10 Easy Indian Recipes for Dinner— Quick and Delicious Meals for Every Night

Indian cuisine offers many dishes that are quick to prepare and delightfully flavorful, making them perfect for weeknight dinners. Here are ten easy Indian recipes you can whip up quickly, ensuring a delicious meal every night.

1. Chana Masala (Chickpea Curry)

Chana Masala is a staple in North Indian cuisine. It features chickpeas simmered in a spiced tomato-based sauce. It’s not only flavorful but also rich in protein and fiber.

Ingredients:

• 2 cups cooked chickpeas
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until golden brown.
3. Stir in garlic, ginger, and green chilies; cook for a minute.
4. Add chopped tomatoes and cook until they soften.
5. Mix in coriander powder and garam masala.
6. Add cooked chickpeas and salt. Simmer for 10 minutes.
7. Garnish with fresh cilantro and serve hot with rice or naan.

2. Jeera Aloo (Cumin-Spiced Potatoes)

Jeera Aloo is a simple yet flavorful dish where potatoes are sautéed with cumin seeds and spices. It’s a quick fix that’s both satisfying and versatile.

Ingredients:

• 4 medium potatoes, boiled and diced
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 green chili, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them crackle.
2. Add chopped green chili and sauté briefly.
3. Add diced potatoes, turmeric powder, red chili powder, and salt.
4. Toss everything together and cook for 5-7 minutes until potatoes are slightly crispy.
5. Garnish with cilantro and serve with roti or paratha.

3. Palak Paneer (Spinach with Cottage Cheese)

Palak Paneer is a popular North Indian dish where paneer cubes are simmered in a spiced spinach gravy. It’s nutritious and pairs well with various breads.

Ingredients:

• 200 grams paneer, cubed
• 250 grams spinach leaves
• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• Salt to taste
• Fresh cream for garnish (optional)

Instructions:

1. Blanch spinach leaves in boiling water for 2 minutes, then transfer to ice water. Drain and blend into a smooth puree.
2. Heat oil in a pan, add cumin seeds and let them sizzle.
3. Add chopped onions and sauté until translucent.
4. Stir in garlic, ginger, and green chili; cook for a minute.
5. Add chopped tomatoes and cook until they soften.
6. Pour in the spinach puree, and add garam masala and salt. Simmer for 5 minutes.
7. Add paneer cubes and cook for another 5 minutes.
8. Garnish with fresh cream if desired, and serve with naan or rice.

4. Baingan Bharta (Mashed Roasted Eggplant)

Baingan Bharta is a smoky and flavorful dish made from roasted and mashed eggplants cooked with tomatoes, onions, and spices. It’s a favorite in many Indian households.

Ingredients:

• 2 large eggplants
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt

Instructions:

1. Roast the Eggplant: Wash and pat dry the eggplant. Make a few slits and insert garlic cloves into them. Roast the eggplant directly over a gas flame, turning occasionally, until the skin is charred and the flesh becomes soft. This process imparts a smoky flavor. Once done, let it cool, then peel off the charred skin and mash the flesh.
2. Prepare the Masala: Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown. Stir in ginger, green chilies, and tomatoes; cook until the tomatoes soften.
3. Combine and Cook: Add coriander powder and garam masala to the mixture. Incorporate the mashed eggplant and salt. Mix thoroughly and let it cook for about 10 minutes, allowing the flavors to meld.
4. Serve: Garnish with fresh cilantro and serve hot with roti or naan.

5. Chicken Tikka Masala

Chicken Tikka Masala features marinated chicken pieces cooked in a creamy tomato-based sauce infused with aromatic spices. It’s a favorite in many households and pairs well with naan or rice.

Ingredients:

• 500 grams boneless chicken, cut into cubes
• 1 cup plain yogurt
• 2 tablespoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Marinate the chicken with yogurt, one tablespoon of garam masala, turmeric powder, red chili powder, and salt. Let it sit for at least 20 minutes.
2. Heat oil in a pan over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
3. In the same pan, add chopped onions and sauté until translucent.
4. Stir in garlic and ginger; cook for a minute.
5. Add tomato puree and the remaining garam masala. Cook until the oil separates from the mixture.
6. Return the chicken to the pan, mix well, and simmer for 10 minutes.
7. Pour in the heavy cream, stir, and cook for another 5 minutes.
8. Garnish with fresh cilantro and serve hot with naan or rice.

6. Vegetable Pulao

Vegetable Pulao is a fragrant rice dish cooked with mixed vegetables and aromatic spices. It’s a one-pot meal that’s both satisfying and nutritious.

