5 Easy One Pot Recipes with Ankita Raiturcar

Author: Ankita Raiturcar, Blogger

Founder of Blended to Smooth

Instagram page handle: @blended.to.smooth

After a busy and tiring day or a hectic week, we all just want some scrumptious food but at the same time are either too tired to cook or too lazy to do the dishes. Here are five super delicious and super easy to make recipes, in just 20-30 minutes time and that too in one single pot. These recipes are just so very satisfying and a host of our very own Indian masalas and spices that can easily pass off as every Indian’s comfort food.


This spaghetti is tangy and flavourful and turns out super creamy without adding excess cream or fats. This one pot meal takes about 15 to 20 minutes to cook in just one pot. In this recipe, you don’t have to follow the typical method of pre boiling the pasta and then adding it to the sauce. Here, the pasta and the sauce cook simultaneously.

C:\Users\user\Desktop\New folder (3)\Spaghetti 1.jpg
C:\Users\user\Desktop\New folder (3)\Spaghetti 2.jpg



1 tbsp Butter 

1 tbsp Olive oil

15 – 20 medium sized Prawns

1 Onion, chopped

4-5 Garlic Cloves, minced

1 cup Packaged Tomato puree

2 – 3cups Vegetable / Chicken Broth

1-2 tsp chilli flakes

400 – 500gm Spaghetti 

Optional: Coriander leaves to Garnish


1. In a pot, add butter and olive oil. To this, add and sauté the chopped onions until translucent. 

2. Add the minced garlic and sauté until onions turn slightly golden. 

3. Pour one cup of tomato puree and two cups of vegetable or chicken broth along with a tsp or two of chilli flakes. Mix and let the contents start to boil. 

4. Place the spaghetti into the pot and let it cook up to seventy percent done. At this point, add the prawns and give the contents a good mix. You may add half cup of vegetable / chicken broth if necessary. 

5. Let the spaghetti cook entirely and the sauce thicken on medium low flame taking care that the spaghetti does not stick to the pan.

6. Garnish with chopped coriander leaves and serve hot!


One of the most satisfying gravy to have with left over rice is this One Pot Shrimp Korma. Infused with South Indian flavours, this Korma is to die for. This thin Korma / gravy dish, usually prepared in Tamil Nadu, served along with hot rice is soothing and comforting after a crazy day at work. 

C:\Users\user\Desktop\New folder (3)\Korma 1.jpg
C:\Users\user\Desktop\New folder (3)\Korma 2.jpg



2 tbsp Oil 

1 tbsp Butter

1 Bay Leaf

1 inch Cinnamon stick

1 Star Anise

3 Cloves 

3 Green Cardamoms

2 small Onions, Chopped

4 – 5 Garlic cloves, Chopped

2 inches of Ginger, Chopped

2 – 3 Green Chillies, Chopped

1 Cup Water

1 large Tomato, Cut into 6 pieces

400ml of Coconut Milk

Salt as per taste

15 – 20 medium sized Prawns

Juice of One lemon

Handful of chopped Coriander Leaves

Handful of chopped Mint leaves


1. In a pot on medium-high heat, add oil and butter. Add the bay leaf, cinnamon, star anise, cloves, and cardamom and sauté for about 20 seconds.

2. Add onions, and sauté until translucent. Then add garlic, ginger, chillies and sauté for an additional 20 – 30 seconds.

3. Pour in water, along with the cut tomato and bring to a simmer. 

4. Add coconut milk and salt to taste. Bring up to a simmer again, and add the prawns. 

5. Cook the prawns until cooked on medium low flame (3-4 minutes) and remove from heat.

6. Squeeze in lemon juice, and add chopped coriander, and mint and stir.

7. Serve over hot rice.


This chicken rice is my lazy day Go-To recipe. This dish is a soul satisfying, wholesome meal that has become a house favourite and is cooked almost every weekend. 

C:\Users\user\Desktop\New folder (3)\Chicken Rice 1.jpg
C:\Users\user\Desktop\New folder (3)\Chicken Rice 2.jpg



For Chicken Marination:

1 kg Chicken thighs and legs

½ tsp Salt

2 tbsp thick Yogurt

1 tbsp Ginger – Garlic Paste

¼ tsp Turmeric Powder

½ tsp Red Chili Powder

One Pot Preparation:

3 tbsp oil

1 large Onion, sliced

2 Bay leaves

1 ½ cup-soaked Basmati Rice

1 tsp Salt

1 ½ cup Hot Coconut Milk

1 cup Hot Water

¼ tsp Ginger, minced and crushed

1 tsp Garam Masala

2 tbsp chopped coriander Leaves

1 tsp Ghee


1. Marinate the chicken with salt, yogurt, ginger-garlic paste, turmeric and red chili powder. Cover and set aside for 15 – 20 minutes.

