10+ Lunch Recipes Indian You’ll Love for Quick and Tasty Meals

Indian lunch recipes bring a huge mix of flavors and ingredients to your midday meal. If you’re into vegetarian food or love a bit of spice, Indian cuisine has options you can whip up almost daily.

You’ll notice Indian lunch recipes often keep things simple but healthy. Rice, lentils, veggies, and bold spices come together for meals that are both interesting and good for you.

Ingredients

• Rice
• Lentils
• Vegetables (like potatoes, peas, spinach)
• Spices (such as turmeric, cumin, coriander)
• Oil or ghee
• Salt

Cooking Instructions

1. Rinse rice or lentils thoroughly.
2. Cook rice or lentils in boiling water until soft.
3. Heat oil or ghee in a pan.
4. Add spices and sauté briefly.
5. Add vegetables and cook until tender.
6. Mix cooked rice or lentils with vegetables and spices.
7. Season with salt to taste.
8. Serve warm.

1) Tomato Pulao

Tomato Pulao is a go-to Indian rice dish that’s both simple and flavorful. You cook rice with tomatoes, spices, and maybe a handful of peas if you feel like it.

It’s a one-pot meal that’s filling and has a nice tang from the tomatoes. I like it with a side of yogurt or just a crisp salad.

Making tomato pulao doesn’t take much effort or time. It’s honestly perfect for busy days when you still want something homemade.

You can find a helpful version with step-by-step photos at Raks Kitchen.

Ingredients

• 1 cup basmati rice
• 2 large ripe tomatoes, chopped
• 1/2 cup peas (optional)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 cups water
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander leaves for garnish

Cooking Instructions

1. Rinse rice and soak for 20 minutes.
2. Heat oil or ghee in a pot and toss in cumin seeds until they pop.
3. Add onions and garlic, sauté until golden.
4. Toss in tomatoes, peas, turmeric, chili powder, and salt. Cook until the tomatoes break down.
5. Drain rice and add it to the pot, stirring gently.
6. Pour in water and bring everything to a boil.
7. Cover and simmer on low for 15-20 minutes until the rice is cooked.
8. Let it rest off the heat for 5 minutes, then fluff with a fork.
9. Garnish with coriander leaves and serve warm.

2) Aloo Matar Pulao

Aloo Matar Pulao is an easy rice dish with potatoes and peas. The spices stay mild, so it’s comforting but not overwhelming.

It works well for a quick lunch or even to pack in a lunchbox. Potatoes add a hearty feel, and peas give just a bit of sweetness.

To make it, you sauté spices, onions, and ginger-garlic paste. Then, add the potatoes and peas before cooking everything with rice.

Ingredients

• 2 medium potatoes, diced
• 1 cup green peas
• 2 cups basmati rice
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 3 cups water
• 2 teaspoons salt
• Whole spices (optional): bay leaf, cloves, cinnamon stick

Cooking Instructions

1. Wash and soak rice for 20 minutes, then drain.
2. Heat oil or ghee in a pan over medium heat.
3. Add cumin seeds and whole spices and let them sizzle.
4. Toss in sliced onions and cook until golden.
5. Stir in ginger-garlic paste and, if you like it spicier, green chilies.
6. Add diced potatoes and peas, cooking for about 5 minutes.
7. Add rinsed rice and salt, mixing gently.
8. Pour in water and bring to a boil.
9. Lower the heat, cover, and cook for 15-20 minutes until the rice is done.
10. Turn off the heat and let it sit for 5 minutes before serving.

Want more details? Check out this Aloo Matar Pulao recipe.

3) Vegetable Biryani

Vegetable Biryani is a colorful, fragrant rice dish. You cook basmati rice with mixed veggies and spices like cardamom, cloves, and cinnamon.

The aroma is fantastic—those spices really make the dish stand out. You layer the cooked veggies and rice, then let it all steam together, which helps the flavors blend.

You can use carrots, peas, beans, or potatoes, whatever you’ve got handy. Fried onions and ginger-garlic paste add a nice punch.

Ingredients

• 2 cups basmati rice
• 1 cup mixed vegetables (carrots, peas, beans, potatoes)
• 2 tbsp cooking oil
• 1 large onion, sliced
• 1 tbsp ginger-garlic paste
• 3 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 tsp biryani masala
• Salt to taste
• Fresh cilantro and mint leaves

Cooking Instructions

1. Rinse and soak the basmati rice for 30 minutes.
2. Boil water with cardamom, cloves, cinnamon, and salt. Add rice and cook until it’s about 70% done, then drain.
3. Heat oil in a pot and fry onions until golden. Add ginger-garlic paste and sauté.
4. Add mixed vegetables, biryani masala, and salt. Cook until veggies are tender.
5. Layer half the rice over the veggies, sprinkle cilantro and mint, then add the rest of the rice.
6. Cover tightly and cook on low for 20 minutes (about 300°F / 150°C).
7. Let it rest for 10 minutes before serving.

