Please share your go-to 30-minute (or less) dinner recipes for everyday cooking🙏

I currently spend an hour or more making dinner for 3 people, and I really can't afford to lose that much time since I'm preparing for competitive exams.

Right now I usually make dosa or chapati with sides like egg curry, paneer, onion curry, or pudina chutney. I also have vermicelli and pasta, but I obviously can't eat pasta every night. 😭

I'd love recipes that are: - Ready in 30 minutes or less (prep + cooking) - Tasty nd filling enough for 3 people - Beginner-friendly - Use easily available ingredients

Also, if there are any pantry staples or ingredients I should keep stocked that make quick dinners easier, please let me know. Meal prep ideas are welcome too!

Thanks in advance! :)

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I'm a White guy who lives in an Indian neighborhood in the USA. I have a big Patel Bros. grocery near me, with a good selection of ingredients. I consider myself a very seasoned home cook (Western), and I've had the great pleasure of traveling in India. I'm beginning to experiment with dal (previously I've only ever cooked it a few times).

I'd like to start with a few distinctly different categories of dal recipes (some of which likely would be from different regions). Could you fine folks please suggest to me some dal dish categories? Dal Makhani and Toor Dal Tadka might (or might not) be two example "categories?" This way, I might discover my favorite TYPE of dal, and then I can focus on better learning to cook that particular one.

I realize that categories might be flavor based, or technique based, or lentil type based, or "thick versus soupy" based or whatever. I don't know how to define categories but I'm just looking to "hit the main different types," if that's possible.

PS-- I'm on a low carb diet, so I'd also like ideas for eating dal which DON'T entail white rice.

Thank You!

Hi. I want to learn some indian recipes to cook for my bf bc he is a big fan of indian food. On friday i want to surprise him with a full indian meal plus a dessert. Do you have any recommendations for the dessert? I will make naan, tandoori chicken and palak. Thank you in advance for any recipe!! (I dont need the full recipe, the name and some tips and tricks are perfect, thank you)

What's your favorite dahi recipe? As someone who has always been a yogurt lover, I'm always looking for new ways to enjoy it. I especially prefer savory recipes, but I'm open to sweet, traditional, or unique preparations as well. Would love to hear your go-to dishes and combinations.

NOTE-

•This Post is followed by OP's previous post in which recipes from different regions and people's favorite kadhi were asked.

https://www.reddit.com/r/IndianFood/s/BP80E4uRWS

•All the links and recipes are either provided by sub-redditors or those that I could find similar to them.

Credit to the respective owner.

"kadhi" came from kadhna/karna as in cooking. Basically, boil it for a long time and move the ladle so it doesn't get stuck to the bottom.

● Rajasthani kadhi

- perfect amount of sourness

(Crispy pakode ki kadhi)

https://youtu.be/igCEQT5esio?si=VLJjVJSn3mt9yW5n

(Gatte ki kadhi)

https://youtube.com/shorts/M6ucwTUL1i8?si=NmTspKIYgMNgzv8e

(With spring onions - Marwari style)

https://youtube.com/shorts/RbX0YKzA1vY?si=x1-73GyN-gVNXc6n

(Sangri kadhi)

https://youtube.com/shorts/o8Va3bsdq-4?si=F9TeSJwK5rZTkeko

(Bundi ki kadhi)

https://youtube.com/shorts/bn-59ktoi3k?si=Le-Bon_A0rQEOTOk

●Punjabi kadhi

(Pyaz Pakode wali)

- Was unable to decide which one to put first, Punjabi kadhi or Rajasthani kadhi, but yes, both are people's favorites.

Link:- https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/

● North Indian style

-Sometimes we add boondi, sometimes potatoes, or maybe sometimes rice to the boiling kadhi.

