7 Mouth-Watering Lunch Recipes Indian Households Will Love

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Indian lunch recipes are famous for their bold flavours and versatile spices. Whether you crave South Indian unique spices or North India’s rich and creamy ingredients, it’s always great to have a go-to list for Indian lunch ideas. Finding the right lunch Indian recipes can be exciting as there are many regional styles and flavours, so there’s always something new to try.

You can enjoy dishes like the creamy paneer butter masala, yummy chicken biryani, dal makhani or savour the thin, crusted dosa. Indian food has many delicious options for everyone, including the nutritious and delicious stuffed spinach paratha.

This handpicked Indian lunch option includes both simple meals for daily use and special recipes for occasions. Whether you are experienced in Indian cooking or just beginning, these recipes will soon become your signature dishes. Let’s look at some exciting lunch recipes that will take your taste buds right to the heart of India!

1. Paneer Butter Masala with Jeera Rice

 

Paneer butter masala is a famous North Indian dish. It is known for its creamy gravy, made with tomatoes and soft paneer cubes. This flavourful masala blend combines essential spices like turmeric, cumin, and coriander with the rich depth of garam masala.

Instructions for paneer butter masala

1. Heat butter in a large pan over medium heat. Add paneer cubes and cook until golden brown. Remove from the pan and set aside.
2. In the same pan, add onions and cook until softened. Add garlic and ginger, and cook for 1 minute more.
3. Add diced tomatoes and cook until softened and the mixture becomes a thick paste.
4. Stir in cumin powder, coriander powder, garam masala, turmeric powder, and red chilli powder. Cook for 1 minute.
5. Add water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the gravy thickens.
6. Stir in heavy cream and kasuri methi. Add the cooked paneer cubes and simmer for a few minutes more. Adjust seasoning with salt.

Instructions for jeera rice

1. Heat ghee in a pot over medium heat. Add cumin seeds and let them splutter.
2. Add bay leaf, cinnamon stick, cloves, and rice. Cook for 2-3 minutes, stirring occasionally.
3. Add water and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked.
4. Fluff the rice with a fork and serve hot with Paneer Butter Masala.

2. Rajma chawal: a classic lunch Indian recipe

Rajma chawal is the most favoured Indian lunch option and comfort food in North India. It is a tasty mix of kidney bean stew and fluffy rice, often served with a side of rasam. When served, this delicious dish often has chopped onions on top and a squeeze of lemon, making them nothing short of a delicacy of an Indian household and often found in school and office lunch boxes.

Instructions for rajma:

1. Drain the soaked red kidney beans and rinse thoroughly.
2. In a pressure cooker, add the beans, onion, garlic, ginger, diced tomatoes, cumin powder, coriander powder, garam masala, red chilli powder, turmeric powder, bay leaf, clove, cardamom, and salt.
3. Add enough water to cover the beans by 2 inches.
4. Pressure cook for 25-30 minutes or until the beans are tender but not mushy.
5. Let the pressure release naturally before opening the cooker.

Instructions for jeera rice:

1. Heat ghee in a pot over medium heat. Add cumin seeds and let them splutter.
2. Add bay leaf, clove, cardamom, and rice. Cook for 2-3 minutes, stirring occasionally.
3. Add water and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked.
4. Fluff the rice with a fork, and when done, serve and enjoy it hot.

3. Hyderabadi biryani: A royal treat for veg and non-veg people

 

Hyderabadi biryani features layers of fragrant basmati rice, marinated chicken, fried onions, mint, and saffron-infused milk. Besides, there are various spices that go into the mix.  Although chicken is a staple in the signature Hyderabadi Biryani, you can also make vegetable biryani with various vegetables following the Hyderabadi style. The best thing about this Indian dish for lunch is that it can be vegetarian and non-vegetarian, depending on what you add to the rice. For a non-vegetarian option, try adding delicious chicken curry to the biryani for a flavourful and satisfying meal and some raita as a side dish to elevate the flavour.

You can also read 14 types of Biryani you need to taste in India.

