10 Easy North Indian Lunch Recipes To Make in 30 Minutes

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Ever found yourself staring at your lunchbox, wishing it had just a little more tadka and a lot more swad?

If your idea of a great lunch involves fluffy rotis, aromatic curries, or that perfect bowl of dal-chawal with a spoonful of ghee melting on top, you’re in for a treat. North Indian lunches are all about comfort, flavour, and just the right amount of spice to keep things interesting (without making you need a nap halfway through your day).

But let’s be real – no one wants to spend hours in the kitchen just to whip up a decent lunch. That’s why we’ve rounded up 10 easy North Indian lunch recipes that are quick, wholesome, and delicious enough to make your coworkers jealous.

So tie that apron (or don’t), and let’s dive into the easiest way to make your lunch break the best part of your day.

Craving a Quick North Indian Lunch? Here Are 9 Flavour-Packed Ideas!

North Indian dishes are proof that you don’t need a long grocery list or a restaurant kitchen to enjoy bold, comforting flavours. Whether you’re craving something rich and creamy or light and homely, there’s a spot-on pick waiting below.

Read the full Reddit thread here to see what the most loved North Indian dishes are.

1. Rajma Chawal: Unofficial Mascot of Every North Indian Sunday

Rajma chawal is warm and hearty and somehow tastes even better when eaten in your oldest pyjamas while binge-watching your favourite show.

This classic combo combines soft kidney beans simmered in a spicy tomato-onion masala with steamed basmati rice that soaks up every drop of the thick, flavorful gravy. It’s comfort food at its finest – and surprisingly easy to make.

How to Make Rajma Chawal

For the rajma:

• Soak 1 cup of rajma overnight (no shortcuts here – unless you’re best friends with canned beans).
• Pressure cook until soft and mashable.
• In a pan, sauté chopped onions, ginger, and garlic in oil.
• Add pureed tomatoes, salt, and spices like turmeric, red chilli powder, and garam masala.
• Let the rajma simmer in the masala until thick and irresistible.

For the rice:

• Rinse 1 cup basmati rice until the water runs clear (your rice deserves a spa day).
• Cook it with 2 cups of water till fluffy.
• Fluff with a fork, plate it up, and pour that rajma like you mean it.

Pro tip: Make extra – you will want seconds. Or a rajma wrap tomorrow.

2. Jeera Rice & Dal Fry: A Simple North Indian Lunch Classic

Regarding simple North Indian lunch recipes, jeera rice and dal fry are the OG comfort combo. It’s the meal that says, “I may be low effort, but I’ve got flavour for days.”

Jeera rice is your everyday basmati with a glow-up – lightly fried in ghee with cumin seeds that pop like Diwali firecrackers. Pair that with a warm bowl of dal fry, and you’ve got one of the most satisfying North Indian lunch options on any North Indian lunch menu list.

How to Make Jeera Rice and Dal Fry

Jeera Rice Recipe:

• Heat 1 tbsp ghee in a pan and toss in 1 tsp cumin seeds. Let them sizzle till aromatic.
• Add 1 cup of soaked basmati rice and 2 cups of water.
• Cook till fluffy, then fluff again (because rice deserves double fluffing).

Dal Fry Recipe:

• Pressure cook 1 cup of toor or masoor dal until soft.
• In a separate pan, sauté cumin seeds, chopped onions, garlic, and tomatoes in oil.
• Add turmeric, red chilli, garam masala, and stir in the cooked dal.
• Simmer until thick and creamy. Garnish with chopped coriander (and optionally, a squeeze of lemon if you’re feeling fancy).

Why we love it:

It’s quick, hearty, and ticks off both taste and nutrition in one go. If you’re building your North Indian lunch dishes list, this one deserves a permanent spot.

Pro tip: Always make a little extra dal. It somehow tastes even better the next day with roti.

3. Roti and Butter Chicken: The Iconic Duo That Needs No Introduction

If you’ve ever tried to eat Butter chicken without a spoon, we get it. That rich, creamy gravy has a way of making you forget cutlery etiquette altogether. But when it’s paired with fresh, soft rotis? That’s peak satisfaction.

