25+ Easy Indian Lunch Recipes You’ll Want to Make Again and Again

by

Indian cuisine is a beautiful blend of flavors, spices, and regional traditions—and nowhere is this more evident than in its lunch offerings.

From rich and creamy North Indian curries to the tangy, coconut-infused stews of the South, Indian lunch recipes offer something for everyone.

Whether you’re in the mood for something light like lemon rice or craving a filling meal like butter chicken with naan, this list of 25+ Indian lunch recipes will help you discover bold, wholesome, and satisfying meals that are perfect for any day of the week.

These recipes cater to both vegetarian and non-vegetarian preferences and range from quick weekday fixes to elaborate weekend treats.

25+ Easy Indian Lunch Recipes You’ll Want to Make Again and Again

With such a wide variety of options, these 25+ Indian lunch recipes reflect the richness and depth of Indian culinary culture.

Whether you’re cooking for one, feeding a family, or meal prepping for the week, you’ll find comforting dals, flavorful curries, stir-fries, and rice dishes that suit your taste and schedule.

Each recipe brings something unique to the table—be it the warmth of spices, the comfort of tradition, or the joy of a home-cooked meal.

Let your lunch plate be a vibrant journey through India’s kitchens.

Paneer Butter Masala

Paneer butter masala is a rich and creamy North Indian curry featuring soft cubes of paneer simmered in a luscious tomato-based gravy with butter and aromatic spices.

This dish perfectly balances a mildly sweet and savory flavor profile, making it a popular choice for lunch or dinner.

It pairs wonderfully with naan, roti, or steamed basmati rice.

Ingredients

  • 250 grams paneer, cubed
  • 3 tbsp butter
  • 2 large tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • ½ cup cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat butter in a pan and add ginger-garlic paste; sauté until aromatic.
  2. Pour in the tomato puree and cook until oil starts separating.
  3. Add red chili powder, garam masala, and salt; mix well.
  4. Stir in cream and kasuri methi, simmering for a few minutes.
  5. Gently add paneer cubes and cook until heated through and coated in gravy.
  6. Garnish with fresh coriander and serve hot.

Paneer butter masala is a comforting and indulgent dish that highlights the richness of Indian flavors.

Its creamy texture and fragrant spices make it a favorite in Indian households and restaurants alike, perfect for a satisfying lunch.

Chole Masala

Chole masala is a hearty and spicy chickpea curry that is a staple in many Indian kitchens.

This robust dish features chickpeas cooked in a tangy tomato-onion gravy seasoned with a blend of spices like cumin, coriander, and garam masala.

It’s commonly enjoyed with bhature, puri, or steamed rice, making it a filling and flavorful lunch option.

Ingredients

  • 1 cup chickpeas (soaked overnight and cooked)
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp chole masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds until they splutter.
  2. Add onions and sauté until golden brown.
  3. Stir in ginger-garlic paste and cook until raw smell disappears.
  4. Add tomato puree, turmeric, chili powder, and chole masala powder; cook until oil separates.
  5. Add cooked chickpeas and water as needed; simmer for 15-20 minutes.
  6. Sprinkle garam masala and mix well.
  7. Garnish with fresh coriander and serve hot.

Chole masala is a satisfying and protein-rich dish that offers layers of spice and tang, making it a perfect centerpiece for a nutritious and flavorful lunch.

Vegetable Biryani

Vegetable biryani is a fragrant and colorful one-pot rice dish that brings together basmati rice, mixed vegetables, and a medley of spices such as cardamom, cloves, and cinnamon.

This dish is both aromatic and hearty, often served with cooling raita or salad, making it a beloved lunch choice across India.

