Indian cuisine is rich in flavors and traditions, with a diverse range of dishes that require different cooking techniques. Cast iron cookware has long been a staple in Indian kitchens due to its excellent heat retention and even cooking. Whether you’re slow-cooking curries, frying, or making dosas, cast iron pans from Ethnic Pots and Pans are perfect for creating authentic Indian dishes with rich, deep flavors.
In this guide, we’ll explore 10 traditional Indian recipes that are ideal for cooking in cast iron pans. Using cast iron not only enhances the taste but also brings out the best textures, whether it’s the crispy edges on a dosa or the tender bite of slow-cooked mutton. Let’s dive into these mouth-watering recipes!
Traditional Indian Recipes Perfect for Cast Iron Pans
1. Tawa Paneer
Tawa Paneer is a quick and flavorful dish made by stir-frying paneer cubes in a spicy tomato-onion gravy. A cast iron tawa from Ethnic Pots and Pans ensures that the paneer cooks evenly, with a slight crisp on the outside.
Ingredients:
– 250g paneer, cut into cubes
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric
– 1 teaspoon garam masala
– Salt to taste
Instructions:
1. Heat oil on your cast iron tawa and fry the paneer cubes until golden. Set aside.
2. In the same tawa, sauté onions and ginger-garlic paste until fragrant.
3. Add tomatoes, turmeric, and garam masala. Cook until the tomatoes soften.
4. Add the fried paneer cubes and cook for another 5 minutes. Serve hot with chapati or naan.
Why Use Cast Iron?
The cast iron tawa gives the paneer a perfect crispy texture while evenly cooking the spices.
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Pre-seasoned cast iron grill pan₹1,100.00 -
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Pre-seasoned cast iron circle grill pan₹1,100.00
2. Dosa
A cast iron tawa is the traditional choice for making crispy, golden-brown dosa. The even heat distribution ensures that the dosa is crispy on the outside while remaining soft inside.
Ingredients:
– 2 cups dosa batter (available in stores or homemade)
– Oil for greasing
Instructions:
1. Preheat your cast iron tawa from Ethnic Pots and Pans on medium heat.
2. Pour a ladle of dosa batter onto the tawa and spread it in a circular motion.
3. Drizzle oil around the edges and cook until the dosa turns golden and crispy.
4. Serve hot with coconut chutney and sambar.
Why Use Cast Iron?
The cast iron tawa ensures a crisp, evenly-cooked dosa every time, with a perfect balance of texture and flavor.
Suggested Reading: How to get Perfect the Dosa on a Cast Iron Tawa?
3. Aloo Gobi
This classic North Indian dish is a dry curry made with potatoes and cauliflower. Cooking Aloo Gobi in a cast iron pan intensifies the flavors as the vegetables brown slightly and absorb the spices beautifully.
Ingredients:
– 2 potatoes, diced
– 1 cauliflower, cut into florets
– 1 onion, chopped
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– Salt and chili powder to taste
Instructions:
1. Heat oil in your Ethnic Pots and Pans Cast Iron Pan and add cumin seeds.
2. Sauté the onions until golden, then add turmeric, potatoes, and cauliflower.
3. Stir-fry for 10-15 minutes until the vegetables are cooked through and slightly crispy.
4. Add salt and chili powder, and cook for another 2 minutes. Serve with rice or roti.
Why Use Cast Iron?
The cast iron pan helps retain the moisture in the vegetables while giving them a slightly crispy texture.
4. Chicken Curry
Slow-cooked Chicken Curry in a cast iron pot allows the spices to blend perfectly with the chicken, creating a rich and flavorful dish. The heavy-duty cast iron retains heat, making it ideal for simmering curries.
Ingredients:
– 500g chicken, cut into pieces
– 2 onions, chopped
– 2 tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric
– 1 tablespoon garam masala
Instructions:
1. Heat oil in your Ethnic Pots and Pans Cast Iron Pan and sauté onions until golden brown.
2. Add ginger-garlic paste and tomatoes, cooking until soft.
3. Add chicken, turmeric, garam masala, and salt. Stir well and add water.
4. Cover and cook for 30-40 minutes until the chicken is tender. Serve with rice or naan.
Why Use Cast Iron?
The heat retention in a cast iron pan allows for slow, even cooking, ensuring that the chicken absorbs all the spices and flavors.
5. Bhindi Masala
Bhindi Masala is a simple and delicious Indian dish made with okra. Cooking bhindi in a cast iron pan gives it a crispy, non-slimy texture that’s perfect for serving with roti.
Ingredients:
– 250g bhindi (okra), sliced
– 1 onion, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric
– Salt and chili powder to taste
Instructions:
1. Heat oil in your cast iron pan and add cumin seeds.
2. Sauté onions until golden, then add bhindi, turmeric, and salt.
3. Stir-fry for 10-12 minutes until the bhindi is crispy. Serve with roti.
Why Use Cast Iron?
The cast iron pan helps prevent the sliminess of the okra by frying it at a consistent high temperature.
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Pre-seasoned cast iron tadka pan₹530.00 -
Sheet Iron Tadka pan₹500.00 -
Pre-seasoned cast iron skillet with short handle₹1,200.00 – ₹1,700.00 -
Pre-seasoned cast iron skillet with long handle₹800.00 – ₹1,650.00
6. Mutton Keema
Mutton Keema is a flavorful minced meat dish that is slow-cooked to perfection in a cast iron pan. The pan’s heat retention ensures that the keema remains juicy and flavorful.
