Let’s be honest - we are hardly left with any energy to prepare even a standard course of meal, after a long, packed day! But skipping a meal or ordering junk every other night? Isn’t ideal either. So, as usual, Foodism is here at your rescue! We have a variety of dinner recipes which are healthy, delicious and easy to make. 

Whether you are a working professional, a far-staying student or a multitasking parent, this blog will give you dinner ideas which are easy to cook yet wholesome. You will know more about healthy dinner recipes, easy supper recipes, vegan dinner recipes (if you are strict in avoiding animal products), simple chicken dinner recipes, quick vegetarian dinner recipes and my personal favourite no-ingredient dinner recipes. We often look perplexed about what to cook when we just have basics in our refrigerator, this section will be the answer! 

So, are you ready to wind down your day with these delightful and soul-refreshing easy dinner recipes? Let’s get started - 

So, are you ready to wind down your day with these delightful and soul-refreshing easy dinner recipes? Let’s get started - 

Healthy Dinner Recipes	Jackfruit biryani  Paneer bhurji  Tomato rice Lauki thepla
Easy Supper Recipes	Besan chilla Chickpea salad chaat Vegetable oats upma Sweet potato and moong sprouts tikki
Vegan Dinner Recipes	Sambar with Brown Rice or Quinoa Stuffed bell peppers Palak and tofu curry  Khau Sway
Simple Chicken Dinner Recipes	One-pot chicken curry  Chicken pulao Chicken keema Garlic pepper chicken
No-Ingredient Dinner Recipes	Masala ghee rice Sweet banana bowl Peanut chana protein bowl  Cold roti rolls

 

1. Healthy Dinner Recipes

Jackfruit biriyani 

Ingredients: 

For the marination:

• 2 cups raw jackfruit (kathal), chopped into chunks
• 1 cup yoghurt (preferably thick, like hung curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the rice:

• 1.5 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 2-3 green cardamom pods
• 1-2 cloves
• 1-2 bay leaves
• 1-2 cinnamon sticks
• Salt to taste

For the biryani:

• 2-3 tbsp ghee or vegetable oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, slit
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp rose water or kewra water (optional, for aroma)
• 1/2 tsp garam masala
• Saffron strands soaked in warm milk (optional, for colour and fragrance)
• Fried onions for garnish (optional)

Method: 

To make jackfruit biryani - 

1. If using fresh jackfruit, peel it and cut it into chunks. If using canned jackfruit, drain and rinse it well.
2. In a bowl, add the jackfruit pieces with yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes (or overnight in the fridge for more flavour).
3. Bring water to a boil in a large pot with cardamom, cloves, bay leaves, cinnamon, and salt.
4. Add the soaked rice and cook until it's 70-80% done (the rice should still have a bite). Drain the rice and set aside.
5. Heat 1-2 tbsp of ghee or oil in a large pan and fry the thinly sliced onions until golden brown and crisp. Remove half of the fried onions and set aside for garnishing.
6. In the same pan, add a little more ghee or oil. Add ginger-garlic paste and slit green chilies, sautéing until aromatic.
7. Add the marinated jackfruit and cook on medium heat for about 5-7 minutes, allowing it to absorb the spices. You can also add a little water if the mixture looks dry.
8. Add the chopped mint and coriander leaves, then sprinkle with garam masala. Stir gently and cook for another 2-3 minutes.
9. In a large pot or biriyani handi, start by adding a layer of the cooked jackfruit mixture.
10. Add a layer of cooked rice on top of the jackfruit. Repeat until all the jackfruit and rice are layered.
11. Drizzle rose water or kewra water on top, followed by saffron milk (if using). You can also sprinkle a little more garam masala at this stage for extra flavour.
12. Cover the pot with a tight lid or seal it with dough to lock in the steam.
13. Heat a tawa (griddle) on medium heat and place the biryani pot on top. Cook on low heat for 20-30 minutes to allow the flavours to meld together (this method is called dum").
14. Alternatively, you can place the biriyani in a preheated oven at 180°C (350°F) for 20-25 minutes.
15. Once done, remove the lid, fluff the biryani with a fork, and garnish with the fried onions and additional mint and coriander leaves.
16. Your jackfruit biryani is ready to serve hot with raita, salad or pickle. 
17. Tip: You can also garnish the jackfruit biriyani with slivered almonds or cashews for an extra crunch.

