6 Best Easy Healthy Indian Dinner Recipes You must Know in 2021

Share on facebook
Share on whatsapp
Share on pinterest
Share on linkedin
Share on twitter

After a tiring day at work, a filling, delicious dinner is what our body craves. However, we do feel spending too much time making dinner. As a result, most of the time we end up eating the same boring food which order online and which is also not good for our health.

In this article on easy healthy Indian dinner recipes, we will share with you some awesome tasty, and easy healthy Indian Dinner Recipes that you might have never considered before. While selecting the dinner options for this blog, our top priority has been the least time required for cooking and to serve you a variety of tastes. So, if you too are bored of eating the same old roti, rice and dal, then keep reading this article as we will share with you 6 lunchbox ideas that anyone can cook using few ingredients without compromising on taste.


6 Best Easy Healthy Indian Dinner Recipes

Healthy Indian Dinner Recipes

1. Palak paneer pulao


  • 2 Cups Brown Rice
  • 250 grams Palak /Spinach
  • 3 green chillies
  • 200 grams Paneer /Cottage Cheese
  • 1/2 cup Pudina /Mint leaves
  • 3 Onions Medium size
  • 1 Tomato large size
  • 1 Tbsp Ginger Paste
  • 1/4 Tsp Turmeric Powder
  • 4 Tbsp Ghee
  • 3 cups Water
  • 2 Tbsp Coriander leaves chopped
  • 1/2 Tsp rock Salt or as required
  • Whole Spices
  • 2 Bay leaves
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 2 ” inch Cinnamon Sticks
  • 4 Cloves
  • 1/2 Tsp Shahi Jeera


  1. Soak brown rice for 10-15 minutes, drain water and keep it aside.
  2. You need to Blanch Spinach in hot water, add rock salt, drain water and keep it aside to cool.
  3. It would help if you made a spinach batter, so put it into the jar to blend it with water,  spinach, green chillies to get a puree. Measure the puree in a cup and keep it aside.
  4. Heat ghee in a thick bottom pan, add 1/4 cup sliced onions, fry until it is golden in colour.
  5. Then Remove fried onions and reserve them for garnishing.
  6. In the same pan, add all the whole spices, fry until spices leave flavours to oil.
  7. Add sliced onions, ginger paste and fry well till the raw smell goes off.
  8. Now add paneer cubes, and fry till it becomes light golden in colour.
  9. Add chopped tomatoes and fry them well.
  10. You need to add all the dry spice powders and fry well along with tomatoes until a good blend.
  11. After that, you need to add the palak puree which you have prepared and mix it well.
  12. Add drained brown rice, mix well with puree and continue to cook for 4-5 minutes.
  13. Now add 3 cups of hot water, rock salt and continue to cook until it did; it may take around  15-17 minutes.
  14. Once you have done all the steps, it’s time to add chopped coriander leaves and lemon juice.
  15. Garnish with fried onions, raisins, cashews, and serve hot with Raita.


2. Veg Kathi Roll


  • For Steaming Veggies
  • ½ cup chopped carrot cubes
  • ½ cup chopped potato cubes
  • ¼ cup chopped french beans
  • 1.5 cups water to boil veggies
  • For Making Masala
  • 2 tablespoons ghee
  • ¼ teaspoon cumin seeds
  • ⅓ cup chopped onions
  • 1 teaspoon Ginger Paste
  • 100 grams tomatoes
  • 1/3 cup chopped capsicum cubes
  • ¼ teaspoon turmeric powder
  • ½ black pepper
  • ¼ cup chopped coriander leaves
  • ¼ cup paneer
  • Rock salt as required

Toppings For Veg Kathi Roll

  • ⅓ cup sliced onions
  • First, boil all the veggies apart from the panner and keep them aside.
  • Making Veg Stuffing
  • Heat 2 tbsp ghee in a pan. Add cumin seeds. Let them splutter.
  • Then add chopped onions and saute them.
  • Add 1 teaspoon ginger paste.
  • Then you have to add ½ cup chopped tomatoes.
  • Mix it and saute the tomatoes on a low to medium flame for 3-5 minutes or until they soften.
  • Then add turmeric powder, rock salt.
  • Then add chopped capsicum cubes & saute for 2-3 minutes.
  • Next, add all the boiled veggies and paneer cubes.
  • Mix very well.
  • On a low to medium flame, saute for four to five minutes. Veg stuffing should be dry.
  • Next, add ¼ cup chopped coriander leaves. Mix very well.
  • Making Kathi Roll
  • Now take a single whole wheat roti. Place the mixed veggie stuffing in the center.
  • Add the marinated veg stuffing on top. Now roll both the sides of the whole wheat roti.
  • You can wrap them in butter paper or aluminum foil as per availability.
  • Serve it.

Vegetable Corn Soup

  • 1½ cups corn grated
  • 2 tablespoons Oil
  • ½ cup Carrot chopped
  • ½ cup beans Chopped
  • ½ cup capsicum chopped
  • 1/2 cup peas
  • 1 lemon
  • 2½ cups vegetable stock
  • Rock Salt to Taste


  1. In a pan, heat the oil, and Once the oil is hot, add carrots to it. On medium heat, cook carrots for 3-4 minutes until they are fork-tender.
  2. Then add capsicum and cook for another 1 more minute.
  3. Then Stir in peas and mix well to combine.
  4. Then Pour in grated cream of corn. Stir well to combine.
  5. Add rock salt, black pepper to this sweet corn soup mix.
  6. Pour in vegetable stock. Stir well to combine.
  7. You need to cover the pot and allow the veggies to simmer on medium heat for 5-6 minutes.
  8. Then Lower the heat to allow the soup to boil for 3-4 minutes.
  9. Take it off the heat and pour it into a serving bowl.
  10. Garnish the sweet corn soup with coriander.


