Description: Discover 10 quick and easy sabzi recipes perfect for busy weekdays. Simple Indian vegetable dishes ready in 20-30 minutes with minimal ingredients and maximum flavor.
Introduction: When Life Gets Busy But Ghar Ka Khana Is Non-NegotiableLet me paint you a picture: It's 7 PM. You've just gotten home after a long day at work. Your kid's asking what's for dinner, your spouse is giving you that "please don't suggest ordering again" look, and your mother-in-law just called asking what you're cooking. Meanwhile, you're standing in your kitchen thinking, "Why is adulting so hard?"Been there? Yeah, me too. Multiple times a week, actually.Here's the thing about Indian households—no matter how modern we get, there's still this deep-rooted expectation of having ghar ka khana on the table. And honestly, I get it. There's something comforting about home-cooked food, especially a good sabzi with hot rotis. But who has the time to spend an hour cooking after a exhausting day?That's exactly why I'm sharing these 10 quick and easy sabzi recipes that have literally saved my sanity (and my reputation in the family WhatsApp group where everyone shares photos of their elaborate dinners, ugh).These aren't those fancy recipes that require 15 ingredients you don't have and techniques you'd need a culinary degree to master. These are real, practical, jaldi-jaldi sabzis that taste like you spent way more effort than you actually did. The kind your mom or grandmother might have made, but faster.So grab your kadhai, turn on that exhaust fan, and let's get cooking. Trust me, even on your most chaotic days, these recipes have got your back.1. Aloo Bhindi (Potato & Okra Stir-Fry)Time Required: 20 minutesOkay, let's start with a classic. Bhindi (okra) gets a bad rap because people think it's complicated or gets too slimy. But here's a secret—when you cook it right with aloo, it's absolutely delicious and super quick.What You Need:250g bhindi (okra), washed and dried completely2 medium potatoes, peeled and cubed1 onion, sliced (optional, skip if you're really rushing)Basic masalas: haldi, red chili, coriander powder, amchur (dry mango powder)Oil, salt, and jeeraHow to Make It:Cut the bhindi into roundels—not too thin, about half-inch pieces. Make sure they're completely dry, wala! This is crucial for avoiding sliminess.Heat oil in a pan, add jeera, let it splutter. Throw in the cubed potatoes first because they take longer. Let them get a little golden (about 5-7 minutes on medium-high heat).Now add the bhindi, all your masalas—haldi (half teaspoon), red chili (to taste), coriander powder (one teaspoon), and salt. Mix well but gently.Here's the trick: don't cover it. Let it cook on medium-high heat, stirring occasionally. Covering makes it soggy and slimy. After about 10-12 minutes, everything should be cooked and slightly crispy.Finish with a good sprinkle of amchur powder. This adds that tangy kick that makes bhindi irresistible.Pro tip: Make extra. This sabzi tastes even better the next day in your lunch dabba.2. Tawa PaneerTime Required: 15 minutesThis is my go-to when I need to impress but have zero time. It looks fancy, tastes restaurant-quality, but is ridiculously simple.What You Need:200g paneer, cut into cubes1 capsicum, cut into squares1 onion, cut into squares2 tomatoes, roughly choppedKasuri methi, basic masalasOil and butterHow to Make It:Heat your tawa or flat pan. Add a little oil and butter (butter makes everything better, period).Toss in the paneer cubes. Let them get golden and slightly crispy on all sides. Remove and keep aside.In the same pan, add a bit more oil. Throw in jeera, then onions. Let them turn light pink. Add capsicum and sauté for 2-3 minutes.Add chopped tomatoes, all your masalas—haldi, red chili, coriander powder, garam masala, salt. Cook till tomatoes soften (about 4-5 minutes).Add the paneer back in. Mix gently. Crush some kasuri methi between your palms and sprinkle it on top. This is what gives it that dhaba-style flavor.Cook for another 2-3 minutes. Done. Serve it with rotis and watch everyone think you