Paneer Bhurji

Ingredients: 

• 200g paneer (cottage cheese), crumbled
• 1 tablespoon oil or ghee
• 1 medium onion, finely chopped
• 1-2 green chillies, chopped (optional)
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• Salt, to taste
• 1/4 cup chopped capsicum (bell pepper)
• 1/4 cup peas (optional)
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Method: 

To make paneer bhurji - 

1. Crumble the paneer into small pieces using your hands or a fork. Set aside.
2. Chop the onions, tomatoes, green chillies, capsicum, and coriander leaves.
3. Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add the ginger-garlic paste and chopped green chillies. Sauté for 1-2 minutes until fragrant.
6. Add chopped tomatoes to the pan and cook until they soften, about 3-4 minutes.
7. Stir in turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
8. Add the crumbled paneer to the pan and mix gently with the cooked masala. Stir everything together so that the paneer is coated with the spices.
9. Add chopped capsicum and peas (if using), and cook for 2-3 minutes until the vegetables are tender but still crunchy.
10. Sprinkle garam masala over the paneer bhurji and stir well. Cook for another minute.
11. Garnish with freshly chopped coriander leaves.
12. Serve your paneer bhurji hot with roti, paratha, or rice. You can also squeeze a little lemon juice on top before serving for added flavour.
13. Tip: You can add a tablespoon of cream or milk to your paneer bhurji while cooking the paneer.

Tomato rice

Ingredients: 

• 1 cup basmati rice (soaked for 15-20 minutes)
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1-2 dried red chillies
• 1 medium onion, finely chopped
• 1-2 green chillies, chopped (optional)
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• Salt, to taste
• 1/2 teaspoon sugar (optional, to balance the tanginess)
• 2 cups water
• 1/4 cup chopped coriander leaves (for garnish)
• Lemon wedges (optional)

Method: 

To make tomato rice - 

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 15-20 minutes, then drain and set aside.
2. Heat oil or ghee in a large pan or pot on medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
3. Add dried red chillies and sauté for another 30 seconds to release their flavours.
4. Add the finely chopped onions and green chillies (if using) to the pan. Sauté them until the onions become soft and golden brown.
5. Add the chopped tomatoes to the pan and cook until they soften and turn mushy, about 5-7 minutes.
6. Stir in turmeric powder, red chilli powder, garam masala, and salt. Cook the masala for 2-3 minutes to blend the spices with the tomatoes.
7. Add the soaked and drained rice to the pan, and gently mix to coat the rice with the tomato masala.
8. Add water and sugar (if using) to the pan. Stir once and bring it to a boil.
9. Once the water starts boiling, reduce the heat to low, cover the pan with a lid, and let the rice cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
10. Fluff the rice with a fork to separate the grains.
11. Garnish the tomato rice with freshly chopped coriander leaves.
12. Serve the tomato rice hot with a side of raita or pickle and a wedge of lemon on the side for added flavour. 
13. Tip: You can add a few curry leaves while cooking the spices or a cinnamon stick for an aromatic touch to your tomato rice. 

Lauki thepla

Ingredients: 

• 1 cup whole wheat flour (atta)
• 1/2 cup bottle gourd (lauki), grated
• 1-2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chilli powder
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon ginger, grated
• 1/2 teaspoon coriander powder (dhania powder)
• Salt, to taste
• 1/2 teaspoon sugar (optional, to balance the flavour)
• Water, as needed, to knead the dough
• Ghee or oil for cooking the theplas

Method: 