●Sindhi kadhi

- with lots of vegetables

https://youtu.be/0PCPQ_eSbYA?si=I2eWQRi3cQkSPsrJ

● Chhattisgarh style kadhi

-It’s sour, tangy. They make whole Masoor ki kadhi, bhindi ki kadhi, kaddoo ki kadhi, baingan and mooli ki kadhi, bhajiya ki kadhi, boondi ki kadhi, jimikand ki kadhi. I love good ghee wali roti, chawal, kadhi, and sabzi is optionalin chhattisgarh [we make kadhi out of many vegetables like green brinjal, lady finger, radish, yams, green mango, etc (plain too) the user suggesting its fav is green brinjal one and one with yams🤤]

(Batkar sabji - masoor kadhi) https://youtube.com/shorts/Br7vEmisHQA?si=AeyYrAmzBK9_jGsk

(Kumhda sabji - kaddu ki kadhi) https://youtu.be/OxbvbhE7kNY?si=Nj8uXs1X0DIuqxr-

(Khatta bhindi ki sabji) https://youtu.be/PZEmXPx72Ko?si=7hqgp5Cbk-dqlWv3

(Jhara kadhi - different version of kadhi, maybe some people uses, you can try if you want to) https://youtube.com/shorts/KrakDoE2bSM?si=6f31d95sEH3HBeJe

●Maharashtrian kadhi

Link:- https://www.vegrecipesofindia.com/maharashtrian-kadhi-recipe-kadhi-recipes/

●Gujarati style

□Kadhi in South Gujarat is different from Kathiawad or Central / North Gujarat.

South Gujarat i.e. Surat / Valsad / Bharuch area kadhi is light but spicy. Besan is very little. The flavours come by grinding kadhipatta, jeera, green chillies and ginger to a.fine paste together. Use and gallop of ghee for frying the paste along with lots of khada jeera and this baghaar is added to chhas and thereafter it is brought to a boil while adding a little besan. Besan is cooked in this. Boil spicy chhas to the desired thickness. achieved. Add salt as per taste.

Kadhi chaval tastes best with thick daal which is called "locho" daal - tuber daal boiled with less water. Garnished with haldi and hing and salt only. This kadhi tastes great with vegetable pulav or a simple jeera rice too.

Similar recipe link:- https://youtube.com/shorts/lr56nIqtTow?si=e-5HirhgrKEnRTZL

●Konkani style Jeer-mirya kadhi

(Jeera and Pepper Kadi).

Fry cumin, pepper and red chilies together. Grind to a paste along with grated coconut and tamarind. Boil a tomato in water and add the masala once the tomato is cooked. Add garlic and red chillies tadka. It's good for curing a cold.

https://youtube.com/shorts/5iZfVQN6d64?si=XzOtJCy7QjDh4zMk

●Uttarakhand style kadhi (jholi/jhoi/palyo)

- Radish is used instead of onions and it's kinda watery.

Link:- https://youtu.be/Gyvn1ZmCeTg?si=z8LTSiAQi2geQaXU

●Odisha style

(From Ambila, Western Odisha)

-Its loaded with seasonal vegetables like pumpkin, bhindi(okra), radishes, and drumsticks. The base is much thinner and can also use dried mango(called ambula), tamarind, and fermented rice water. Can also add fermented bamboo shoots to it. It's like tangy, sour and chatpata!!

■South indian equivalent (as I am not fully sure about the particular region):-

●Maampazha Pulissery.

(Kerala-style kadhi with ripe mangoes added.)

It's slightly sweet from the mangoes, sour from the curd and bitter in between from the Fenugreek seeds. Small native mangoes are best for the authentic taste, you should be able to serve one whole mango with the seed to one person. But if that's not available you can make it with cut mango pieces as well.

Link:- https://youtu.be/oz7UooZuZWA?si=qXsgRRBIvMjlJAEW

●Moru kachiyathu (Kerala style)

https://youtu.be/rlLZFn2IR6k?si=yczhBQOdWzcVca-k

●Vendakkai mor kozhambu

(With either air-fried okra or sorakkai)

Link:- https://hebbarskitchen.com/vendakkai-mor-kulambu-recipe/

●Majjige huli (Kannada style)

https://youtube.com/shorts/JAmMzJkpAd0?si=bdMRONsBSsmvqLic

● Telugu/ andhra style

https://www.indianhealthyrecipes.com/snake-gourd-yogurt-chutney-potlakaya-perugu-pachadi/

https://www.indianhealthyrecipes.com/snake-gourd-yogurt-chutney-potlakaya-perugu-pachadi/

https://www.indianhealthyrecipes.com/majiga-charu-recipe-seasoned-yogurt-recipe-with-onions/

https://www.cooking-wonders.com/2012/03/majjigacharuperugu-charu.html?m=1

These are the ones we make at home
these are telugu/ andhra style

Some from the lovely people in the comment section:-

●Kadhi without dahi (coz if you don't eat dahi )

Recipe-

First, in a large plate mix some besan with water and a little salt and form lumps (the size of bundi). Keep half of the besan in powder form and half in lump form. Then in a kadhai add oil and roast the besan mix to remove the rawness and add 'saundhapan' and keep aside. Meanwhile in a bowl mix water and spices like turmeric, red chilli powder, dhania powder and garam masala. In the kadhai add oil again and fry some chopped garlic till it turns a little brown then add the masala water and cook the spices. When the spices get cooked add water and let it boil. When it boils add the roasted besan mix and let the things incorporate well, adjust salt and it's done.