2. Heat oil in a pot and place the chicken in it and cook until browned on both sides for 10-12 minutes on low-medium heat.

3. Remove the chicken piece and set aside. 

4. To the same pot, add sliced onions and bay leaves and stir for about 1 minute. Add the soaked rice and give it a good mix.

5. Pour hot coconut milk, hot water and crushed ginger.

6. Place the chicken back into the pot and cook for 10-15 minutes on low-medium heat with the lid on.

8. The liquid at this stage will be taken up by the rice. Sprinkle garam masala, chopped coriander leaves, and ghee. Mix and serve hot!

This same recipe can be prepared by using prawns.


This recipe was a lockdown experiment and I kid you not, is a package of flavours with just a few ingredients that are easily found in every Indian kitchen. This recipe takes not more than 20 minutes.

C:\Users\user\Desktop\New folder (3)\Minimalistic Rice 1.jpg
C:\Users\user\Desktop\New folder (3)\Minimalistic Rice 2.jpg



1 Cup Basmati rice

15 – 20 Prawns

1 tbsp Oil

½ Onion, chopped

2 – 3 Cloves of Garlic, Chopped

½ tsp Chilli Powder

½ tsp Cumin Powder

½ tsp Salt

¼ tsp Pepper Powder

1 ¾ Cup Water

½ – ¾ Cheese cube, grated

2 tbsp Spring Onion Greens


1. Rinse and soak the rice in water for about 20 minutes.

2. Heat a pot over medium high flame and add oil. Drop in the onions and sauté until golden brown. 

3. Add Garlic and prawns along the spices and salt. Cook the prawns for about a minute or two or until they turn orange / pink.

4. Add the soaked rice (drained) and give the contents a good mix. 

5. Pour water, cover the lid and let the rice cook for about 10 minutes.

6. At this stage, all the water would be absorbed. If there is any excess water left, allow it to boil off. Add grated cheese and spring onion greens and mix.

7. Serve hot!


Sometimes I crave for the typical Dhaba Chicken curry that has a thin consistency, is full of flavor and has tender and juicy chicken in it. This is my dhaba style chicken recipe in one pot! 

C:\Users\user\Desktop\New folder (3)\Dhaba Chicken 1.jpg
C:\Users\user\Desktop\New folder (3)\Dhaba Chicken 2.jpg



For Marination-

1 kg Bone-in Chicken leg and Thigh pieces

2 tbsp Chilli Powder

1 tbsp Turmeric Powder

2 tbsp Ginger – Garlic paste

Salt as per taste (about 1 ½ tsp)

For One pot preparation:

2 tbsp Oil

8 Cloves

8 – 10 Peppercorns

1 ½ inch Cinnamon sticks

1 tsp Sugar

2 Onions, Chopped or Sliced

2 tbsp Ginger – Garlic Paste

400ml Tomato Puree packaged or 3 Big Tomatoes Pureed

1 tsp Turmeric Powder

1 tbsp Red chilli Powder

1 tbsp Coriander Powder

1 tbsp Cumin Powder

Handful of chopped Coriander leaves

1 tbsp Garam Masala

2 – 3 cups of Hot Water

Salt as per taste


1. Start by marinating the chicken with the ingredients mentioned for marination. Coat each piece with the marinade. Cover and keep aside for an hour or more.

2. Place a pressure cooker on medium flame and heat oil. Add cloves, peppercorns and cinnamon sticks and sauté for 15 seconds. Add sugar and mix. Let it melt and begin to char (turn brownish gold).

3. Add the onions and sauté until translucent. To this, add ginger – garlic paste and mix.

4. Pour in the tomato puree and give the contents a good stir. 

5. Now, add chilli powder, coriander powder, turmeric powder and cumin powder and mix. Cook to remove the raw smell of the tomatoes and spices.

6. Add the marinated chicken to the cooker along with a handful or two of chopped coriander leaves and 1 tbsp of garam masala and mix. Add salt as per taste. Continue mixing and cooking the chicken until 50 – 60 percent cooked.

7. Add hot water, just enough to cover the chicken. You can add more as per the consistency of the gravy desired.

8. Close the lid and cook for 2 whistles, one on high and one on low flame. 

9. Serve Hot!