Dine on Finger-Licking Winter One-Pot Meals That Are Easy to Prepare and Full of Nutritional Benefits. Here Are Some Inviting One-Pot Meals(2020)

Dine on Finger-Licking Winter One-Pot Meals That Are Easy to Prepare and Full of Nutritional Benefits. Here Are Some Inviting One-Pot Meals(2020)

One-pot meals are meals you can easily prepare using very few kitchen utensils. You mainly need only one pot and the ingredients to get started preparing a one-pot meal. The benefits of such a meal are plenty as many different ingredients are consolidated, hence offering you unmatched nutrients and health value. Listed below are among some of the most delicious one-pot meals.

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One Pot Dishes : For Those Times When You Want a Fuss Free Option

A one pot dish is, as the name suggests, is a dish that is made using only one utensil. You put all the ingredients in that pot, all at once or one by one, and cook until they combine into a fragrant and flavourful dish. It is quite like magic where you put ingredients into a pot and with some heat, spices and stirring with a spoon, they turn into a delight for the taste buds.

Why One Pot Meals are a Great Option

Now you must wonder why have one -pot meal when I can have a 3 course one. After all dining is an experience. While a one pot meal might not be able to give you the dining experience of restaurants, it surely can give you other benefits:

  • They are easy to prepare as you can have a one pot dish with any ingredient you have lying around your kitchen.
  • Since they use the most basic and easily available ingredients, they don’t cost a fortune to prepare.
  • One pot meals use fresh ingredients and so they are healthy.
  • You have to use a maximum of 2 utensils and as many spoons/ladles so you have less cleaning to do.

10 Sumptuous Winter One-Pot Meals: Healthy and Warming Options You Will Enjoy

Follow this BP Guide for 10 delicious one pot meal recipes:

Vegetarian Pasta

Ingredients:

  • 250 grams of any pasta
  • 250 grams of cherry tomatoes cut in half
  • 2 minced garlic cloves
  • 1 thinly sliced onion
  • 1 chopped zucchini(optional)
  • 30 grams of mushrooms
  • ½ teaspoon of red pepper flakes
  • 1 ½ cup of pasta sauce of your choice
  • 2 ½ cups of water
  • 30 grams of spinach
  • Salt accordingly


Recipe:

  • Boil pasta until it is 70% cooked. Keep as much water to keep the pasta just submerged and drain the excess.
  • Over medium heat, add the pasta sauce and coat the pasta in it.
  • Add the rest of the ingredients and give everything a thorough stir.
  • Cook until the pasta becomes soft.
  • Serve hot with bread.

Lemon Herb Chicken Rice

Ingredients:

  • 4 chicken breasts
  • 1 cup of uncooked white rice
  • 2 tablespoons + 1 teaspoon of Italian seasoning (dried oregano, basil, rosemary, cilantro, marjoram, thyme, red pepper flakes and savory lightly ground in a spice mixture; available in stores as Italian Seasoning)
  • 2 ¼ cups of chicken broth
  • 1 lemon
  • Salt, pepper and butter accordingly


Recipe:

  • Season the chicken by rubbing the Italian seasoning, salt and pepper evenly all over it.
  • Heat butter over medium heat in a pan and brown the seasoned chicken in it (should take about 2 minutes on each side).
  • Remove the chicken from the pan and set aside.
  • Put chicken broth, rice, juice of one lemon and some Italian seasonings in the same pan.
  • Place the cooked chicken on top of it, cover the pan with a lid and let everything simmer on low flame for 25 minutes.
  • You will know that the dish is ready when all the liquid has been absorbed by the rice.

Honey Garlic Shrimp

Ingredients:

  • 450 grams of peeled and deveined shrimps
  • 1/3 cup of honey
  • ¼ cup of soy sauce
  • 1 tablespoon of roughly minced garlic
  • 1 teaspoon of minced ginger
  • Cooking oil accordingly


Recipe:

  • Make a marinade by whisking soy sauce, honey, ginger and garlic in a bowl.
  • Pour half of this marinade on the shrimp and combine it with the shrimp.
  • Every inch of every shrimp must be coated in the marinade.
  • Set it aside for 15 minutes.
  • Then heat oil in a pan over medium flame and saute the shrimp in it for 45 seconds.
  • Then pour rest of the marinade on it and cook it for a minute more.
  • Garnish it with chopped green onion and serve it with rice.