Ingredients

  • 1½ cups basmati rice
  • 2 cups mixed vegetables (carrots, beans, peas, potatoes)
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tbsp yogurt
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 4 cups water
  • 3 tbsp oil or ghee
  • Fresh mint and coriander leaves
  • Salt to taste

Instructions

  1. Rinse rice and soak for 30 minutes. Drain before cooking.
  2. Heat oil or ghee in a heavy-bottomed pot and sauté onions until golden brown.
  3. Add ginger-garlic paste and green chilies; sauté briefly.
  4. Stir in tomatoes, turmeric, and salt; cook until tomatoes soften.
  5. Add mixed vegetables and yogurt; cook for 5 minutes.
  6. Add soaked rice and water, along with garam masala, mint, and coriander.
  7. Cover and cook on low heat until rice is fluffy and water is absorbed.
  8. Let it rest for a few minutes before fluffing with a fork.

Vegetable biryani is a vibrant, flavorful dish that satisfies both the palate and the eye.

Its fragrant spices and tender vegetables combine to create a memorable meal that’s perfect for lunch gatherings or family meals.

Aloo Gobi

Aloo Gobi is a classic North Indian vegetarian dish made with tender potatoes and cauliflower cooked in a flavorful blend of spices.

This dry curry is mildly spiced and aromatic, making it a perfect accompaniment to roti or steamed rice for lunch.

The dish is simple yet comforting, showcasing the earthy flavors of the vegetables with a hint of warmth from turmeric and cumin.

Ingredients

  • 2 medium potatoes, diced
  • 1 small cauliflower, cut into florets
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds until they start to crackle.
  2. Add onions and sauté until golden brown.
  3. Stir in ginger-garlic paste and cook until fragrant.
  4. Add tomatoes and cook until soft.
  5. Mix in turmeric, coriander, chili powder, and salt.
  6. Add diced potatoes and cauliflower florets, stirring well to coat with spices.
  7. Cover and cook on low heat, stirring occasionally, until vegetables are tender.
  8. Garnish with fresh cilantro before serving.

Aloo Gobi is a wholesome, hearty dish that offers warmth and flavor with minimal ingredients.

It’s a lunch staple in many Indian homes and pairs beautifully with Indian breads or rice.

Dal Tadka

Dal Tadka is a popular lentil dish known for its rich and smoky tempering of spices poured over cooked lentils.

This dish is protein-packed, nutritious, and bursting with robust flavors from garlic, cumin, and mustard seeds.

It’s traditionally served with steamed rice or roti, making it a satisfying and comforting lunch option.

Ingredients

  • 1 cup yellow split pigeon peas (toor dal), rinsed
  • 3 cups water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • 1 tsp turmeric powder
  • 2 tbsp ghee or oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Cook the dal with water and turmeric in a pressure cooker or pot until soft and mushy.
  2. In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, and dried red chilies until they splutter.
  3. Add onions and sauté until golden.
  4. Stir in ginger-garlic paste and green chilies; cook briefly.
  5. Add tomatoes and cook until soft.
  6. Pour this tempering over the cooked dal and mix well.
  7. Simmer for 5 minutes, garnish with coriander, and serve hot.

Dal Tadka is a comforting and nourishing dish that forms the backbone of many Indian meals.

Its rich, spiced flavors make it a perfect accompaniment to rice or flatbreads for a wholesome lunch.

Masoor Dal Curry

Masoor dal curry is a simple, everyday Indian dish made with red lentils cooked until soft in a lightly spiced tomato and onion gravy.

This quick-to-make curry is both nutritious and flavorful, ideal for a wholesome lunch served with chapati or rice.

It’s a mild yet satisfying dish that suits all palates.

Ingredients

  • 1 cup red lentils (masoor dal), rinsed
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Cook the red lentils with enough water and turmeric until soft and mushy.
  2. Heat oil in a pan, add cumin seeds until they crackle.
  3. Sauté onions until golden, then add ginger-garlic paste.
  4. Add tomatoes and cook until soft.
  5. Stir in garam masala and salt.
  6. Pour this mixture into the cooked lentils and simmer for a few minutes.
  7. Garnish with fresh coriander before serving.

