The complexity of Indian cuisine’s flavours, smells, and cultural diversity are reflected in the wide variety of Indian recipes for dinner. Indian dinner dishes are a fascinating fusion of history, invention, and regional distinctiveness, from the tantalising spices of the North to the scented curries of the South. In this blog, we’ll look at a few traditional Indian recipes that, in addition to satiating people’s appetites for generations, also serve as a symbol of India’s culinary landscape.
Delicious and Easy Indian Recipes for Dinner
1. Paneer Butter Masala
Paneer Butter Masala is one of those vegetarian Indian recipes for dinner that are a favourite of everyone in all age groups. A lip-smacking recipe with the tangy taste of tomatoes and aromatic spices, the dish will surely melt like “butter” in your mouth.
- 3 tbsp Ghee
- 1 Bay leaf
- 2 Green cardamom
- 3 Cloves
- 1 inch Ginger, chopped
- 3 cloves garlic, crushed
- 1 fresh Green chilli, cut in half
- 2 medium Onions, sliced
- 2 Dry Kashmiri red chillies, deseeded
- 18 Cashew nuts
- 6 medium Tomatoes, cut into 8 pieces
- Salt to taste
- ½ tsp Degi red chilli powder
- 1 ½ cup Water
- 2-3 drops of Kewra water
For Curd Mixture
- 1 heaped tsp Degi red chilli powder
- 1 heaped tsp Coriander powder
- ¼ tsp Turmeric powder
- 3 tbsp Curd
- 3 small cubes Butter
For Soaking Paneer
- 200 gm Paneer, cubes
- Warm salted water
For Onion Tomato Masala
- 4 tbsp Butter
- 1 medium Onion, chopped
- ½ tsp Degi red chilli powder
- 1 medium Tomato, chopped
- Prepared Gravy
- 1-2 tbsp Honey
- 2 tbsp Butter
- 1 tbsp Dried Fenugreek leaves
- Soaked Paneer
- Fresh Curd
- Fresh Coriander leaves
To soak paneer
- Place the paneer in a dish, soak it with warm, salted water, and set it away for later use.
For Curd Mix
- Combine the butter, curd, red chilli powder, coriander powder, and turmeric powder in a dish. Mix well, and set it away for later use.
For the gravy
- Preheat the ghee in a kadai and add the bay leaf, green cardamom, cloves, ginger, garlic, green chilli, and onion. Cook the ingredients until everything is translucent.
- Add the curd mixture and dried red chillies at this point, and simmer for 2-3 minutes or until fragrant.
- Add the tomatoes, cashew nuts, salt, red chilli powder, and sauté for 2 minutes over medium-high heat.
- Add the water after the tomatoes become mushy, cover, and heat for 10 to 12 minutes.
- Add kewra water to finish it off, turn off the fire, let it cool, and then crush it into a fine paste with a hand blender or spice grinder. Set away for later use.
- For tempering onion-tomato masala
- Melt butter in a kadai, add onion, and cook till transparent. Add chilli powder and cook for 30 more seconds.
- After adding the tomatoes, simmer them until they are mushy before adding the prepared gravy, butter, honey, and dried fenugreek leaves. After thoroughly combining everything, please bring it to a boil.
- After boiling for 4-5 minutes on medium heat, add paneer cubes after draining the water. Remove from the fire, top with fresh curd and coriander leaves and serve hot.
This recipe can be used for families, friends, and gatherings. The tangy-cum-spicy taste of the dish makes it the most sought-after Indian recipe for dinner.
2. Rajma Masala
If you’re a North Indian, you love the Rajma and chawal (rice) combo. Rajma Masala tops the list of best dishes for dinner in India. Read on to learn the recipe for this savoury meal.
- 1 cup rajma / red kidney beans
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves chopped
- 1/4 cup onion finely chopped
- 1.5 cups tomato puree
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- salt to taste
- 2 tablespoon oil
- 1 teaspoon cumin seeds
• Rajma should be soaked in water for at least 8 hours or overnight. Rajma should be submerged completely in water, with at least 1/2 inch of water above.
• The next day, rinse well at least twice.
• It should be added to a pressure cooker and water until submerged.
• Cook under pressure for five whistles. Pressure should naturally release.
• The correct consistency should be soft when squeezed and easily mashable when opened.
• Take two teaspoons of oil and heat it in a kadhai. A teaspoon of cumin seeds should thoroughly crackle before being added.
• Include 1/4 cup of finely chopped onion.
• Add one teaspoon of the ginger garlic paste after sautéing till translucent.
• For one minute, sauté.
• Light the flame lowest. Add 1 heaping teaspoon of red chilli powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of turmeric powder. You may add 1/2 teaspoon of cumin powder if you’d like.
• Mix it up quickly. Keep the spices from burning.
• Add 1.5 cups of pureed, blanched tomato right away.
• Add 1/2 cup of water, then stir briefly.
• Allow the gravy to boil for 5-7 minutes or until the raw tomato and masala scent has vanished. Since the tomato has already been blanched, it takes no time.