Spicy Chicken Stew

Ingredients:

  • 1 kg of chicken thighs
  • 1 onion
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 teaspoon of cumin powder
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of paprika
  • 1 teaspoon of garam masala
  • 4 medium sized tomatoes
  • A handful of French beans
  • 4 medium sized carrots
  • 2 medium sized potatoes
  • ½ a cup of coconut cream
  • 5 cups of water
  • Salt, pepper and oil accordingly


Recipe:

  • Chop the onions and blend the tomatoes into a puree.
  • Wash and peel the vegetables and then cut them into small cubes.
  • Heat oil in a deep bottomed pan and saute the onions, garlic and ginger with a pinch of salt for about 2 minutes.
  • Then add the garam masala, cumin, paprika, turmeric, pepper and some more salt and stir everything for another 1 minute.
  • Then add the pureed tomatoes and cook with the spices until the raw smell goes away.
  • Add the chicken and pour 5 cups of water, add the chopped vegetables and cover the pan with a lid.
  • Simmer everything for an hour and a half over medium flame.
  • 5 minutes before taking it off the flame, add the coconut milk and combine it well with the broth.
  • Taste the broth to determine whether it needs more salt. Serve the stew hot with rice.

Khichri

Ingredients:

  • ½ cup of moong dal
  • ½ cup of rice( don’t use long grain rice)
  • 1 chopped small onion
  • 1 small tomato chopped
  • 1 slit green chilli
  • ½ teaspoon of turmeric
  • 3 tablespoons of ghee
  • 1 bay leaf
  • ½ teaspoon of cumin seeds
  • 1 pinch of hing
  • 4 cups of water
  • 2 cups of chopped vegetables of your choice
  • Salt accordingly


Recipe:

  • Soak moong dal and rice separately in water and set it aside.
  • Heat 2 tablespoons of ghee in a deep bottomed pan.
  • After it melts, add the bay leaf, cumin seeds and hing. Saute until an aroma releases.
  • Follow it up by adding ginger, onions and the chilli.
  • Stir until the onions become golden brown in colour.
  • Then add the chopped tomatoes and turmeric powder.
  • Cook until the tomatoes become mushy and spices are combined.
  • Add the chopped vegetables in it and stir well.
  • Drain the moong dal and transfer it to the pot.
  • Roast it for a minute. Then add the drained rice and stir.
  • Add pour cups of water to the mixture and stir.
  • Cover the pot and cook for 15 minutes over medium flame.
  • Garnish with ghee and serve hot.

Cod Curry

Ingredients:

  • 4 cod fillets
  • 400 grams of chickpeas
  • 800 grams of chopped tomatoes
  • 1 inch of finely grated ginger
  • 1 chopped large onion
  • Zest of 1 lemon
  • 3 cloves of crushed garlic
  • 2 tablespoons of curry powder(mixture of chilli powder, turmeric powder, ground dried coriander leaves, ground cumin seeds, pepper powder and ground dried ginger)
  • Salt and cooking oil accordingly


Recipe:

  • Heat oil in a pan and fry the onions in it until they become translucent.
  • Add the ginger, garlic and curry powder and stir.
  • Cook for about 2 minutes or until the spices are cooked and becomes fragrant.
  • Then stir in the chickpeas, tomatoes and more curry powder.
  • Cook for 8 to 10 minutes or until the raw smell of the tomatoes go and the ingredients have thickened in the pan.
  • Place the cod fillets on it and cover the pan with a lid.
  • Simmer for another 10 minutes until the cod is cooked through.
  • Top it with some lemon zest and chopped coriander and serve.

Jambalaya

Ingredients:

  • 6 chicken fillets chopped
  • 200 grams of chorizo or any pork sausage cut into slices
  • 2 finely sliced onions
  • 4 crushed garlic cloves
  • 2 chopped celery sticks
  • 2 sliced bell peppers
  • 1 teaspoon of thyme leaves(ajwain leaves)
  • 1 teaspoon of dried oregano
  • 1 teaspoon of red chilli powder
  • ½ teaspoon of garlic salt
  • ½ teaspoon of mustard powder
  • 300 grams of long grain rice
  • 400 grams of cherry tomatoes
  • 300 ml of chicken stock
  • 12 large prawns
  • 24 clams
  • Salt, pepper and oil accordingly


Recipe:

  • Season the chicken with salt and pepper.
  • Heat oil in a casserole dish over medium flame and cook the chicken in it for 4 minutes.
  • Add the pork sausage slices and stir for another 4 minutes.
  • Remove the meat and set aside. In the same casserole cook the onions until soft and stir in the peppers, garlic, oregano and thyme for 2 minutes.
  • Then add the cooked meat and stir in the dry spices for 2 more minutes.
  • Add the tomatoes, rice and chicken stock and give everything a thorough stir.
  • Cover the casserole and transfer it to an oven preheated to 200 degree Celsius to cook for 20 minutes.
  • Then take out the casserole, fluff the rice with a fork, embed the mussels and clams in it, return to the oven and cook for another 10 minutes. Serve hot.