Masoor dal curry is a quick and hearty dish that delivers comfort and nutrition in every spoonful.

It’s perfect for a filling lunch that’s both easy to prepare and delicious.

Butter Chicken

Butter chicken is a beloved Indian dish featuring tender chicken pieces cooked in a rich, creamy tomato-based sauce with butter and aromatic spices.

This mildly spiced curry offers a perfect balance of savory and slightly sweet flavors, making it a crowd-pleaser for lunch.

It pairs beautifully with naan or steamed basmati rice.

Ingredients

  • 500 grams boneless chicken, cut into pieces
  • 3 tbsp butter
  • 2 tomatoes, pureed
  • 1 onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • ½ cup cream
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Marinate chicken with salt, chili powder, and a little yogurt for 30 minutes.
  2. Heat butter in a pan and sauté onions until golden.
  3. Add ginger-garlic paste and cook until fragrant.
  4. Stir in tomato puree and cook until oil separates.
  5. Add garam masala and kasuri methi, then add chicken pieces.
  6. Cook covered until chicken is tender.
  7. Stir in cream and simmer for a few minutes.
  8. Garnish with coriander and serve hot.

Butter chicken is a rich and indulgent dish perfect for a satisfying lunch that brings classic Indian flavors to your table.

Baingan Bharta

Baingan bharta is a smoky, mashed eggplant dish flavored with onions, tomatoes, garlic, and spices.

This vegetarian delight is a staple in many Indian homes and offers a robust, earthy flavor perfect for a wholesome lunch served with roti or paratha.

Ingredients

  • 1 large eggplant
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 green chili, chopped (optional)
  • 1 tsp cumin seeds
  • 1 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Roast the eggplant over an open flame or in the oven until the skin is charred and flesh is soft.
  2. Peel off the skin and mash the eggplant flesh.
  3. Heat oil in a pan, add cumin seeds and sauté onions until golden.
  4. Add garlic and green chili, cook briefly.
  5. Stir in tomatoes and cook until soft.
  6. Add mashed eggplant and salt; mix well and cook for a few minutes.
  7. Garnish with coriander and serve warm.

Baingan bharta’s smoky and spicy flavors make it a comforting and flavorful lunch option that pairs beautifully with Indian breads.

Rajma Masala

Rajma masala is a hearty and flavorful kidney bean curry that is a staple in North Indian cuisine.

The kidney beans are slow-cooked in a thick tomato-onion gravy with a blend of spices, resulting in a rich, satisfying dish that’s perfect with steamed rice for lunch.

Ingredients

  • 1 cup kidney beans (rajma), soaked overnight and cooked
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds until they splutter.
  2. Sauté onions until golden brown, then add ginger-garlic paste.
  3. Stir in tomato puree and spices; cook until oil separates.
  4. Add cooked kidney beans with some water and simmer for 20 minutes.
  5. Sprinkle garam masala and mix well.
  6. Garnish with fresh coriander and serve hot.

Rajma masala is a comforting and protein-packed dish, ideal for a filling and nutritious lunch that warms the soul.

Palak Paneer

Palak paneer is a classic North Indian dish where soft cubes of paneer cheese are simmered in a smooth and flavorful spinach gravy.

Rich in iron and protein, this vibrant green curry is both nutritious and comforting, making it an excellent choice for lunch.

It pairs well with roti, naan, or steamed rice.

Ingredients

  • 250 grams paneer, cubed
  • 4 cups fresh spinach leaves, washed
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chili, chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 2 tbsp oil or ghee
  • Salt to taste
  • Fresh cream (optional) for garnish

Instructions

  1. Blanch the spinach leaves in boiling water for 2 minutes, then blend into a smooth puree.
  2. Heat oil in a pan, add cumin seeds, and sauté onions until golden.
  3. Add ginger-garlic paste and green chili; cook briefly.
  4. Add tomatoes and cook until soft.
  5. Pour in spinach puree, add salt and garam masala, and simmer for 5–7 minutes.
  6. Add paneer cubes and cook for another 3–4 minutes.
  7. Garnish with fresh cream if desired and serve hot.

