What’s not to love about one-pot recipes? They’re easy to cook, save you from doing a dozen dishes, and if they can be prepped in under 30 minutes, it’s a win-win all around. The khichdi is a classic example of the quick-and-easy one-pot meal we’ve all grown up eating. Perfect for busy weekdays, lazy weekends, or even when you have to cook for a large number of people in a small amount of time, we teach you how to stir up some delicious meals in no time.

Quick & Delicious Recipes In 30 Minutes

1. One-Pot Vegetable Rice

Picture Credit: Vegcravings.com

This recipe is perfect for kids as it’s not too spicy but full of veggie goodness. Serve it as a meal or with some cucumber raita.

Cooking Time: 20-30 minutes


  • 1 cup of rice
  • ½ cup of diced onion
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons cooking oil
  • ½ cup of carrots, diced
  • ½ cup of peas 
  • ½ cup of green beans, diced
  • 2 cups of vegetable stock
  • ½ cup of fresh coriander (dhaniya), chopped 
  • 1 cinnamon (dalchini) stick
  • 2 bay leaves (tej patta)
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Wash and soak rice (basmati) for 30 mins before cooking.
  2. In a big kadhai, saute onions, garlic, and ginger in oil for about 2 minutes until translucent.
  3. Add cinnamon (dalchini), bay leaves (tej patta), carrots, peas, and green beans, saute for a minute.
  4. Next, add the rice and cook on medium heat for 2 minutes so the rice is well coated with the oil.
  5. Now add the stock and coriander (dhaniya) and stir well.
  6. Season with salt and pepper and let it come to a boil.
  7. Next, lower the heat to low, cover the pan and let cook on low for 15 minutes.
  8. After 15 minutes, switch the heat off and let the rice rest for 10 minutes.
  9. Fluff the rice with a fork before serving.

2. Pot Makhani Pasta

Picture Credit: YouTube

This flavourful meal is vegan and the perfect Indian twist to a classic dish. The recipe is easy to follow and even people who don’t know how to cook can attempt this one.

Cooking Time: 25-30 minutes


  • 2 tablespoons oil
  • 3-4 garlic cloves, finely chopped
  • 1-inch ginger, finely chopped
  • 1 green chilli (hari mirchi)
  • 1 onion, chopped
  • 1 cup of water
  • 1 cup of pasta of your choice
  • 2 cups of tomatoes, diced 
  • 1 tablespoon tomato puree (thick)
  • ¼ teaspoon cardamom (elaichi) powder
  • ¼ teaspoon garam masala
  • ¼  teaspoon red chili powder
  • ½ teaspoon kashmiri red chili powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup of coconut milk
  • 1 teaspoon Kasuri methi
  • 1 tablespoon chopped coriander leaves (dhaniya)


  1. In a big pan, add oil and heat it up.
  2. Add chopped garlic, ginger, green chillies (hari mirchi) and onion until the onions soften.
  3. Then add the water and deglaze the pot.
  4. Now add the pasta along with diced tomatoes, tomato puree, garam masala, cardamom (elaichi) powder, both red chilli powders and salt.
  5. Let it come to a boil, lower the heat, stir and put the lid on.
  6. Allow this to cook for about 10 minutes or until the sauce thickens.
  7. Now add the coconut milk and Kasuri methi.
  8. Let the pasta simmer for 2 minutes.
  9. Garnish with coriander leaves (dhaniya) and serve.

3. Sambar Sadam 

Picture Credit: Hebberskitchen.com

Sambar rice, also known as sambar sadam is lentil and rice. It is a one-pot spicy and flavourful dish. 