slaved away in the kitchen.Pro tip: If you don't have fresh paneer, keep a packet in your freezer. It works just as well for this recipe.3. Palak Moong Dal (Spinach & Lentil Curry) Time Required: 25 minutes When you want something healthy but also comforting, this is your answer. It's like a hug in a bowl, but faster. What You Need: 1 cup moong dal (yellow split lentils) 2 cups palak (spinach), roughly chopped 1 tomato, chopped 1 onion, chopped Ginger-garlic paste Jeera, haldi, red chili powder Ghee for tadka How to Make It: Pressure cook the moong dal with haldi and salt for 3 whistles. While that's cooking, you can literally sit down and scroll Instagram for five minutes. Multi-tasking! Once done, heat some oil in a pan. Add jeera, then onions. Once onions are translucent, add ginger-garlic paste (one teaspoon). Sauté for a minute. Add tomatoes, all masalas, and cook till tomatoes are mushy. Add the chopped palak and cook for 3-4 minutes till it wilts. Add the cooked dal to this mixture. Mix well, adjust consistency with water if needed. Let it simmer for 5 minutes. For the tadka, heat ghee in a small pan, add jeera and whole dry red chilies. Pour this over the dal. The sizzle, the aroma—chef's kiss. Pro tip: This freezes beautifully. Make a big batch on Sunday, freeze in portions, and thank yourself later. 4. Baingan Bharta (Mashed Eggplant) Time Required: 30 minutes (but mostly hands-off) I know, I know. Thirty minutes sounds long. But listen—most of that time, the baingan is roasting itself while you do other things. It's basically a low-effort, high-reward situation. What You Need: 2 large baingan (eggplants) 2 onions, finely chopped 3 tomatoes, chopped Green chilies, ginger Basic masalas Coriander leaves How to Make It: Rub oil on the baingan and roast them directly on your gas flame. Keep turning them till the skin is completely charred and the inside is soft (about 15 minutes). Or if you're scared of the flame method, put them in the oven at 200°C for 20 minutes. Once done, peel off the charred skin under running water and mash the flesh. Keep aside. Heat oil, add jeera. Add onions and cook till golden brown. This is important—golden onions add sweetness and depth. Add ginger and green chilies, sauté. Add tomatoes and cook till they're completely broken down. Add all your masalas—haldi, red chili, coriander powder, garam masala. Add the mashed baingan. Mix everything well. Let it cook for 5-7 minutes on low heat. Finish with chopped coriander. Serve with hot rotis and a dollop of butter on top. Pure comfort food. Pro tip: Roast the baingan in the morning before leaving for work. Mashing and cooking takes just 10 minutes in the evening. 5. Gajar Matar (Carrot & Peas Stir-Fry) Time Required: 15 minutes This is what I call a "pretty sabzi"—it looks colorful, tastes sweet and savory, and is done before you can finish one episode of your favorite show. What You Need: 3 large carrots, peeled and diced 1 cup green peas (frozen works great) 1 onion, chopped Ginger, green chili Jeera, haldi, red chili, garam masala How to Make It: Heat oil in a kadhai. Add jeera, let it crackle. Add onions and cook till soft. Add grated ginger and chopped green chili. Sauté for 30 seconds. Add the diced carrots and peas. Add all masalas and salt. Mix well. Here's the key: add just 2-3 tablespoons of water and cover the pan. Let it cook on medium heat for about 10 minutes. The vegetables will steam-cook in their own moisture. Check and stir occasionally. Once the carrots are tender (not mushy), uncover and let any excess water evaporate. Sprinkle garam masala and mix. Done! Pro tip: This sabzi pairs beautifully with dal and rice. It's also great for kids—the slight sweetness of carrots makes it more appealing.
Let me paint you a picture: It's 7 PM. You've just gotten home after a long day at work. Your kid's asking what's for dinner, your spouse is giving you that "please don't suggest ordering again" look, and your mother-in-law just called asking what you're cooking. Meanwhile, you're standing in your kitchen thinking, "Why is adulting so hard?"