Palak paneer offers a creamy, flavorful, and healthy lunch option packed with the goodness of spinach and protein from paneer, satisfying both taste buds and nutritional needs.

Masala Dosa

Masala dosa is a popular South Indian dish featuring a thin, crispy fermented rice and lentil crepe filled with a spiced potato mixture.

It’s served with coconut chutney and sambar, making it a wholesome and flavorful lunch that’s light yet filling.

Ingredients

  • Dosa batter (fermented rice and urad dal batter)
  • 3 large potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan, add mustard seeds until they splutter.
  2. Sauté onions and green chilies until translucent.
  3. Add turmeric and salt, then mix in mashed potatoes and cook for a few minutes.
  4. Spread a ladle of dosa batter on a hot griddle to form a thin crepe.
  5. Place some potato filling on the dosa, fold, and serve with chutney and sambar.

Masala dosa is a crispy, flavorful, and comforting lunch option that combines textures and spices beautifully, popular across India and beyond.

Kerala Fish Curry

Kerala fish curry is a tangy and spicy dish from South India made with fresh fish simmered in a coconut milk and tamarind-based gravy.

Infused with mustard seeds, curry leaves, and red chilies, it delivers vibrant flavors that pair excellently with steamed rice for lunch.

Ingredients

  • 500 grams fish (such as kingfish or mackerel), cleaned and cut
  • 1 cup coconut milk
  • 1 tbsp tamarind paste
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tbsp oil
  • Curry leaves
  • Salt to taste

Instructions

  1. Heat oil in a pan, add mustard seeds and curry leaves until they splutter.
  2. Sauté onions until golden, then add tomatoes, turmeric, and chili powder; cook until oil separates.
  3. Add tamarind paste and water as needed to make a gravy.
  4. Add fish pieces, cover, and cook until fish is tender.
  5. Stir in coconut milk and simmer for a few minutes without boiling.
  6. Serve hot with steamed rice.

This Kerala fish curry offers a burst of coastal flavors and a rich, tangy taste, making it a delicious and authentic lunch choice for seafood lovers.

Tandoori Chicken

Tandoori chicken is a famous Indian dish where chicken is marinated in a mixture of yogurt and aromatic spices, then traditionally cooked in a tandoor (clay oven) to achieve a smoky, charred flavor.

It’s juicy, flavorful, and perfect for a satisfying lunch served with naan, salad, or rice.

Ingredients

  • 500 grams chicken pieces
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste
  • Oil for brushing
  • Fresh coriander and lemon wedges for garnish

Instructions

  1. Mix yogurt with all spices, ginger-garlic paste, lemon juice, and salt to make the marinade.
  2. Coat the chicken pieces thoroughly with the marinade and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the grill or oven to 400°F (200°C).
  4. Place chicken on a baking tray, brush with oil, and cook for 20-25 minutes until cooked through and slightly charred.
  5. Garnish with coriander and lemon wedges before serving.

Tandoori chicken is a classic Indian lunch option that’s smoky, spicy, and full of flavor, perfect for those who enjoy grilled dishes with a punch.

Prawn Curry

Prawn curry is a delicious coastal Indian dish featuring prawns cooked in a spiced coconut milk gravy.

This curry is rich, flavorful, and mildly spicy, making it an excellent choice for a hearty lunch served with steamed rice or appam.

Ingredients

  • 500 grams prawns, cleaned
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 cup coconut milk
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tbsp oil
  • Curry leaves
  • Salt to taste

Instructions

  1. Heat oil in a pan, add mustard seeds and curry leaves until they splutter.
  2. Sauté onions until golden, then add ginger-garlic paste and green chilies.
  3. Add tomato puree, turmeric, and chili powder; cook until oil separates.
  4. Add prawns and cook until they turn pink.
  5. Pour in coconut milk, simmer gently until prawns are cooked and gravy thickens.
  6. Serve hot with rice or appam.

Prawn curry is a luxurious and flavorful lunch dish that combines the sweetness of coconut milk with the heat of spices for a perfect balance.

Vegetable Korma

Vegetable korma is a creamy, mildly spiced curry made with mixed vegetables cooked in a rich sauce of yogurt, nuts, and aromatic spices.

It’s a festive and flavorful dish that pairs wonderfully with naan or steamed rice, ideal for a satisfying vegetarian lunch.

Ingredients

  • 2 cups mixed vegetables (carrots, peas, beans, potatoes)
  • 1 onion, chopped
  • 1 tbsp ginger-garlic paste
  • ½ cup yogurt
  • ¼ cup cashew nuts, soaked and ground to paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 2 tbsp oil or ghee
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan, add cumin seeds, and sauté onions until golden.
  2. Add ginger-garlic paste and cook briefly.
  3. Stir in vegetables and cook for 5 minutes.
  4. Add yogurt, cashew paste, coriander powder, and salt; mix well.
  5. Cover and simmer until vegetables are tender.
  6. Sprinkle garam masala, garnish with coriander, and serve.

Vegetable korma is a rich and flavorful dish that brings together the creaminess of nuts and yogurt with fragrant spices, making it an excellent lunch option for vegetarians seeking indulgence.

Egg Curry

Egg curry is a hearty and comforting Indian dish made by simmering hard-boiled eggs in a flavorful, spiced tomato and onion gravy.

It’s simple to prepare yet full of bold, warming flavors, making it a popular lunch option across many Indian households.

Best served with rice, chapati, or paratha.

Ingredients

  • 4 hard-boiled eggs, peeled
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan and sauté cumin seeds until they splutter.
  2. Add chopped onions and cook until golden brown.
  3. Stir in ginger-garlic paste; cook until the raw smell disappears.
  4. Add tomato puree, turmeric, chili, and coriander powder. Cook until oil separates.
  5. Add water as needed and gently slide in the boiled eggs.
  6. Simmer for 8–10 minutes, sprinkle garam masala, and garnish with coriander.
  7. Serve hot with rice or flatbreads.

Egg curry is a protein-rich, satisfying lunch dish that’s both budget-friendly and packed with traditional Indian flavors—perfect for a quick yet delicious midday meal.

Khichdi

Khichdi is a humble, comforting one-pot Indian meal made from rice and lentils, lightly spiced and often cooked with vegetables.

Easy to digest and incredibly nourishing, it’s ideal for a light yet filling lunch, especially when paired with pickle, papad, or yogurt.

Ingredients

  • ½ cup rice
  • ½ cup moong dal (yellow lentils)
  • 1 small carrot, chopped (optional)
  • 1 small potato, chopped (optional)
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 tbsp ghee or oil
  • 3 cups water
  • A pinch of asafoetida (hing)

Instructions

  1. Rinse rice and dal thoroughly and set aside.
  2. Heat ghee in a pressure cooker or pot. Add cumin seeds and hing.
  3. Add chopped vegetables (if using), turmeric, and salt. Sauté briefly.
  4. Add rice and dal, mix well, then pour in water.
  5. Cover and cook until soft (1–2 whistles in a pressure cooker or about 25–30 minutes in a pot).
  6. Stir and serve hot with ghee or yogurt on the side.

Khichdi is the ultimate comfort food—easy to make, gentle on the stomach, and deeply satisfying.

It’s a wonderful choice for a relaxed, wholesome Indian lunch.

Bhindi Masala

Bhindi masala is a dry, spiced okra stir-fry that is both nutritious and flavorful. Made with simple ingredients and minimal oil, it’s a great vegetarian lunch dish that pairs well with roti or plain rice.

