10 One Pot Meals Using Indian Recipes for Busy Days and Over Worked Millennials: One More Reason to Eat Tasty, Healthy, Homemade Food in 2019

• Saves a Lot of Time
  One pot meals are a lifesaver! All you need to do is just put all the ingredients into one pot and change the settings according to the requirement, and your meal will be ready in no time at all. This is especially great for morning meals. Tasty, healthy food with little time spent to make it!


• Simple Yet Balanced Meal
  Of course the meals made through one pot cooking are simple but they can also be healthy and balanced. Most options include rice, vegetables and all sorts of spices into one meal, which is pretty great for your overall health. And the best part is that you can customize it on your own.


• Perfect for Batch Cooking
  Batch cooking is a great thing when you are always in hurry, and you have to prepare meals in advance to help you eat better. One pot meal cooking allows you to cook lots of food in one go which can be used in various batches later on. This clearly saves time, as well as energy.


• Minimal Cleaning Up
  If you are cooking one pot meals then you are clearly using a single pot only. So, at the end of the cooking process, you will have to clean only a single pot which is super amazing as you won’t have to do much after eating the delicious food.

What You Need

• 450gms spinach and 2 cups paneer/cottage cheese (cubed)
• 1tbsp ghee and ¼ cup water
• 1tps cumin seeds and 1tsp garam masala
• 1 green chilly, 1 onion, 1 tomato - chopped
• 5 garlic cloves chopped and 1 inch ginger chopped
• Ground turmeric and red chilly powder – ½ tsp
• Coriander powder and salt – 1tsp

How to Make It

• Start an instant pot on saute mode and heat oil and cumin seeds in it. When the seeds splutter add garlic, green chilly, onion in it and saute for 2 min.
• Add tomato and spices and let it cook for 2 minutes and then add water and deglaze the pot.
• Now add spinach and cook it on pressure cooker mode for 2 min and then release the pressure.
• Now blend all the ingredients and add paneer and garam masala and cook for 5 minutes and your palak paneer is ready.

What You Need

• 2 cups basmati rice and ½ cup curd
• Cabbage, capsicum, French beans – ½ cup and chopped
• Green peas and chickpeas – ¼ cup
• 1 pack veg biryani mix and 4 green chillies
• 10 cashews and a pinch of red color

How to Make It

• Cook the soaked Basmati rice with salt, oil and lemon juice and drain the excess water.
• In a broad kadhai, add all the chopped veggies, curd and veg biryani mix with a cup of water and cook for 7-8 minutes.
• Open the lid and mix cooked rice in it along with dissolved red color and green chillies and cook for 5-6 minutes. Garnish with cashew nuts and your veg pulao is ready.

What You Need

• 10 baby potatoes peeled and 1 large onion finely chopped
• 2 tsp ginger and 2 tsp garlic - grated
• 2 tbsp ghee and ¼ cup warm milk
• 2 ripe red tomatoes pureed and 10 cashews
• Turmeric powder, Kashmiri red chilly powder, garam masala – ½ tsp
• 1 tsp salt and 1tbsp dried fenugreek leaves

How to Make It

• Soak cashews in warm milk for 10 minutes and then blend to make a paste.
• Set the instant pot to saute mode and heat ghee. Cook onions in it for 2 min followed by garlic and ginger paste for 30 seconds.
• Add carved out pieces of potatoes, tomato puree, spices and cook for 2 minutes by stirring in between.
• Take a small spoon and carefully fill the potatoes with gravy and then add ½ cup water and cook for 8 minutes with lid on.
• Mix dried fenugreek leaves and salt to taste and bring the water to boil then turn the pot off and your Dum Aloo is ready.

What You Need

• 200gms rice and 75gm yellow toor dal
• 1/4 tbsp turmeric powder and ½ tsp red chilli powder
• 3-4 tbsp tamarind pulp and 2tsp sambhar powder
• 1 onion medium sliced and 100gms carrot cubed
• 1 tbsp ghee and 2 tbsp oil
• 100gm pumpkin cubed and 100gm potato cubed
• 3 tbsp grated coconut and salt as per taste
• 1 tsp mustard seeds and 1/5 tsp hing
• 2-3 red chilli and 2 leaves curry

How to Make It

• Wash rice and dal separately and set aside. Take a cooker and cook dal, rice with all the spices and veggies mentioned along with 4 cups of water.
• After cooking for 3-4 whistles, let the pressure release naturally and then mix tamarind pulp and slightly mash the sambar rice.
• In a small pan add hing, curry leaves, mustard seeds and dried chilli on slow heat and mix this seasoning on sambar rice and they are ready to eat.