Been there? Yeah, me too. Multiple times a week, actually.
Here's the thing about Indian households—no matter how modern we get, there's still this deep-rooted expectation of having ghar ka khana on the table. And honestly, I get it. There's something comforting about home-cooked food, especially a good sabzi with hot rotis. But who has the time to spend an hour cooking after a exhausting day?
That's exactly why I'm sharing these 10 quick and easy sabzi recipes that have literally saved my sanity (and my reputation in the family WhatsApp group where everyone shares photos of their elaborate dinners, ugh).
These aren't those fancy recipes that require 15 ingredients you don't have and techniques you'd need a culinary degree to master. These are real, practical, jaldi-jaldi sabzis that taste like you spent way more effort than you actually did. The kind your mom or grandmother might have made, but faster.
So grab your kadhai, turn on that exhaust fan, and let's get cooking. Trust me, even on your most chaotic days, these recipes have got your back.
Time Required: 20 minutes
Okay, let's start with a classic. Bhindi (okra) gets a bad rap because people think it's complicated or gets too slimy. But here's a secret—when you cook it right with aloo, it's absolutely delicious and super quick.
What You Need:
How to Make It:
Cut the bhindi into roundels—not too thin, about half-inch pieces. Make sure they're completely dry, wala! This is crucial for avoiding sliminess.
Heat oil in a pan, add jeera, let it splutter. Throw in the cubed potatoes first because they take longer. Let them get a little golden (about 5-7 minutes on medium-high heat).
Now add the bhindi, all your masalas—haldi (half teaspoon), red chili (to taste), coriander powder (one teaspoon), and salt. Mix well but gently.
Here's the trick: don't cover it. Let it cook on medium-high heat, stirring occasionally. Covering makes it soggy and slimy. After about 10-12 minutes, everything should be cooked and slightly crispy.
Finish with a good sprinkle of amchur powder. This adds that tangy kick that makes bhindi irresistible.
Pro tip: Make extra. This sabzi tastes even better the next day in your lunch dabba.
Time Required: 15 minutes
This is my go-to when I need to impress but have zero time. It looks fancy, tastes restaurant-quality, but is ridiculously simple.
Heat your tawa or flat pan. Add a little oil and butter (butter makes everything better, period).
Toss in the paneer cubes. Let them get golden and slightly crispy on all sides. Remove and keep aside.
In the same pan, add a bit more oil. Throw in jeera, then onions. Let them turn light pink. Add capsicum and sauté for 2-3 minutes.
Add chopped tomatoes, all your masalas—haldi, red chili, coriander powder, garam masala, salt. Cook till tomatoes soften (about 4-5 minutes).
Add the paneer back in. Mix gently. Crush some kasuri methi between your palms and sprinkle it on top. This is what gives it that dhaba-style flavor.
Cook for another 2-3 minutes. Done. Serve it with rotis and watch everyone think you slaved away in the kitchen.
Pro tip: If you don't have fresh paneer, keep a packet in your freezer. It works just as well for this recipe.
Time Required: 25 minutes
When you want something healthy but also comforting, this is your answer. It's like a hug in a bowl, but faster.
Pressure cook the moong dal with haldi and salt for 3 whistles. While that's cooking, you can literally sit down and scroll Instagram for five minutes. Multi-tasking!
Once done, heat some oil in a pan. Add jeera, then onions. Once onions are translucent, add ginger-garlic paste (one teaspoon). Sauté for a minute.
Add tomatoes, all masalas, and cook till tomatoes are mushy. Add the chopped palak and cook for 3-4 minutes till it wilts.
Add the cooked dal to this mixture. Mix well, adjust consistency with water if needed. Let it simmer for 5 minutes.
For the tadka, heat ghee in a small pan, add jeera and whole dry red chilies. Pour this over the dal. The sizzle, the aroma—chef's kiss.