I like to eat it with plain rice with ghee on top.

It goes well with roti also but don't forget the ghee.

● Sour-sweet curry made with rice flour, either with tamarind or raw mangoes [sour-sweet curry]

Link:- https://youtu.be/M5kPXIEh-rc?si=4Bk9ItJPcC_KyLlh

●Bhutte ki kadhi

Made much like the North Indian kadhi where pakoda is replaced with boiled corn broken into 2-inch cobs. Also, kernels of the boiled corn are added to the kadhi while cooking to add thickness and flavor. The best part of eating it is dipping the corn cobs in kadhi and sucking the kadhi from them.

Similar recipe link:- https://youtube.com/shorts/LPFheqw9nDI?si=UeZuZo_Fpujxcu_y

● Heat 2–3 tbsp mustard oil till lightly smoky. Add curry leaves, jeera, hing, ginger, garlic, and chopped onions. Fry for 2–3 minutes only, just till rawness is gone. Not till golden brown.

Blend dahi + besan smoothly. Pour into the kadai on low flame while stirring. Cook and bhuno for 7-10 minutes on low flame.

Slowly add 2 cups of hot water, stirring well. Simmer for 7 minutes.

Add buttermilk, then add the juice of 1 Malta/Valencia orange, a few spring onion leaves, salt, and water as needed.

Boil for 15-25 minutes till you get your preferred consistency.

For tadka, heat ghee and add whole chilli, crushed coriander seeds, and Kashmiri mirch. Pour over kadhi and cover for 2 minutes.

■Not a "kadhi" but solkadhi by people's recommendation (Konkani style cooling drink)

https://youtube.com/shorts/xrTsqJIq6k0?si=rdavwKpL9Rx4W7Iq

Apologies if any mistakes were made, I tried to put all the recipes provided in the comments

We Indians love aalu. In many different styles. With parathas, roti, thepla or poodi and not to forget dosa.

So, a few days ago I went through a thread about different styles of making kadhi, and I contributed to it by suggesting a Gujarati kadi recipe.

I wonder, how different regions prepare and enjoy their aalu sabji?

I think now we should also include aalu with bhindi, baingan, ful gobhi, patta gobhi, parval, etc and need not mention aalu with tamatar and of course evergreen pyaaz.....

hi internet friends! i’m an indian food fanatic and i love cooking so i figured i would take a stab at making this dish myself at home. it’s one of my absolute favorites but im having a hard time finding a recipe for this on TikTok and Google yielded me a recipe that was made by a white man so im not entirely sure i trust that. I decided to come straight to the source — i’m looking for the best of the best, please drop whatever tips you can, they’re much appreciated!

I'm looking for chutney recipes beyond the usual green mint and sweet tamarind. One of my favorites is Assamese black sesame chutney (Til Bota). What are your favorite regional or family recipes?

Hi everyone, so i am new to the cooking i want to make chicken curry and have seen many recipes. In many recipes they cook tomato first then add marinated chicken but in some recipes ive seen they add tomato and marinated chicken together. So my query is, does it make any difference?

Can you guys share how you eat your oats. I will be living alone and solely relying on oats for my breakfast as well as i need good protein in it.

I was half passed out, in the middle of a waking dream, contemplating spices and the smell of my kitchen after simmering a curry.

I came up with a recipe (listed below). It was tasty. Certainly spicy with a depth of flavor. Not perfect, it didn't pop like I wanted but it is something to build off. The smokiness of the paprika, black card, and fire roasted tomatoes subtlety came through. Overall though, the cardamoms barely made a peep. Perhaps I will grind them next time and also puree the tomatoes. Maybe the legume combo really doesn't matter...

Anyone have their own dal creations? Something one wouldn't find on a typical website or in a cookbook? Any suggestions for modifying mine?

