6 Famous North Indian Dishes You Must Add To Your Daily Meals

Northern Indian recipes are filled with lots of vibrant tasting notes, dense aromas and spicy undertones that add much depth to every day meals. For parents cooking quick staples at lunch and dinner, these dishes can be inspiring alternatives that lend daily meals an indulgent, layered and complexly flavoured nuance.

Parents cooking quick staples are always on the lookout for culinary options that are straightforward enough to prepare, yet are brimming with great flavour. Northern Indian cuisine fits this brief perfectly. Comprising bold tasting notes, the robust depth of several spices and the dense creaminess of gravies and thick curries, some of the most famous dishes from the repository of northern Indian cuisine are perfectly suited to everyday cooking. They can be prepared with low-effort, minimal prep and mindful ingredient additions that build flavour and complexity into simple meals. These northern Indian dishes are bonafide classics, famous precisely for their ability to be reproduced as household staples prepared for lunch or dinner in the most hassle-free manner possible.

Dal Tadka

Nearly every household across the Indian subcontinent prepares its own version of lentils simmered in a tempering of oil, mustard, turmeric, cumin and chilli powder. What makes the northern Indian version of the dal tadka stand out is this tadka or tempering itself, which blooms with a lot of deep flavours. The aroma of curry leaves, bright red chillies and cumin waft through the kitchen when a tadka crackles in a tadka pan, prepared to be lathered on top of perfectly-cooked lentils that are laced with the subtle spice of just a hint of ginger and some onions. Tomatoes can also be added to the protein-rich dal tadka to introduce a natural tang into the recipe. The layer of reddened tempering which arises atop the dal tadka is what lends this dish its signature aesthetic. 

Rajma Chawal

Another northern Indian delight that is filled with the dense nuance of an onion and tomato gravy, rajma or kidney beans are cooked in a thick masala and served with warm steamed rice as a homely staple across northern Indian kitchens. Hearty, delicious and nutritious, rajma is not only high in plant protein but also contains generous amounts of fibre, both essential everyday nourishing nutrients. Rajma can be swiftly prepared for dinner by steaming them in a pressure cooker before tossing them into a kadai to cook in a rich gravy that derives its flavours from garam masala and whole spices such as bay leaves and cinnamon bark. 

Aloo Gobi

Meant for serving with warm chapatis or phulkas, a dry aloo gobi sabzi can turn a simple lunchbox meal into an aromatic, layered wonder. Potatoes and cauliflower florets come together in this well-known household staple, tossed in garam masala and cumin powder. Aloo gobi, finished off with kasuri methi, acquires a rich flavour depth which transforms it into a mouthwatering lunchtime offering. Quick and straightforward enough to prepare in a kadai on a busy morning, working parents looking for staple food options can turn to this reliable recipe which assures nutrition and flavour, rolled into one mouthwatering sabzi.

Palak Paneer

Richly green and thoroughly creamy, a delicious palak paneer gravy simmering in a fry pan or deep-bottomed kadai at dinnertime is an inviting prospect for the entire family. When there is spinach in the fridge, look no further than the famous northern Indian paneer gravy as a healthy meal alternative, made quickly and efficiently when parents get cracking in the kitchen. Adorned with the vitamin-rich properties of palak purée, the light spice of garam masala and the subtle tang of tomato purée, this gravy can be the go-to dinner option on a weekend evening. Palak paneer tastes best when served with warm rotis, although it is also a good pairing with steamed rice too. Use blended cashews or some cream to infuse this gravy with a creamy nuance.

Jeera Rice

Simple, straightforward and enduringly warming, jeera rice is one northern Indian rice recipe that puts a smile on the faces of kids and adults alike. Long-grained rice can be steamed and then tossed in a tempering of ghee and cumin to make a classic jeera fried rice. Season with salt and garnish with a light sprinkling of chopped coriander. Jeera rice can be ready within minutes when the steamed rice is already warmed up in the electric cooker. It can be served with assorted gravies, including palak paneer and paneer tikka masala as well as the more staple alternatives like dal tadka and dal makhani. Jeera rice elevates a simple rice dish into something more interesting, making it a no-brainer addition to the roster of parents planning quick, staple meals. 

Kadhi Pakora

A coming together of crispy pakoras and tangy curry, this northern Indian recipe can be replicated in any household on account of its sheer simplicity. Fry pakoras in hot oil and add them to the kadhi made using fresh buttermilk. Enhanced with the flavours of black pepper, curry leaves and spices like cinnamon bark, a traditional kadhi carries spicy but simple tasting notes that are at once delicious and nourishing. The pakoras are generally added to the kadhi towards the end, as it starts to simmer on the stove. They moisten slightly and can be crushed when mixed with rice. Evidently, kadhi pakora is best served with warm, steamed rice and a dollop of ghee, a combination that highlights its subtle flavours. Nourishing, gut-friendly and perfect as a warm wintertime meal, kadhi pakora can be a quick staple which parents can conjure up on busy working nights, a cosy meal in chilly weather.