15 Indian Curries You Can Make in Under an Hour

Butter Chicken (Murgh Makhani)

Butter chicken is rich, creamy, and ready in under an hour. Marinate bite-sized chicken pieces with yogurt, garlic, ginger, and spices for 15 minutes.

Sear the chicken, then make a quick tomato-based sauce with butter, cream, and garam masala. Blend the sauce for a silky texture and simmer everything together.

For a time-saving trick, use canned tomato purée and pre-mixed spice blends. Serve with naan or basmati rice for a restaurant-style meal at home.

Chana Masala (Chickpea Curry)

This protein-packed curry comes together in just 30 minutes. Sauté onions, garlic, and ginger, then add canned chickpeas and crushed tomatoes. Season with cumin, coriander, turmeric, and garam masala.

Simmer for 15 minutes until the flavors meld. If using dried chickpeas, soak and pressure cook them beforehand for a faster cooking time. Garnish with cilantro and a squeeze of lemon for freshness. This curry pairs well with rice, roti, or even toasted bread.

Palak Paneer (Spinach and Cottage Cheese Curry)

Palak paneer is a creamy, iron-rich curry that’s quick and healthy. Sauté onions, garlic, and green chilies, then blend with blanched spinach for a vibrant green sauce.

Add paneer cubes and simmer with garam masala and cream. To save time, use frozen spinach and store-bought paneer. You can also swap paneer with tofu for a vegan version. Serve with roti or jeera rice for a delicious, comforting meal.

Egg Curry

Egg curry is one of the easiest Indian dishes to make. Hard-boil eggs while preparing a spiced tomato-based gravy with onions, garlic, and whole spices like bay leaves and cinnamon.

Slice the eggs in half and let them soak up the rich sauce. For extra depth, fry the eggs lightly before adding them to the curry. Serve with plain rice or parathas. This dish is protein-packed and perfect for a quick, satisfying meal.

Dal Tadka (Lentil Curry with Tempering)

This simple lentil curry is comforting and packed with flavor. Cook yellow lentils (toor or moong dal) until soft, then mash slightly. Make a quick tempering (tadka) with mustard seeds, cumin, garlic, and dried chilies fried in ghee, then pour it over the dal.

A pinch of hing (asafoetida) enhances the aroma. If using a pressure cooker or Instant Pot, this dish is ready in 30 minutes. Serve with rice or roti for a wholesome meal.

Paneer Butter Masala

This creamy, mildly spiced paneer dish is a crowd-pleaser. Start with a base of onions, tomatoes, cashews, and spices, then blend into a smooth sauce.

Simmer paneer cubes in the sauce with cream and butter. To speed up cooking, use store-bought tomato purée and pre-cut paneer. For extra flavor, lightly pan-fry the paneer before adding it to the sauce. Serve with garlic naan or cumin rice for a delicious, restaurant-style meal at home.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo gobi is a simple, flavorful, dry curry. Sauté potatoes and cauliflower with onions, tomatoes, and spices like turmeric, cumin, and coriander.

Cover and cook until tender, stirring occasionally to prevent burning. For a shortcut, microwave the potatoes beforehand to reduce cooking time. A sprinkle of garam masala and lemon juice at the end enhances the taste. Pair it with dal and roti for a balanced meal.

Kadai Chicken

Kadai chicken is a spicy, stir-fried curry made with bell peppers and a fragrant spice mix. Sauté chicken with onions, tomatoes, and freshly ground kadai masala (a blend of coriander, cumin, and dried red chilies).

Unlike slow-cooked curries, this dish is quick because it uses a stir-frying technique. Bell peppers add a nice crunch, and a dollop of butter gives it a rich taste. Serve with naan or roti for a hearty meal.

Mushroom Masala

Mushroom masala is a quick and flavorful vegetarian curry. Sauté mushrooms with onions, tomatoes, and garlic, then simmer with coconut milk or cream for a luscious texture.

A mix of cumin, garam masala, and red chili powder adds depth. Button or cremini mushrooms work best for this dish. For a time-saving trick, use canned diced tomatoes instead of fresh ones. This curry pairs well with rice or chapati.

Rajma (Kidney Bean Curry)

Rajma is a North Indian favorite, and using canned kidney beans makes it a quick meal. Sauté onions, garlic, and ginger, then add tomatoes and spices.

Simmer with kidney beans until thick and flavorful. For a creamy texture, mash some beans into the sauce. If using dried beans, soak and pressure cook them first. Serve with rice and a dollop of butter for an authentic Punjabi-style dish.

Baingan Bharta (Smoky Eggplant Curry)

Baingan bharta is a smoky, mashed eggplant curry that’s surprisingly quick. Roast or air-fry an eggplant until soft, then mash it. Sauté with onions, tomatoes, green chilies, and spices.

The smokiness comes from charring the eggplant over an open flame. If short on time, microwave the eggplant before mashing. Garnish with cilantro and serve with roti for a delicious, homey meal.

Fish Curry (Meen Curry)

A quick fish curry is light, flavorful, and ready in 30 minutes. Make a base with onions, tomatoes, coconut milk, and spices like turmeric, curry leaves, and mustard seeds.

Add fish fillets and let them simmer gently without overcooking. Firm fish like tilapia, cod, or salmon work best. For an extra zing, finish with tamarind or lemon juice. Serve with steamed rice for a comforting meal.

Keema Curry (Minced Meat Curry)

Keema curry is a one-pot dish made with ground meat, peas, and aromatic spices. Brown the meat with onions, garlic, and ginger, then simmer with tomatoes and garam masala.

Peas add a hint of sweetness and color. For a quick version, use ground turkey or chicken instead of lamb. This dish goes well with naan or jeera rice and makes an excellent filling for wraps or sandwiches.

Shahi Paneer

Shahi paneer is a luxurious, mildly sweet curry with a creamy tomato-cashew sauce. Blend tomatoes, onions, and soaked cashews for a smooth base, then simmer with paneer and warm spices.

A splash of cream and a hint of saffron enhance the richness. This dish comes together quickly using store-bought tomato purée and pre-cut paneer. Serve with naan or basmati rice for a royal feast.

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Dhaba-Style Dal Fry

Dal fry is a thicker, more flavorful version of simple dal. Cook lentils until soft, then add a smoky tempering of garlic, cumin, green chilies, and tomatoes.

The secret to dhaba-style flavor is frying the onions until golden and finishing with a spoonful of butter. Serve with jeera rice for a comforting meal that tastes like roadside dhaba food.

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