To make lauki thepla - 

1. Grate the bottle gourd and squeeze out excess water using your hands or a clean cloth. You can keep a little moisture in the grated lauki to make the dough softer.
2. In a large mixing bowl, combine whole wheat flour, grated lauki, cumin seeds, turmeric powder, red chilli powder, carom seeds, ginger, coriander powder, salt, and sugar (if using).
3. Mix everything well, and slowly add water little by little to form a smooth, soft dough. The grated lauki will release some moisture, so be cautious while adding water.
4. Once the dough is soft, cover it with a damp cloth and let it rest for 15-20 minutes.
5. After the dough has rested, divide it into small balls (about the size of a golf ball).
6. Roll each dough ball into a smooth ball and then flatten it slightly with your hands.
7. Dust the rolling surface with a little flour and roll out the dough into a thin, round thepla (about 6-8 inches in diameter).
8. Heat a tawa or griddle on medium heat. Once it’s hot, place the rolled-out thepla on the tawa.
9. Cook for about 1-2 minutes until small bubbles start to appear on the surface. Flip the thepla.
10. Drizzle a little oil or ghee on the top and flip again, pressing gently with a spatula to ensure even cooking.
11. Cook until golden brown spots appear on both sides, indicating the thepla is cooked through.
12. Once done, remove the thepla from the tawa and place it on a plate. Repeat the process for the rest of the dough balls.
13. Serve the Lauki Thepla hot with yoghurt, pickle, or a cup of masala chai.
14. Tip: If the dough of the lauki thepla feels too wet due to the moisture from the bottle gourd, add a little more flour to balance it. 
15. Easy Supper Recipes 

Besan chilla 

Ingredients: 

• 1 cup besan (gram flour)
• 1/4 cup water (adjust as needed)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1-2 green chillies, chopped (optional)
• 1/4 cup grated carrot (optional, for added texture)
• 1 tablespoon coriander leaves, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon ajwain (carom seeds)
• Salt, to taste
• 1-2 tablespoons oil (for cooking)

Method: 

To make besan chilla - 

1. In a mixing bowl, add besan (gram flour), turmeric powder, red chilli powder, cumin powder, ajwain, and salt.
2. Gradually add water to the besan and whisk to form a smooth, lump-free batter. The consistency should be similar to pancake batter (neither too thick nor too runny).
3. Add the chopped onion, tomato, green chillies, grated carrot, and coriander leaves to the batter. Mix everything well.
4. Heat a non-stick tawa or skillet on medium heat. Once hot, add a little oil and spread it evenly with a paper towel or brush.
5. Pour a ladleful of the besan batter onto the tawa and spread it out into a thin, round pancake.
6. Drizzle a little oil around the edges and cook for 2-3 minutes on one side until the bottom is golden brown.
7. Flip the besan chilla gently and cook the other side for another 2 minutes, pressing lightly with a spatula to ensure even cooking.
8. Once both sides are cooked and golden brown, remove the besan chilla from the tawa.
9. Serve the besan chilla hot with chutney, yoghurt, or pickles for added flavour.

Chickpea salad chaat

Ingredients: 

• 1.5 cups boiled chickpeas (or 1 can, drained and rinsed)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small cucumber, finely chopped
• 1 green chilli, finely chopped (optional)
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon chaat masala
• 1/4 teaspoon black salt (kala namak), or regular salt to taste
• 1 tablespoon lemon juice (or more to taste)
• 1 tablespoon chopped coriander leaves
• 1 tablespoon pomegranate seeds (optional, for garnish)
• Sev or crushed papdi (optional, for crunch)

Method: 

To make chickpea salad chaat - 

1. If using dried chickpeas, soak them overnight and pressure cook until soft. If using canned, just rinse and drain them well. 
2. In a mixing bowl, combine chickpeas, onion, tomato, cucumber, and green chilli.
3. Sprinkle in the red chilli powder, roasted cumin powder, chaat masala, black salt, and regular salt. Toss well. 
4. Squeeze in fresh lemon juice and mix thoroughly. Adjust salt and spices to taste.
5. Add chopped coriander leaves and pomegranate seeds for colour and a burst of sweetness into your chickpea salad chaat
6. Top the chickpea salad chaat with sev or crushed papdi just before serving for added crunch.
7. You can serve chickpea salad chaat as a light lunch, snack, or side dish with any Indian meal.