Instructions for Hyderabadi biryani

1. In a large bowl, combine all the marinade ingredients with the chicken pieces. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours or overnight for better flavour. (Non-vegetarians can add meat, whereas vegetarians can add paneer).
2. Rinse the soaked basmati rice and drain. In a separate pot, bring water to a boil. Add the rice, salt, and the whole spices (cloves, bay leaf, cinnamon, cardamom). Cook until the rice is almost tender but not mushy. Drain the rice and set aside.
3. Heat ghee and oil in a large pot over medium heat. Add the sliced onions and cook until golden brown.
4. Add the marinated chicken or paneer pieces to the pot and cook until browned on all sides.
5. Layer the cooked rice over the chicken or paneer, adding the whole spices on top. Pour the water over the layers.
6. Cover the pot and cook over low heat for 15-20 minutes, or until the rice is cooked and the flavours have blended.
7. Remove from heat and let it rest for 5-10 minutes before serving in a thali. Garnish with fresh cilantro and serve with nicely cut cucumber salad.

4. Masoor Dal Tadka with fluffy basmati rice

 

A favourite among Indian mothers, masoor dal tadka, is a delicious Indian lunch recipe made with red lentils, offering a light and creamy texture that’s both comforting and satisfying. Often enjoyed with soft basmati rice and a side of mango pickle, the lentils go well with the gentle smell of the rice, creating a delicious and comforting meal. For an extra kick of flavour, add some chopped green chilli to the tadka for a spicy twist.

You can also read about dal tadka and masoor dal with spinach recipes.

Instructions for masoor dal:

1. Rinse the masoor dal and drain.
2. In a pressure cooker, add the masoor dal, onion, garlic, ginger, diced tomatoes, cumin powder, coriander powder, garam masala, red chilli powder, turmeric powder, bay leaf, clove, cardamom, and salt.
3. Add enough water to cover the lentils by 2 inches.
4. Pressure cook for 25-30 minutes or until the lentils are tender.
5. Let the pressure release naturally before opening the cooker.

Instructions for tadka:

1. Heat ghee in a small pan over medium heat. Add cumin seeds and let them splutter.
2. Add the dried red chilli and curry leaf. When it’s done, serve it hot to enjoy the taste.

Instructions for basmati rice:

1. Heat ghee in a pot over medium heat. Add cumin seeds and let them splutter.
2. Add bay leaf, clove, cardamom, and rice. Cook for 2-3 minutes, stirring occasionally.
3. Add water and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked.
4. Fluff the rice with a fork.

5. Aloo paratha with homemade curd

 

A rather unconventional choice for lunch recipes, but for Indian households aloo paratha is a beloved dish. Especially if you are from Punjab, aloo paratha can be enjoyed at any time of the day. Made of whole wheat bread that is not leavened and filled with spicy mashed potatoes. It is best served with a scoop of homemade curd and some pickle on the side. The cool and tangy curd complements the rich flavours of the paratha, making it a very satisfying meal.

Instructions for aloo paratha

1. In a bowl, combine the whole wheat flour, water, salt, and oil to make the dough and knead till it is soft. Knead it for 5-7 minutes until smooth, cover it with a damp cloth, and let it rest for at least 30 minutes.
2. In a bowl, combine the mashed potatoes, onion, cumin powder, red chili powder, garam masala, and salt. Mix well until you see potatoes are married to every other ingredient you have added to the mix.
3. Divide the dough into equal-sized balls. Roll out each ball into a circle (roti) about 8-10 inches in diameter, something which Indian women and men (tend to) learn at an early age.
4. Place a spoonful of the potato filling in the centre of the rolled-out dough. Fold the edges of the dough over the filling and seal tightly.
5. Heat a tawa or griddle over medium heat. Place the stuffed paratha on the tawa and cook until golden brown on both sides. To make your parantha even more luscious, heat it with ghee or butter. You may need to press down on the paratha with a spatula to cook it evenly.
6. Serve the aloo paratha hot with curd, your favourite chutney, or pickle.

6. Chole bhature: the ultimate Punjabi dish

 

Talking about the Indian lunch recipes and forgetting chole bhature is a crime. This dish shows the rich and tasty flavours of the region and is now popular not only across India but even outside. Chole Bhature is also a famous street food in several Indian cities, especially Punjab, making it a real treat for taste buds. Chole is a spicy curry made from chickpeas, also known as chana. Bhature are soft, deep-fried bread that are fluffy and made from dough that rises.