Pro tip: This freezes beautifully. Make a big batch on Sunday, freeze in portions, and thank yourself later.
Time Required: 30 minutes (but mostly hands-off)
I know, I know. Thirty minutes sounds long. But listen—most of that time, the baingan is roasting itself while you do other things. It's basically a low-effort, high-reward situation.
Rub oil on the baingan and roast them directly on your gas flame. Keep turning them till the skin is completely charred and the inside is soft (about 15 minutes). Or if you're scared of the flame method, put them in the oven at 200°C for 20 minutes.
Once done, peel off the charred skin under running water and mash the flesh. Keep aside.
Heat oil, add jeera. Add onions and cook till golden brown. This is important—golden onions add sweetness and depth. Add ginger and green chilies, sauté.
Add tomatoes and cook till they're completely broken down. Add all your masalas—haldi, red chili, coriander powder, garam masala.
Add the mashed baingan. Mix everything well. Let it cook for 5-7 minutes on low heat. Finish with chopped coriander.
Serve with hot rotis and a dollop of butter on top. Pure comfort food.
Pro tip: Roast the baingan in the morning before leaving for work. Mashing and cooking takes just 10 minutes in the evening.
This is what I call a "pretty sabzi"—it looks colorful, tastes sweet and savory, and is done before you can finish one episode of your favorite show.
Heat oil in a kadhai. Add jeera, let it crackle. Add onions and cook till soft.
Add grated ginger and chopped green chili. Sauté for 30 seconds.
Add the diced carrots and peas. Add all masalas and salt. Mix well.
Here's the key: add just 2-3 tablespoons of water and cover the pan. Let it cook on medium heat for about 10 minutes. The vegetables will steam-cook in their own moisture.
Check and stir occasionally. Once the carrots are tender (not mushy), uncover and let any excess water evaporate.
Sprinkle garam masala and mix. Done!
Pro tip: This sabzi pairs beautifully with dal and rice. It's also great for kids—the slight sweetness of carrots makes it more appealing.
6. Methi Aloo (Fenugreek Potato) Time Required: 20 minutes Methi has this slightly bitter, earthy flavor that's absolutely addictive once you develop a taste for it. Plus, it's ridiculously healthy. Win-win. What You Need: 2 cups fresh methi leaves (or 1 cup kasuri methi, soaked) 3 potatoes, boiled and cubed 1 onion, sliced Jeera, haldi, red chili, coriander powder Amchur powder How to Make It: If using fresh methi, wash thoroughly, remove stems, and roughly chop the leaves. If using kasuri methi, soak in warm water for 10 minutes. Heat oil, add jeera. Add onions and cook till translucent. Add the methi leaves and sauté for 3-4 minutes till they wilt and the raw smell goes away. Add the boiled potato cubes, all masalas, and salt. Mix gently so potatoes don't break. Cook for 5-7 minutes on medium heat. Finish with amchur powder for tanginess. Pro tip: Boil potatoes in advance and keep them in the fridge. This sabzi then becomes a 15-minute affair. 7. Tinda Masala (Apple Gourd Curry) Time Required: 25 minutes Okay, tinda isn't everyone's favorite vegetable, I get it. But trust me on this one—when cooked right, it's absolutely delicious. Plus, it's usually cheap and always available. What You Need: 300g tinda, peeled and cut into quarters 2 onions, chopped 3 tomatoes, pureed Ginger-garlic paste Jeera, haldi, red chili, coriander powder, garam masala Coriander leaves How to Make It: Heat oil, add jeera. Add onions and cook till golden. Add ginger-garlic paste, sauté till the raw smell goes. Add tomato puree and all masalas. Cook till oil separates (about 5-6 minutes). Add the tinda pieces and salt. Mix well. Add half a cup of water. Cover and cook on medium heat for about 12-15 minutes till tinda is tender. Check occasionally and stir. Finish with garam masala and chopped coriander. Pro tip: Add a tablespoon of thick yogurt while cooking the masala base for extra richness. 8. Cabbage Thoran (Kerala-Style Cabbage) Time Required: 15 minutes This is a South Indian preparation that's incredibly simple but packed with flavor. It's also dry, so it's perfect for packing in lunch boxes. What You Need: Half a cabbage, finely shredded 1 onion, chopped 2-3 green chilies, slit Curry leaves Mustard seeds, urad dal, chana dal Grated coconut (fresh or frozen) Haldi How to Make It: Heat oil. Add mustard seeds, let them splutter. Add urad dal and chana dal—they'll turn golden quickly, so watch carefully. Add curry leaves and green chilies. Add onions and sauté till soft. Add the shredded cabbage, haldi, and salt. Mix well. Here's the trick: don't add water. Let the cabbage cook in its own moisture on medium heat for about 10 minutes. Stir occasionally. Once the cabbage is cooked but still has a little crunch, add grated coconut. Mix well and cook for another 2 minutes. Pro tip: This works with carrots, beans, or any vegetable you have. It's a versatile method.
