Indian Cooking for Bachelors: Quick, Easy Recipes to Master

Living on your own doesn’t have to mean ordering takeout every night. With a few basic ingredients and a handful of simple techniques, you can whip up tasty Indian dishes that fit a busy schedule and a tight budget. Below you’ll find practical tips, pantry must‑haves, and a short list of dishes that anyone can master, even if you’ve never cooked before.

Stock Your Mini Kitchen

Before you start chopping, make sure you have these staples on hand. They’re inexpensive, have a long shelf life, and form the base of most Indian meals:

• Rice (plain white or basmati) – the ultimate carb. • Lentils or split peas – great for protein‑rich dal. • Semolina (rava) – perfect for upma or rava idli. • Flattened rice (poha) – a fast breakfast favorite. • Basic spices: turmeric, cumin seeds, mustard seeds, chili powder, and garam masala. • Oil (vegetable or mustard) and ghee – for flavor and sautéing.

Keep a small selection of frozen veggies (peas, corn, mixed beans) and a couple of fresh items like onions, tomatoes, and green chilies. With these ingredients you can make a dozen meals without a grocery run.

5 Go‑To Indian Dishes Anyone Can Make

1. Poha (Flattened Rice) – Rinse 2 cups of poha, drain, and set aside. Heat a tablespoon of oil, add mustard seeds, a pinch of cumin, and a chopped green chili. Toss in chopped onions, cook until soft, then add the poha, a squeezed lemon, salt, and a handful of peas. Cook for 3‑4 minutes and garnish with fresh coriander. Ready in under 10 minutes.

2. Upma (Semolina Savory Porridge) – Roast 1 cup of semolina in dry pan for 2 minutes. In another pan, heat oil, add mustard seeds, split urad dal, chopped onions, and veggies of your choice. Add water (2 × the amount of semolina) and bring to boil. Stir in the roasted semolina, cook for 3‑4 minutes, and season with salt and lemon juice.

3. Simple Dal‑Rice – Rinse ½ cup of lentils, pressure‑cook with water, turmeric, and a pinch of salt (3 whistles). In a separate pan, heat oil, add cumin seeds, chopped garlic, and a sliced tomato. Pour the cooked dal, add chili powder and garam masala, simmer for 5 minutes. Serve over steamed rice.

4. Masala Maggi – Boil a packet of Maggi noodles with extra water. Drain, keep a splash aside. In a pan, heat oil, add chopped onions, green chilies, and a pinch of turmeric. Add the noodles, the Maggi masala, and a dash of the reserved water. Stir in frozen peas and a handful of chopped coriander.

5. Egg Masala Omelette – Beat 2 eggs with salt, pepper, and a pinch of garam masala. Heat oil, sauté chopped onions, tomatoes, chilies, and a few spinach leaves. Pour the egg mixture, cook on low heat until set, fold, and serve with toast or roti.

All these recipes need no fancy equipment – a simple pan, a spatula, and a pot are enough. They also scale well, so you can double the quantity and keep leftovers for the next day.

Remember, the key to bachelor cooking is simplicity. Stick to a few core spices, use one‑pot methods, and prep veggies in batches. With a stocked pantry and these quick recipes, you’ll spend less time worrying about meals and more time enjoying them.