10 Easy Desi Meals Students Can Cook in 30 Minutes or Less

For British Asian students living away from home, the craving for a proper Desi meal often strikes hardest between busy lectures, late-night study sessions, and the inevitable tight budgets.

While it may feel easier to grab a ready meal or fast food, recreating homely flavours doesn’t have to mean hours in the kitchen.

With just a few cupboard staples and fresh ingredients, students can whip up comforting and affordable meals in under 30 minutes.

From spicy eggs to creamy curries, these dishes bring the warmth of home while fitting perfectly into student life.

Here are 10 quick Desi recipes that prove you don’t need endless time or experience to cook food that tastes like home.

Masala Omelette

A student kitchen classic, the masala omelette is quick, filling, and packed with flavour.

Perfect for breakfast before lectures or even a late-night snack, this dish combines the simplicity of eggs with the punch of chilli, onion, and coriander.

It’s budget-friendly, versatile, and ready in minutes.

Ingredients

• 2 Eggs
• 1 small onion, finely chopped
• 1 green chilli, chopped
• Handful of coriander leaves, chopped
• ½ tsp turmeric
• Salt to taste
• Oil for frying

Method

1. Crack the eggs into a bowl. Whisk in chilli, coriander, turmeric and salt.
2. Heat a little oil in a frying pan on medium heat.
3. Add the onion and fry until softened.
4. Pour in the mixture, spreading evenly across the pan.
5. Cook for 2-3 minutes on each side until golden.
6. Serve hot with toast or paratha.

This recipe was adapted from Serious Eats.

Chana Chaat

This tangy chickpea snack doubles up as a light meal, ideal for when you need energy without heaviness.

Packed with protein and spice, it’s a student favourite that can be prepared straight from tinned chickpeas.

Ingredients

• 1 tin chickpeas, drained
• 1 small onion, chopped
• 1 Tomato, chopped
• 1 green chilli, chopped
• Handful of coriander, chopped
• 1 tsp chaat masala
• ½ tsp cumin powder
• Lemon juice to taste
• Salt to taste
• Yoghurt (optional)

Method

1. In a large bowl, mix chickpeas with onion, tomato, chilli, and coriander.
2. Sprinkle chaat masala, cumin powder, salt, and lemon juice.
3. Toss well and pour into a bowl.
4. Optionally, top with yoghurt and serve.

This recipe was adapted from NDTV Food.

Paneer Bhurji

Paneer bhurji is quick comfort food, scrambled like eggs but richer in texture and flavour.

For students missing hearty Desi meals, this dish is perfect with chapati or toast.

Ingredients

• 250g paneer, crumbled
• 1-inch ginger, crushed
• 5 Garlic cloves, crushed
• 2 Green chillies, crushed
• 1 tbsp vegetable oil
• ½ tsp cumin seeds
• ¼ tsp fennel seeds
• 1 Red onion, chopped
• 2 Tomatoes, de-seeded and chopped
• 1 tsp coriander powder
• ¼ tsp turmeric
• ¼ red chilli powder
• Salt to taste
• 2 tbsp coriander, chopped
• Lemon juice

Method

1. Heat oil and ghee in a pan over medium heat. Add cumin and fennel seeds, letting them sizzle.
2. Add chopped onions, crushed green chillies, ginger, and garlic. Cook for about five minutes until the onions turn light golden.
3. Stir in the chopped tomatoes and cook for three minutes until they soften.
4. Add coriander powder, turmeric, red chilli powder, and salt. Mix well and cook the spices for 30 seconds.
5. Add the crumbled paneer and stir until it’s evenly coated with the masala. Cook for two to three minutes.
6. Finish with chopped coriander and a squeeze of fresh lemon juice. Serve hot with parathas or on toast.

This recipe was adapted from Cook With Manali.

Aloo Paratha

A filling favourite, aloo paratha is a comforting dish that works as both a main meal or a quick bite.

While traditionally more elaborate, a simplified student version can be ready in under 30 minutes using ready-made dough.

Ingredients

• 2 boiled potatoes, mashed
• 1 green chilli, chopped
• ½ tsp cumin powder
• Handful of coriander leaves
• Salt to taste
• Ready-made chapati dough
• Oil/ghee for frying

Method

1. In a bowl, thoroughly mix the mashed potatoes with chilli, cumin, coriander and salt.
2. Evenly divide the dough into small balls.
3. Roll two balls to around 5-inch diameter circles.
4. On one of the rolled dough circles, place some of the filling in the centre, keeping around 1-inch of empty space around the sides.
5. Gently place the second circle on top.
6. Press and seal the edges with your fingertips.
7. Heat a skillet on medium-high heat and when hot, place the paratha.
8. When partially cooked, flip it over and spread some oil over it.
9. Flip again and spread some oil. The paratha should be golden and puff up.
10. Repeat with the remaining dough and filling.
11. Serve with yoghurt or pickle.

This recipe was adapted from Veg Recipes of India.

Chana Masala

Hearty and filling, chickpea masala is a vegan favourite that’s packed with flavour and nutrients.

Using tinned chickpeas keeps it quick, making it an ideal go-to for students who want a satisfying meal without spending hours in the kitchen.

Perfect with rice, naan, or roti, it’s both comforting and budget-friendly.

Ingredients

• 1 tin chickpeas, drained
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp oil
• Salt to taste

Method

1. Heat oil in a pan over medium heat. Add a chopped onion and fry, stirring frequently, until it turns golden brown. This usually takes about 5-7 minutes.
2. Add ginger-garlic paste and cook for 1 minute until fragrant.
3. Stir in tomatoes, turmeric, cumin powder, and salt. Cook for 3-4 minutes until the tomato softens and the spices are well combined.
4. Add the chickpeas and half a cup of water. Stir, bring to a gentle simmer, and cook for 10 minutes so the flavours meld.
5. Taste and adjust seasoning, then sprinkle half a teaspoon of garam masala over the top before serving.

