20 Quick 5 Minute Indian Recipes for Dinner Everyone Loves

Craving the bold flavors of Indian cuisine but short on time? We’ve got you covered! These 20 quick 5-minute Indian recipes are perfect for busy weeknights when you want something delicious, comforting, and ready in a flash. From creamy butter chicken to spicy masala omelets, these crowd-pleasing dishes will transform your dinner routine—no takeout needed. Let’s dive in and spice up your evenings!

Spicy Masala Omelette

This bold, flavorful omelette packs a punch with aromatic spices and a fluffy texture—perfect for jazzing up your morning routine.

Ingredients:

• 3 large eggs
• 1 tbsp butter
• 2 tbsp finely chopped onion
• 1 tbsp chopped cilantro
• 1 small green chili, finely chopped (seeds removed for less heat)
• 1/4 tsp turmeric
• 1/4 tsp cumin powder
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1 tbsp milk

Instructions:

1. In a bowl, whisk eggs with milk, turmeric, cumin powder, garam masala, and salt until smooth.
2. Melt butter in a nonstick skillet over medium heat. Sauté onion and green chili for 2 minutes until softened.
3. Pour the egg mixture into the skillet, swirling to spread evenly. Cook undisturbed for 1 minute until edges set.
4. Gently lift edges with a spatula, tilting the pan to let uncooked egg flow underneath. Sprinkle cilantro over the top.
5. Fold the omelette in half and cook for another 30 seconds until just set but still slightly soft inside.

The garam masala adds a warm, toasty depth, while the chili gives it a kick—no boring breakfasts here!

Tip: For extra fluffiness, whisk the eggs vigorously for a full minute before adding spices.

Instant Paneer Bhurji

This quick, spiced Indian scrambled paneer comes together in under 20 minutes—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green bell pepper, finely diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp salt
• 14 oz paneer, crumbled
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Add onion and bell pepper; sauté for 5 minutes until softened. Stir in 2 garlic cloves, 1 tsp ginger, 1/2 tsp turmeric, 1 tsp garam masala, 1/2 tsp chili powder, and 1 tsp salt. Cook for 1 minute to toast the spices.
3. Fold in crumbled paneer and cook for 3–4 minutes, gently breaking up any large chunks with a spatula.
4. Remove from heat. Stir in 1/4 cup cilantro and 1 tbsp lemon juice.

The magic here? The paneer stays tender while soaking up all the smoky spices—no rubbery texture in sight!

Tip: For extra richness, swap half the paneer for scrambled tofu or soft goat cheese.

Quick Vegetable Pulao

This fragrant one-pot rice dish is packed with colorful veggies and cozy spices—perfect for busy weeknights when you crave something wholesome but effortless.

Ingredients:

• 1.5 cups basmati rice, rinsed
• 2 tbsp ghee (or neutral oil)
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1/2 cup green beans, chopped
• 1/2 cup frozen peas
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp salt
• 2.5 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep skillet over medium. Add cumin seeds and bay leaf; sizzle for 30 seconds until fragrant.
2. Add onion and cook for 3 minutes until soft. Stir in carrot and green beans; cook for 2 more minutes.
3. Add rice, garam masala, turmeric, and salt. Toast for 1 minute, stirring to coat the rice.
4. Pour in water and peas. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
5. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork, garnish with cilantro, and serve.

The toasted cumin and ghee create a nutty depth, while the turmeric stains the rice a sunny gold—it’s as pretty as it is flavorful!

Tip: For extra richness, swap water with vegetable broth or stir in a pat of butter before serving.

Tandoori-Style Grilled Chicken

This vibrant, smoky grilled chicken gets its signature char and bold flavor from a yogurt marinade and a quick turn on the grill—no tandoor oven required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tandoori masala spice blend
• 1 tsp kosher salt
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a bowl, whisk together 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp tandoori masala, 1 tsp salt, 1 tsp sugar, 2 minced garlic cloves, 1 tbsp ginger, and 1/4 tsp cayenne (if using).
2. Add chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (400–450°F). Shake excess marinade off chicken and grill for 6–7 minutes per side, until lightly charred and internal temperature reaches 165°F.
4. Let rest for 5 minutes before serving.