This dish isn’t just delicious – it’s a crowd favourite in most north Indian lunch recipes and a rite of passage for anyone exploring North Indian cuisine. You get smoky, spiced chicken in a silky tomato-butter-cream gravy, scooped up with warm rotis straight off the tawa. Name a better duo – we’ll wait.

How to Make Butter Chicken

Butter Chicken Recipe:

• Marinate chicken in yoghurt, ginger-garlic paste, red chilli, and garam masala. Let it rest (or nap) for at least an hour.
• Grill it for that signature char, or pan-fry if you’re short on time.
• In another pan, cook a tomato purée with butter, kasuri methi, and cream until luscious.
• Add the grilled chicken, stir, and let it simmer until it smells like heaven.

Craving something smoky and protein-packed? You might want to check out this super easy and juicy grilled chicken recipe – perfect for pairing with rice or naan.

Roti Recipe:

• Knead whole wheat flour with water and a pinch of salt into a soft dough.
• Roll into thin discs and cook on a hot tawa until golden spots appear and it puffs like it’s showing off.

Why we love it:

It’s indulgent, filling, and feels like a celebration on a plate. It’s perfect when you want your North Indian lunch recipes to feel just a little extra, without too much extra work.

Pro tip: A pat of butter on hot roti is allowed. It’s non-negotiable.

4. Chapati with Palak Paneer: Green Goodness on Your Thali

If you want to add a little health halo to your North Indian lunch recipes without sacrificing flavour, Palak paneer is your best friend. The kind of sabzi makes you feel virtuous and satisfied, like you’ve nailed adulting, one spinach cube at a time.

Pair it with a hot chapati or phulka, and you’ve got a balanced meal loaded with protein, iron, fibre, and all the green stuff your mom constantly nagged you about.

Bonus: Even picky eaters love this creamy green goodness disguised as an Indian curry.

How to Make Palak Paneer with Chapati

Palak Paneer Recipe:

• Blanch 2 cups of spinach, then blend it into a smooth purée (think smoothie vibes, but way tastier).
• In a pan, sauté cumin seeds, chopped garlic, and onions.
• For richness, add the spinach purée, a pinch of turmeric, garam masala, and a splash of cream or dahi.
• Gently add paneer cubes and let them simmer for 5 minutes.

Chapati Recipe:

• Combine whole wheat flour, salt, and water. Knead into a soft dough.
• Roll into thin rounds and cook on a hot tawa until lightly golden and puffed.
• Smear with ghee, if you’re feeling indulgent (we highly recommend you do).

Why we love it:

This combo ticks all the boxes for easy North Indian vegetarian lunch recipes: nutritious, flavorful, and ready without needing a pressure cooker or a ton of effort.

Pro tip: Serve with a small bowl of mango pickle or dahi on the side for a full-on thali experience. Your lunchbox will thank you.

5. Kadhi Chawal: Comfort Food with a Tangy Twist

Some dishes feel like a warm hug, and kadhi chawal is precisely that. When the sun’s blazing and you’re too lazy to cook anything heavy, this cooling, tangy combo is the MVP of lunch recipes vegetarian North Indian homes swear by.

Kadhi is made with yoghurt and gram flour, giving it that irresistible sour creaminess. Add a few spices and a tempering that crackles louder than your group chat, and you’ve got a soul-soothing meal. Served with hot basmati rice, it’s simple, satisfying, and just the right kind of lazy-day delicious.

How to Make Kadhi Chawal

Kadhi Recipe:

• Whisk 1 cup curd with 2 tbsp gram flour (besan), turmeric, and 2 cups water until smooth – no lumps, please.
• Heat oil in a pan and temper with mustard seeds, cumin, and dried red chillies. Let the magic crackle.
• Pour in the yoghurt mixture, stir continuously, and simmer for 20–25 minutes until thickened.

Rice Recipe:

• Rinse 1 cup of basmati rice and cook with 2 cups of water until soft and fluffy.
• Fluff with a fork and serve hot alongside the kadhi.

Why we love it:

This one’s a go-to in most north Indian lunch recipes when you want something light but full of flavour. Add papad and pickle on the side, and you’ve basically achieved lunchtime enlightenment.

Pro tip: Leftover kadhi thickens overnight, so the next day’s lunch just got creamier (and lazier).