Vegetable oats upma

Ingredients: 

• 1 cup rolled oats or quick oats
• 1 tablespoon oil or ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon urad dal (optional)
• 1-2 green chillies, chopped
• 1 teaspoon grated ginger
• 8-10 curry leaves
• 1 medium onion, finely chopped
• 1/4 cup carrots, chopped
• 1/4 cup beans, chopped
• 1/4 cup peas (fresh or frozen)
• 2 cups water
• Salt, to taste
• 1/4 teaspoon turmeric powder
• Juice of 1/2 lemon (optional)
• Chopped coriander leaves, for garnish

Method: 

To make vegetable oats upma - 

1. In a pan, dry roast oats on medium heat for 3–4 minutes until lightly golden and aromatic.
2. Remove from pan and set aside.
3. Heat oil or ghee in the same pan.
4. Add mustard seeds, let them splutter. Then add cumin seeds, urad dal, green chillies, ginger, and curry leaves.
5. Sauté for 30 seconds to 1 minute until fragrant.
6. Add chopped onions and sauté until translucent.
7. Add carrots, beans, and peas. Sprinkle a little salt and turmeric. Sauté for 2–3 minutes.
8. Add 2 cups of water and bring it to a boil. Add more salt to taste.
9. Stir in the roasted oats gradually while continuously mixing to avoid lumps.
10. Cook on low heat for 5–6 minutes, stirring occasionally, until oats are soft and the upma has a porridge-like consistency.
11. Turn off the heat. Add lemon juice if using.
12. Garnish your vegetable oats upma with fresh coriander.

Sweet potato and moong sprout tikki

Ingredients:

• 1 cup sweet potato (boiled, peeled & mashed)
• 1/2 cup moong sprouts (lightly steamed or boiled)
• 1-2 green chillies, finely chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (optional)
• 1 tablespoon fresh coriander, chopped
• 2 tablespoons besan (gram flour) or bread crumbs (for binding)
• Salt, to taste
• Oil for shallow frying

Method: 

To make sweet potato and moong sprout tikki - 

1. In a mixing bowl, combine mashed sweet potato and lightly mashed moong sprouts.
2. Add green chillies, ginger, cumin powder, chaat masala, turmeric, red chilli powder, and salt.
3. Add coriander leaves and besan or bread crumbs to help bind the mixture.
4. Mix everything well to form a soft dough-like consistency.
5. Take small portions of the mixture and shape them into round or oval tikkis (patties), about 1/2 inch thick.
6. If the mixture feels sticky, lightly grease your palms or dust them with besan.
7. Heat a non-stick pan or tawa on medium heat with a little oil.
8. Place the tikkis on the pan and shallow fry until they’re golden and crispy on both sides. This should take about 3-4 minutes per side.
9. Serve the sweet potato and moong sprout tikki hot with green chutney, tamarind chutney, or a side of yoghurt.
10. Tip: If you want your sweet potato and moong sprouts tikki to be crispier, then roll the tikkis in sooji or crushed oats before frying. 
11. Vegan Dinner Recipes

Sambar with Brown Rice or Quinoa

Ingredients: 

• 1/2 cup toor dal (pigeon peas), rinsed
• 1.5 to 2 cups mixed vegetables (carrot, drumstick, beans, pumpkin, okra, etc.)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1/4 tsp turmeric powder
• Salt, to taste
• 1.5 to 2 tablespoons sambar powder
• 1 small lemon-sized tamarind soaked in 1/2 cup warm water (or 1 tsp tamarind paste)
• 2 cups water (adjust as needed)

For Tempering (Tadka):

• 2 tsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds (optional)
• 1/4 tsp hing (asafoetida)
• 1–2 dried red chillies
• 8–10 curry leaves

Method: 

To make sambhar with brown rice or quinoa - 

1. Pressure cook toor dal with 1.5 cups water and turmeric for 3–4 whistles (or until soft). Mash it well after cooking.
2. In a pot, add chopped vegetables and onions. Add about 1.5 cups of water and cook until veggies are tender.
3. Add chopped tomatoes and simmer for a few minutes.
4. Add mashed dal to the pot with the veggies.
5. Mix in sambar powder, salt, and tamarind extract (strain it if using soaked tamarind).
6. Let everything simmer together for 10–12 minutes until the flavours come together and the sambar slightly thickens.
7. Heat oil or ghee in a small pan. Add mustard seeds, let them splutter.
8. Add cumin seeds (if using), hing, dried red chillies, and curry leaves.
9. Pour the tempering over the simmering sambar and mix well.
10. Cook 1 cup brown rice with 2.5 cups water, or 1 cup quinoa with 2 cups water, until fluffy and tender. Add a pinch of salt while cooking.
11. Your sambar with brown rice/quinoa is ready to be served hot! 
12. Tip: You can serve hot sambar with brown rice or quinoa, along with a side of coconut chutney, papad, or a simple stir-fried vegetable.