The yogurt marinade keeps the chicken incredibly juicy while the high-heat grill mimics the charred edges of traditional tandoori cooking. Serve with fresh cilantro and lime wedges!

Tip: For extra smokiness, add a sprinkle of smoked paprika to the marinade.

Coconut Curry with Shrimp

This creamy, fragrant curry comes together in under 30 minutes—perfect for busy weeknights when you crave something cozy yet vibrant.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger; cook for 30 seconds until fragrant.
2. Add 1 tbsp red curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk, 1 cup broth, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 5 minutes.
3. Add shrimp and bell pepper; cook for 3–4 minutes until shrimp turn pink and opaque.
4. Remove from heat. Stir in lime juice and top with cilantro.

The tangy lime and creamy coconut balance beautifully, while the shrimp stay plump and tender. Serve over jasmine rice to soak up every drop!

Tip: For extra heat, add a sliced Thai chili with the bell pepper.

Lemon Rice with Peanuts

Bright, tangy, and packed with crunch, this Lemon Rice with Peanuts is a quick side dish that steals the show with its zesty flair.

• 1 cup long-grain white rice (like basmati or jasmine)
• 2 cups water
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/4 cup roasted unsalted peanuts
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp salt
• 1/4 cup chopped cilantro

1. Rinse the rice until the water runs clear, then drain. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds and cook for 30 seconds until they start to pop. Stir in 1/2 tsp turmeric and cook for 10 seconds until fragrant.
3. Add the cooked rice, 1/4 cup peanuts, 1/4 cup lemon juice, and 1 tsp salt. Gently toss everything together until the rice is evenly yellow and the peanuts are distributed. Cook for 2–3 minutes to warm through.
4. Remove from heat and fold in 1/4 cup chopped cilantro.

The magic here? The peanuts stay delightfully crunchy against the fluffy, citrus-kissed rice—no soggy bites allowed!

Tip: For extra depth, toast the peanuts in a dry skillet for 2 minutes before adding them.

Garlic Butter Naan Pizza

This shortcut pizza turns store-bought naan into a crispy, garlicky base for your favorite toppings—ready in under 20 minutes!

Ingredients:

• 2 pieces store-bought naan bread
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 3 tbsp melted butter, 3 minced garlic cloves, 1/2 tsp oregano, and 1/4 tsp salt. Brush evenly over both naan pieces.
3. Spread 1/2 cup marinara sauce over the naan, then top with 1 cup mozzarella and 2 tbsp Parmesan.
4. Bake for 12–15 minutes until cheese bubbles and edges are golden. Garnish with fresh basil if using.

The garlic butter layer caramelizes underneath for a flavor punch you won’t get from regular pizza dough—plus, cleanup is a breeze!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Chana Masala with Canned Chickpeas

This cozy, aromatic dish comes together in under 30 minutes—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp cayenne (if using), and 1/2 tsp salt. Toast spices for 30 seconds, stirring constantly.
3. Pour in diced tomatoes and 1/2 cup water, scraping up any browned bits. Simmer for 5 minutes to thicken slightly.
4. Add chickpeas and simmer for 10 minutes, stirring occasionally, until the sauce clings to them. Taste and adjust salt if needed.
5. Garnish with cilantro and serve warm with rice or naan.

The magic here? Toasting the spices unlocks their depth, giving this quick dish a slow-cooked richness.

Tip: For extra creaminess, mash a few chickpeas against the pan before adding the rest!

Minty Cucumber Raita

This cooling, creamy raita is the perfect balance of refreshing cucumber and bright mint—ideal for pairing with spicy dishes or enjoying as a light snack.

Ingredients:

• 1 cup plain whole-milk yogurt
• 1 medium cucumber, peeled, seeded, and finely grated (about 1 cup)
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 tsp lemon juice

Instructions:

1. Place the grated cucumber in a clean kitchen towel and squeeze gently to remove excess moisture.
2. In a medium bowl, whisk the yogurt until smooth. Stir in the cucumber, 1/4 cup mint, 1/2 tsp cumin, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp lemon juice.
3. Chill for at least 30 minutes to let the flavors meld. Stir before serving.