Marmalade Baked Sausages

Ingredients:

  • 12 sausages (can be made from any meat or be vegetarian but pork sausages will work best with this recipe)
  • 150 grams of warmed marmalade
  • 100 ml of apple cider
  • 2 onions cut into wedges
  • 3 pears cut into wedges
  • 1 garlic bulb
  • 1 tablespoon of mustard seeds
  • Salt, pepper and cooking oil accordingly


Recipe:

  • Grease a large baking tray with some butter and then spread the sausages, marmalade, apple cider, onions, pears, garlic bulb sliced into half, salt, pepper and oil evenly across it.
  • Give a light toss so that everything is combined.
  • Preheat an oven to 220 degree Celsius and bake for 20 to 25 minutes, basting it 3 times in between.
  • Basting is a cooking technique where you cook meat with its own juices.
  • Here, you need to take out the tray 3 times in that 25 minute period and pour the warm juices over everything with a spoon before putting it back in the oven.
  • After 25 minutes, the sausages will be baked and the dish is ready to be served.

Chicken and Shrimp Paella

Ingredients:

  • 4 chicken legs with the skin on
  • 2 tablespoon of roasted chicken bouillon
  • 1 cup of rice
  • 2 large tomatoes cut into quarters
  • 1 small chopped onion
  • 2 cloves of garlic
  • 1 pinch of saffron
  • 350 grams of peeled and deveined shrimp
  • 1 julienned small red pepper
  • ½ cup of peas
  • 2 tablespoons of chopped coriander
  • Salt, pepper and oil accordingly


Recipe:

  • Blend tomatoes, garlic and onion until they become a smooth paste.
  • Wash the chicken pieces thoroughly, pat dry and season them with salt, pepper and one tablespoon of chicken bouillon.
  • Make sure the chicken pieces are coated in the spices evenly.
  • Heat oil in a pan and cook the chicken in it until brown.
  • Set the chicken aside. Pour the tomato mixture in the pan and cook until the raw smell goes away.
  • Add 2 cups of water to the same pan and follow it up with the rice and saffron.
  • Stir everything and cook for 5 minutes over medium flame.
  • Then add the chicken, lower the flame, cover the pan and cook for another 10 minutes.
  • Add the shrimp, peas and red pepper sometime in between.
  • You will know that the dish is done when the chicken is cooked through and the rice has become tender.

Lamb Biryani

Ingredients:

  • 500 grams if lamb cut into small, bite sized cubes
  • 2 chopped onions
  • 20 curry leaves
  • 200 grams of basmati rice
  • 750 ml of vegetable stock
  • 3 tablespoons of korma curry paste
  • Salt and oil accordingly

Korma curry paste ingredients:

  • 2 teaspoon of cumin seeds
  • 1 tablespoon of tomato puree
  • 2 tablespoon of coriander seeds
  • 2 tablespoons of garam masala
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of chilli powder
  • 1 tablespoon of oil
  • 2 inch chopped ginger
  • 3 chopped garlic cloves
  • 2 tablespoons of desiccated coconut
  • 2 tablespoons of cashew nuts
  • 1 tablespoon of tomato puree
  • 2 tablespoons of chopped coriander


Recipe:


Korma curry paste recipe:

  • Dry roast the cumin and coriander seeds and set aside to cool.
  • After it has cooled, transfer it to a food processor and add the rest of the stated ingredients.
  • Grind to a smooth paste. Your korma curry paste is ready.

Main Recipe:

  • Heat oil in a deep bottomed pan over high heat and cook the lamb in it for 4 minutes.
  • Then transfer it to a bowl to rest.
  • In the same pan, saute the onions and curry leaves until the onions soften.
  • Add the korma curry paste and stir for a minute before putting the rice and coating it in the paste.
  • Add the vegetable stock and stir everything.
  • Put the lid on and simmer for 15 minutes on low heat stirring at regular intervals in between.
  • As the rice becomes tender stir in the lamb and cook for 2 more minutes. Serve hot.
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From our editorial team

Tasty and Flavourful One-Pot Meals

A one-pot meal is a meal that can be easily prepared and even be fit to feed the entire family. Some good examples are like the Lamb Biriyani or Lemon Herb Chicken Rice. This is a meal the entire family can dine on and be satisfied. They are also a good choice especially during winter as you won't have to keep on preparing so many different recipes. A one-pot meal can constitute nutrients of certain combined meals, making it not only a healthy meal but also one that can be prepared conveniently.