Ingredients:
– 500g minced mutton
– 2 onions, chopped
– 2 tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– 1 tablespoon garam masala
– Fresh coriander for garnish
Instructions:
1. Heat oil in your Ethnic Pots and Pans Cast Iron Pan and sauté onions until golden.
2. Add ginger-garlic paste, tomatoes, and garam masala. Cook until the oil separates.
3. Add the minced mutton and cook on low heat for 20-30 minutes until fully cooked.
4. Garnish with fresh coriander and serve with roti or paratha.
Why Use Cast Iron?
The cast iron pan allows the meat to cook evenly while locking in moisture and enhancing the dish’s depth of flavor.
7. Paneer Bhurji
Paneer Bhurji is a quick and delicious scrambled paneer dish, perfect for breakfast or lunch. A cast iron tawa or pan ensures that the paneer gets slightly crispy while remaining soft inside.
Ingredients:
– 200g paneer, crumbled
– 1 onion, chopped
– 1 tomato, chopped
– 1 teaspoon turmeric
– Salt and chili powder to taste
Instructions:
1. Heat oil on your cast iron tawa and sauté onions until golden.
2. Add tomatoes, turmeric, and chili powder. Cook until soft.
3. Add crumbled paneer and stir-fry for 5 minutes. Serve with paratha or toast.
Why Use Cast Iron?
The cast iron tawa gives the paneer a delicious texture, crisping it up slightly without making it dry.
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Pre-seasoned cast iron long handle dosa tawa₹1,100.00 – ₹1,250.00 -
Pre-seasoned cast iron Edge raised tawa/Adai kal / Fish fry tawa₹1,050.00 – ₹1,150.00 -
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Pre-seasoned cast iron double handle dosa tawa₹850.00 – ₹999.00 -
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Pre-seasoned cast iron Mini oothapam/ pancake tawa₹1,000.00 – ₹1,100.00 -
Pre-seasoned cast iron Omlette tawa/Roti Tawa with heat resistant grip₹750.00 – ₹950.00 -
Pre-seasoned cast iron handle flat base tawa with heat resistant grip₹1,150.00 – ₹1,200.00
8. Baingan Bharta
Baingan Bharta is a smoky mashed eggplant dish that’s full of flavor. A cast iron pan is ideal for roasting the eggplant and cooking the mashed mixture to perfection.
Ingredients:
– 2 large eggplants
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– Fresh coriander for garnish
Instructions:
1. Roast the eggplants directly over a flame or in the oven until charred and soft.
2. Peel and mash the eggplants.
3. In your Ethnic Pots and Pans Cast Iron Pan, sauté onions and ginger-garlic paste until golden.
4. Add tomatoes and cook until soft. Mix in the mashed eggplant and cook for another 5 minutes.
5. Garnish with fresh coriander and serve with chapati.
Why Use Cast Iron?
The cast iron pan enhances the smoky flavor of the eggplant, giving the dish a rich and deep taste.
9. Chole Masala
A hearty Chole Masala cooked in a cast iron pot results in soft chickpeas soaked in a flavorful gravy. Cast iron helps in slow-cooking the chickpeas to perfection.
Ingredients:
– 2 cups cooked chickpeas
– 2 onions, chopped
– 2 tomatoes, chopped
– 1 tablespoon garam masala
– Salt and chili powder to taste
Instructions:
1. Heat oil in your Ethnic Pots and Pans Cast Iron Pan and sauté onions until golden.
2. Add tomatoes, garam masala, and cooked chickpeas. Stir well and add water.
3. Cover and simmer for 20 minutes. Serve with rice or roti.
Why Use Cast Iron?
The slow, even heat in cast iron allows the chickpeas to soak up all the flavors, making for a richer dish.
10. Palak Paneer
Palak Paneer is a nutritious and flavorful dish that benefits from the even cooking provided by cast iron cookware. The paneer remains soft, while the spinach gravy retains its vibrant color and flavor.
Ingredients:
– 200g paneer, cubed
– 2 cups spinach, pureed
– 1 onion, chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
Instructions:
1. Heat oil in your cast iron pan and fry the paneer cubes until golden. Set aside.
2. In the same pan, sauté onions, ginger-garlic paste, and cumin seeds.
3. Add the spinach puree and cook for 5 minutes.
4. Add the fried paneer cubes and simmer for another 5 minutes. Serve hot with naan or roti.
Why Use Cast Iron?
Cast iron allows for a smooth cooking process, ensuring that the paneer absorbs the spinach gravy perfectly.
Using cast iron pans from Ethnic Pots and Pans to prepare traditional Indian dishes ensures an authentic cooking experience, with enhanced flavors and textures. Cast iron’s superior heat retention and even cooking make it the ideal cookware for many Indian recipes, from crispy dosas to slow-cooked curries.
Whether you’re preparing breakfast, lunch, or dinner, a cast iron pan can elevate your cooking to the next level, ensuring that every dish is rich in flavor and cooked to perfection. Plus, investing in cast iron cookware from Ethnic Pots and Pans guarantees long-lasting quality that will only get better with time.
Happy cooking!
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