The grated cucumber keeps this raita light and hydrating, while the mint adds a garden-fresh pop that cuts through rich or spicy meals.

Tip: For extra creaminess, use Greek yogurt—just add a splash of water to thin it slightly.

Turmeric-Spiced Potato Fry

This golden-hued Turmeric-Spiced Potato Fry is a vibrant side dish that’s crispy on the outside, tender inside, and packed with warm, earthy flavors.

• 1.5 lbs Yukon Gold potatoes, cut into ½-inch cubes
• 3 tbsp olive oil
• 1 tsp ground turmeric
• ½ tsp cumin seeds
• ½ tsp red chili flakes
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

1. Heat 3 tbsp olive oil in a large skillet over medium heat. Add ½ tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the potatoes and toss to coat in the oil. Sprinkle with 1 tsp ground turmeric, ½ tsp red chili flakes, and 1 tsp salt. Stir well to evenly distribute the spices.
3. Cook undisturbed for 5 minutes to let the potatoes crisp on one side, then stir and repeat until all sides are golden-brown (about 15–18 minutes total).
4. Remove from heat and drizzle with 1 tbsp lemon juice. Garnish with 2 tbsp fresh cilantro.

The turmeric not only gives these potatoes their sunny color but also a subtle peppery depth that pairs perfectly with the bright finish of lemon. Tip: For extra crispiness, spread the cooked potatoes on a parchment-lined tray and broil for 2–3 minutes before serving.

Egg Curry in a Hurry

This speedy egg curry is packed with cozy spices and creamy texture—perfect for busy weeknights when you crave something hearty but don’t want to fuss.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 (14.5 oz) can diced tomatoes
• 1 cup canned coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic and ginger; cook for 30 seconds until fragrant.
2. Add diced tomatoes (with juices), coconut milk, curry powder, cumin, turmeric, salt, and cayenne (if using). Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
3. Gently add hard-boiled eggs to the sauce, spooning it over them to coat. Cook for 2–3 minutes just to heat through.
4. Garnish with fresh cilantro and serve warm over rice or with naan.

The magic here? Simmering the spices in coconut milk creates a luxuriously silky sauce that clings to every bite of egg—no long stewing required.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the sauce.

Tomato Rasam with Instant Mix

This comforting South Indian soup is tangy, aromatic, and ready in minutes—thanks to a handy instant rasam mix!

Ingredients:

• 2 cups diced ripe tomatoes (about 3 medium)
• 1 tbsp ghee or vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken in half
• 1/4 tsp asafoetida (hing)
• 1 packet (2 tbsp) instant rasam mix (like MTR)
• 4 cups water
• 1/2 tsp salt
• 1 tbsp chopped cilantro

Instructions:

1. Heat ghee in a pot over medium. Add mustard seeds and cumin seeds; sizzle 30 seconds until fragrant. Toss in red chilies and asafoetida, stirring for 10 seconds.
2. Add tomatoes and cook 5 minutes, mashing lightly until softened. Pour in water, stir in rasam mix and salt, and bring to a gentle boil.
3. Simmer uncovered for 8–10 minutes until slightly thickened. Turn off heat, sprinkle with cilantro, and serve hot.

The magic here? The instant mix delivers layers of tamarind, pepper, and lentil flavor without the prep—so you get restaurant-worthy rasam fast.

Tip: For extra richness, swirl in a spoonful of cooked lentils or top with a squeeze of lemon.

Spicy Aloo Paratha

This hearty stuffed flatbread packs a punch with spiced mashed potatoes and a crispy golden crust—perfect for a weekend brunch or a satisfying lunchbox treat.

Ingredients:

• 2 cups whole wheat flour, plus extra for dusting
• 3/4 cup water (adjust as dough forms)
• 2 medium russet potatoes, boiled and peeled
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/4 tsp turmeric
• 1/2 tsp garam masala
• 1 tbsp fresh cilantro, chopped
• 1 tbsp vegetable oil, plus extra for cooking
• 3/4 tsp salt (divided)

Instructions:

1. Make the dough: In a bowl, mix flour and 1/4 tsp salt. Gradually add water, kneading for 5 minutes until smooth. Cover and rest for 15 minutes.
2. Prepare filling: Mash potatoes. Heat 1 tbsp oil in a pan over medium. Add cumin seeds, sizzle for 10 seconds, then stir in chili powder, turmeric, garam masala, and 1/2 tsp salt. Cook 30 seconds, then mix in mashed potatoes and cilantro. Cool slightly.
3. Assemble: Divide dough into 4 balls. Roll one into a 5″ circle, add 2 tbsp filling, seal edges, and gently roll into a 7″ paratha (dust with flour if sticky).
4. Cook: Heat a skillet over medium-high. Cook paratha for 2 minutes per side, pressing lightly and brushing with oil, until golden-brown spots form.

