After a long day, there’s nothing more satisfying than a hearty homemade meal — without a mountain of dishes to tackle afterward!
One-pot Indian meals are packed with flavor, nutrition and comfort — all simmered together beautifully in just a single pot.

Here’s your guide to simple, popular Indian vegetarian one-pot recipes that make dinner a breeze and cleanup even easier!

Why Indian One-Pot Meals Are Perfect

• 🌿 Full of Flavor: Indian spices bloom beautifully when cooked together.
• ⏰ Time-Saving: Perfect for busy weeknights or lazy weekends.
• 🍛 Nutrient-Rich: Loaded with veggies, legumes and grains.
• 🥘 One Vessel Magic: Whether it’s a kadai, pressure cooker or instant pot — one dish does it all.

5 Easy Indian One-Pot Vegetarian Dinners

1. Vegetable Pulao

Cooking Time: 40 minutes

Ingredients:

• 1 cup basmati rice (rinsed)
• 2 cups mixed vegetables (carrots, beans, peas). “You can add vegetables of your choice”
• 1 onion (sliced)
• 2 green chillies (slit)
• 1 tsp cumin seeds
• 2 cloves, 1 bay leaf, 1 small cinnamon stick
• 1 tsp garam masala
• 2 tbsp oil or ghee
• 2 cups water
• Salt to taste

Steps:

1. Heat oil in a heavy-bottomed pot. Add cumin seeds, bay leaf, cloves and cinnamon.
2. Add sliced onions and saute until golden.
3. Add green chillies and mixed vegetables. Cook for 2–3 minutes.
4. Stir in rinsed rice and saute for another minute.
5. Add garam masala, salt and water.
6. Bring to a boil, then reduce heat, cover and simmer until rice is cooked (about 15–20 minutes).
7. Fluff with a fork and serve hot with raita or plain curd.

Note: Vegetable Pulao is made in various forms in different regions of India. I have shared one variety of Vegetable Pulao.

2. Khichdi (Simple Lentil-Rice Porridge)

Cooking Time: 25 minutes

Ingredients:

• ½ cup moong dal (yellow split lentils)
• ½ cup rice
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 tsp turmeric powder
• 1 tbsp ghee or oil
• 3 cups water
• Salt to taste

Steps:

1. Rinse rice and dal together thoroughly.
2. Heat ghee in a pressure cooker or pot. Add cumin seeds and hing.
3. Add rice, dal, turmeric and salt. Stir briefly.
4. Add water and bring to a boil.
5. Cover and pressure cook for 3-4 whistles or simmer in a pot until mushy.
6. Serve with a dollop of ghee and papad on the side.

Note: If the Khichdi becomes thick, you can adjust the consistency of Khichdi by adding a little hot water.

3. One-Pot Vegetable Sambar

Cooking Time: 50 minutes

Ingredients:

• 1 cup toor dal (pigeon peas)
• 1 cup mixed vegetables (drumsticks, carrots, beans, pumpkin). “You can add vegetables of your choice“
• 1 small tomato (chopped)
• 1 tbsp sambar powder
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• 2 dried red chillies
• 10–12 curry leaves
• 2 tbsp oil
• Tamarind pulp (1 tbsp)
• Salt to taste
• Coriander leaves for garnish

Steps:

1. Pressure cook toor dal with turmeric until soft.
2. In a pot, heat oil. Add mustard seeds, dried red chillies and curry leaves.
3. Add chopped vegetables and saute for 2 minutes.
4. Add chopped tomatoes and cook until mushy.
5. Add sambar powder, salt, tamarind pulp and cooked dal.
6. Simmer together for 15–20 minutes until vegetables are tender.
7. Garnish with coriander leaves and serve hot with rice.

4. Masala Pongal (Spiced Khichdi)

Cooking Time: 30 minutes

Ingredients:

• ½ cup rice
• ½ cup moong dal
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1-inch ginger (grated)
• 2 tbsp cashews
• 2 tbsp ghee
• 4 cups water
• Salt to taste

Steps:

1. Dry roast rice and dal lightly for 2 minutes.
2. Heat ghee in a pot, fry cashews until golden, remove and set aside.
3. In the same pot, add cumin, black pepper and ginger.
4. Add rice, dal, salt and water.
5. Pressure cook for 2-3 whistles or cook covered until soft and mushy.
6. Top with fried cashews and serve piping hot.

5. Vegetable Kurma with Coconut Milk

Cooking Time: 45 minutes

Ingredients:

• 1 cup mixed vegetables (carrot, beans, peas, potato). “You can add vegetables of your choice“
• 1 onion (chopped)
• 1 tsp ginger-garlic paste
• 1 green chilli (chopped)
• 1 cup thick coconut milk
• 1 tsp garam masala
• 2 tbsp oil
• 1 tsp cumin seeds
• Salt to taste
• Fresh coriander for garnish

Steps:

1. Heat oil and fry cumin seeds.
2. Add onion, ginger-garlic paste and green chilli; saute till translucent.
3. Add chopped veggies and saute for 3–4 minutes.
4. Add garam masala and salt. Stir well.
5. Add ½ cup water and simmer until veggies are cooked.
6. Stir in coconut milk and cook on low heat for 2–3 minutes.
7. Garnish with fresh coriander and serve with rice or chapati.

Quick Tips for Perfect One-Pot Indian Meals

• Pre-Soak Grains/Dals: Cuts down cooking time.
• Use Aromatics Generously: Ginger, Garlic, Onions = deep flavors.
• Balance the Spices: Start mild; you can always add more!
• Fresh Herbs: A handful of coriander or mint brightens everything.

Final Thoughts: Simplicity on a Plate

Indian cuisine is a treasure trove of vibrant flavors, and these one-pot vegetarian wonders prove that great food doesn’t have to be complicated.
It’s about celebrating real ingredients, authentic spices, and the joy of simple cooking — with minimal cleanup so you can enjoy your meal stress-free.

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Let’s create magic in the kitchen — one pot at a time! 🍛✨