• To prevent sticking at the bottom, stir often.
• Add some cooked water and the cooked rajma. Add only half of the boiled water if there is more.
• Mix it up quickly.
• Cook under cover for 7–10 minutes.
• Add 1 tablespoon coriander leaves, 1 teaspoon garam masala, 1 teaspoon kasuri methi (crush and add), and 1/2 teaspoon sugar.
• Mix it up quickly and add 1 teaspoon butter.
• Quickly combine, then turn off the heat.
Rajma Chawal is a mid-time favourite of all-night owls. Although the preparation takes longer than other Indian recipes for dinner, this meal shouldn’t be skipped at any cost.
3. Veg. Biryani Recipe
Vegetarian Biryani is one of those royal Indian recipes for dinner that you can savour any time of the day, not only at dinner. Use this recipe to create the perfect one-pot dinner if you want something special.
2cups basmati rice
· ¼cup ghee or any neutral oil
· 1dried bay leaf
· 2whole star anise (optional)
· 4whole cloves
· 4cardamom pods
· 4 fresh Thai green chilli or green finger chilli, stems removed
· 1medium red onion, finely chopped
· 1tablespoon ginger paste or freshly grated ginger
· 1tablespoon garlic paste or freshly grated garlic
· ½teaspoon turmeric powder
· 2teaspoons Kashmiri red chilli powder or other ground red chilli
· 1plum tomato, finely chopped
· ½cup chopped cilantro leaves
· ½cup chopped mint leaves
· 1medium carrot, peeled and thinly sliced
· 1small potato, peeled and finely diced
· 1cup small cauliflower florets
· ½cup frozen green peas, thawed
· ½cup cut green beans (fresh or frozen)
· ½cup full-fat Greek yoghurt
· 2tablespoons fine sea salt
· 2½cups unsalted vegetable stock or water
· 1teaspoon garam masala
· 1tablespoon fresh lemon juice, plus 3 lemon slices
· ½cup fresh pomegranate seeds (optional)
· ¼cup toasted or fried cashews, halved (optional)
- After rinsing, place the rice in a dish, add cold water, and soak for 20 minutes. Ghee should dissolve after 30 to 45 seconds of being heated in a large saucepan over medium heat. Fry the bay leaf, star anise, cloves, cardamom, and green chilli for approximately 30 seconds or until aromatic. Add the onion and cook it for approximately 5 minutes, stirring often until golden brown.
- Add the ginger and garlic, then cook and stir for about a minute or until the raw scent disappears. Stir 30 seconds while adding the red chilli powder and turmeric to toast them (do not let them burn). Add 2 tablespoons of water and the tomato. Add half of the mint and cilantro. After around 5 minutes of stirring, the tomato should begin to break down.
- Combine the yoghurt, salt, green beans, peas, potatoes, carrots, and cauliflower. Cook for 5 minutes, sometimes stirring, until the ingredients are combined.
- Add the rice, lemon juice, and garam masala to the pot after draining the rice. Stir everything together thoroughly. Stir in the vegetable stock. Five minutes on medium, covered.
- Remove the lid and stir. Add the remaining mint, cilantro, and lemon segments. For 20 minutes, cook on low with a lid over the pot. The pot should stand for 15 minutes after the burner is turned off. Rice should be fluffed before being topped with cashews and fresh pomegranate seeds if desired.
Made in every household regardless of shared cultural values, Veg. Biryani is heaven for those who love a savoury taste on their tongues.
4. Sabudana Khichdi
Sabudana khichdi is a versatile dish and one of those Indian dinner recipes that can be had during fasting or even when desired! Easy and quick to make, this dish will make you full in just 10 minutes of preparation time.
- 1 cup sabudana
- 2 cups water
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 medium potato diced into ¼ inch cubes
- 3 green chillies (finely chopped)
- 1 stalk curry leaves
- 1 teaspoon ginger minced, optional
- ¼ cup peanuts roasted and crushed
- salt to taste
- ½ teaspoon sugar optional
- ½ lemon juice
- 2 tablespoons coriander leaves
Drain all the water after giving the sabudana a thorough underwater rinse to remove the extra starch.
• After that, soak the washed sabudana in 2 cups of water for about 2 to 3 hours (the amount of time needed to soak the sabudana completely will depend on its quality). After soaking, Sabudana will increase in size and become easily mashable between your fingers. Make use of a colander to drain the extra water. Set apart.
• In a skillet over medium heat or an air fryer, dry roast the peanuts until they are well-roasted. After they have cooled, cut them in half or coarsely chop them in a blender. Set apart.
• In a Kadai, warm the oil. Add the cumin (jeera) seeds after the oil is heated and wait for the seeds to sputter.
• After that, add diced potatoes and simmer for 3 to 4 minutes or 2 minutes if you use pre-boiled, peeled, and cubed potatoes.
• Sabudana that has been drained, crushed roasted peanuts, salt, and sugar should all be added. Cook the pearls for a few minutes or until they are translucent while stirring occasionally. Sabudana shouldn’t be overcooked since otherwise, it would become lumpy and mushy.