For a step-by-step walkthrough, check out this Vegetable Biryani recipe.

4) Paneer Butter Masala

Paneer Butter Masala is creamy, rich, and always a lunch favorite. Soft paneer cubes soak up a velvety tomato and cashew gravy.

Butter and cream make it extra indulgent, and the mild spices mean just about everyone likes it. Serve it up with naan or rice for a treat.

You don’t need to be a chef to make this at home, but blending the sauce does take a bit of time. Still, it’s worth it for a special lunch.

Ingredients

• 250 grams paneer (cubed)
• 3 tablespoons butter
• 1 cup tomatoes (pureed)
• 1/4 cup cashews (soaked and ground)
• 1/4 cup cream
• 1 onion (finely chopped)
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander for garnish

Cooking Instructions

1. Heat butter in a pan and sauté onions until they turn golden.
2. Add ginger garlic paste and cook until the raw smell fades.
3. Mix in tomato puree, chili powder, turmeric, and salt. Cook until the oil separates.
4. Stir in ground cashews and cook a few more minutes.
5. Add paneer cubes and mix gently.
6. Pour in cream and garam masala, then simmer for 5 minutes on low.
7. Top with coriander and serve warm.

5) Chole (Chickpea Curry)

Chole is a hearty North Indian chickpea curry. You cook chickpeas with tomatoes, onions, garlic, ginger, and spices.

It pairs perfectly with rice, parathas, or bhaturas. If you’re in a hurry, canned chickpeas work, but soaking dried ones overnight gives a better texture.

The spices bring a bold flavor, but it’s not a complicated recipe. You can have it ready in about 30 minutes.

I like how comforting it is, and you can always tweak the heat to your liking.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained)
• 2 medium tomatoes, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pan and toss in cumin seeds until they sizzle.
2. Add onions, garlic, ginger, and green chili. Cook until onions get golden.
3. Add tomatoes and cook until soft.
4. Stir in turmeric, coriander powder, red chili powder, and salt.
5. Add chickpeas and a cup of water. Simmer for 15 minutes.
6. Sprinkle garam masala and cook for 2 more minutes.
7. Finish with fresh cilantro and serve hot.

You can use a pressure cooker if you want it quicker. I usually go for rice, but any Indian bread is good too.

Find more chole recipe tips here.

6) Palak Paneer

Palak Paneer is a classic North Indian dish made with spinach and paneer. The spinach cooks down into a creamy, flavorful sauce with just enough spice.

It’s a filling lunch, especially with naan or rice. You get a good mix of healthy greens and rich, soft cheese in every bite.

To make it, cook the spinach with onions, garlic, and spices, then add the paneer at the end so it stays soft. It’s simple but feels like something you’d get at a restaurant.

Ingredients

• 2 cups fresh spinach leaves
• 200g paneer (Indian cottage cheese)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 green chili (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon oil or ghee
• Salt to taste
• 1/4 cup water

Cooking Instructions

1. Wash the spinach and blanch it in boiling water for 2 minutes.

2. Blend the spinach into a smooth puree.

3. Heat oil in a pan and toss in cumin seeds until they sizzle.

4. Add onions and garlic; cook until they’re soft and golden.

5. Stir in turmeric, chili powder, and garam masala.

6. Pour in the spinach puree and a splash of water. Let it simmer for 5 minutes.

7. Cube the paneer and drop it into the sauce.

8. Cook for 3-4 minutes, just until the paneer softens.

9. Adjust the salt and serve hot with naan or rice.

7) Masoor Dal Tadka

Masoor Dal Tadka is an easy, tasty Indian lunch you can whip up fast. Red lentils cook in no time and pack a punch of protein.

You simmer the dal until it turns soft, then pour over a sizzling mix of spices and garlic. Creamy and comforting, this dal is just right with rice or roti.

It’s vegan and gluten-free by nature, so it works for a lot of diets. The garlic tadka fills your kitchen with a rich, inviting aroma.

You can easily tweak the spices if you want more heat or a different flavor.