Cooking Time: 30 minutes


  • ¾ cup of raw rice
  • 75 gms yellow pigeon peas (toor dal)
  • 3-4 tablespoons tamarind (imli) pulp
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder
  • 2 teaspoons sambar powder
  • 1 tablespoon ghee
  • Salt
  • 1 onion, sliced
  • 100 gms carrots cubed
  • 100 gms pumpkin (kaddu) cubed
  • 100 potato cubed
  • 3 tablespoons grated coconut
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds (rai)
  • 2-3 dried red chilli
  • ⅕ teaspoon asafoetida (hing)
  • 2 curry leaves (kadipatta)


  1. Wash rice and dal separately for 1-2 minutes.
  2. In a pressure cooker, cook toor dal, rice with salt, red chilli powder, turmeric powder (haldi), sambar powder, grated coconut, ghee, and vegetables with 4 cups of water.
  3. Cook for 3-4 whistles (about 15-17 minutes) and allow the pressure to cool down naturally. Then open the pressure cooker and add tamarind (imli) pulp and slightly mash the sambar rice with the back of a spoon.
  4. In a small kadhai, heat oil and add asafoetida (hing), curry leaves (kadipatta), mustard seeds (rai) and dried red chilli.
  5. Once the tadka sputters, pour it in the cooker and mix gently.
  6. Serve it hot with a side of papad and achaar!

4. Spicy Lemon Chicken

Picture Credit: Cafedelites.com

Top up some leftover rice with some tender chicken revelling in light lemon flavour. It’s the perfect combination of refreshing lemon juice and the kick from chilli powder!

Cooking Time: 20 minutes


  • 2 boneless skinless chicken breast halves
  • 2 cup of chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon chilli powder
  • Fresh coriander leaves (dhaniya)


  1. In a pressure cooker, place the chicken breasts.
  2. Combine broth, lemon juice and chilli powder and then pour this over the chicken. 
  3. Close the lid and place the cooker on high heat for 6 minutes.
  4. After pressure releases, remove the chicken and let it cool a bit.
  5. When cool enough to handle, shred meat with 2 forks.
  6. Garnish with coriander leaves (dhaniya) and enjoy!

5. Mushroom Masala

Picture Credit: Palatesdesire.com

This is an instant pot mushroom masala recipe that’s perfect for vegetarians! Rich in protein, it makes for a hearty and fulfilling meal.

Cooking Time: 30 minutes


  • 1 cup of onions, chopped
  • 5 cloves of garlic
  • 1-inch ginger
  • 1 green chilli (hari mirchi)
  • 1 teaspoon oil
  • 2 large tomatoes
  • 1 teaspoon garam masala
  • ½ teaspoon chilli flakes
  • ¼ teaspoon turmeric (haldi)
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • 1 cup of sliced white mushrooms
  • ½ teaspoon salt
  • ½ cup of peas (matar)
  • 1 cup of chopped spinach (palak)
  • ¼ teaspoon sugar 
  • ¼ cup of raw cashews (soak in water for 15 minutes)
  • Coriander leaves (dhaniya) for garnish


  1. Blend onion, garlic, ginger, green chilli (hari mirchi) with a few tablespoons of water into a puree in a blender.
  2. In a pot, heat oil. Add the onion puree and cook for 3 minutes, stirring occasionally to avoid burning. 
  3. Meanwhile, blend tomatoes in the same blender until smooth and set aside.
  4. Add the spices and mix in along with the pureed tomato. Combine well.
  5. Add the mushrooms and salt; mix well. 
  6. Add the peas (matar), spinach (palak), cashew cream (blend the soaked cashews to form a paste) and sugar.
  7. Next, add garam masala, turmeric (haldi), chilli flakes and dried fenugreek leaves (kasuri methi).
  8. Let this cook for 5-7 minutes.
  9. Serve with fresh coriander leaves (dhaniya) on top.

You can also try this variation in mushroom recipe and make lip-smacking buttery garlic-mushroom. Super easy to prepare and will make your kids come back for seconds!

6. Shakshuka 

Picture Credit: Onceuponachef.com

As fun as Shakshuka is to say, it tastes even better! It’s an Arabic word that means ‘all mixed up’. So bring in the flavours of the Middle East to your kitchen and try this out.