This dish highlights the natural texture of okra without the slime when cooked properly.

Ingredients

  • 250 grams okra (bhindi), sliced
  • 1 onion, sliced
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tbsp oil
  • Salt to taste
  • Lemon juice (optional)

Instructions

  1. Wash and dry okra thoroughly before slicing to prevent stickiness.
  2. Heat oil in a pan and add cumin seeds.
  3. Sauté onions until golden, then add tomatoes and cook until soft.
  4. Stir in turmeric, coriander powder, and salt.
  5. Add okra and cook uncovered on low heat, stirring occasionally until tender and lightly crisped.
  6. Finish with garam masala and a splash of lemon juice, then serve warm.

Bhindi masala is a simple yet flavorful dish that delivers great taste with minimal effort.

It’s perfect for a vegetarian Indian lunch that’s light, clean, and satisfying.

Sambar

Sambar is a classic South Indian lentil stew made with toor dal, tamarind, vegetables, and a blend of aromatic spices.

It’s hearty, tangy, and nourishing—making it a staple lunch option served with rice, idli, dosa, or vada.

Its rich flavor and nutritional profile make it both comforting and wholesome.

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • 1 drumstick (vegetable), cut into pieces
  • 1 carrot, chopped
  • 1 small eggplant, chopped
  • 1 tomato, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 1 tbsp sambar powder
  • 1 small lemon-sized ball of tamarind (soaked and strained)
  • Curry leaves
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Cook toor dal with turmeric until soft and mushy.
  2. In a pot, boil vegetables with tamarind water and salt until tender.
  3. Add sambar powder and cooked dal to the pot; simmer for 10 minutes.
  4. In a small pan, heat oil and temper mustard seeds, cumin, red chilies, and curry leaves.
  5. Pour the tempering into the sambar and mix well.
  6. Garnish with coriander and serve hot with rice.

Sambar is a flavor-packed, balanced meal that’s rich in protein, fiber, and taste.

Its warmth and tang make it a deeply satisfying part of any South Indian lunch spread.

Gobi Manchurian (Dry)

Gobi Manchurian dry is a popular Indo-Chinese lunch dish made from crispy cauliflower florets tossed in a spicy, tangy sauce.

It’s bold, crunchy, and packed with umami flavors, perfect as a main dish with fried rice or noodles—or even wrapped in a roti for a fusion lunch.

Ingredients

  • 2 cups cauliflower florets
  • 2 tbsp cornflour
  • 2 tbsp all-purpose flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp red chili sauce
  • Salt and pepper to taste
  • Oil for frying
  • Spring onions for garnish

Instructions

  1. Mix cauliflower florets with cornflour, all-purpose flour, salt, and water to form a coating.
  2. Deep-fry until golden and crisp, then set aside.
  3. In a wok, heat a bit of oil and sauté garlic, onions, and bell peppers.
  4. Add soy sauce, ketchup, chili sauce, salt, and pepper. Mix well.
  5. Toss in the fried cauliflower and coat with the sauce.
  6. Garnish with chopped spring onions and serve immediately.

Gobi Manchurian dry is spicy, crispy, and addictive—perfect for a lunch that offers something exciting and different from traditional curries.

Jeera Rice

Jeera rice is a fragrant and simple Indian rice dish flavored with cumin seeds and ghee.

Light yet aromatic, it’s the perfect side for rich gravies like dal tadka, rajma, or butter chicken. For a light lunch, it can also be paired with raita and papad.

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • 1½ tsp cumin seeds
  • 2 tbsp ghee or oil
  • 1 bay leaf (optional)
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Rinse and soak rice for 20–30 minutes, then drain.
  2. Heat ghee in a pan, add cumin seeds and bay leaf until aromatic.
  3. Add soaked rice and sauté gently for 2 minutes.
  4. Pour in water and salt, bring to a boil.
  5. Cover and simmer until rice is cooked and fluffy.
  6. Fluff with a fork and garnish with coriander.