Ingredients

• 1 cup masoor dal (red lentils)
• 3 cups water
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 3-4 garlic cloves, sliced
• 1-2 green chilies, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• Fresh cilantro for garnish

Cooking Instructions

1. Rinse the masoor dal under cold water.

2. Cook the dal with water and turmeric in a pot or pressure cooker until soft.

3. Heat oil or ghee in a small pan. Toss in cumin seeds and let them crackle.

4. Add sliced garlic and green chilies. Sauté until the garlic turns golden.

5. Pour the tadka over the cooked dal. Add salt and give it a good mix.

6. Garnish with fresh cilantro before serving.

8) Vegetable Upma

Vegetable Upma is a go-to South Indian dish made with semolina, or rava. It’s quick, light, and surprisingly satisfying for lunch.

You start by roasting the semolina, which gives it a nice, nutty taste. Then you cook it up with mustard seeds, curry leaves, and lentils.

Toss in a bunch of veggies—carrots, peas, beans, whatever’s in your fridge. The colors make it pop, and the veggies add a little crunch.

It’s easy to make this dish your own. If you’re in a hurry, just use what you have on hand.

Ingredients:

• 1 cup semolina (rava/suji)
• 1 onion, finely chopped
• 1/4 cup green peas
• 1 cup mixed vegetables (carrots, beans, potatoes)
• 2 tbsp oil
• 3/4 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chili
• A few curry leaves
• Salt to taste
• 2 1/2 cups water

Cooking Instructions:

1. Dry roast semolina on medium heat until it’s light golden. Set it aside.

2. Heat oil in a pan. Add mustard seeds, cumin, urad dal, chana dal, red chili, and curry leaves. Sauté until the lentils look golden.

3. Add chopped onions and cook until they turn translucent.

4. Toss in the mixed veggies and peas. Cook for 3-4 minutes.

5. Pour in water and salt. Bring it to a boil.

6. Slowly add roasted semolina, stirring all the while to keep lumps away.

7. Cook on low heat until the water soaks in and the upma thickens up.

8. Turn off the heat, cover, and let it rest for 2 minutes before serving.

9) Sabudana Khichdi

Sabudana Khichdi uses tapioca pearls for a dish that’s light and easy to digest. It’s a classic for fasting days but honestly, it works any time you want a quick meal.

Potatoes and peanuts give it a good crunch and flavor. You want the pearls fluffy—not sticky—so soaking them right is key.

Before cooking, soak the sabudana so it softens and expands. If you skip this, you’ll end up with a sticky mess.

Ingredients

• 1.5 cups sabudana (tapioca pearls)
• 1 cup boiled potatoes (diced)
• ½ cup roasted peanuts (coarsely crushed)
• 2 green chilies (chopped)
• 1 tsp cumin seeds
• 1 tbsp oil or ghee
• Salt to taste
• Fresh curry leaves
• Chopped coriander leaves
• Juice of half a lemon

Cooking Instructions

1. Rinse sabudana and soak it in just enough water to cover for 4-6 hours.

2. Drain any extra water and set the pearls aside.

3. Heat oil in a pan, add cumin seeds and curry leaves.

4. Toss in green chilies and potatoes; sauté until the potatoes soften.

5. Add sabudana and salt, cooking on low. Stir gently—otherwise, it’ll clump.

6. Mix in roasted peanuts and cook for 5-7 minutes, just until the pearls turn translucent.

7. Turn off the heat. Add lemon juice and coriander. Mix well and serve.

You can check out more tips for perfect non-sticky Sabudana Khichdi if you want to nail the texture.

10) Besan Chilla

Besan Chilla is a savory Indian pancake made with gram flour. It’s quick to make and works for lunch or breakfast.

Chop up onions, tomatoes, and toss in your favorite spices for extra flavor. The chickpea flour gives it a protein boost and keeps it vegan.

Just cook the batter on a hot pan, and you’ll have a golden, crispy chilla in minutes. It’s great with chutney or a scoop of yogurt.

You can throw in cilantro or green chili if you want to jazz it up. It’s light, filling, and honestly, a little addicting.

Ingredients

• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 green chili, chopped (optional)
• 1/4 cup cilantro, chopped
• 1/4 tsp ajwain (carom seeds)
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. Grab a bowl and toss in besan, ajwain, and salt.

2. Add the chopped onion, tomato, chili, and cilantro.

3. Pour water in slowly. Stir it all together until you get a smooth batter.

4. Heat up a non-stick pan on medium.

5. Scoop some batter with a ladle and spread it out thin, kind of like a pancake.

6. Drizzle a bit of oil around the edges.

7. Let it cook for about 2-3 minutes. Flip it, then cook the other side.

8. Serve it hot, ideally with chutney or yogurt. That’s the best part, honestly.

Got more time? Check out this Besan Chilla recipe for extra tips and ideas.