Instructions for chole:

1. Soak the chickpeas overnight or for at least 6 hours before preparing.
2. Drain soaked chickpeas and rinse thoroughly.
3. In a pressure cooker, add the chickpeas, onion, garlic, ginger, diced tomatoes, cumin powder, coriander powder, garam masala, red chilli powder, turmeric powder, bay leaf, clove, cardamom, and salt.
4. Add enough water to cover the chickpeas by 2 inches.
5. Pressure cook for 25-30 minutes or until the chickpeas are tender but not mushy.
6. Let the pressure release naturally before opening the cooker.

Instructions for bhature:

1. In a bowl, combine the whole wheat flour, yoghurt, baking soda, salt, and water. Mix until a dough forms. Knead it for 5-7 minutes until you poke a finger in it, and it reshapes slowly.
2. Cover with a damp cloth and let it rest for at least 30 minutes.
3. Roll out the dough into small circles about 3-4 inches in diameter.
4. Heat oil in a deep pan over medium heat to deep stir fry the bhature until golden brown and puffed up.

7. Vegetable pulao with raita

 

Vegetable pulao is a quick and easy one-pot lunch option, perfect for a light meal. The pulao recipe is made by combining fragrant basmati rice and a colourful mix of veggies like chillies, cauliflower, peas, carrots, beans, potatoes, coconut, and okra. When you eat it, you will feel the flavour burst in your mouth. For an added touch, pair your vegetable pulao with a refreshing side of raita. If you’re a non-vegetarian, maybe have it with egg curry for that epic burst of flavours.

Instructions for vegetable pulao

1. Bring water to a boil in a pot and add rice, salt, and the whole spices (cloves, bay leaf, cardamom). Cook until the rice is almost tender but not mushy, and then drain the rice only to set it aside.
2. Heat ghee in a large pot over medium heat. Add onions and cook until softened. Add garlic and ginger to this, and cook for 1 minute more.
3. Add the mixed vegetables and cook for a few minutes until slightly softened.
4. Stir in cumin powder, coriander powder, garam masala, red chilli powder, and turmeric powder. Cook for 1 minute.
5. Add the cooked rice to the pot and mix well.
6. Pour the water over the rice and vegetables. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes, or until the rice is cooked and the flavours have blended.
7. Fluff the rice with a fork and serve hot.

Conclusion

The above-listed special Indian lunch recipes are great for both daily meals and special events. You can enjoy dishes like Rajma Chawal, which is like comfort food, or the fancy Hyderabadi Biryani. If you like spicy food, try Chole Bhature. For something simple, you can go for Masoor Dal Tadka. Each recipe highlights the rich flavours of India. You can also try Paneer Butter Masala or enjoy Aloo Paratha. There are also choices like Vegetable Pulao and gluten-free options.

The best part about these Indian lunch recipes is that they can fit everyone’s tastes and dietary needs. So, explore and enjoy the wonderful food that Indian cuisine has to share!

Frequently Asked Questions

Which food is good for lunch in India?

Popular lunch Indian recipes include Paneer Butter Masala with jeera rice, Rajma Chawal, Hyderabadi Biryani, Masoor Dal Tadka with Basmati Rice, Aloo Paratha with Curd, Chole Bhature, and Vegetable Pulao with Raita. These dishes cater to various preferences and are perfect for daily meals or special occasions.

What should we eat for lunch?

Explore a variety of delectable lunch Indian recipes, such as Paneer Butter Masala, Rajma Chawal, Hyderabadi Biryani, and more. These mouth-watering recipes offer the ultimate comfort and flavours suitable for any occasion.

How can I make my lunch in 5 minutes?

Prepare quick and easy lunch Indian recipes like Tawa Pulao, Besan Chilla, or Bread Upma. You can also make paneer paratha and roast some paneer to go along with it. These recipes require minimal prep time and are perfect for a fast, delicious meal. Keep your pantry stocked with essential ingredients for swift cooking.

What are some popular Indian lunch recipes?

Indulge in a culinary journey with these popular lunch Indian recipes: Paneer Butter Masala with Jeera Rice, Rajma Chawal, Hyderabadi Biryani, Masoor Dal Tadka with Basmati Rice, Aloo Paratha with Curd, Chole Bhature, and Vegetable Pulao with Raita.