15 Indian Dishes You Can Make In 15 Minutes

If you don’t have the patience to stand in the kitchen for long hours, we have just the solution for you. Take a look at 15 dishes you can rustle up in 15 minutes!

1. Achaari Paneer

You’ll never go hungry if you’ve got paneer stocked in your fridge. You can make so many dishes with this particular food item, it’s unbelievable! However, achaari paneer is the easiest to make. Take a bowl and mix fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and asafoetida. Heat oil in another pan and add the seed mixture. When they crackle, add onions and saute till the onions turn pink. Add the paneer, turmeric, chilli powder, black salt and stir for some time. Later, add coriander and salt and bring to a boil.

2. Anda Curry

Those who stay away from home, swear by eggs. And anda curry is easy and hassle free. Just heat 2 tablespoons of oil in a saucepan and add chopped onions, garlic and ginger paste. Sauté for a few minutes until the onions change colour. Once the onions are fried, add some turmeric powder, garam masala powder, coriander powder and red chilli powder. Stir it well. Now add the tomato puree, salt and boiled eggs. Boil the curry for 10 to 15 minutes until you see the eggs are coated well with the curry.

3. Methi Pakoras

On a rainy day, if you’re in the mood for some quick pakoras, here’s how you go about it. Mix methi leaves, besan, rice flour, ginger, finely chopped green chilli, onions, curd, cooking soda, red chilli powder and ajwain in a bowl. Add water gradually, and make it a thick batter. Heat oil in a wok and drop the battered pakora one at a time. Deep fry till they turn golden.

4. Aloo Kurkure

Combine potatoes, mint leaves, green chillies, cumin seeds powder, lemon juice and salt in a bowl and mix well. Shape the mixture into round balls and keep them aside. Take some plain flour in a different wok, add little water to make a thick and smooth paste and keep aside. Dip each potato ball in the flour paste and then roll in powdered rice flakes till they are evenly coated from all the sides. Heat oil in another kadhai and deep-fry the potato balls a few at a time till they are golden brown in colour.

5. Phodnicha Bhaat

All you need is some leftover rice, onions and chilli powder. And, you are done! ‘Phodni’ basically means ‘tadka’ in Marathi. Add rice to the tadka of cumin seeds, mustard and chilli powder, add some salt and you’re done!