Jeera rice is quick, flavorful, and versatile, making it an essential addition to Indian lunches.

Its simplicity complements bold curries beautifully, creating a balanced and satisfying meal.

Methi Thepla

Methi thepla is a spiced flatbread from Gujarat made with whole wheat flour, fresh fenugreek leaves (methi), and aromatic spices.

It’s light, healthy, and perfect for a lunch that travels well, making it a popular choice for tiffin boxes or on-the-go meals.

Served with yogurt or pickle, it’s both filling and flavorful.

Ingredients

  • 1½ cups whole wheat flour
  • 1 cup chopped fresh methi (fenugreek) leaves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1 tbsp yogurt
  • 1 tbsp oil
  • Salt to taste
  • Water as needed to form dough
  • Ghee or oil for cooking

Instructions

  1. Mix all ingredients (except water and cooking oil) in a bowl.
  2. Add water gradually to knead into a soft, smooth dough.
  3. Roll out small portions into thin discs.
  4. Heat a griddle and cook each thepla on both sides, applying ghee or oil until golden.
  5. Serve warm with yogurt or mango pickle.

Methi thepla is wholesome, tasty, and easy to prepare in batches. It’s a great lunch option that’s nutritious and stays soft for hours.

Kadai Paneer

Kadai paneer is a vibrant, spicy paneer dish cooked with bell peppers, onions, and a special blend of roasted spices.

Served with naan, roti, or jeera rice, it makes for a bold and satisfying lunch packed with rich textures and flavors.

Ingredients

  • 250 grams paneer, cubed
  • 1 onion, diced
  • 1 capsicum (bell pepper), diced
  • 2 tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • 1 tsp red chili powder
  • 1 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Dry roast coriander and cumin seeds, then grind coarsely.
  2. Heat oil, add onions and capsicum, and sauté until slightly soft. Remove and set aside.
  3. In the same pan, sauté ginger-garlic paste, add tomato puree, salt, chili powder, and the ground spice mix.
  4. Cook until oil separates.
  5. Add paneer, sautéed vegetables, and garam masala. Mix well and cook for a few minutes.
  6. Garnish with coriander and serve hot.

Kadai paneer is a bold, restaurant-style dish that’s quick to make at home, making your lunch exciting and flavorful without being too heavy.

Lemon Rice

Lemon rice is a tangy and aromatic South Indian dish made with cooked rice tempered with mustard seeds, curry leaves, and flavored with fresh lemon juice.

It’s simple, refreshing, and ideal for a light lunch, often enjoyed with chutney, pickle, or papad.

Ingredients

  • 2 cups cooked rice (preferably cooled)
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1–2 green chilies, chopped
  • A few curry leaves
  • ¼ tsp turmeric powder
  • Juice of 1 lemon
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Heat oil in a pan, add mustard seeds, and let them splutter.
  2. Add chana dal, urad dal, green chilies, and curry leaves. Sauté until golden.
  3. Add turmeric and salt, then gently mix in the cooked rice.
  4. Turn off the heat, squeeze in fresh lemon juice, and stir well.
  5. Garnish with coriander and serve warm or at room temperature.

Lemon rice is a zesty, comforting dish that comes together quickly and offers a burst of flavor with minimal ingredients—perfect for a light yet satisfying lunch.

Conclusion

Lunch doesn’t have to be ordinary, and these 25+ Indian lunch recipes prove it. From simple everyday favorites to celebratory indulgences, each dish offers a chance to explore new flavors and culinary techniques. Whether you’re a seasoned cook or just starting out, these recipes are accessible, rewarding, and full of heart. Bring color, nutrition, and satisfaction to your midday meals with dishes that are as soulful as they are delicious.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

Leave a Comment