Dal Tadka

Nothing feels more homely than dal, especially when you’re away at uni.

Quick to make with red lentils, dal tadka is a warm, protein-rich dish that’s both comforting and affordable.

With its rich tempering and bold spices, it’s the perfect easy meal to pair with rice or chapati after a long day of lectures.

Ingredients

• 1 cup red lentils
• 1 Onion, chopped
• 2 Tomatoes, chopped
• 1 tsp ginger paste
• 1 tbsp coriander powder
• 1 tsp turmeric
• ½ Vegetable stock cube
• 3 cups water
• ½ tsp garam masala
• 1 tbsp coriander leaves, chopped
• Salt to taste

For the Tadka

• 2 tbsp oil
• 1 tsp cumin seeds
• 5 Garlic cloves, finely chopped

Method

1. Add lentils, onion, tomatoes, ginger, coriander powder, turmeric, stock cube and water to a pot. Stir, cover and bring to a boil over high heat, then reduce to medium and simmer, covered or partially covered, for 15 minutes.
2. After five minutes, stir regularly to stop the lentils from sticking. At the 10-minute mark, lower the heat slightly and keep stirring for another five minutes.
3. Once cooked, remove from the heat and whisk briskly to break up the lentils. Stir in garam masala, lemon juice, and chopped coriander.
4. For the tadka, heat some oil in a small pan on a medium heat.
5. Add the cumin and when the seeds start to splutter, add the garlic. Cook until brown.
6. Remove from the heat and pour over the lentils. Briefly stir.
7. Garnish with coriander and serve with roti or rice.

This recipe was adapted from The Fiery Vegetarian.

Vegetable Pulao

For students craving something hearty without the hassle of cooking multiple dishes, vegetable pulao is a lifesaver.

This one-pot rice dish is fragrant, colourful, and comes together in under 30 minutes, perfect for busy weeknights or lazy weekends.

Packed with vegetables and warm spices, it’s both comforting and nutritious, making it an easy way to clear out leftovers while still enjoying a proper home-style meal.

Ingredients

• 1 cup basmati rice, washed
• 1 cup mixed vegetables (peas, carrots, beans)
• 1 Onion, sliced
• 1 tsp cumin seeds
• 1 Bay leaf
• 2 Cloves
• ½ tsp turmeric
• 1 tbsp oil
• Salt to taste

Method

1. Heat oil in a saucepan, then add cumin, cloves and the bay leaf.
2. When sizzling, add the onion and fry until golden.
3. Add the mixed vegetables, turmeric, and salt. Cook for 2 minutes or until slightly softened.
4. Add the rice and 2 cups of water.
5. Bring to the boil, then immediately reduce the heat to its lowest setting, stir and cover. Allow to cook for 10 minutes.
6. Fluff with a fork and serve.

Chicken Keema

For meat-eaters, chicken keema is the ultimate quick curry.

Minced chicken cooks fast, making it a protein-rich, satisfying option that’s perfect for students after a hearty, flavourful meal.

Packed with spices and ready in minutes, it’s ideal for busy schedules or when you want something comforting without spending hours in the kitchen.

Ingredients

• 250g chicken mince
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 green chilli, chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tbsp oil
• Salt to taste

Method

1. Heat oil in a pan and add the onions. Fry until golden then add the ginger-garlic paste. Cook until the raw smell disappears.
2. Stir in the tomatoes, chilli, turmeric, and salt. Cook until softened.
3. Add chicken mince and cook for 10 minutes or until cooked through.
4. Finish with garam masala and coriander. Serve with chapati or rice.

Egg Curry

Egg curry is a true student lifesaver – affordable, quick, and bursting with flavour.

Boiled eggs simmered in a spiced, aromatic gravy create a satisfying meal that’s both protein-rich and comforting.

It pairs perfectly with rice, making it an ideal choice for busy weeknights or when you want something hearty without spending too long in the kitchen.

Ingredients

• 4 boiled eggs, halved
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp oil
• Salt to taste

Method

1. Heat oil in a pan on medium heat. Cook the onions until softened.
2. Stir in the ginger-garlic paste and cook for one minute.
3. Stir in the tomatoes, turmeric, coriander powder, and salt. Cook until the ingredients have melded.
4. Add the eggs and simmer for 5 minutes.
5. Garnish with garam masala and serve with rice.

Vegetable Upma

A South Indian breakfast classic, upma is quick, wholesome, and versatile.

Made with semolina, it cooks in minutes and makes a light yet satisfying meal.

This is ideal for students looking for something nutritious, easy, and budget-friendly to start the day.

Ingredients

• 1 cup semolina
• 1 Onion, chopped
• 1 green chilli, chopped
• 1 cup mixed vegetables
• 1 tsp mustard seeds
• 1 tbsp oil or ghee
• Salt to taste
• 2 cups water

Method

1. Dry roast the semolina in a pan for 2-3 minutes until golden and fragrant, then set aside.
2. Heat oil in the same pan and add mustard seeds until they splutter.
3. Stir in onion, chilli and vegetables. Cook for four minutes.
4. Add water and salt. Bring to the boil, then slowly stir in roasted semolina.
5. Cook until thickened, stirring constantly. Serve hot.

This recipe was inspired by Hebbar’s Kitchen.

Cooking doesn’t need to feel overwhelming when you’re at university.

With these quick recipes, the taste of home can be recreated in 30 minutes or less, making meals both comforting and practical.

So the next time you’re tempted by instant noodles, remember: a warm, flavourful plate of home-style Desi food is only minutes away.