Lunchtime is considered to be one of the most important meals of the day and it often gives us a chance to eat heartily. Nevertheless, with today’s busy lifestyles, it can be hard to have enough time or even energy to prepare a nutritious lunch.
Thus, you must make lunches that are easily assembled and neatly packed into a lunchbox. With just some little effort, planning and creativity, delicious and healthy lunches can be prepared in under 10 minutes!
With this being said, here are 10 lunch box recipes designed specifically to meet Indian lunch needs.
10 Lunch Box Recipes That You Can Prepare Under 10 Minutes
Check out these 10 lunch box recipes that you can easily prepare at home, using simple ingredients that you can find in your local market.
From comforting classics like Masoor Dal Khichdi and Lentil Soup (Dal) to flavourful options like Spinach and Potato Sabzi and Paneer Wrap, these dishes offer a diverse range of flavours and textures.
This is because whether you are interested in a hearty lentil-based dish or light and crispy paratha, these recipes have got you covered. They call for few basic ingredients and require minimal preparations thus making it possible to make delicious lunches that are full of nutrients that will keep you satisfied and energized all day long with little effort.
So, without any further ado, let’s jump right in.
1. Veggie Stir-Fry with Paneer
Green vegetables and paneer are stir-fried with garlic, ginger and soy sauce to make a delightful mix. For you, it means a tasty and healthy lunch that you can quickly prepare.
Ingredients:
- Mixed vegetables (carrots, bell peppers, beans, broccoli) – chopped
- Paneer – cubed
- Soy sauce – 1 tablespoon
- Garlic – minced
- Ginger – grated
- Salt and pepper to taste
- Oil for cooking
Instructions:
- take a pan and heat the oil in it. Then add minced garlic and grated ginger. Sauté for a minute.
- Add chopped vegetables and paneer cubes. Stir-fry for 4-5 minutes until the vegetables are tender yet crisp.
- Add soy sauce, salt, and pepper. Mix them well.
- Pack in a lunchbox with steamed rice or whole wheat noodles, to make a wholesome meal.
2. Chickpea Salad
For a unique lunch, dress up this refreshing salad of chickpeas, cucumber, tomato, and onion, seasoned with lemon juice and chaat masala.
Ingredients:
- Chickpeas (boiled or canned) – 1 cup
- Cucumber – diced
- Tomato – diced
- Red onion – finely chopped
- Fresh coriander leaves – chopped
- Lemon juice – 1 tablespoon
- Chaat masala – 1 teaspoon
- Salt to taste
Instructions:
- In a bowl, combine chickpeas, chopped cucumber, tomato, and red onion.
- Add lemon juice, chaat masala, and salt. Toss well to combine with themselves.
- Garnish with fresh coriander leaves.
- Pack in a lunch box to have a refreshing salad option.
3. Paneer Wrap
This wrap has low-fat grated cheese in it with bell peppers and onions. When combined with green chutney and chaat masala, it becomes a quick and tasty meal to eat while on the go.
Ingredients:
- Whole wheat wraps or chapatis
- Paneer (cottage cheese) – grated or thinly sliced
- Mixed bell peppers – thinly sliced
- Thinly sliced onions
- Green chutney or mint-coriander chutney
- Chaat masala – 1 teaspoon
- Salt to taste
Instructions:
- Heat the chapatis or whole wheat wraps on a griddle or tawa.
- Spread green chutney on each wrap.
- Place thinly sliced paneer, mixed bell peppers, and onions on the wraps.
- Sprinkle chaat masala and salt.
- Roll the wraps tightly and pack them in a lunch box.
4. Quinoa Pulao
This is a healthy version of the pulao made with quinoa, seasoned with garam masala and turmeric. This variation will be filling and tasty for your midday meal.
Ingredients:
- Quinoa – 1 cup
- Mixed vegetables (peas, carrots, corn) – chopped
- Onion – finely chopped
- Ginger-garlic paste – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions:
- Rinse the quinoa thoroughly and drain any excess water from it.
- Heat some oil in a pressure cooker or pan. Then add 1 tbsp cumin seeds and let them splutter.
- Add chopped onions and sauté until translucent.
- Add ginger-garlic paste and sauté for a minute.
- Add chopped mixed vegetables, turmeric powder, garam masala, and salt. Mix well.
- Add rinsed quinoa and sauté for a couple of minutes.
- Add water (1.5 cups for 1 cup of quinoa) and pressure cook for 1 whistle or cook covered until quinoa is cooked and water is absorbed.
- Garnish with fresh coriander leaves before packing them in a lunch box.
5. Lentil Soup (Dal)
An incredibly filling lentil broth made with yellow lentils, fresh coriander leaves, tomatoes, onions, and garlic simmered with traditional Indian spices. This is a filling and substantial lunch option.
Ingredients:
- Yellow lentils (moong dal) – ½ cup
- Tomato – chopped
- Onion – chopped
- Garlic – minced
- Turmeric powder – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Wash and rinse the lentils thoroughly.
- In a pressure cooker, add lentils, chopped tomatoes, onions, minced garlic, turmeric powder, cumin seeds, and salt.
- Add 2 cups of water and pressure cook for 2 whistles.