6. Veg Pulao with Paneer Makhani: A Royal Combo for Your Lunch Break

This is one of the best north Indian veg recipes for lunch, one’s for those days when your taste buds demand a little drama. Paneer makhani brings the rich, creamy flair of restaurant-style indulgence, while veg pulao keeps it fragrant, balanced, and just fancy enough to make your lunch feel special, even if you’re still in pyjamas.

Together, this duo is a highlight in many North Indian lunch recipes, combining the richness of butter-laced paneer with the aromatic simplicity of spiced rice. If you’ve ever craved a thali without wanting to cook seven things, this is your shortcut.

How to Make Veg Pulao with Paneer Makhani

Paneer Makhani Recipe:

• Sauté onions, tomatoes, and ginger-garlic paste until soft.
• Blend it into a smooth, silky gravy (it’s worth dirtying the blender).
• Simmer with butter, cream, salt, red chilli powder, and kasuri methi.
• Gently stir in paneer cubes and let them soak up all that buttery love.

Veg Pulao Recipe:

• In a pan, heat ghee and add whole spices like cinnamon, cardamom, and bay leaf.
• Toss in chopped veggies (carrots, peas, beans – you do you), basmati rice, and water.
• Cook until rice is fluffy and your kitchen smells like a festive evening.

Why we love it:

It’s one of those lunch recipes vegetarian North Indian folks make when they want a no-fuss, crowd-pleasing meal that feels indulgent but is secretly easy.

Pro tip: If you’re packing this for lunch, sprinkle a few fried onions or roasted cashews on top of the pulao, because you deserve that little extra.

7. Aloo Paratha: Stuffed, Spiced, and Totally Satisfying

Let’s be honest – Aloo paratha isn’t just lunch. It’s an emotion. Whether you’re a student missing home or just wanting carbs wrapped in more carbs (no judgment), this is one of the most iconic north Indian lunch recipes.

It’s crispy on the outside, soft inside, and stuffed with spiced mashed potatoes that taste comforting with a kick. Serve it with some chilled dahi or your favourite pickle, and you’ve got a lunch that doesn’t need a second dish – or a second opinion.

How to Make Aloo Parantha

Aloo Paratha Recipe:

• Boil and mash potatoes. Mix with cumin seeds, chopped coriander, green chillies, salt, and a pinch of amchur if you like a little tang.
• Roll out your wheat dough into small circles, stuff it with the potato mix, seal it gently (think dumpling vibes), and roll it again.
• Cook on a hot tawa with ghee until golden spots appear on both sides and the kitchen smells like Sunday morning.

Why we love it:

It’s quick, filling, and doesn’t need a fancy curry on the side. You’re good to go with some curd and maybe a mango pickle. Among north Indian lunch recipes, this one’s the no-frills rockstar.

Pro tip: Add a small cube of butter on top right before serving. If it doesn’t melt dramatically, you’re doing it wrong.

8. Poori Subzi: The Weekend Hero of North Indian Lunch Recipes

If lunch had a party mode, it would be called poori sabzi. This combo is all puff, spice, and pure joy – served hot, slightly messy, and best enjoyed with your fingers (because, let’s face it, spoons just don’t cut it here).

Fluffy Poori Bhaji straight out of the kadai paired with a spicy-tangy aloo sabzi is a festival on your plate. It’s one of those North Indian lunch recipes that instantly puts you in a good mood, even if you spent the morning doing laundry or dodging group calls.

How to Make Poori Bhai

Poori Recipe:

• Knead whole wheat flour with a pinch of salt and enough water to form a firm dough.
• Roll into small discs – about the size of your palm.
• Deep-fry in hot oil until they puff up like they’re auditioning for a balloon show.

Aloo Subzi Recipe:

• Heat oil and sauté chopped onions, tomatoes, and green chillies in a pan.
• Add boiled potatoes, turmeric, cumin, coriander powder, and salt.
• Pour in water and simmer until the curry thickens and smells like your childhood.

Why we love it:

It’s quick, festive, and satisfying. Among North Indian lunch recipes, poori sabzi is a no-fail option when you want a little extra love on your plate.

Pro tip: Always make more pooris than you think you’ll need. Because one is never enough, and two is just the warm-up.