The magic here? The crispy, blistered exterior gives way to a warmly spiced potato center—no dipping sauce needed!

Tip: For extra flaky layers, fold the sealed dough ball like a letter before rolling it out.

Microwave Dal Tadka

This lightning-fast dal tadka brings the cozy flavors of Indian lentils to your table in under 15 minutes—no stovetop required!

Ingredients

• 1 cup yellow split lentils (moong dal), rinsed
• 2 cups water
• 1 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions

1. In a large microwave-safe bowl, combine lentils and water. Microwave uncovered on high for 8 minutes, stirring halfway, until lentils are tender (they should mash easily when pressed).
2. In a small microwave-safe dish, heat ghee and cumin seeds for 30 seconds until fragrant. Add onion and garlic, then microwave for 2 minutes, stirring once, until softened.
3. Stir turmeric, garam masala, salt, and cayenne (if using) into the onion mixture. Microwave for 30 seconds to bloom spices.
4. Pour the spiced onion mixture into the cooked lentils. Add lemon juice and stir well. Microwave for 1 final minute to meld flavors.
5. Garnish with cilantro and serve hot with naan or rice.

The magic here? The microwave actually helps the lentils stay creamy while the quick tadka (spice bloom) keeps its bright, toasty flavor. No watered-down spices here!

Tip: For extra richness, swirl in a spoonful of plain yogurt just before serving.

Quick Palak Paneer

This creamy spinach and paneer curry comes together in under 30 minutes—perfect for a weeknight dinner with restaurant-quality flavor!

Ingredients:

• 10 oz fresh spinach (about 5 cups packed)
• 8 oz paneer, cubed
• 1 tbsp ghee or vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 tbsp lemon juice

Instructions:

1. Blanch the spinach: Bring a pot of water to boil, add spinach, and cook for 1 minute. Drain, rinse with cold water, then blend into a coarse puree.
2. Heat 1 tbsp ghee in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in 3 garlic cloves, 1 tsp ginger, 1 tsp cumin, 1 tsp garam masala, and 1/2 tsp turmeric. Cook for 1 minute until fragrant.
3. Add the spinach puree, 1/2 tsp salt, and 1/4 tsp sugar. Simmer for 5 minutes, stirring occasionally.
4. Gently fold in paneer and 1/2 cup heavy cream. Cook for 3 minutes until warmed through. Finish with 1 tbsp lemon juice.

The magic here? Blending the spinach just enough to keep some texture—no mushy greens!—while the cream tames the spices into a luscious sauce.

Tip: For extra flavor, lightly pan-fry the paneer cubes in ghee before adding them to the curry.

Masala Corn on the Cob

Spice up your summer BBQ with this irresistible Masala Corn on the Cob—charred, buttery, and packed with bold Indian-inspired flavors.

Ingredients:

• 4 ears of corn, husks removed
• 3 tbsp unsalted butter, melted
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush corn lightly with 1 tbsp of the melted butter.
2. Grill corn, turning occasionally, for 10–12 minutes until lightly charred in spots.
3. In a small bowl, mix remaining 2 tbsp melted butter, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp turmeric, and 1/2 tsp salt.
4. Brush spiced butter mixture evenly over grilled corn. Drizzle with 1 tbsp lime juice and sprinkle with cilantro.

The smoky-sweet corn gets a double hit of flavor—first from the grill, then from that vibrant masala butter. It’s a guaranteed crowd-pleaser!

Tip: No grill? Roast corn in a 425°F oven for 20 minutes, turning halfway, then broil for 2–3 minutes for char.

