Top 10 Easy Indian Dishes to Make in 20 Minutes at Home

These ten simple recipes can be prepared in less than 20 minutes.

1. Vegetable Upma

Ingredients:

– 1 cup sooji

– 1 cup mixed vegetables like carrots, peas, beans, etc

– 1 tsp mustard seeds

– 1-2 chopped green chilies

– 1 tsp grated ginger

– 10-12 curry leaves

– Salt to taste

– 2 cups water

– 2 tbsp oil

– Fresh coriander to garnish

How to Make:

1. Heat oil in a pan. Add mustard seeds and let them fry.
2. Add curry leaves, green chilies, and grated ginger. Leave it for a minute.
3. Add mixed vegetables and sauté for 2-3 minutes.
4. Add semolina and roast for 3-4 minutes until it turns light golden.
5. Pour in water, add salt, and stir. Cook until the water is absorbed and the upma gets fluffy.
6. Garnish with fresh coriander and serve hot.

2. White Chole
   

Ingredients:

– 100gm white chole drained and rinsed

– 1 finely chopped onion 

– 1 chopped tomato

– 1 tsp ginger-garlic paste

– 1 tsp cumin seeds

– 1 tsp garam masala

– 1/2 tsp turmeric powder

– 1/2 tsp red chili powder

– 2 tbsp oil

– Salt to taste

– Fresh coriander to garnish

How to Make:

1. Heat oil in a pan. Add cumin seeds and let them fry.
2. Add chopped onions and fry until golden brown.
3. Stir in ginger-garlic paste and cook for a minute.
4. Add salt, chopped tomato, turmeric, and red chili powder. Cook until tomatoes soften.
5. Add chickpeas and garam masala. Mix well and simmer for 10 minutes.
6. Garnish with fresh coriander and serve with rice or bread.

3. Aloo Paratha

Ingredients:

– 2 cups whole wheat flour

– 2 medium boiled and mashed potatoes

– 1 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– Water as needed

– Ghee/oil for cooking

How to Make:

1. mix whole wheat flour with water to form a soft dough in a bowl. Set aside.
2. In another bowl, combine mashed potatoes, cumin seeds, garam masala, and salt.
3. Divide the dough into balls. Roll out each ball into a small circle.
4. Place a spoonful of the potato mixture in the center, fold the edges over, and seal.
5. Roll out gently to flatten. Heat a griddle, cook the parathas on both sides with ghee until golden brown.
6. Serve hot with yogurt or pickle.

4. Poha

Ingredients:

– 2 cups Poha

– 1 chopped onion

– 1-2 chopped green chilies

– 1 tsp mustard seeds

– 1/4 cup peanuts

– Salt to taste

– 1/2 tsp turmeric powder

– 1 tbsp lemon juice

– 2 tbsp oil

– Fresh coriander to garnish

How to Make:

1. Rinse the poha in water and drain and set aside.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add peanuts, green chilies, and chopped onions. Fry it until the onions are brown.
4. Stir in turmeric and salt. Add the drained poha and mix gently.
5. Cook for 5 minutes, stirring occasionally. Add lemon juice and garnish with coriander.
6. Serve hot.

5. Masala Omelette

Ingredients:

– 2 eggs

– 1 chopped onion

– 1 chopped tomato 

– 1-2 chopped green chilies 

– Salt and pepper to taste

– Oil for cooking

– Fresh coriander to garnish

How to Make:

1. In a bowl, beat the eggs and add chopped onions, tomatoes, green chilies, salt, and pepper.
2. Heat oil in a pan. Pour the egg mixture into the pan.
3. Cook on medium heat until the edges start to set, then flip and cook the other side.
4. Garnish with fresh coriander and serve hot with toast.

6. Paneer Bhurji

Ingredients:

– 200g paneer (crumbled)

– 1 chopped onion

– 1 chopped tomato

– 1 tsp cumin seeds

– 1 tsp garam masala

– 1/2 tsp turmeric powder

– Salt to taste

– 2 tbsp oil

– Fresh coriander to garnish

How to Make:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and fry till it is golden brown.
3. Add chopped tomatoes, turmeric, and salt. Cook until tomatoes soften.
4. Stir in crumbled paneer and garam masala. Cook for 5 minutes.
5. Garnish with fresh coriander and serve with bread or paratha.

7. Curd Rice

Ingredients:

– 2 cups cooked rice

– 1 cup yogurt

– Salt to taste

– 1 tsp mustard seeds

– 10-12 curry leaves

– 1-2 green chilies (chopped)

– 2 tbsp oil

How to Make:

1. In a bowl, mix cooked rice with yogurt and salt.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add curry leaves and green chilies. Sauté for a minute.
4. Pour the tempering over the rice mixture and mix well.
5. Serve chilled or at room temperature.

8. Instant Khichdi

Ingredients:

– 1 cup rice

– 1/2 cup split yellow lentils (moong dal)

– 1 tsp turmeric powder

– Salt to taste

– 4 cups water

– 2 tbsp ghee

– 1 tsp cumin seeds

How to Make:

1. Rinse rice and lentils together.
2. In a cooker, heat the ghee and add cumin seeds wait for 4 seconds.
3. Add the rinsed rice and lentils, turmeric, salt, and water.
4. Close the cooker lid and wait for 3 whistles. Release pressure and serve hot.

9. Maggi Noodles

Ingredients:

– 1 packet of Maggi noodles

– 1 3/4 cups water

– Optional: Vegetables (peas, carrots, capsicum)

How to Make:

1. Boil water in a pan.
2. Add the noodles and the tastemaker from the packet.
3. If using vegetables, add them at this stage.
4. Cook for 2 minutes, stirring occasionally. Serve hot.

10. Daal Fry

Ingredients:

– 1 cup cooked lentils (toor dal or any lentil)

– 1 chopped onion

– 1 chopped tomato

– 1 tsp cumin seeds

– 1 tsp turmeric powder

– Salt to taste

– 2 tbsp oil

– Fresh coriander to garnish

How to Make:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and fry until golden brown.
3. Add chopped tomatoes, turmeric, and salt. Cook until tomatoes soften.
4. Stir in cooked lentils and simmer for 5-10 minutes.
5. Use chopped coriander to garnish and serve hot with rice.