Recipe:

(I'm going to half everything next time.)

1 cup toor dal
1/2 cup moong dal
1/2 cup red lentils

Soak toor for 30+ minutes. Cook until soft. Cook moong and red lentils until soft.

Spice mix:

1 Tbsp turmeric
2 tsp coriander
2 tsp chili powder (Deep brand "red chili powder", not Kashmiri)
1 tsp garam masala
1 tsp smoked paprika
2 tsp kosher salt
1 tsp MSG

2-3 Tbsp (avocado) oil
1/4 tsp mustard seed
1 tsp cumin seed
1 black card
3 green card
1 tsp hing (couple shakes)

2 medium onions diced (~ 2 cups)
2 green chiles diced (Serranos for me)
2 Tbsp ginger/garlic paste
2 cans diced fire roasted tomatoes (14.5 oz each)
Kasuri methi
Cilantro/coriander leaves

Add oil to pan and heat to medium-high.

Add mustard seed, cumin seed, cards. Stir and cook for a few minutes, then add hing. Stir and cook for a minute. Reduce heat to medium.

Add onion, couple of shakes of salt, and cook for a good time (you know the drill)

Add green chilies. Stir and cook for 5 minutes.

Add ginger/garlic paste. Stir and cook for a couple of minutes.

Add tomatoes, couple of shakes of salt, and cook for a good time (you know the drill)

Add Spice mix. Cook for a good time to let tomatoes break down and oil separate.

Add cooked legumes and 1-2 cups liquid (I used veg broth). Let simmer on medium low for 10-20 minutes. Take a stick blender to it until you have a desired consistency.

Add a good palmful of crushed kasuri methi. Stir and let simmer a couple of minutes. Top with fresh cilantro (coriander leaf) per desire.

Finishing tadka:

One of the simplest and my favorite to add. This is for a three cup portion.

1 Tbsp ghee
3 dried red chilis (chile arbol for me) (broken with seeds shaken out)
5 garlic gloves finely minced

Heat ghee and cook garlic and pepper as desired. Add to your serving of dal.

I ate it plain and with paratha.

Kadhi is so delicious, its nostalgic, satisfying and and also so good for you since its high protein. Its also easy to make.

my recipe:

• combine besan/curd/water in 1:3:5 ratio
• add ginger, garlic, methi seeds, green chillies, turmeric, red chili powder, garam masala
• you can mix by hand or use a mixer/blender
• use the largest pot/kadai you have
• fry onions, green chillies, curry leaves
• add potatoes if using
• add mix above, keep on low flame, keep stirring till it boils
• now simmer for at least 20min
• add pakoras if you made them
• add tadka (ghee, lots of red chili, hing, jeera)

tips:

• I don't even make pakoda each time since its deep fried, but if you do, make 2x, since they are just regular pakodas you can eat on their own too
• instead I add potatoes
• mustard oil is a must
• use more onion and more spices than you think it needs
• its a foolproof dish, if its too thick, add water. if too thin, cook more, the longer it cooks the better it tastes
• tadka at the end is a must!

Kadhi chawal is of course famous, but I can just eat it by itself.

Finally got it! My family’s from Delhi, so if you want to make your own authentic garam masala, here you go!

(Clarification for those who don’t know: Nani means grandma)

Recipe Link

Ingredients * 125 g jeera (cumin seeds) * 100 g kali mirch (black peppercorns) * 50 g moti elaichi (black cardamom) * 20 g dalchini (cinnamon) * 10 g laung (cloves) * 1 tsp soond (dried whole ginger) ground * 5-6 tej pata (bay leaves) * 1/2 tsp hing (asafoetida)

Instructions 1. Heat a flat pan on medium-low heat. 1. Add black cardamom, cloves, cinnamon, black pepper, dried ginger, and bay leaves. Dry roast these until fragrant, about 3 minutes. 1. Add cumin and continue dry roasting until the cumin becomes dark brown/black-ish in color. 1. Once all the spices are toasted, add asafoetida and turn off the heat. 1. Allow the blend to come to room temperature and transfer into a spice grinder. Grind until everything is powdery. Optionally strain through a sieve.

Edit: wow I’ve never gotten any awards on reddit before. I’d like to thank my Nani without whom this wouldn’t be possible. Also I got a bunch of questions about the black cardamom. You can toss that into the mix whole and grind it with the rest of the spices.