Instant Veggie Biryani

This fragrant one-pot wonder brings restaurant-style biryani to your table in under 30 minutes – no pre-soaking or layering required!

Ingredients:

• 1.5 cups basmati rice, rinsed
• 2 tbsp ghee or vegetable oil
• 1 small yellow onion, thinly sliced
• 1 cup mixed veggies (carrots, peas, bell peppers)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 1.5 cups vegetable broth
• 1/2 cup plain yogurt
• 1/2 tsp salt
• 2 tbsp chopped cilantro

Instructions:

1. Heat ghee in a deep skillet over medium. Cook onion for 5 minutes until soft, then add garlic, ginger, cumin, garam masala, turmeric, and cayenne. Stir 30 seconds until fragrant.
2. Add mixed veggies and rice, tossing to coat in spices. Pour in broth, yogurt, and salt. Bring to a boil.
3. Cover, reduce heat to low, and simmer 15 minutes (no peeking!). Turn off heat and let sit 5 minutes. Fluff with a fork and top with cilantro.

The yogurt keeps the rice incredibly tender while the dry-toasting technique amps up the spice flavors – you’ll swear it simmered for hours!

Tip: For extra flair, sprinkle with fried onions or serve with cucumber raita.

Cumin-Spiced Carrot Salad

This vibrant carrot salad is a crunchy, earthy delight with a touch of warmth from toasted cumin—perfect for brightening up any meal.

Ingredients:

• 1 lb carrots, peeled and grated (about 4 cups)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a small skillet over medium heat, toast 1 tsp ground cumin for 1–2 minutes until fragrant, stirring constantly to prevent burning. Remove from heat.
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, toasted cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the grated carrots and 2 tbsp chopped cilantro to the bowl, tossing until evenly coated.
4. Let the salad sit for 10 minutes to allow flavors to meld. Top with 1/4 cup crumbled feta (if using) just before serving.

The toasted cumin adds a smoky depth that pairs beautifully with the carrots’ natural sweetness, while the feta (if using) gives a salty tang. Tip: For extra crunch, sprinkle with toasted sunflower seeds or chopped almonds.

Fried Rice with Indian Spices

This fragrant fried rice is a quick weeknight win, packed with warm spices and just the right amount of kick. Leftover rice never tasted so good!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp soy sauce
• 1/2 cup frozen peas, thawed
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté onion for 3 minutes until translucent, then add garlic and ginger. Cook for 30 seconds until fragrant.
3. Stir in 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne (if using). Toast spices for 30 seconds, then add rice. Toss to coat evenly.
4. Add 1 tbsp soy sauce and peas, stirring constantly for 2 minutes. Fold in scrambled eggs. Taste and add salt as needed.
5. Garnish with fresh cilantro and serve hot.

The magic here is in the spice bloom – toasting cumin, turmeric, and garam masala unlocks their depth, transforming simple fried rice into something extraordinary.

Tip: For extra texture, sprinkle with crispy fried shallots or cashews right before serving.

Sweet Mango Lassi

This creamy, tropical mango lassi is like sunshine in a glass—perfect for cooling off on a hot day or pairing with spicy dishes.

Ingredients:

• 1 cup ripe mango chunks (fresh or frozen)
• 1 cup plain whole-milk yogurt
• 1/2 cup cold water
• 2 tbsp honey (or 3 tbsp sugar)
• 1/4 tsp ground cardamom
• Ice cubes (optional)

Instructions:

1. Combine mango chunks, yogurt, cold water, honey (or sugar), and cardamom in a blender.
2. Blend on high speed for 1–2 minutes until completely smooth, scraping down the sides as needed.
3. Add 3–4 ice cubes if using and blend again for 10 seconds to chill.
4. Pour into glasses and serve immediately.

The cardamom adds a subtle floral warmth that makes this lassi taste extra special—no fancy ingredients required!

Tip: For a thicker lassi, reduce the water to 1/4 cup or use frozen mango straight from the freezer.

Conclusion

With these 20 quick and delicious 5-minute Indian recipes, dinner just got a whole lot easier—and tastier! Whether you’re craving creamy butter chicken or spicy chana masala, there’s something here for everyone. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share the love—pin this article on Pinterest for your next busy weeknight win!