9. Chicken Biryani: The King of North Indian Lunch Recipes

This one doesn’t need an introduction – it needs a drumroll. Chicken biryani is the royal crown jewel of North Indian lunch recipes, and for good reason. One bite in and you’re hit with tender, spiced chicken, fluffy basmati rice, and aromas that can make even the neighbours jealous.

It’s a full meal in a single pot – rich, filling, and fancy enough to impress guests (or just your cravings on a Friday afternoon). And no, you don’t need to be a biryani master to pull this off.

How to Make Chicken Biryani

Chicken Biryani Recipe:

• Marinate chicken with yoghurt, ginger-garlic paste, red chilli, turmeric, garam masala, and salt. Let it rest for at least an hour – or overnight if you’ve got the patience of a saint.
• Meanwhile, parboil basmati rice with whole spices like bay leaf, cardamom, and cloves.
• Layer the marinated chicken at the bottom and the rice on top in a thick-bottomed pot (or cooker, if you’re old school).
• Seal with a lid, and cook on low heat (aka dum) until everything is perfectly done and your kitchen smells like celebration.

Why we love it:

It’s rich, indulgent, and somehow even better as leftovers. Among all north Indian lunch recipes, this one feels like a reward – and honestly, it is.

Pro tip: Serve with raita and a slice of onion. And whatever you do, don’t stir the layers. Biryani has trust issues when mixed too soon.

10. Navratan Pulao with Shahi Paneer: Fit for a Feast

If your lunch needs a glow-up, this royal combo is your ticket. Navratan pulao brings in the jewels – literally – thanks to the mix of veggies, nuts, and raisins, while shahi paneer is its creamy, majestic sidekick. Together, they deliver that full-on Mughal thali vibe without turning your kitchen into a battlefield.

Whether you’re treating guests or just romanticising your Tuesday lunch, this pairing ranks high on the list of indulgent and impressive North Indian lunch recipes.

How to Make Navratan Pulao with Shahi Paneer

Navratan Pulao Recipe:

• In ghee, sauté chopped onions, mixed vegetables (carrots, beans, peas), and a handful of dry fruits like cashews and raisins.
• Add basmati rice and water (1:2 ratio), season with salt, and cook until rice is fluffy and fragrant.
• Fluff gently and let those nuts steal the show.

Shahi Paneer Recipe:

• Sauté chopped onions, ginger, and garlic until golden.
• Stir in tomato purée and a smooth cashew paste, then add cream and a dash of garam masala.
• Add paneer cubes, simmer, and let the curry thicken into its rich, regal self.

Why we love it:

It’s luxurious without being overwhelming and vegetarian without ever feeling boring. Among North Indian lunch recipes, this one is your go-to for “special occasion” – whether that occasion is Diwali or “I finally folded my laundry.”

Pro tip: If you really want to show off (to yourself), garnish with a sprinkle of saffron strands or silvered almonds.

Conclusion

As you can see from this North Indian lunch menu list, every dish contains different flavours and textures. Whether you cook a lot or are just starting, these dishes bring the true essence of North India to your table. Enjoy this culinary journey and taste the traditional ingredients that people love about North Indian food. For more such North Indian recipes, check out Awesome Cuisine.

Frequently Asked Questions

What makes North Indian cuisine distinct?

North Indian cuisine is famous for using lots of dairy products. These include curd, ghee, and cream, which create creamy textures and gravies. This food also uses warming spices. Some common ones are turmeric, cumin, coriander, and garam masala. These spices add rich flavours and variety to the dishes.

Can North Indian recipes be made vegan?

Many North Indian dishes can be made vegan easily. For example, you can use vegan butter or oil instead of ghee in recipes like dal tadka and dal makhani. Regarding sides like raita, you can find plant-based yoghurt options. These will help you make tasty vegan versions of traditional dishes.

What are the quickest North Indian lunch options?

For a quick North Indian lunch, you can prepare dishes like aloo paratha (stuffed potato flatbread), vegetable pulao, or dal tadka (lentil curry). These are flavorful, easy to make, and perfect for a balanced meal.

What are the essential ingredients for North Indian lunch recipes?

Key ingredients for North Indian lunch recipes include spices like cumin, coriander, turmeric, garam masala, and red chilli powder. Other staples are onions, tomatoes, ginger, garlic, and a variety of lentils, vegetables, or paneer (Indian cottage cheese).