Stuffed bell peppers

Ingredients: 

• 4 medium bell peppers (any colour)
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1-2 green chillies, finely chopped (optional)
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, finely chopped
• 1/2 cup boiled potatoes (mashed)
• 1/2 cup cooked rice or quinoa
• 1/4 cup paneer, tofu, or cooked lentils (for protein)
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala or curry powder
• 1/2 teaspoon red chilli powder
• Salt to taste
• 1 tablespoon chopped coriander
• 1/4 cup grated cheese (optional, for topping)

Method: 

To make stuffed bell peppers - 

1. Slice the tops off the bell peppers and remove the seeds and membranes inside.
2. Lightly brush the outsides with oil.
3. You can either boil or steam the bell peppers for 3–5 minutes for a softer texture (optional) or keep them raw for a firmer bite.
4. Heat oil in a pan. Add cumin seeds and let them sizzle.
5. Add onions, green chillies, and ginger-garlic paste. Sauté till golden.
6. Add tomatoes and cook until soft and mushy.
7. Add mashed potatoes, cooked rice or quinoa, paneer/tofu/lentils, and mix well.
8. Season with turmeric, chilli powder, garam masala, and salt.
9. Cook for 3–4 minutes. Stir in chopped coriander and turn off the heat.
10. Fill each bell pepper with the stuffing mixture. Press it down gently.
11. Optionally, sprinkle grated cheese over the top of the stuffed bell peppers, and it's ready to enjoy!

Palak and tofu curry 

Ingredients: 

• 1 block of tofu, cubed
• 4 cups spinach (palak), washed and chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon grated ginger
• 1-2 green chillies, chopped
• 2 tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander for garnish

Method: 

To make palak and tofu curry - 

1. Heat oil in a pan and sauté cumin seeds until they splutter. Add onions, ginger, and green chillies, and cook until the onions turn golden.
2. Add pureed tomatoes, turmeric, cumin powder, coriander powder, and salt. Cook until the oil separates from the masala.
3. Add the spinach and cook until it wilts. You can add a little water if needed.
4. Add the tofu cubes and garam masala. Stir well and cook for another 5-7 minutes.
5. Garnish your palak and tofu curry with coriander and serve with whole wheat roti or brown rice.

Khau Sway 

Ingredients: 

For the coconut curry base:

• 2 tbsp oil or ghee
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chillies, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp besan (gram flour) or all-purpose flour (for thickening)
• 2 cups coconut milk (thick, full-fat)
• 1 cup water or veg stock
• Salt to taste
• Juice of 1/2 lemon

For the veggies:

• 1/2 cup carrots, thinly sliced
• 1/2 cup capsicum, julienned
• 1/2 cup cabbage or spinach
• 1/2 cup boiled chickpeas or tofu cubes (optional for protein)

Noodles:

• 150–200 gms noodles (wheat noodles, egg noodles, or even Maggi-style — your choice), boiled & drained

Method: 

To make khau sway - 

1. Heat oil in a pan. Add onions and sauté until soft and golden.
2. Add ginger-garlic paste and green chillies. Cook for a minute.
3. Add turmeric, chilli powder, coriander powder, and garam masala.
4. Add besan and roast for a minute till the raw smell disappears.
5. Slowly pour in coconut milk while stirring, followed by water or stock.
6. Bring to a gentle boil, then simmer.
7. Toss in carrots, capsicum, cabbage/spinach, and tofu/chickpeas.
8. Simmer on low heat until veggies are cooked but not mushy.
9. Add salt and lemon juice to balance flavours.
10. Place noodles in a bowl.
11. Pour the hot, creamy coconut curry over the noodles.
12. Top with crispy fried garlic, onions, peanuts, sev, coriander, and a squeeze of lemon.
13. Your khau sway is ready to be served hot!
14. Tip: To give your khau sway an Indian twist, put desi toppings like fried onions, fried garlic chips, crushed peanuts, sev or bhujia. 
15. Simple Chicken Dinner Recipes