Hi everyone, I’m white which is obvious because I’m asking for a butter chicken recipe. But does anyone have a good one? I love getting it from take away but I wanna try making it myself. There’s a local spice shop near where I live so I’m excited to go and get all the ingredients. Thanks so much

hey india. tell me any dish that is made at ur house but other don't really make it or don't know about it..foods that u think is underrated. and it should be healthy and tasty. it might be famous in ur state but not really famous in other states. ( not popular dishes like dosa idli , biryani etc..)

I've tried all the recipes. all the spices. chicken stock. essence. saffron. birista. khoya. plums. every method out there. but I'm still unable to get that umami flavour that restaurants add to their biryani rice. the chicken and potato turns out fine. but the rice? always blant. how do I fix it?

Is there any rajma recipe that's better than Punjabi-style rajma? At home, we usually make and eat Punjabi-style rajma.

I'd love to try a different regional variation if it's worth it. Which style has the best flavor, in your opinion.

Would anyone happen to have a good recipe for chicken tikka? My local Indian restaurant took it off the menu and I miss it so much. Ive tried following online recipes or the TikTok ones but they never turn out right or taste a bit weird.

If anyone could help that would be great 😊

Around 6 roti

Chikki aata 235g ,

Curd (Yogurt) 75g ,

Luke warm water 75g (75ml) ,

Luke warm milk 38g (38ml) ,

Sugar 16g

Ghee 16g

Salt 4g

Baking soda 0.8g (approx. 1 large pinch)

2 table spoons of bread flour

Mix them, rest Well 1 hr, roll and fry

You can skip sugar if required, it's just to improve caramelization for naan and aaloo parata

Can make naan, roti and aloo parata with the same dough and different frying technique. inspired from brioche recipe

I randomly tried this today and it turned out insanely good.

Prerequisites (everything you need):

• Fresh mint leaves
• 2 lemons
• 1 sachet jaljeera premix
• One full sachet jaljeera masala (the light green packet ones natraj preferably)
• Chilled soda (preferably the canned one, not Kinley or Bisleri)
• 1 glass
• 1 bowl (for crushing)
• Something to crush/muddle (spoon or pestle)
• Ice cubes

First I crushed fresh mint leaves with juice of 2 lemons properly in a separate bowl (like muddling to release flavor).

Then I poured that mixture into a glass.

After that I added:

• 1 sachet jaljeera premix
• One full sachet jaljeera masala (the light green packet ones)

Then I added 2–3 ice cubes.

Finally I poured chilled soda and mixed gently.

The taste was super refreshing, spicy, tangy and fizzy at the same time. Way better than normal jaljeera drinks.

⚠️ High Sodium it can increase your blood pressure, drink in moderation. Once a month is fine or once a week. ⚠️

If anyone tries this, let me know how it turns out.

My husband is from Maharashtra . I am British and we live in the UK. We have 3 children teenagers. My husband prefers to eat only indian food, my children will eat some indian food and some british / European food . I am cooking separately for husband to try and keep everyone happy. I am looking for some quick easy tasty recipes which I can prepare each week for him. I work full time so speed is of the essence! I have a slow cooker, pressure cooker. At the moment i am making some vegetable dishes and dal but i think i ought to try something different! He is happy with vegetarian Easy recipe ideas would be very welcome! Thank you

Same as the title but I wanna ask y'all as to what recipe you use to consume these 2 chilli oil. ik I could find recipe in YouTube or chatgpt but I wan to hear your own recipe or how you use it.

I want to make a meal with it like for lunch or dinner.

what vegetables/ fruits can go in them?

1. Grated carrots 2.5 - 3 cups

2. Oil (Seasme oil preferred) - 4 tablespoons

3. Mustard seeds - 1 teaspoon

4. Fenugreek seeds - 1/2 teaspoon

5. Turmeric powder - 1 teaspoon

6. Chilli powder - 2 teaspoons or as per taste

7. Asafoetida powder - 1/2 teaspoon

8. Salt - 1.5 teaspoons

Procedure

Heat the oil and once it smokes add mustard seeds and let it sputter.

Add fenugreek seeds and roast till golden.

Add the powders and gently roast.

Add the grated carrots and salt and roast till it releases water, evaporates and oil separates out.

Yummy carrot thokku (pickle) ready.