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Introduction
Induction cooking has become a go-to in many urban kitchens, especially for those who want a quicker and cleaner way to cook. It’s fast, it doesn’t heat up the kitchen as much, and when used with non-stick or stainless steel cookware, it really makes low-oil cooking easier. The key is to manage the heat and timing, since induction is more direct than a gas flame.
The following recipes work well with less oil, cook evenly on induction, and still bring in plenty of taste. They’re not typical recipes either, there’s a bit of twist in each one, but nothing that feels out of place in an Indian kitchen.
1. Masala Paneer Stir With Spinach And Bell Peppers
A great mix of protein and greens. Cut paneer into thick cubes and lightly toast them on a non-stick pan on medium induction heat, using just a few drops of oil. Take them off once they’re golden. In the same pan, sauté garlic, spinach, and chopped bell peppers with salt, chilli flakes, and a touch of cumin. Add the paneer back, toss everything together, and finish with a bit of lemon juice. It’s warm, spicy, and filling without being greasy.
2. Quinoa Upma With South Indian Twist
A healthier take on a familiar dish. Cook quinoa in advance. In an induction-friendly kadai, heat a teaspoon of oil and add mustard seeds, urad dal, curry leaves, chopped ginger, and green chillies. Once the dal turns golden, add chopped onions and sauté until soft. Mix in the quinoa, salt, and a handful of grated carrot or peas if you like. Stir it well and let it sit covered for two minutes before serving.
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3. Sautéed Mushroom And Baby Corn
Good for a side dish or even rolled inside a wrap. Heat a wide-bottomed non-stick pan on induction, add a few drops of oil, then sauté chopped garlic and green chilli. Add mushrooms and baby corn, sprinkle salt and cook till the water evaporates. Add a small spoonful of tomato purée and cook until slightly thickened. Finish with coriander and cracked black pepper. It tastes good both hot and cold.
4. Tandoori Tofu Bhurji
This one is for those who want something high in protein but a little different from regular paneer. Crumble firm tofu and marinate it for 10–15 minutes in thick curd, kasuri methi, red chilli powder, and a pinch of chaat masala. In a non-stick pan on induction, use just a few drops of oil to sauté ginger-garlic paste and finely chopped onions. Add the marinated tofu and cook on low flame until it’s dry and slightly toasted. Finish with fresh coriander. Works well in wraps or even as a light dinner.
5. Millet And Rajma Cutlets
A hearty recipe with no need for deep frying. Mix cooked rajma and cooked little millet (or even foxtail millet) with grated carrots, onions, and simple spices. Mash everything into a soft dough. Shape into patties and cook on an induction tawa with just a brushing of oil. Flip when browned. Serve with green chutney or hung curd dip. The outside gets crisp with very little fat, and the inside stays soft.
6. Hummus-Stuffed Sweet Potato Boats
A modern idea that still fits Indian flavour profiles. Boil and halve sweet potatoes lengthwise. Scoop out the centre slightly and mash it with a spoon of homemade hummus, roasted jeera, red chilli powder, and salt. Spoon the mixture back into the sweet potato. Warm a covered pan on induction with no oil. Sprinkle chopped olives or coriander before serving. It’s great as a snack or light dinner.