Cooking Time: 30 minutes


  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • ¼ teaspoon fine sea salt
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste/thick puree
  • 1 teaspoon ground cumin (jeera)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 2 cups of crushed tomatoes
  • Freshly ground black pepper
  • 5 to 6 large eggs
  • Fresh coriander leaves (dhaniya)


  1. Preheat the oven to 200 degrees celsius. 
  2. Heat the oil in a large, oven-safe skillet over medium heat. Add the onion, bell pepper, and salt. Stir and cook until the onions are tender and turning translucent for about 4 to 6 minutes.
  3. Add the garlic, tomato paste/puree, cumin (jeera), paprika and red pepper flakes. Cook, stirring constantly, for a minute or 2.
  4. Pour in the crushed tomatoes with their juices and add coriander leaves (dhaniya). Stir, and let the mixture come to a simmer. Maintain a gentle simmer, and cook for 5 minutes.
  5. Turn off the heat. Add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
  6. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. 
  7. Using oven mitts, transfer the hot skillet to a heat-safe surface like the stove.

7. Chana Tikka Masala

Picture Credit: Seriouseats.com

The blend of spices and coconut milk mixed with fire-roasted tomatoes will hit your taste buds in all the right ways. On top of that, it only requires one pot and 30 minutes to make!

Cooking Time: 30 minutes


  • 2 tablespoons cooking oil
  • ½ cup of onion, diced
  • 1 teaspoon salt
  • 4 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin (jeera)
  • 1 teaspoon curry powder
  • ½ teaspoon red chilli powder
  • 3 tablespoons tomato puree
  • 2 fire-roasted tomatoes (pop directly on the stove and rotate)
  • 1 cup of vegetable broth
  • 2 cups of chickpeas (chana), drained and rinsed
  • 1 cup of coconut milk


  1. In a large pot, warm the oil over medium heat. 
  2. Add the onion and the salt, stir and cook for 3 minutes. 
  3. Add the ginger, and garlic then cook for 2 minutes. 
  4. Next, add the spices (garam masala, cumin (jeera), curry, and red chilli powder).
  5. Pour in the tomato puree then stir together and cook for 2 more minutes.
  6. Pour the tomatoes and 1 cup vegetable broth into the pot. 
  7. Let this come to a boil and cook for 10 minutes, stirring occasionally.
  8. Reduce heat to a simmer then stir in the coconut milk and chickpeas (chana).
  9. Let this cook through.
  10. Serve with basmati rice or roti, dahi, fresh coriander leaves (dhaniya).

8. Mac And Cheese

Picture Credit: Tasteofhome.com

Perfect for if you have kids or are in the mood for a little indulgence, this classic is a winning meal any time of the day.

Cooking Time: 25 minutes


  • 3 cups of macaroni
  • 1 cup of cheese (cubed)
  • 2 cups of shredded cheese 
  • 2 cups of parmesan cheese
  • 1.75 cups of whole milk
  • 1 cup of milk
  • 2 tablespoons butter, melted
  • Salt
  • Pepper


  1. In a pan, melt butter and add all the dairy ingredients.
  2. Mix well and let it all come together.
  3. Stir, let it boil and then add al-dente (cooked but firm) macaroni.
  4. Season with salt and pepper.
  5. Cover it and let it cook for 2-3 minutes with the lid on.

9. Egg Curry

Picture Credit: Archanaskitchen.com

Healthy, high in protein and good fats, the classic egg curry is a handy recipe for making a quick meal. You can have it on its own knowing your meal has been nutritious and filling, or even eat it with some roti, naan or rice. 

Cooking Time: 30 minutes


  • 6 eggs
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 green chilli, sliced (hari mirchi)
  • ½ cup of onion, diced
  • ½ tablespoon ginger, minced
  • ½ tablespoon garlic, minced
  • ½ cup of tomatoes, diced
  • 1 cup of cup water 
  • ½ cup of coconut milk
  • 1 tablespoon lemon juice
  • ¼ cup coriander leaves (dhaniya)
  • ½ teaspoon turmeric (haldi)
  • 2 teaspoons coriander powder (dhaniya powder)
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt adjust
  • 1 stick cinnamon (dalchini)
  • 2 bay leaf (tej patta)
  • 1 teaspoon black peppercorns (kali mirch)
  • 2 green cardamom (elaichi)


  1. In a pot, heat oil or ghee and then add all the whole spices with cumin (jeera).
  2. When the cumin seeds (jeera) change colour, add green chilli (hari mirchi), onions, ginger and garlic. Saute for 3 minutes.
  3. Add tomato and spices. Stir and let it cook for 2 minutes. Next, add half of the water.
  4. Close the lid and let this cook till everything comes together.
  5. Next, add coconut milk and the remaining water along with boiled, peeled eggs.
  6. Let this simmer for 3 more minutes.
  7. Add lemon juice and garnish with coriander leaves (dhaniya).

