The eggs are coated in an array of intense spices
It is a common belief that Indian food takes a long time to prepare.
This is mainly due to a large number of ingredients and preparation that is required.
However, there are several dishes to make in 15 minutes or less. Not only will it be less time-consuming but it will also ensure layers of flavour.
These dishes are perfect for those who want to enjoy a good meal without having to spend hours cooking. This means you can enjoy more time with the family.
Many of the ingredients compiled in the following recipes are fast cooking and go well with ready-made accompaniments.
The key to great Indian food is the aromatic spices as they are what elevates the entire meal.
There is nothing quite like quick Desi food that is bursting with flavour when you’re short on time.
Here are a few dishes that can be made in 15 minutes or less.
If you want to make a filling meal but do not have a lot of time, an egg curry is a great option to go for.
Boiling the eggs is actually the most time-consuming part. Once you’ve done that, you just need to make the curried part, which takes no time at all.
The eggs are coated in an array of intense spices and the result is a plethora of flavours.
The great part is, you only need a few ingredients for this recipe.
- 4 Eggs, boiled
- 2 Onions, finely chopped
- 1 Tomato, finely chopped
- Salt and pepper to taste
- 1 tbsp ginger-garlic paste
- 1½ tbsp oil
- 1 tsp red chilli powder
- 2 tbsp coriander, finely chopped
- ½ tsp turmeric powder
- ¼ Green chilli
- Place the eggs in boiling water, with a teaspoon of salt (to speed up the cooking process) and allow it to boil for eight minutes.
- Meanwhile, heat some oil in a pan then add the onions. Fry until golden then add the ginger-garlic paste.
- Add the turmeric, green chilli, and finely chopped coriander.
- Add the tomatoes and cook until softened. Season with salt. Cook for four minutes then stir in the chilli powder.
- While it cooks, remove the eggshells and run under cold water. Cut into halves and gently add into the pan. Season with pepper and stir to heat through before serving.
Potato & Onion Pakora
Potato and onion pakora is a classic Indian snack which actually takes less than 15 minutes to prepare.
Both vegetables are mixed with various spices which are then deep-fried in a light, crispy batter. Each mouthful is a burst of flavour.
In terms of Indian food, it is the ideal appetiser to have before a meal. Enjoy it with a chutney of your choice.
The sweetness of the chutney offsets the spice of the pakoras which makes for a delicious combination of flavours.
- 100g gram flour
- 1 Onion
- 3 Potatoes
- 2 Chillies, finely chopped
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tbsp ginger, grated
- 2 tsp dried fenugreek leaves
- 1 tsp cumin seeds
- 1 tsp salt
- ½ tsp red chilli powder
- A handful of coriander, chopped
- Heat up the oil in a wok on medium heat.
- Meanwhile, slice the onions very thinly and place into a bowl. Peel and finely chop the potatoes into the same bowl.
- Sprinkle the dry spices into the bowl. Add the coriander, chillies and ginger into the bowl and sieve in the gram flour. Mix well using your hands.
- Add a little water at a time to the mixture to create a thick batter. Ensure that all the vegetables are coated.
- Drop a little batter into the boil to test the heat. If it browns and rises straight away then it is ready. Carefully drop in spoonfuls of the mixture and fry until golden brown.
- Use a slotted spoon to move the pakora around. Once crispy and golden brown, remove from the oil and leave to drain on kitchen paper.
This recipe was inspired by Hari Ghotra.
A quick meal to have, especially if you are a seafood lover is spiced garlic prawns.
They are bursting with flavour and cook in under 15 minutes.
The great thing about this dish is that they are versatile. They can be eaten with naan bread or placed inside a wrap along with fresh raita and salad.
- 1kg uncooked prawns, peeled
- 40g butter
- 4 Garlic cloves, thinly sliced
- 2 Red chillies, finely chopped
- ¼ cup coriander, chopped
- 2 tbsp lemon juice
- 3 tsp lemon zest, grated
- 2 tbsp olive oil
- Chilli flakes
- Salt to taste
- In a large frying pan, heat the oil and butter over medium heat.
- Once the butter has melted, add the garlic and chilli and cook for one minute, stirring frequently.
- Add the prawns, chilli flakes, and salt. Cook for four minutes or until the prawns are just cooked through. Stir often.
- Pour in the lemon juice, lemon zest and coriander leaves. Mix well until the prawns are fully coated then serve.
South Indian Lemon Rice
Lemon rice is a popular dish in the south of India and while cooking everything from scratch takes longer than 15 minutes, using leftover rice does not.
It ensures good flavours and it will make your life a whole lot easier.
This is a dish that provides a lot of nutrition as it contains nuts and lentils. It provides everything you want from a Desi dish: Heat, loads of flavour and aromatic smells.
- 2 cups cooked rice
- 2 tbsp olive oil
- ¾ tsp mustard
- 1 tsp split black gram
- 1½ tsp split Bengal gram
- 4 tbsp peanuts or cashews (Add both if you prefer)
- ¼ tsp turmeric
- 2 Dried red chillies
- 1-2 Green chillies
- A pinch of asafoetida
- Curry leaves
- ½ tbsp ginger, grated
- Salt to taste
- Lemon/lime juice as needed
- Place the rice into a bowl then add the salt, lemon juice and oil. Mix until everything has fully combined.
- Meanwhile, heat oil in a pan on medium heat. Add the nuts and lightly fry until partially cooked.
- Add the red chillies, Split black gram and Split Bengal gram and cook until they become golden.
- Add the mustard seeds and let them crackle then add the ginger, green chillies and curry leaves. Gently cook then add the asafoetida and turmeric.
- Pour in two tablespoons of water to soften the pulses. Cook until the water has evaporated.
- Bind the rice with the mixture then cover and leave to cook for five minutes until heated through.
- Serve with plain yoghurt.
One quick Indian food option that comes to mind is aloo paratha. It is a fan favourite among many Desi people.
This tasty snack can be both mild or spicy, meaning that it will appeal to a variety of taste preferences.
If a spicy version is preferred, it goes well alongside a sweet chutney or raita as the contrast in flavours creates a perfect balance.
- 4 Potatoes, boiled, peeled and mashed
- 1 Onion, finely chopped
- 1 tsp cumin powder
- Red chilli powder to taste
- Salt to taste
For the Dough
- 240g maida flour
- 15ml oil
- 4 tbsp butter
- In a bowl, add the flour and half a tablespoon of oil and knead together. Add enough water until it forms into a firm dough. Set the dough aside for 30 minutes.
- Meanwhile, place the potatoes into a bowl and add the dried spices, onions and salt. Mix well.
- Divide the dough into equal-sized balls and roll into circles.
- Place two tablespoons of the filling in the centre then bring the edges together and pinch to seal. Flatten the dough then roll into a seven-inch diameter circle.
- Heat a skillet then place the paratha onto it. Cook on one side for a minute then place a quarter of a teaspoon of butter onto it.
- Flip over and apply butter again. Press down and cook until golden.
- Repeat the process with the remaining dough balls.
- Once done, cut the paratha into quarters and serve with butter.
This recipe was adapted from Cook with Manali.
These recipes prove that Indian food does not have to take hours to prepare in order to guarantee delicious flavours.
With these recipes, you can enjoy quality Indian food while having more free time to do other things.