Methi has this slightly bitter, earthy flavor that's absolutely addictive once you develop a taste for it. Plus, it's ridiculously healthy. Win-win.
If using fresh methi, wash thoroughly, remove stems, and roughly chop the leaves. If using kasuri methi, soak in warm water for 10 minutes.
Heat oil, add jeera. Add onions and cook till translucent.
Add the methi leaves and sauté for 3-4 minutes till they wilt and the raw smell goes away.
Add the boiled potato cubes, all masalas, and salt. Mix gently so potatoes don't break.
Cook for 5-7 minutes on medium heat. Finish with amchur powder for tanginess.
Pro tip: Boil potatoes in advance and keep them in the fridge. This sabzi then becomes a 15-minute affair.
Okay, tinda isn't everyone's favorite vegetable, I get it. But trust me on this one—when cooked right, it's absolutely delicious. Plus, it's usually cheap and always available.
Heat oil, add jeera. Add onions and cook till golden.
Add ginger-garlic paste, sauté till the raw smell goes.
Add tomato puree and all masalas. Cook till oil separates (about 5-6 minutes).
Add the tinda pieces and salt. Mix well. Add half a cup of water.
Cover and cook on medium heat for about 12-15 minutes till tinda is tender. Check occasionally and stir.
Finish with garam masala and chopped coriander.
Pro tip: Add a tablespoon of thick yogurt while cooking the masala base for extra richness.
This is a South Indian preparation that's incredibly simple but packed with flavor. It's also dry, so it's perfect for packing in lunch boxes.
Heat oil. Add mustard seeds, let them splutter. Add urad dal and chana dal—they'll turn golden quickly, so watch carefully.
Add curry leaves and green chilies. Add onions and sauté till soft.
Add the shredded cabbage, haldi, and salt. Mix well.
Here's the trick: don't add water. Let the cabbage cook in its own moisture on medium heat for about 10 minutes. Stir occasionally.
Once the cabbage is cooked but still has a little crunch, add grated coconut. Mix well and cook for another 2 minutes.
Pro tip: This works with carrots, beans, or any vegetable you have. It's a versatile method.