10. Butter Chicken Khichdi

Picture Credit: Archanaskitchen.com

This dish is a combination of rice and chicken with robust spices. A wholesome meal in itself you can serve it with a bowl of dahi or raita.

Cooking Time: 30 minutes


  • 2 tablespoons butter
  • 1 bay leaf (tej patta)
  • 4 whole black peppercorns (kali mirch)
  • 1 teaspoon cumin seeds (jeera)
  • 1 cardamom (elaichi) pod
  • 1 star anise
  • 2 cloves (laung)
  • 1-inch cinnamon stick (dalchini)
  • 2-inch ginger, finely chopped
  • 2 green chillies (hari mirchi), slit lengthways
  • 6 cloves garlic, crushed
  • 1 onion, thinly sliced
  • 1 tomato, finely chopped
  • ¼ cup homemade tomato puree
  • ¼ cup curd (dahi)
  • 1 cup of chicken breasts, cut into strips
  • 2 teaspoons dried fenugreek leaves (Kasuri methi)
  • Salt
  • 2 teaspoons red chilli powder
  • 2 teaspoons tandoori chicken masala
  • 2 teaspoons cumin powder (jeera)
  • 2 teaspoons garam masala powder
  • 1 cup of rice, washed, soaked and drained
  • 3½ cups of water
  • Coriander (dhaniya) leaves, finely chopped for garnish
  • Mint leaves (pudina), finely chopped for garnish


  1. In a pressure cooker, heat butter on low flame and add all the whole spices.
  2. Add in the ginger, garlic and green chillies (hari mirchi) and saute for a few seconds, now add in the sliced onions.
  3. Cook the sliced onions until they turn translucent, then add in the chopped tomatoes and tomato puree, cover and cook for 2-3 minutes.
  4. After a couple of minutes mix in the spices; red chilli powder, tandoori chicken masala, cumin (jeera) powder, garam masala, and coriander (dhaniya) powder. 
  5. Cover the pot with the lid and let it cook for about 2 to 3 minutes.
  6. Remove the lid, turn the flame to low, add in the dahi and chicken pieces.
  7. Saute this butter chicken mixture and let it cook for about 3 to 4 minutes.
  8. Next, add the washed and drained rice, water and chopped coriander (dhaniya), mint (pudina) leaves and close the pressure cooker.
  9. Cook for 3 whistles and let it release the pressure automatically.
  10. It tastes even better with a dollop of ghee on top!

10 Cooking Tips For One-Pot Recipes

  1. Pick the freshest vegetables that are in season.
  2. Assemble everything before you start cooking.
  3. Get the prep work done in advance.
  4. Clean as you go to avoid scrubbing the entire kitchen post-dinner.
  5. Remember; meats, vegetables, and grains have different cooking times.
  6. Use homemade stocks and broths.
  7. You can substitute meat with paneer or tofu for vegetarian and vegan diets.
  8. Vegetables like carrots, peas and green beans are usually interchangeable.
  9. For vegans, you can substitute milk with nut milk and cheese with vegan homemade cheese.
  10. Invest in a good pressure cooker to cook one-pot recipes.

One-pot recipes are quick to make and envelope a whole range of flavours. Low in oil and easily made more nutritious by adding some veggies, even mummy would approve of these delicious meals.

Srushti Pathak
Srushti Pathak

A blogger, aspiring author and old soul at heart, Srushti Pathak believes in writing stories that touch the heart. She maintains that curiosity defines her zeal for writing and creativity in all spheres of life motivates her.

1 Comment

Leave a Reply

Your email address will not be published.


36 Irresistible Breakfast Recipes

Enter your email to unlock