• Next, extinguish the flame. As a garnish, include lemon juice and finely chopped coriander leaves.
Have this delicious Sabudana Khichdi in your meal and relish the taste of masala and peanuts. Quick to assemble and cook, it takes hardly 10 minutes to make!
Top 5 Easy-Peasy Indian Recipes for Dinner
Food blog on Indian recipes for dinner. Recipes include ingredients and methods for paneer butter masala, sabudana khichdi, chilli paneer, veg biryani and rajma
Cuisine: Indian cuisine.
Keywords: indian recipe, Paneer Butter Masala recipe, Paneer Butter Masala,
Recipe Yield: 4 servings
Preparation Time: PT20M
Cooking Time: PT1H
Total Time: PT1H20M
- 3 tbsp Ghee 1 Bay leaf 2 Green cardamom 3 Cloves 1 inch Ginger, chopped 3 cloves garlic, crushed 1 fresh Green chilli, cut in half 2 medium Onions, sliced
Recipe Instructions: For the gravy Preheat the ghee in a kadai and add the bay leaf, green cardamom, cloves, ginger, garlic, green chilli, and onion. Cook the ingredients until everything is translucent. Add the curd mixture and dried red chillies at this point, and simmer for 2-3 minutes or until fragrant. Add the tomatoes, cashew nuts, salt, red chilli powder, and sauté for 2 minutes over medium-high heat. Add the water after the tomatoes become mushy, cover, and heat for 10 to 12 minutes. Add kewra water to finish it off, turn off the fire, let it cool, and then crush it into a fine paste with a hand blender or spice grinder. Set away for later use. For tempering onion-tomato masala Melt butter in a kadai, add onion, and cook till transparent. Add chilli powder and cook for 30 more seconds. After adding the tomatoes, simmer them until they are mushy before adding the prepared gravy, butter, honey, and dried fenugreek leaves. After thoroughly combining everything, please bring it to a boil. After boiling for 4-5 minutes on medium heat, add paneer cubes after draining the water. Remove from the fire, top with fresh curd and coriander leaves and serve hot.
5. Paneer Chilli Dry
A Chinese dish with an Indian twist, Paneer Chilli Dry is a starter that can be made for dinner. It is one of the tastiest Indian recipes for dinner and can be prepared within half an hour. Paneer Chilli, or Chilli Paneer, can also be had with gravy instead of just dry along with rice or noodles.
· 1 teaspoon soy sauce
· 2 tablespoons tomato ketchup
· Salt as required
· 1 red bell pepper
· 1/2 cup onion
· 1 dash of ginger powder
· 1 capsicum (green pepper)
· 1 teaspoon schezwan sauce
· 2 teaspoon ginger
· 2 teaspoon garlic paste
· 2 green chilli
· 1 teaspoon corn flour
· 1 teaspoon vinegar
· 1/2 cup refined oil
· 1 tablespoon green chilli sauce
· 1 yellow bell pepper
· 1 teaspoon butter
- Take a cutting board and cut the paneer, onion, and bell peppers into small cubes to make this delicious appetiser dish. Under running water, scrub the diced bell peppers, then set them aside. Peel the ginger now and coarsely chop it in a basin. The green peppers should next be sliced into strips or halves.
- Then, put the paneer in a little bowl. Add salt, vinegar, ginger powder, cornflour, and chilli paste. For 10 to 15 minutes, marinate. Next, put a pan on medium heat and add oil. Then, add the cubed paneer pieces when the oil is heated and cook until brown. After finishing, set them aside.
- Now add a little oil to a pot and heat it over a medium temperature. Cook sliced green chillies, chopped ginger, and garlic paste in it. Add onions to it after sautéing diced bell peppers for a minute. Then, add tomato ketchup, green chilli sauce, soy sauce, and Schezwan sauce. Add melted butter to it after that. Cook for two to three minutes after thorough stirring. The cooked paneer cubes should then be added and thoroughly mixed up.
- If you want to produce a glossy gravy or semi-dry chilli paneer, add more water and let the sauce thicken.
Chilli Paneer is a great dish when you’re not ready to work up much or want something fancy.
Indian dinner recipes stand out as a colourful and intricate thread in the fabric of global cuisines, tying together history, culture, and gourmet. We’ve discovered the diversity of Indian food via our investigation of traditional dishes, including Paneer Butter Masala, Rajma Masala, and Biryani. These dishes represent India’s rich legacy and reflect the country’s geographical variety, cultural traditions, and the creativity of earlier generations in addition to providing nourishment.
What to make for dinner – Indian?
There are many sweet and savoury options to make an Indian dinner. They include paneer butter masala, rice, rajma, etc.
What to eat for dinner – Indian?
You can try our lip-smacking Indian recipes for dinner from the list above, including rajma masala, chilli paneer, and vegetarian biryani.
What do Indians eat for dinner?
Indians eat a lot of vegetables cooked in various ways, along with roti (properly cooked tortillas), dal (lentil soup) and rice for dinner.