9. Kadhai Vegetables Time Required: 20 minutes This is the ultimate "I have random vegetables in my fridge and need to use them up" recipe. It's also colorful, tasty, and feels fancy. What You Need: Mixed vegetables (capsicum, tomatoes, onions, baby corn, mushrooms—whatever you have) Kadhai masala or coriander powder + crushed coriander seeds Ginger-garlic paste Kasuri methi Oil How to Make It: Cut all vegetables into similar-sized pieces—chunks, not small dice. This is important for that kadhai texture. Heat oil in a kadhai or wok. Add crushed coriander seeds (gives that authentic kadhai flavor). Add ginger-garlic paste, sauté. Add onions and capsicum first—they take longer. Sauté for 3-4 minutes on high heat. Add tomatoes and other vegetables. Add kadhai masala (or coriander powder + red chili powder + a pinch of garam masala). Keep the heat high and cook for 5-7 minutes, stirring frequently. You want the vegetables slightly charred at the edges. Finish with crushed kasuri methi. Pro tip: Don't overcook. Kadhai vegetables should have a bite, not be mushy. High heat, quick cooking—that's the mantra. 10. Mooli (Radish) Ki Sabzi Time Required: 20 minutes Mooli is one of those underrated vegetables that hardly anyone cooks, but it's actually delicious, healthy, and super easy to make. What You Need: 2 large mooli (white radish), peeled and diced 1 onion, chopped 2 tomatoes, chopped Mooli leaves (if fresh), chopped Jeera, haldi, red chili, coriander powder How to Make It: Heat oil, add jeera. Add onions and cook till soft. Add tomatoes and all masalas. Cook till tomatoes are mushy. Add the diced mooli (and chopped leaves if you have them). Mix well. Add salt. Add quarter cup of water, cover, and cook on medium heat for 12-15 minutes till mooli is tender. Uncover and let any extra water evaporate. The sabzi should be slightly dry. Finish with garam masala and fresh coriander if you have it. Pro tip: Mooli has a slightly pungent smell while cooking. Keep your kitchen well-ventilated. But don't let that discourage you—it tastes amazing once done. Quick Tips for Making Sabzi-Cooking Even Easier Let me share some practical wisdom I've gathered from years of weeknight cooking chaos: 1. Prep on Weekends Spend 30 minutes on Sunday peeling, chopping, and storing vegetables in airtight containers. This alone cuts your cooking time in half during the week. 2. Pressure Cooker is Your Friend Boil potatoes in bulk. Cook dal in advance. These can be stored for 2-3 days and used as needed. 3. Keep These Always Stocked Jeera, haldi, red chili powder, coriander powder, garam masala—these five masalas can make almost any sabzi. Fresh ginger-garlic paste (store in ice cube trays in the freezer) is also a lifesaver. 4. Frozen is Fine Frozen peas, mixed vegetables, and even frozen palak work beautifully. No judgment here. We're trying to survive, not compete in MasterChef. 5. Use Your Cooker Many sabzis can be made in a pressure cooker, especially ones with potatoes or dal. One whistle and you're done. Saves gas and time. 6. One-Pot Meals On really crazy days, make a khichdi or mix dal with sabzi. Nutritious, delicious, and only one vessel to wash.
This is the ultimate "I have random vegetables in my fridge and need to use them up" recipe. It's also colorful, tasty, and feels fancy.
Cut all vegetables into similar-sized pieces—chunks, not small dice. This is important for that kadhai texture.
Heat oil in a kadhai or wok. Add crushed coriander seeds (gives that authentic kadhai flavor). Add ginger-garlic paste, sauté.
Add onions and capsicum first—they take longer. Sauté for 3-4 minutes on high heat.
Add tomatoes and other vegetables. Add kadhai masala (or coriander powder + red chili powder + a pinch of garam masala).
Keep the heat high and cook for 5-7 minutes, stirring frequently. You want the vegetables slightly charred at the edges.
Finish with crushed kasuri methi.
Pro tip: Don't overcook. Kadhai vegetables should have a bite, not be mushy. High heat, quick cooking—that's the mantra.
Mooli is one of those underrated vegetables that hardly anyone cooks, but it's actually delicious, healthy, and super easy to make.
Heat oil, add jeera. Add onions and cook till soft.
Add tomatoes and all masalas. Cook till tomatoes are mushy.
Add the diced mooli (and chopped leaves if you have them). Mix well. Add salt.
Add quarter cup of water, cover, and cook on medium heat for 12-15 minutes till mooli is tender.
Uncover and let any extra water evaporate. The sabzi should be slightly dry.
Finish with garam masala and fresh coriander if you have it.
Pro tip: Mooli has a slightly pungent smell while cooking. Keep your kitchen well-ventilated. But don't let that discourage you—it tastes amazing once done.
Let me share some practical wisdom I've gathered from years of weeknight cooking chaos:
1. Prep on Weekends Spend 30 minutes on Sunday peeling, chopping, and storing vegetables in airtight containers. This alone cuts your cooking time in half during the week.
2. Pressure Cooker is Your Friend Boil potatoes in bulk. Cook dal in advance. These can be stored for 2-3 days and used as needed.
3. Keep These Always Stocked Jeera, haldi, red chili powder, coriander powder, garam masala—these five masalas can make almost any sabzi. Fresh ginger-garlic paste (store in ice cube trays in the freezer) is also a lifesaver.
4. Frozen is Fine Frozen peas, mixed vegetables, and even frozen palak work beautifully. No judgment here. We're trying to survive, not compete in MasterChef.
5. Use Your Cooker Many sabzis can be made in a pressure cooker, especially ones with potatoes or dal. One whistle and you're done. Saves gas and time.
6. One-Pot Meals On really crazy days, make a khichdi or mix dal with sabzi. Nutritious, delicious, and only one vessel to wash.
Conclusion: Home-Cooked Doesn't Mean Complicated Here's what I've learned after years of juggling work, family, and the eternal question of "aaj kya banaun?"—good food doesn't need hours of preparation. It needs good ingredients, basic technique, and most importantly, the intention to nourish yourself and your loved ones. These 10 sabzi recipes aren't going to win you any culinary awards, but they'll keep your family fed with home-cooked goodness even on your craziest days. And honestly? That's worth more than any fancy restaurant meal. The next time someone asks you how you manage to cook every day despite your busy schedule, just smile mysteriously. Let them think you're some sort of kitchen magician. We'll keep these quick recipes as our little secret. Now go forth and conquer your weeknight dinners. Your kadhai is waiting, and dinner won't make itself (though wouldn't that be nice?). Happy cooking, or as we say in my house—jaldi jaldi khana ban jaye, bas! What's your go-to quick sabzi recipe? Share in the comments below—we're all in this together! And if you found this helpful, share it with that friend who's always complaining about not having time to cook.
Here's what I've learned after years of juggling work, family, and the eternal question of "aaj kya banaun?"—good food doesn't need hours of preparation. It needs good ingredients, basic technique, and most importantly, the intention to nourish yourself and your loved ones.
These 10 sabzi recipes aren't going to win you any culinary awards, but they'll keep your family fed with home-cooked goodness even on your craziest days. And honestly? That's worth more than any fancy restaurant meal.
The next time someone asks you how you manage to cook every day despite your busy schedule, just smile mysteriously. Let them think you're some sort of kitchen magician. We'll keep these quick recipes as our little secret.
Now go forth and conquer your weeknight dinners. Your kadhai is waiting, and dinner won't make itself (though wouldn't that be nice?).
Happy cooking, or as we say in my house—jaldi jaldi khana ban jaye, bas!
What's your go-to quick sabzi recipe? Share in the comments below—we're all in this together! And if you found this helpful, share it with that friend who's always complaining about not having time to cook.
डिनर में मेहमानों के लिए बनाएं स्वादिष्ट वेज सीक कबाब
2 मिनट में घर पर पोहा कैसे बनाएं
टमाटर सिर्फ स्वाद में ही नहीं सेहत के लिहाज से भी बहुत फायदेमंद होता है।
घर पर कुट्टू के आटे से बनाएँ समोसे
कैसे बनाएँ बेकरी जैसा काजू पिस्ता बिस्किट
दाल बाटी और चूरमा
कैसे बनाए जाते हैं रोज़ कपकेक पॉप
खांडवी रेसिपी बनाने का तरीका
कोकोनट फ्लेवर के जैसा क्रीमी पास्ता
Sign up for free and be the first to get notified about new posts.