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Tag: lunch

  • Aloo Gobi Masala for an Easy Lunch

    Aloo Gobi Masala for an Easy Lunch

    About this recipe

    Aloo gobi is simple, budget-friendly, and full of familiar Indian flavors, with soft potatoes and cauliflower cooked in one pan.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 3

    Ingredients

    • 2 potatoes, peeled and cubed
    • 2 cups cauliflower florets
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • 2 tablespoons coriander

    Step-by-step method

    1. Heat oil in a pan and add cumin seeds. Add onion and sauté until soft.
    2. Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook the masala well.
    3. Add potatoes and cauliflower with a splash of water. Cover and cook on low heat.
    4. Stir occasionally so the vegetables do not stick. Cook until both are soft.
    5. Finish with coriander and serve with roti or dal.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Dal Tadka with Garlic and Ghee

    Dal Tadka with Garlic and Ghee

    About this recipe

    A classic dal tadka with simple ingredients, quick steps, and a fragrant tempering that makes everyday lunch feel special.

    Time & yield

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Serves: 3

    Ingredients

    • 1 cup toor dal or moong dal
    • 1 tomato, chopped
    • 1/2 teaspoon turmeric
    • Salt to taste
    • 2 tablespoons ghee
    • 4 garlic cloves, sliced
    • 1 teaspoon cumin seeds
    • 1 dry red chili
    • 1/2 teaspoon red chili powder
    • 2 tablespoons coriander
    • 2 cups water

    Step-by-step method

    1. Wash the dal and pressure cook it with tomato, turmeric, salt, and water until soft.
    2. Mash the dal lightly so it becomes smooth but still has a little texture.
    3. Heat ghee in a small pan. Add cumin seeds, garlic, and dry red chili.
    4. Once the garlic turns light golden, add red chili powder and pour the tadka over the dal.
    5. Stir in coriander and serve hot with roti or rice.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Vegetable Pulao with Whole Spices

    Vegetable Pulao with Whole Spices

    About this recipe

    This vegetable pulao is fragrant, colorful, and simple to cook, with a clear method that works even for kitchen beginners.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 3

    Ingredients

    • 1½ cups basmati rice
    • 2 tablespoons ghee or oil
    • 1 bay leaf
    • 2 cloves
    • 2 green cardamom pods
    • 1 small cinnamon stick
    • 1 onion, sliced
    • 1 cup mixed vegetables
    • 2¾ cups water
    • Salt to taste
    • 2 tablespoons coriander
    • Fried onions for topping, optional

    Step-by-step method

    1. Rinse the rice and soak it for 15 minutes. Drain before cooking.
    2. Heat ghee in a pot. Add bay leaf, cloves, cardamom, and cinnamon.
    3. Add onion and sauté until lightly golden. Add the mixed vegetables and cook for 2 minutes.
    4. Add the rice, water, and salt. Bring to a boil, then cover and cook on low heat.
    5. When the rice is done, fluff it gently with a fork and garnish with coriander.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Simple Rajma Masala with Rice-Style Gravy

    Simple Rajma Masala with Rice-Style Gravy

    About this recipe

    This rajma masala has a comforting, home-style gravy and soft kidney beans that make it perfect for an easy lunch plate.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Serves: 3

    Ingredients

    • 1½ cups rajma, soaked overnight
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, finely chopped
    • 2 tomatoes, pureed
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon rajma masala
    • 1/2 teaspoon turmeric
    • Salt to taste
    • Coriander for garnish

    Step-by-step method

    1. Pressure cook the soaked rajma until soft. Keep the stock aside.
    2. Heat oil in a pan and add cumin seeds. Once they crackle, add onion and cook until golden.
    3. Add ginger-garlic paste and tomato puree. Cook until the masala turns thick and glossy.
    4. Add the powders, cooked rajma, and a little stock. Simmer gently for 15 minutes.
    5. Finish with coriander and serve with rice, jeera rice, or roti.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Easy Chole Masala for Lunch

    Easy Chole Masala for Lunch

    About this recipe

    A simple chole masala recipe with pantry spices, soft chickpeas, and a rich gravy that tastes like a comforting home lunch.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Serves: 3

    Ingredients

    • 1½ cups chickpeas, soaked overnight
    • 2 tablespoons oil
    • 1 bay leaf
    • 1 teaspoon cumin seeds
    • 1 large onion, chopped
    • 2 tomatoes, chopped
    • 1 tablespoon ginger-garlic paste
    • 2 teaspoons chole masala
    • 1 teaspoon coriander powder
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • Coriander for garnish

    Step-by-step method

    1. Pressure cook the soaked chickpeas with salt until soft. Keep the cooked chickpeas and some stock aside.
    2. Heat oil in a pan. Add bay leaf and cumin seeds, then add onion and cook until golden.
    3. Stir in ginger-garlic paste and tomatoes. Cook until the tomatoes break down and the masala looks thick.
    4. Add chole masala, coriander powder, red chili powder, and the cooked chickpeas.
    5. Pour in some chickpea stock, simmer for 10 to 12 minutes, and garnish with coriander before serving.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.