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2 months ago
Dinner recipes for your baby: photos

  • Mum feeding her baby on a highchair
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    Healthy dinner recipes for babies

    Dinnertime is not just mealtime, but a time when the family gets together. It also teaches your baby important social and emotional skills.

    This slideshow lists some dinner recipes for babies six months and over. You can prepare these dishes for your baby as you ease her slowly into the family routine, and get her used to eating regular family meals.
  • A blue container with baby cereal
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    Readymade baby cereal mixes

    Readymade baby cereal mixes are available easily in stores. Choose the one appropriate for your baby’s age and palate. The powdered cereals can be mixed with expressed breastmilk, formula milk or boiled and cooled water. You can use them for lunch or dinner, and can add in puréed vegetables for added nutrition. You can also make the cereal with vegetable or chicken soup for variation.

    If you would like to prepare your own cereal mixture at home, see our recipe in travel foods for your baby.
  • Mixed vegetable and lentil stew
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    Lentil and vegetable stew

    Lentils are rich in protein, vegetables provide dietary fibre and multiple vitamins and potatoes are rich in starch. This is a balanced and wholesome meal for your baby.


    • 3-4 tsp red lentils (masoor dal) soaked in water for 30 minutes
    • 1/4 cup green peas (matar)
    • 1/4 cup carrots (gajar)
    • 1/4 cup spring onions (hari pyaaz)
    • 1 small onion (pyaaz) chopped
    • 1 potato (aloo) peeled and cut into small chunks
    • 1 tsp ginger, garlic (adrak lehsun) paste (optional)
    • 500ml vegetable stock
    • Pepper (kali mirch) powder (optional)
    • 1/2 tsp vegetable oil

    Heat the oil in a pressure cooker and fry the onions for about five minutes or until translucent. Stir in the ginger-garlic paste and sauté for another minute. Add the vegetables, lentils and stock and bring it to a boil. Cover with a lid and cook for two whistles until tender.

    Once done, blend the vegetables and stock in a food processor or using a hand blender until smooth. Serve as it is or with a piece of wholewheat bread.

    Variation: You can add other seasonal vegetables to the soup, or can use chicken stock instead of vegetable stock. As your baby grows you can stop blending the mixture.
  • Mixed vegetable cutlet
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    Mixed vegetable cutlet

    If your baby has had a heavy lunch or evening snack, you may be thinking about a light evening meal. Cutlets can be a good option and you can pack in vegetables of your choice to make a more nutritious version.


    • 1 large potato (aloo)
    • 1/4 cup mixed vegetables - carrots (gajar), peas (matar), beans (frans beens) and spinach (paalak)
    • 1/2 an onion (pyaaz) finely chopped
    • 1/2 cup bread crumbs (or powdered cornflakes or poha)
    • 1/2 tsp ginger garlic (adrak-lehsun) paste (optional)
    • A pinch of roasted cumin (bhuna jeera) powder (optional)
    • 1 tbsp coriander (hara dhaniya) leaves finely chopped
    • Oil as required for frying


    Wash the vegetables thoroughly. Boil the potato and mixed vegetables in a pressure cooker. Drain the water completely and keep aside (this can be used as vegetable stock for other dishes).

    Transfer to a bowl and mash them with a masher or fork. Add the ginger-garlic paste, cumin powder and coriander leaves. Now take the cutlet mixture and make small to medium sized cutlets by rolling and flattening the mixture in your palms. Roll them in bread crumbs or powdered poha.

    Heat the oil for shallow frying in a pan, and gently place the cutlets in it. Fry from both sides until golden brown. Serve warm with a yoghurt dip.
  • Moong dal with spinach roti
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    Moong dal with spinach roti

    Ingredients for moong dal
    • 1 cup split yellow or green gram (moong dal)
    • A pinch of turmeric (haldi) for tempering or tadka
    • 1 medium onion (pyaaz) finely chopped
    • 1 medium tomato (tamatar) finely chopped
    • 1 tsp ginger-garlic (adrak-lehsun) paste
    • 1 tsp cumin seeds (sabut jeera)
    • A pinch asafoetida (hing)
    • 1/4 tsp turmeric powder (haldi)
    • 3 cups water for pressure cooking
    • 1 pinch garam masala powder
    • 1 tsp coriander (hara dhaniya) chopped
    • 1/4 tsp kasuri methi crushed
    • 1 tsp oil
    • 1/2 tsp butter (optional)

    Wash and rinse the moong lentils. Then add the lentils in the pressure cooker along with water and turmeric powder for about 4 whistles until the dal is soft and mushy. Mash the dal with a spoon and let it cook on low heat for a few more minutes.

