5 Easy Lunch Recipes | School Lunch Box Recipes | Monday-Friday Lunchbox Recipes| Veg Recipes

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is high in protein, while bulgur is more economical.

capsicum

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini offers a similar texture, while carrots are budget-friendly.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is a flavorful alternative, and mixed spices can be more affordable.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a fresh taste, and dried herbs can be more cost-effective.

Rinse rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat oil in a large pan over medium heat until shimmering.

Add cumin seeds and mustard seeds; sauté until they crackle.

Stir in chopped onions and cook until translucent, about 5 minutes.

Add minced ginger, garlic, and green chili; sauté for 2 minutes.

Incorporate diced capsicum and cook until slightly softened, about 3-4 minutes.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Stir in turmeric powder, coriander powder, and salt; mix well.

Add the soaked rice and stir to combine with the spices and vegetables.

Pour in water (typically 1.5 times the volume of rice) and bring to a boil.

Reduce heat to low, cover, and simmer until rice is cooked, about 15 minutes.

Fluff the rice with a fork and sprinkle garam masala on top.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary