potatoes and Spices: Stir in potatoes, coriander, chili powder, and salt. Cover and cook until potatoes are tender.
  3. Finish with Tomatoes: Add tomatoes, cook until they are soft and the mixture is well combined.

20. Paneer Bhurji

Ingredients

  • 200g paneer, crumbled
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Sauté Onion and Spices: Heat oil, add cumin seeds, then onion and chili until golden.
  2. Add Tomatoes and Paneer: Stir in tomatoes, cook until soft. Add crumbled paneer, turmeric, and salt. Cook for a few minutes until paneer is heated through.

21. Chicken Saagwala

Ingredients

  • 500g chicken, cubed
  • 500g spinach, washed and chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook Spinach: In a large pan, sauté spinach until wilted. Blend into a smooth puree.
  2. Sauté Onion and Spices: In the same pan, heat oil, add cumin seeds, then onion, coriander, and turmeric until golden.
  3. Add Chicken and Spinach: Add chicken, cook until slightly browned. Add tomato, cook until soft. Stir in spinach puree, simmer until chicken is cooked through. Season with salt.

22. Aloo Paratha

Ingredients

  • 2 cups whole wheat flour
  • Water as needed
  • Salt to taste
  • 2 potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1/2 tsp garam masala
  • 2 tbsp oil (for cooking)

Method

  1. Prepare Dough: Mix flour, water, and salt to form a soft dough. Let it rest for 20 minutes.
  2. Prepare Filling: Mix mashed potatoes, onion, and garam masala.
  3. Make Parathas: Divide dough into balls. Roll each into a flat circle, place some filling in the center, and seal by gathering the edges. Roll again to flatten. Cook on a hot griddle until golden on both sides, brushing with oil.

Final Thoughts

These recipes ensure you’re spending less time cooking and more enjoying your meals. With these recipes, you can enjoy the depth and variety of Indian flavors any night of the week – minimal fuss, maximum flavor.

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