One-pot chicken curry

Ingredients:

• 500g bone-in or boneless chicken (thighs or drumsticks work best)
• 2 tbsp oil or ghee
• 1 large onion, finely sliced
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 2 green chilies, slit (optional)
• 1/2 cup thick curd (yoghurt), whisked
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1.5 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1.5 cups water (adjust for gravy consistency)
• A handful of chopped coriander for garnish

Method: 

To make one-pot chicken curry - 

1. In a heavy-bottomed pot, heat oil or ghee.
2. Add sliced onions and cook till golden brown.
3. Add ginger-garlic paste and green chillies. Sauté for 1-2 minutes till fragrant.
4. Add chopped tomatoes and cook until soft and the oil separates.
5. Mix in turmeric, red chilli powder, coriander powder, and salt. Cook for a minute.
6. Add chicken pieces directly to the masala. Sear for 4–5 minutes until lightly browned.
7. Lower the heat and add whisked curd slowly while stirring to prevent curdling.
8. Add water and stir everything well. Cover with a lid.
9. Simmer for 20–25 minutes on medium-low heat, or until chicken is fully cooked and tender.
10. Uncover and cook for another 5–7 minutes to thicken the gravy if needed.
11. Sprinkle garam masala and stir the one-pot chicken curry.
12. Garnish your one-pot chicken curry with fresh coriander.
13. Serve the one-pot chicken curry hot with steamed rice, jeera rice, roti, paratha or naan. 

Chicken pulao

Ingredients:

• 500g chicken (bone-in or boneless, cut into pieces)
• 2 cups basmati rice (washed & soaked for 20–30 minutes)
• 2 tbsp oil or ghee (or a mix)
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, slit
• 1 medium tomato, chopped
• 1/2 cup curd (yoghurt), whisked
• Salt, to taste

Whole spices - 

• 1 bay leaf
• 3–4 green cardamom pods
• 4–5 cloves
• 1 small cinnamon stick
• 1 star anise (optional)
• 1 tsp cumin seeds or shahi jeera

Ground spices - 

• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1.5 tsp coriander powder
• 1/2 tsp garam masala
• Optional: 1/4 tsp black pepper powder

Method:

To make chicken pulao - 

1. Heat oil/ghee in a heavy-bottomed pot or pressure cooker.
2. Add whole spices and sauté till aromatic (about 30 seconds).
3. Add onions and sauté till golden brown.
4. Add ginger-garlic paste and green chillies. Cook for a minute.
5. Add chicken pieces, turmeric, red chilli powder, and salt. Sauté until the chicken turns white and begins to brown.
6. Add tomatoes and cook till soft and mushy.
7. Stir in yoghurt and coriander powder. Cook for 3–5 minutes until the oil separates.
8. Drain the soaked rice and add it to the pot. Mix gently.
9. Add 3.5 to 4 cups of water (for fluffy grains) and adjust salt.
10. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes until rice is done and chicken is tender. 
11. Sprinkle garam masala. Fluff gently with a fork.
12. Garnish the chicken pulao with fresh coriander or mint leaves.
13. Serve the chicken pulao with raita, papad, salad or pickle. 

Chicken keema

Ingredients:

• 500g chicken keema (minced chicken)
• 2 tbsp oil or ghee
• 1 bay leaf
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chillies, chopped
• 2 medium tomatoes, finely chopped
• 1/2 cup green peas (optional)
• Salt to taste

Spices:

• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1.5 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Optional: a pinch of kasuri methi (dried fenugreek)

For Garnish:

• Fresh coriander, chopped
• A squeeze of lemon juice

Method: 

