A Light and Healthy Dinner is the Secret to Good Health. 10 Recipes for Healthy Meals for Dinner to Stay Fit and Keep Your Weight in Check (2020)

What You Need:

• 440 gm sabudana (before soaking)
• 450 ml water
• 2 tbsp oil
• 2 tsp sugar
• 2 finely chopped green chillies
• ½ tbsp grated ginger
• 1 tsp cumin seeds
• 3-4 curry leaves
• 2 medium potatoes (cubed)
• ½ cup crushed peanuts (roasted)
• ½ tsp saffron
• Rock salt as per taste
• 1 tbsp lemon juice
• Coriander leaves for garnishing

How to Make:

• Wash the sabudana thoroughly to remove starch and then soak it overnight in water just enough to cover it completely.
• Drain out the excess water the next morning and you will get fluffed up sabudana.
• Now, add oil in a non-stick pan and add cumin seeds.
• Once they splutter, add cubed potatoes and cook on a low flame until they become tender.
• Now, add curry leaves, chopped chillies and ginger and cook for a while.
• Meanwhile you can add sugar, rock salt, crushed and roasted peanuts and lemon juice in the sabudana bowl and mix well.
• Now, pour the coated sabudana into the non-stick pan followed by saffron and keep on stirring. Cook for a while and garnish with coriander leaves.

What You Need:

• 1 cup paneer chunks
• ½ cup hung curd
• ½ cup green bell pepper squares
• 1 cup red onion squares
• 2 tbsp sour cream
• 2 tbsp mustard oil
• ½ tsp turmeric powder
• ½ tsp chaat masala
• ½ tsp garam masala
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp ginger garlic paste
• Salt to taste
• 1 tbsp olive oil
• Cilantro for garnishing

How to Make:

• Take a bowl and mix curd, mustard oil, salt and all the other spices in it.
• Now, toss the paneer cubes in this mixture along with onion and capsicum squares. Make sure that all these chunks get evenly coated.
• Use a steel skewer and thread the paneer, onion and capsicum cubes in it.
• For barbecuing, use a grilled pan and pour some olive oil on it then put the skewers on it and cook for 2 minutes from each side. Your paneer tikka is ready.

What You Need:

• 250 gm green beans trimmed
• 1 head of broccoli cut into florets
• 3 large carrots grated
• 2 tsp vegetable oil
• 100 gm frozen peas
• Roughly chopped coriander
• 2 tsp black mustard seed
• ½ tsp dried red chilli flakes
• 3 tbsp sunflower seeds

How to Make:

• Take a large pan and boil water with salt then add the green beans in it and cook for 4-5 minutes then add broccoli after the first 2 minutes.
• Make sure all the vegetables are tender then drain the excess water.
• Now, heat oil in a large pan and add mustard seeds and red chilli flakes. Now, add peas, green beans and broccoli and toss them all together.
• Turn off the flame and add grated carrots and coriander and serve the salad warm.

What You Need:

• ½ cup red lentil
• 2 tsp ghee
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 3 cloves chopped garlic
• 1 dry red chilli
• Salt to taste
• ⅔ cup water
• Cilantro for garnishing

How to Make:

• Firstly, take a pressure cooker and pour dal, water, salt as per taste and turmeric powder in it and then pressure cook it.
• Once the dal is boiled well, then add ghee in a pan followed by dry chilli and cumin seeds.
• When cumin seeds start to splutter, add garlic and cook till it turns brown.
• Now, add the boiled dal and bring it to a boil then cook over medium flame. Serve with cilantro on top.

What You Need:

• 250 gm basmati rice
• 400 gm special mixed frozen vegetables
• 1 vegetable stock cube
• 2 tbsp korma curry paste
• Handful of raisins and roasted salted cashew nuts

How to Make:

• Boil the kettle. Now take a large microwave safe bowl and create layers of rice then vegetables and then of raisins.
• Pour 600 ml of boiling water on the rice mixture and crumble in the stock cube followed by curry paste.
• Cover the bowl with a cling film leaving a small gap then cook on full power for 12 minutes.
• Remove the bowl but still let it remain covered for 5 minutes. Mix everything together and serve with cashews on top.

What You Need:

• 500 gm spinach (pureed)
• 15-16 paneer cubes
• 1 tsp each ginger and garlic (finely chopped)
• 2 tbsp oil
• 1 bay leaf
• ½ tsp each garam masala, red pepper powdered and coriander powder
• 1 tsp cumin seeds
• 2 tsp salt
• 1 cup onion paste
• ½ cup tomato (pureed)
• 2 nos black cardamom (crushed)
• 1 tbsp cream

How to Make:

• Boil the spinach in a pressure cooker and grind to prepare puree.
• Shallow fry the paneer cubes till they turn golden brown then remove them in a plate and add cumin seeds in the oil.
• When the cumin seeds splutter, add bay leaf followed by ginger, garlic and onion paste. Cook until the mixture turns pinkish-brown in colour.
• Add garam masala, salt, red pepper powder and turmeric powder in it and stir well.
• Now add tomato puree and cook over medium flame.
• Finally add the spinach puree and cook for 2-3 minutes then add the paneer cubes and mix well. Serve with cream on it.

What You Need:

• ½ cup quinoa
• ⅔ cup water
• ¼ cup sweet corn
• ½ cup cooked black beans
• ½ tsp crushed coriander seeds
• ½ tsp cumin powder
• ½ tsp Kashmiri red chilli powder
• A pinch of turmeric
• Salt to taste
• 2 tbsp ghee
• 1 medium red chilli, chopped

How to Make:

• Take a saucepan and cook the quinoa with water.
• Take another pan and heat ghee then add all the spices, corn and black beans and stir fry them for 4-5 minutes.
• Fluff the quinoa with a fork then add it to the pan.
• Finally, add salt and mix everything together. Your quinoa khichdi is ready to serve.

What You Need:

• 400 gm can chickpeas (drained)
• 220 gm bag baby spinach
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 cm ginger grated
• ½ red chilli, finely chopped
• 400 gm can whole plum tomato
• ½ lemon juice
• 1 tsp rapeseed oil

How to Make:

• For the preparation, dry fry the cumin seeds in a non-stick pan for 1 minute and when they pop, set them aside.
• In the same pan heat the oil and add garlic, ginger, onion and chilli and saute for 3 minutes on medium flame. Now, add all the spices and cook for 2 minutes on low flame.
• Now, add tomatoes and stir then break them into small pieces using the side of a spoon.
• Now, add the chickpeas and 200 ml water. Bring all of this to a boil and then cook for 10 minutes on low flame.
• Add lemon juice and spinach and cook for a while. Chana masala with spinach is ready.