    Meanwhile, heat the oil in a pan. Put in the cumin seeds, when they crackle add the onions and fry till light brown. Now add the ginger-garlic paste and sauté for half a minute. Add the tomatoes and sauté till the tomatoes soften. Next add in the garam masala powder, asafoetida, kasuri methi and coriander leaves. Stir and continue to sauté until the oil starts to separate.

    Put this tadka mixture to the simmering dal. Stir and simmer for 2-3 minutes until the flavours have blended well and you get the desired consistency.

    Ingredients for spinach roti
    • 4 to 5 fresh spinach leaves
    • 1 cup wholewheat flour

    Method for spinach roti
    Wash the spinach leaves multiple times in running water and then blanch in a pan of water. Blend it into a smooth paste and let it cool. Using this spinach purée, knead the wholewheat flour into a soft dough. Use extra water if required. Prepare rotis with this spinach dough, smear some butter on the rotis and serve with moong dal.
  • Mixed vegetable stew
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    Mixed vegetable stew

    This versatile dish is rich in nutrients and fibre and a great dinner or lunch option. It also offers plenty of opportunity to play around with textures ranging from a smooth purée to a more textured mixed vegetable stew as your baby grows.

    • 1/2 cup carrot (gajar) diced
    • 1 cup any other mixed vegetables - beetroot (chukandar), green beans (frans beans), pumpkin (kaddu), capsicum (Shimla mirch), bottlegourd (lauki / doodhi), cabbage (patta gobhi), cauliflower (phool gobhi), spinach leaves (paalak), green peas (matar), spring onion (hari pyaaz)
    • 1 tomato (tamatar) diced
    • 1 small potato (aloo) diced
    • 1 medium onion (pyaaz) diced

    Wash, peel and dice the carrots, potato and mixed vegetables. Put them in a pressure cooker along with water and pressure cook for 2-3 whistles or till the vegetables are soft and well cooked. Allow it to cool for some time.

    In a pot heat some oil and fry the onions till light golden. Add in the diced tomato and stir till the tomatoes are shiny but not yet soft. Add in the rest of the vegetables and let them simmer.

    For younger babies blend to a suitable consistency. For older babies keep a lumpier or lightly mashed consistency. Serve with appam, rice or toast.

    Variation: In the same recipe, add 2-3 boneless chicken pieces for a chicken stew. If you prefer you can also use mutton or chicken keema.
  • Paneer bhurji in a pan
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    Paneer bhurji with roti

    Paneer bhurji is an excellent way to give your baby a healthy, nutrient-rich meal that's full of flavours and textures!

    • 100gms crumbled cottage cheese (paneer)
    • 1 small onion (pyaaz) finely chopped
    • 1 tomato (tamatar) finely chopped
    • 1 tsp ginger-garlic (adrak-lehsun) paste
    • 1/4 tsp turmeric powder(haldi)
    • 1/4 tsp garam masala powder
    • 1/2 tsp cumin seeds (jeera)
    • One tbsp oil, ghee, butter or white butter
    • A few coriander (hara dhaniya) leaves

    Crumble the paneer and keep aside.

    Heat oil or ghee or butter in a pan. Add the cumin seeds and once they splutter add the onions. When the onions become translucent, add the ginger-garlic paste and sauté till the raw smell of the ginger-garlic goes away. Then add the tomatoes and cook till they become soft and mushy.

    Stir in the turmeric and garam masala and then add the crumbled paneer and let it cook for a couple of minutes.

    Variation You can add boiled peas (matar) to the spice mixture before adding paneer. The paneer bhurji can also be used as filling for dosas, uttapams or sandwiches.
  • Stuffed roti or parantha
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    Stuffed roti or parantha

    Whole wheat paranthas stuffed with vegetables like potatoes (aloo), peas (matar) cauliflower (gobhi), radish (mooli), carrots (gajar), beetroot (chukundar), spinach (paalak), fenugreek (methi) or any leftover dry sabzi make nutritious and tasty options for a main meal like breakfast, lunch or dinner.

    To make the meal protein rich try stuffing paranthas with cottage cheese (paneer), soya or minced meat (keema).

    Another variation is to knead the flour with high protein food items like different types of cooked lentils (dals), kidney beans (rajma), chick peas (chhole), gram flour (besan). Cut into bite sized pieces or in strips and serve warm as finger food.
  • Lauki kofta curry with pea pulao
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    Lauki kofta curry with pea pulao

    Is there anything better than a ball to capture your little one's attention? And if it's an edible one, it's all the more interesting! Try this delicious kofta curry to make dinnertime fun.