3. Soya Biryani


  • 3 cups of water
  • pinch of rock salt
  • 2 cups soya chunks
  • 2 cups brown rice
  • 3 tablespoon ghee
  • 4-5 whole cloves
  • 6-8 whole black peppercorns
  • 1 Indian bay leaves
  • 2 medium-sized onions finely cut
  • 2 tomatoes finely cut
  • 2 green chillies slit lengthwise
  • 1/2 teaspoon turmeric powder
  • cilantro / Coriander leaves


  1. In a saucepan, boil water and add a pinch of rock salt. Then add soya chunks to it. Let them cook for 7-8 minutes. Let the soya chunks cool for 5 minutes and gently squeeze the water out of them.
  2. Cook the brown rice with twice the amount of water with rock salt (1/4 tsp) till it is 3/4th done.
  3. In a medium-sized kadhai, add 3 tbsp of ghee and keep it on medium heat. Then add black peppers, cloves, and bay leaf. Once it’s the sizzle, it may take 10-15 seconds; then, you have to add onions. Fry them until onions turn translucent.
  4. Then add tomatoes and continue frying until they turn mushy.
  5. Then add the green chillies, rock salt, turmeric powder, and soya chunks and mix it well.
  6. Please Continue to keep it on medium heat for another 10 minutes. At this point, the gravy should run thick, and the soya chunks must have absorbed the flavour from the gravy.
  7. Then add the brown rice to the kadhai, carefully fold it in, and simmer it for 5-7 minutes, covering the kadhai before taking it off heat.
  8. Garnish it with coriander leaves.


4. Dal Dhokli



  • ½ cup toor dal, rinsed
  • 1½ cup of water
  • 1 tsp ghee
  • ½ tsp cumin/jeera
  • 1 green chilli, broken
  • pinch hing / asafoetida
  • 1 tomato, finely chopped
  • 1 tsp ginger paste
  • 1½ cup of water
  • ¼ tsp turmeric
  • ¾ tsp salt
  • 1 tsp lemon juice
  • 2 tbsp coriander, finely chopped


  • 1 cup wheat flour/atta
  • ¼ tsp turmeric
  • ½ tsp rock salt
  • 2 tsp oil
  • ½ cup water


  1. In a Kadai, you need to heat 1 tsp ghee and splutter tempering.
  2. After that, add 1 tomato, 1 tsp ginger paste, and saute until tomatoes turn soft and mushy.
  3. Then add in cooked dal, 1½ cup water, and mix well, adjusting consistency as per the requirement.
  4. You also need to add ¼ tsp turmeric, 1 green chilli, ¼ tsp cumin.
  5. You have to make sure everything is well combined and mix well.
  6. You have to check the dal simultaneously, and once the dal comes to a boil, drop in dhokli pieces and give a good mix well.
  7. Please cover it and boil for 15 minutes or till the dhokli is cooked completely.
  8. finally, add 2 tbsp coriander
  9. Ready to serve.


5. Millet Masala Khichdi


  • Foxtail Millet or Thinai – 1/4 cup
  • Soaked Moong dal – 1/2 tbsp
  • Carrots – 2 tbsp diced
  • French beans – 2 tbsp chopped
  • Peas – 2 tbsp
  • Onion – 3 tbsp chopped
  • Tomato – 3 tbsp chopped
  • Ginger – 1/4 inch piece grated
  • Cumin seeds – 1/4 tsp
  • ¼ tsp turmeric
  • Asafoetida – 1 pinch
  • Water – 1+1/2 cup
  • Rock Salt – to taste
  • ghee – 1 tbsp


  1. Take a pan and heat it. After that, add millet, dry roast over low flame for 2 minutes. You need to check that It should be hot to your touch. Transfer to a bowl.
  2. Then add moong dal to the pan and dry roast it for 20 seconds. Transfer it to the same bowl.
  3. Heat a pressure pan with ghee.
  4. Temper with asafoetida(hing). after that, you need to add cumin seeds and let them sizzle.
  5. Then add onions to cook it so that it becomes light golden in colour.
  6. Then add tomato, ginger and saute for a few seconds.
  7. Then add chopped vegetables, peas and mix well.
  8. Then add turmeric powder, dry roasted millet, soaked moong dal and mix it well.
  9. Then add water, rock salt, mix it well, close the cooker and cook for 3 whistles over low flame.
  10. Once the pressure is released, open the cooker and mash gently.
  11. Millet khichdi is ready.
  12. Now it’s ready to serve hot, and you can use more ghee drizzled on top as per your convenience with curd raita.


So these are the 6 Best Easy Healthy Indian Dinner Recipes that you must know!


Recommended Articles:

Share on facebook
Share on whatsapp
Share on pinterest
Share on linkedin
Share on twitter

Join our Newsletter

Subscribe to our newsletter mailing list to receive more related articles.

Leave a Comment

More Related Posts