- Once cooked, mash the lentils slightly to achieve desired consistency.
- Garnish with fresh coriander leaves before serving.
6. Masoor Dal Khichdi
A hearty one-pot dinner consisting of rice and masoor dal, or red lentils, cooked with tomatoes, onions, and seasonings like coriander and cumin. You are served a filling, healthy entrée that is ideal for lunch.
Ingredients:
- Masoor dal (red lentils) – ½ cup
- Rice – ½ cup
- Onion – finely chopped
- Tomato – finely chopped
- Ginger-garlic paste – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions:
- Wash and rinse the masoor dal and rice together.
- Heat oil in a pressure cooker. Add cumin seeds and let them fry.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are soft.
- Add washed masoor dal and rice. Mix them well.
- Add 2 cups of water and pressure cook for 2 whistles.
- Once cooked, garnish with fresh coriander leaves before packing.
7. Spinach and Potato Sabzi
A simple yet flavourful dish featuring sautéed spinach and potatoes, seasoned with turmeric, cumin, and other spices. It offers a delicious and nutritious option packed with vitamins and minerals.
Ingredients:
- Potatoes – diced
- Spinach – chopped
- Onion – finely chopped
- Tomato – finely chopped
- Turmeric powder – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Coriander powder – 1 teaspoon
- Red chilli powder – ½ teaspoon
- Salt to taste
- Oil for cooking
Instructions:
- Heat oil in a pan. Add 1 tbsp of cumin seeds and let them fry.
- Add chopped onions and sauté them until they are translucent in colour.
- Add a bowl of diced potatoes and cook until they are slightly tender.
- Add turmeric powder, chopped tomatoes, coriander powder, 1 tbsp red chilli powder, and salt. Cook until tomatoes are soft.
- Add chopped spinach and mix well.
- Cover and cook until potatoes are fully cooked and spinach is wilted.
- Pack with chapati or rice.
8. Methi Paratha
Fried whole wheat flatbread filled with fenugreek leaves (methi) and other spices like ajwain and turmeric; it’s a healthy, tasty lunch option that can be easily prepared.
Ingredients:
- Whole wheat flour – 1 cup
- Fenugreek leaves (methi) – chopped
- Green chilli – finely chopped
- Ajwain (carom seeds) – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Salt to taste
- Water for kneading
- Ghee or oil for cooking
Instructions:
- In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, green chilli, ajwain, turmeric powder, and salt.
- Gradually add water and knead into a smooth dough.
- Divide the dough into equal-sized balls.
- Roll out each ball into a thin circle.
- Heat a tawa or griddle. Place the rolled paratha on the tawa.
- Cook until brown spots appear on one side, then flip and cook on the other side.
- Brush with ghee or oil while cooking.
- Pack it hot with yoghurt or pickle in a tiffin box.
9. Vegetable Upma
A quick South Indian dish with semolina (rava), and mixed vegetables such as carrots, peas, and bell peppers; it has mustard seeds, curry leaves, and green chillies for seasoning.
Ingredients:
- Semolina (rava) – 1 cup
- Mixed vegetables (carrots, peas, bell peppers) – finely chopped
- Onion – finely chopped
- Green chilli – finely chopped
- Mustard seeds – ½ teaspoon
- Curry leaves – a few
- Salt to taste
- Oil for cooking
Instructions:
- Dry roast the semolina in a pan until it turns lightly golden. Remove and set aside.
- Heat oil in the same pan. Add some mustard seeds and let them
- Add green chillies, chopped onions and curry leaves. Sauté until the onions are translucent in colour.
- Add chopped mixed vegetables and sauté for a few minutes.
- Add roasted semolina and mix well.
- Pour 2 cups of water and add salt. Stir continuously to avoid lumps.
- Cover and cook on low heat until the Upma is cooked and water is absorbed.
- Pack hot with chutney or pickle in a tiffin box.
10. Moong Dal Chilla
Moong dal (split yellow lentils) batter pancakes are not only nutritious but also high in protein. The ginger-flavoured pancakes have coriander leaves and green chillies in them as well. They should be cooked until they become golden brown and crispy so that you can have them for a light yet satisfying lunch.
Ingredients:
- Yellow moong dal (split yellow lentils) – 1 cup
- Ginger – grated
- Green chilli – finely chopped
- Coriander leaves – chopped
- Salt to taste
- Oil for cooking
Instructions:
- Soak moong dal in water for 3-4 hours. Then drain the water.
- Grind soaked moong dal into a smooth batter using a small quantity of water.
- Transfer the batter to a mixing bowl. Add grated ginger, chopped green chillies, coriander leaves, and salt. Mix them well.
- Heat a non-stick pan or tawa. Spread some batter in a circular motion to make a thin chilla.
- Smear oil around the edges. Cook until it turns golden brown on one side. Then flip and cook the other side.
- Serve hot with mint chutney or yoghurt.
Final Thoughts
These quick and healthy lunch box recipes not only save time but also ensure that you get a nutritious meal to power through your day. With a balance of protein, fiber, and essential nutrients, these Indian-inspired dishes are sure to satisfy your taste buds and keep you energized until your next meal. So, say goodbye to boring lunches and say hello to delicious and nutritious options that you can prepare in under 10 minutes!
