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Switching from gas to induction for cooking might feel tricky at first, but once you get the hang of the modern-day appliance, you will never look back. From global delicacies to traditional delights, you can cook everything without worrying about safety.
Video Credits: HomeCookingShow/ YouTube
With traditional Indian dishes, you often need multiple pans and pots, especially if making something includes preparing a base, boiling ingredients, and tempering. To streamline the process, you have to modify the existing recipes so you can cook everything in one pot while keeping the authentic flavours intact.
Induction cooking not only saves gas but also helps in keeping the kitchen cooler, especially during summer. This article showcases how you can make traditional recipes on a high-end Usha induction cooktop.
Punjabi Chhole
Punjabi chhole is a popular North Indian curry, flaunting spicy notes and the warmth of whole spices. For induction cooking, first prepare an onion and tomato gravy base in a flat-bottom pressure cooker. Add spices and chhole masala, and let the ingredients simmer until they release oil. Add soaked chickpeas to the pressure cooker, adjust the salt, pour water, and seal the lid. Using Usha’s induction cooktop, cook it on medium heat to avoid sticking. Enjoy it with parathas or rice for a wholesome meal.
Image Credits: Freepik
Rajma
Rajma is a perfect one-pot, earthy, and creamy dinner or lunch delight. To prepare it on an induction stove, saute onion and tomatoes with spices in your pantry. Once spices are roasted, add soaked kidney beans, salt, and water into the pressure cooker and seal its lid. After 5-6 whistles, turn off the appliances and garnish rajma with fresh coriander leaves. Enjoy hot rajma with steamed rice and pickled onions.
North Indian Dal
North Indian lentil stews are mildly spiced and often relished for lunch with roti, rice, and condiments on the side. Heat ghee in a flat-bottom pressure cooker, add cumin seeds, a pinch of hing, half a teaspoon of turmeric powder, and chopped onions. Once onions turn pink, add soaked dal and water. Season it with salt and cook for 2-3 whistles. Turn off the appliances, let the pressure release, and garnish the stew with coriander leaves.
Image Credits: Freepik
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Paneer bhurji
Paneer bhurji is a creamy, savoury, spiced dish that is perfect for lazy weekdays and is quick to prepare. To make it on an induction cooktop, saute onion, garlic, and tomato with a few spices, including turmeric powder, a pinch of coriander powder, and garam masala. Keep the temperature between 250°C- 300°C, and add crumbled paneer when you notice oil floating on the surface. To make it creamy, add a little bit of milk or fresh cream. Enjoy it with toast, pav, or you can stuff it inside rolls.
Image Credits: Freepik
Aloo Tamatar
Aloo Tamatar is a classic aloo gravy widely prepared in Uttar Pradesh, Bihar, Madhya Pradesh, and Rajasthan. To achieve its red hue, just saute tomato puree with cumin seeds, turmeric powder, Kashmiri red chilli powder, coriander powder, and a pinch of garam masala. Add diced potatoes, salt, and water to the pan. Let the ingredients boil until the potatoes are soft. Turn off the appliance, garnish the gravy with coriander leaves, and serve it with paratha, roti, rice, or kachori.