To make chicken keema

1. Heat oil in a pan. Add bay leaf and cumin seeds.
2. Once they sizzle, add onions and sauté till golden brown.
3. Add green chillies and ginger-garlic paste. Cook until the raw smell disappears.
4. Add chopped tomatoes and cook till soft and mushy.
5. Add turmeric, chilli powder, coriander powder, and cumin powder.
6. Cook until the oil starts to separate from the masala.
7. Add the minced chicken and break up lumps with a spoon.
8. Mix well with the masala. Cook on medium heat for 7–8 minutes, stirring occasionally.
9. Add green peas and a splash of water if needed.
10. Cover and cook on low heat for another 8–10 minutes, or until the chicken is fully cooked and the mixture is thick.
11. Sprinkle garam masala and kasuri methi (if using) on top of the chicken keema.
12. Garnish with chopped coriander and lemon juice on chicken keema.

Tips: 

• You can pair your chicken keema with pav for a street-style chicken keema pav combo!
•  Stuff the chicken keema in a roomali roti or tortilla with onions and mint chutney.
• You can even use the chicken keema as a stuffing for sandwiches, samosas, or even keema-stuffed paratha.

Garlic pepper chicken 

Ingredients: 

• 500g boneless chicken (thighs or breasts, cut into bite-sized pieces)
• 1 tbsp oil + 1 tsp butter (for flavour)
• 1 tbsp ginger-garlic paste
• 1 tbsp freshly crushed black pepper (adjust to taste)
• 8–10 garlic cloves, finely chopped or crushed
• 2 green chilies, slit (optional for extra heat)
• Salt to taste
• 1/2 tsp turmeric (optional, for colour)
• 1 tsp soy sauce (optional, adds umami)
• 1/2 tsp garam masala (for a desi kick)
• Fresh coriander or curry leaves for garnish

Method: 

To make garlic pepper chicken - 

1. Mix chicken with a bit of salt, pepper, turmeric, and a splash of lemon juice. Let it rest for 15–30 minutes.
2. Heat oil + butter in a pan. Add marinated chicken pieces.
3. Cook on high heat for 4–6 minutes until the chicken gets golden edges. Remove and set aside.
4. In the same pan, add a little more oil if needed.
5. Add chopped garlic and green chillies. Sauté until garlic is golden and aromatic.
6. Add ginger-garlic paste and cook for a minute.
7. Return chicken to the pan.
8. Add freshly crushed black pepper, soy sauce, and garam masala. Toss well.
9. Stir-fry for another 3–4 minutes till everything is well coated and chicken is juicy & tender.
10. Adjust salt and pepper as needed.
11. Turn off the heat, and garnish the garlic pepper chicken with chopped coriander or curry leaves.
12. Serve your garlic pepper chicken hot!
13. No-Ingredient Dinner Recipes 

Masala ghee rice

Ingredients: 

• 1 cup basmati rice (or any rice you have)
• 1 ½ cups water (or as per your rice cooking instructions)
• 1-2 tbsp ghee (clarified butter)
  
   
• ½ tsp cumin seeds (jeera)
• ½ tsp garam masala
• ½ tsp chilli powder (or to taste)
• 1-2 tbsp salt (adjust to taste)
• 1-2 tbsp freshly chopped coriander (optional, for garnish)

Method: 

To make masala ghee rice - 

1. Wash the rice under cold water until the water runs clear. This helps in getting fluffy rice.
2. You can either cook the rice in a pressure cooker or a pot.

• If using a pressure cooker, add 1 cup rice and 1 ½ cups water. Cook for 1 whistle on medium heat and let it rest for 5 minutes.
• If using a regular pot, add rice, water, and bring it to a boil. Once it starts boiling, lower the heat and cover. Cook for about 10-12 minutes or until all the water is absorbed and the rice is tender.

1. In a large pan, heat the ghee over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. If using bay leaf, cardamom, or cloves, add them now and sauté for a few more seconds.
4. Add garam masala and chili powder. Stir quickly to release the spices' aroma.
5. (Optional) Add a pinch of turmeric for colour and extra flavour.
6. Once the rice is cooked, add it to the ghee-spiced tempering. Stir gently to mix, ensuring the rice is well-coated with the ghee and spices.
7. Garnish your masala ghee rice with freshly chopped coriander (if available). 
8. Serve this amazingly made masala ghee rice hot as a side dish with any curry, or just enjoy it on its own.
9. Tip: If available, you can add fried onions or cashews on top of your masala ghee rice for extra crunch and richness. 