Ingredients:

• 1.5 cups basmati rice
• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes)
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4-5 whole black peppercorns
• 4-5 cloves
• 1 cinnamon stick
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
2. Heat oil or ghee in a large pot over medium heat. Add cumin seeds, bay leaves, peppercorns, cloves, and cinnamon sticks. Sauté until fragrant.
3. Add sliced onions and sauté until golden brown.
4. Stir in garlic and ginger; cook for a minute.
5. Add mixed vegetables and sauté for 5 minutes.
6. Add the drained rice and gently stir to combine with the vegetables and spices.
7. Pour in 3 cups of water and add salt to taste. Bring to a boil.
8. Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
9. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

7. Aloo Gobi (Potato and Cauliflower Stir-Fry)

Aloo Gobi is a dry curry with potatoes and cauliflower tossed in spices. It’s a simple yet flavorful dish that pairs well with roti or paratha.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until translucent.
3. Stir in green chilies and tomatoes; cook until tomatoes soften.
4. Add turmeric powder, coriander powder, and garam masala. Mix well.
5. Add diced potatoes and cauliflower florets. Toss to coat with the spices.
6. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.

8. Kadai Paneer

Kadai Paneer is a popular North Indian dish featuring paneer cubes and bell peppers cooked in a spicy tomato-based gravy infused with freshly ground spices. It’s typically served with naan, roti, or rice.

Ingredients:

• 200 grams paneer, cubed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Dry roast coriander and cumin seeds until fragrant. Grind them into a coarse powder.
2. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
3. Stir in garlic, ginger, and green chilies; cook for a minute.
4. Add tomato puree, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add diced bell peppers and cook for 5 minutes.
6. Add paneer cubes and the ground spice powder. Mix well and cook for another 5 minutes.
7. Sprinkle garam masala, garnish with fresh cilantro, and serve hot with naan or rice.

9. Moong Dal Khichdi

Moong Dal Khichdi is a comforting one-pot dish with rice and split yellow lentils seasoned with mild spices. It’s light, nutritious, and easy to digest, making it a perfect dinner option.

Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow moong dal
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 green chili, chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4 cups water
• Fresh cilantro for garnish

Instructions:

1. Rinse rice and moong dal together until the water runs clear. Drain and set aside.
2. Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them sizzle.
3. Add chopped onions and sauté until translucent.
4. Stir in green chili and tomatoes; cook until tomatoes soften.
5. Add turmeric powder and salt. Mix well.
6. Add the rinsed rice and moong dal. Stir to combine with the spices.
7. Pour in 4 cups of water. Close the lid and cook for two whistles.
8. Allow the pressure to release naturally. Open the lid, fluff the khichdi, garnish fresh cilantro, and serve hot with pickle or yogurt.

10. Aloo Matar (Potato and Pea Curry)

Aloo Matar is a simple yet flavorful curry with potatoes, and green peas simmered in a spiced tomato gravy. It’s a typical dish in Indian households and pairs well with roti or rice.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until golden brown.
3. Stir in garlic and ginger; cook for a minute.
4. Add chopped tomatoes and cook until they soften.
5. Add turmeric powder, coriander powder, and salt. Mix well.
6. Add diced potatoes and green peas. Toss to coat with the spices.
7. Add 1 cup of water, cover, and simmer until the potatoes are tender.
8. Sprinkle garam masala, garnish with fresh cilantro, and serve hot with roti or rice.

Conclusion

Indian cuisine offers many quick and delicious dinner options that cater to various tastes and dietary preferences. From the protein-rich Chana Masala to the comforting Aloo Gobi, these dishes are flavorful and straightforward, making them ideal for weeknight dinners. Incorporating these recipes into your meal planning can add variety and excitement to your dining experience.

Frequently Asked Questions (FAQs):

Q1: Are these Indian recipes suitable for beginners?

Yes, the recipes provided are designed to be simple and accessible, making them suitable for individuals new to Indian cooking. They involve common ingredients and straightforward cooking techniques.

Q2: Can I make these dishes ahead of time?

Many of these dishes can be prepared in advance and stored in the refrigerator for a couple of days. Flavors often deepen over time, making leftovers even more delicious. However, dishes like Jeera Aloo are best enjoyed fresh to maintain their texture.

Q3: Are these recipes vegetarian-friendly?

Several recipes, such as Chana Masala, Jeera Aloo, Palak Paneer, and Aloo Gobi, are vegetarian. They can also be adapted to vegan diets by substituting dairy products with plant-based alternatives.

Q4: Where can I find the spices used in these recipes?

The spices mentioned are commonly used in Indian cuisine and found in most supermarkets or specialty grocery stores. Purchasing whole spices and grinding them at home can enhance the flavor of your dishes.

Q5: Can I adjust the spice levels in these recipes?

Absolutely. You can modify the amount of spices and chilies to suit your personal heat tolerance and flavor preferences.

By exploring these recipes and customizing them to your liking, you can enjoy a diverse range of quick and delicious Indian meals every night.