    • 1 small grated bottlegourd (lauki)
    • 3-4 tsp gram flour (besan)
    • 1/4 tsp carom seeds (ajwain)
    • 2 onions (pyaaz) finely chopped
    • 1 tomato (tamatar) finely chopped
    • 1 tsp ginger garlic (adrak-lehsun) paste
    • 2 tsp coriander leaves (hara dhaniya) finely chopped
    • 1/4 tsp turmeric powder (haldi)
    • 1 bay leaf (tej patta)
    • 1/2 tsp cumin seeds (jeera)
    • A pinch garam masala (optional)
    • A pinch asafoetida (hing) (optional)
    • 2 tbsp oil   

    In a bowl, put the grated lauki, besan and ajwain, and mix to a thick batter like consistency.

    In a frying pan, heat some oil on medium flame. Put spoonfuls of the lauki batter into the hot oil one by one, and fry all the koftas like this. Transfer to a paper towel, to drain off the extra oil.

    For the curry, heat some oil in a separate pan, and put in the cumin seeds and bay leaf. When they start crackling, add in the onions and fry until golden brown. Now add the ginger garlic paste and sauté for about a minute or two. Next add the chopped tomatoes and cook until they turn mushy. To this mixture add turmeric, garam masala, coriander leaves. Cook for a while until all the spices are blended well.

    Now put 2 cups of water to this mixture and bring to boil. Add the prepared koftas and cook until soft. Don’t overcook as the koftas might break. Serve with peas pulao, plain rice or rotis.

    Variation: In the same gravy base you can put chicken or mutton koftas for a non-vegetarian curry. Just replace the lauki with minced meat.
  • Wholewheat pasta with mixed veggies
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    Wholewheat pasta with mixed vegetables

    • 1 cup wholewheat pasta (any shape)
    • 1 cup mixed vegetables - peas (matar), corn (makai), green beans (frans beens), carrot (gajar), broccoli (hari gobhi)
    • 1 tsp garlic (lehsun) minced
    • A pinch of pepper (kali mirch) (optional)
    • 1/4 tsp oregano
    • 2-3 basil leaves
    • Olive oil or butter

    Boil pasta in a large vessel with sufficient salty water. Put a few drops of oil into it and cook until the pasta is soft. Drain in a colander and keep aside.

    In a pan, heat a little oil or butter. Add garlic, sauté for a few seconds and add the vegetable mixture. Mix and cover with the lid and cook for about five minutes, or until the vegetables turn soft.

    Add the boiled pasta and stir. Season with pepper, oregano and basil leaves. Garnish with grated cheese and serve warm.

    If you have chosen larger pasta cut into pieces small enough for your child to eat safely.

    Variation: For a non-vegetarian version. Add hard boiled egg or boneless chicken or mincemeat pieces while sauteing the vegetables.
  • Chicken curry with rice
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    Chicken curry

    This curry is a great way to introduce chicken and a variety of flavours. Keep the flavours mild and season accordingly.

    • 3 to 4 boneless chicken pieces
    • 1 potato (aloo) diced
    • 2 onions (pyaaz) finely chopped
    • 1 tomato (tamatar) finely chopped
    • 1 tsp ginger-garlic (adrak-lehsun) paste
    • 2 tsp coriander leaves (hara dhaniya) finely chopped
    • 1 tsp turmeric powder (haldi)
    • 1 Indian bay leaf (tej patta)
    • 1 tsp cumin seeds (jeera)
    • A pinch garam masala (optional)
    • Oil/ghee as required

    In a pressure cooker, heat some oil or ghee, and put in the cumin seeds and the bay leaf. When they start crackling add in onions and fry until golden brown. Add the ginger-garlic paste and sauté for about a minute until the raw smell goes away.

    Add the chopped tomatoes and fry until they turn mushy and the oil separates. Next add in the turmeric, garam masala and coriander leaves. Cook for a while until all the spices are mixed nicely.

    Put the potato and chicken pieces and stir for a minute. Put one and a half cups of water to this mixture and bring to a boil. Close the lid and pressure cook for 3-4 whistles at low flame. Remove from the flame. Let the pressure release naturally before opening the lid. Serve with roti or rice.

    Variation: A protein-rich curry for vegetarian babies can be prepared by just replacing chicken pieces with soya nuggets.

    These baby recipes have been put together with the help of Dr Shaveta Kaushal, a pharmacologist with a passion for creating healthy and nutritious meals for babies.
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