Sweet banana bowl

Ingredients: 

• 1 ripe banana
• 1-2 tbsp sugar (or honey/jaggery, depending on preference)
• 1-2 tbsp crumbled biscuits (optional) or crushed leftover roti
• A pinch of cinnamon or cardamom powder (optional)
• 1 tbsp chopped nuts (optional, like almonds or cashews, if available)

Method: 

To make sweet banana bowl - 

1. Peel the banana and slice it into small rounds or mash it, depending on your preference.
2. Add sugar, honey, or jaggery to the banana slices/mashed banana. Stir well until the sweetener is fully mixed in. If you like, you can also add a pinch of cinnamon or cardamom powder to enhance the flavour of your sweet banana bowl.
3. Crumble a few biscuits or break up a leftover roti into small pieces. Add them to the banana mixture for texture and extra flavour. Alternatively, you can also add chopped nuts for some crunch.
4. Mix everything and enjoy your sweet banana bowl! The sweet, creamy banana pairs perfectly with the crunchy bits for a delightful contrast.
5. Tip: You can make your sweet banana bowl more filling by adding some yoghurt to it, turning it into a banana parfait.

Peanut chana protein bowl 

Ingredients: 

• ¼ cup roasted peanuts
• ¼ cup roasted chana (chickpeas)
• 1 tbsp chopped onions (optional)
• 1 tsp lemon juice
• Salt, to taste
• ½ tsp chilli powder or black pepper (optional)
• 1 tsp chaat masala or black salt (optional)
• A handful of coriander leaves (optional, for garnish)

Method: 

To make a peanut chana protein bowl - 

1. In a bowl, combine the roasted peanuts and roasted chana. You can use store-bought roasted varieties or even roast them at home.
2. Sprinkle salt, chilli powder (or black pepper), and chaat masala or black salt if you have it. Stir well to coat the peanuts and chana with the spices.
3. Squeeze a little lemon juice over the mix to give it a tangy twist. This step is optional but enhances the flavour.
4. If you have coriander leaves or any other herbs, chop and sprinkle them over the top of your peanut chana protein bowl for added freshness. Serve immediately as a light meal or snack.

Tips: 

• Add some crunch: For extra crunch, you can add a handful of sev or papri to the peanut chana protein bowl. 
• Optional veggies: If you have leftover cucumber, tomatoes, or bell peppers, feel free to chop and add them for more freshness and nutrition in your peanut chana protein bowl. 

Cold roti rolls 

Ingredients: 

• 2-3 leftover rotis or parathas
• 2 tbsp pickle (any type of pickle you have, like mango or mixed pickle)
• 1-2 tbsp chutney (optional, mint or tamarind chutney works well)
• 1-2 tbsp ketchup or mayonnaise (optional, for extra flavour)
• 1 small onion (optional, thinly sliced)
• Salt and pepper (to taste)
• A few lettuce leaves (optional, if you have)

Method: 

To make cold roti rolls - 

1. If your leftover rotis are a little stiff, you can flatten them out by pressing them between your palms or rolling them gently with a rolling pin to loosen them up. This will make it easier to roll.
2. Spread a thin layer of pickle (or chutney/ketchup if you prefer something tangy or creamy) over each roti.
3. Add salt and pepper to taste.
4. If you have thinly sliced onions or even some tomatoes or cucumber, scatter them on the roti. These add freshness and crunch to your roll.
5. Carefully roll the roti tightly, like a wrap, folding in the edges as you go to prevent the filling from spilling out.
6. Cut the rolls into halves or smaller pieces (like pinwheels), and serve as a quick, filling dinner or snack.
7. Your delicious cold roti rolls are ready to serve! 
8. Tip: If you have cheese slices, add them inside your cold roti rolls for a melty twist.

Now that you have the treasure trove of such amazing, easy-peasy dinner recipes, why feel lethargic? Get up and make yourself and your family any of these delicious recipes. And if you have any such recipes with a personal twist, do share them with our vibrant food community and be a part of it. Download Foodism now!