What You Need

• 1 packet Chinese noodles and ¼ cup finely chopped spring onion
• 2tbsp finely chopped garlic and 1 finely chopped onion
• 1/2 cup thinly sliced cabbage and 1 julienned carrot
• 1 capsicum and 2 ½ tbsp. oil
• 2 tsp soya sauce and ½ tsp chilli sauce
• Salt and pepper powder as per taste

How to Make It

• Bring water to boil and add 1 tsp of oil and some salt and then add noodles. Cook them and drain all the water.
• Cut all the vegetables into thin strips and then heat oil in a pan and saute garlic for 2 seconds followed by all the vegetables. Make sure to not overcook them.
• Add soya sauce and chilli sauce and mix well followed by noodles, salt and pepper. Toss them together and garnish with spring onions.

What You Need

• 1 cup basmati rice and ¼ cup moong dal
• Ginger garlic paste – ½ tsp and 1 medium sized onion
• Tomato and green chili – 1 each
• Handful coriander and mint leaves
• 2 cloves, 1 inch cinnamon and 2tbsp oil

How to Make It

• Dry roast moong dal until it becomes hot to touch then soak rice and dal for 20 minutes and drain the water to keep them aside.
• Grind tomato, coriander and mint leaves, green chili to a fine paste and keep it aside.
• Heat oil and add cloves and cinnamon followed by chopped onions and saute it for a while. Add ginger garlic paste and saute again.
• Add the ground paste and cook for a while. Now add drained rice and dal and 2 cups of water, salt as per taste and pressure cook 3 whistles. Serve with raita for more flavor.

What You Need

• 1/2 large onion chopped and 5 cloves of garlic
• 1 inch ginger and 1 green chili
• 1 tsp oil and 2 large tomatoes
• Garam masala, turmeric powder and red chili powder – ½ tsp each
• 220gms sliced white mushrooms and ½ cup peas
• 1 tsp dried fenugreek leaves and 1 cup chopped spinach
• Salt as per taste and ¼ tsp sugar
• 1/4 cup raw cashew nuts soaked for 15 min and cilantro for garnishing

How to Make It

• Blend onion, ginger, garlic and chili with few tbsp. of water to make a puree.
• Put instant pot on saute and add oil. When the oil turns hot, add onion puree and cook for 3 min by occasionally stirring.
• Meanwhile blend tomatoes and make smooth paste. Add this paste along with all the spices in the previous mix and stir well.
• Add mushrooms, salt and mix and then saute. Close the lid and pressure cook for 6 min and then release the pressure.
• Add peas, spinach, cashew cream, sugar and put the pot on saute again. After cooking for a while your mushrooms are ready to eat now.

What You Need

• 1 cup black gram lentils and ¼ cup red kidney beans
• 1tbsp butter and 1 tsp cumin seeds
• Ginger and garlic – 1 tbsp each
• 1 onion and 2 tomatoes diced
• 3 cup water and 1tbsp lemon juice
• Kashmiri chilli powder, coriander powder, salt – 1 tsp
• 1/2 tsp garam masal and cilantro for garnishing

How to Make It

• Rinse and soak lentils and beans in water for 4 hours. Now, start the instant pot on saute mode and add oil and cumin seeds in it.
• Add ginger, garlic, onions and cook for 3 minutes followed by tomatoes and spices and cook for another 2 min.
• Drain water from soaked lentils and beans and add them to instant pot with water and other ingredients. Press cancel and pressure cook it for 30 minutes.
• Stir the dal well and garnish with cilantro.

What You Need

• Canned tomatoes and 5-6 cloves of garlic
• 1-2 tsp minced ginger and 1tsp turmeric
• Smoked paprika, salt, garam masala, ground cumin – 1 tsp
• 1/2 tsp cayenne and 450 grams boneless skinless chicken thighs
• Butter and heavy cream – 110 grams each
• 1/2 cup chopped cilantro

How to Make It

• Place all the ingredients into instant pot except butter, cream and garam masala. Also, mix the sauce well before placing the chicken on it.
• Close the cooker and cook for 10 minutes then release pressure. open the pot and remove the chicken carefully.
• Blend together all the ingredients then add butter, cream, cilantro and garam masala and stir well.
• Add the chicken back and heat and break into small pieces. You can serve it with rice if you want.

What You Need

• 1 cup basmati rice and 2 cups mixed vegetables
• Coriander powder, biryani masala – 2tsp each
• 1 onion and 2 green chilli
• 2 ½ tsp ginger and garlic paste and 1 tomato
• Coriander and mint leaves handful
• Turmeric and red chilli powder – 1tsp
• 1 tbsp lemon juice and 1 tbsp oil
• 3 cloves and 1 cardimom
• 1 inch cinnamon and salt as per taste

How to Make It

• Heat oil and add cloves, cardamom and cinnamon and saute for 2-3 seconds followed by onions and saute it until they turn transparent.
• Now add ginger garlic paste and saute again followed by green chilies, vegetables, chopped tomatoes, spices, biryani masala, coriander and mint leaves and saute for a while.
• Add 2 cups of boiling water, drained rice and lemon juice and turn on the cooking mode and cook until it automatically comes on warm mode.
• Garnish with fried onions and enjoy.