In this post you will learn:
Why is Indian Cooking Method Different?
Cooking anywhere in the world use a universal method, which is the use of some form of heat to bring raw food to an edible consistency.
Frying, boiling, sauteing, grilling are some of the most popular methods used to cook food.
Indian cuisine uses all the above methods and more. The difference lies in how the techniques are applied during the cooking process.
For example, The sauteing cooking method is used in almost every cuisine including cooking Indian food. The difference here is that sauteing in Indian cooking involves cooking on a low flame with the addition of a dash of water from time to time to prevent the spices or the base sauce from burning.
If we compare it to other cuisines that use sauteing method for cooking, like Chinese or just sauteeing vegetables, it will mostly require you to stir continuously on medium heat without any additional water.
You can see that there are subtle changes in techniques that one needs to understand to bring out the quintessential Indian flavours.
Many Indian dishes often use between 3 – 6 kinds of cooking methods. Usually beginning with tempering or frying whole spices, followed by sauteing or shallow frying aromatics like onions, ginger, garlic. The next step is to add some form of protein or veg and continuing the sauteing process and finally cooking it further either by simmering or boiling.
The entire process of cooking Indian food to give it the authentic Indian touch is explained in my blog post ‘How to cook Indian food’.
The idea is not to intimidate you. If you think that it all sounds complicated then just imagine how it would be when you made soup.
Do you not chop vegetables and then saute them in oil before adding the stock and leaving it to simmer or boil over low heat until to finally blend it?
So the process of making a simple soup involved 3 types of cooking methods:
Cooking Indian food is not too different or complicated as few people seem to believe. The way to make any dish can be as complicated or as simple as you choose to make.
You can opt for either one or a mix of various kinds of Indian cooking method and techniques
Types of Cooking Methods
There are namely 16 types of Cooking methods that we use at some point or the other.
You may be aware of some of them already, they are:
- Pan fry
- Deep fry
These different cooking techniques can be broadly divided into 2 categories, Dry Heat Cooking Method and Moist Heat Cooking Method.
For our purpose, I will explain the popular cooking techniques used specifically to cook Indian food.
Dry Heat Cooking Method
This is where heat or flame is used directly to cook food without the use of water or its compounds like steam.
Grilling, broiling, baking and tempering (dry roasting) are few direct heat methods.
Indirect heat uses the aide of some kind of fat like deep frying, basting etc. Dishes cooked using the dry method is richer in flavour (and fat) due to caramelisation and browning of food.
Let us look at some of the Dry Heat Cooking Methods from the Indian cooking prospect:
1. Sautéing (Bhuna)
The Indian version of sautéing is called bhuna. ‘Bhuna’ means to sauté vegetables or meat, fresh aromatics and spices together that form the base of a dish. The method combines both, dry and wet cooking method.
Thinly cut, chopped or grated aromates such as tomato. onions, ginger, garlic and even vegetables or meat is lightly fried in a thin layer of oil in a pan with spices. The technique is to cook food until just tender and taking care not to overcook it.
It involves cooking food in oil with a little sprinkle of water from time to time to prevent the spices from burning.
Popular Dishes :
Lamb curry, Bhindi Masala, Alu Gobhi
2. Deep Fry
This method is used to make crispy food like fries where food items are completely dipped in hot oil.
Add 2 – 3 cups of oil in a deep bottomed pan and fry food in hot oil till the outside turns golden brown in colour while the inside is cooked.
Samosas, Bhajias and Papads are made by deep frying
3. Shallow Fry
Cooking flat food items in a small quantity of oil ideally in a flat bottomed pan.
Contrary to deep frying, this method uses 8 -10 tablespoons or just enough oil to cover about half an inch of the side of the pan. Food is flipped over once or twice until both sides are cooked.
Cutlets, kebabs, toast
A popular cooking method especially used for cooking Indian food normally as a first step for adding flavour to the oil, blend spices, or as the last cooking step to add extra taste to dishes as a finishing touch.
This method involves dry roasting spices or aromatics on a dry pan, sometimes with a dash of oil or without oil.
Rogan Josh, Bhuna Masala, Daal Fry, sambar and many more
5. Grilling or Tandoor
The most traditional and popular grilling method is using tandoor, the Indian version of a clay oven or grill. Modern homes these days use the oven grill or the BBQ grill to cook food and replicate the tandoori style of cooking.
Food is placed directly on hot charcoal or a heated rack.
Many Tandoori starter dishes like tandoori chicken, tandoori nan and malai kebabs.
Moist Heat Cooking Method
Here heat is used indirectly through the medium of water to cook food.
This method is used to retain the natural flavours of food as much as possible. It needs to be said that most Indian dishes use a combination of both the dry and moist methods of cooking.
Let us look at the popular moist cooking method used in Indian kitchens:
Not the most recommended or used method for cooking Indian food as it tends to reduce the flavour of ingredients especially spices and losses nutrients.
Double quantity of water is added to food and heated to its highest boiling point,i.e.100° C.
Food can either be added before water comes to a boil or after. The idea is to add enough water or sometimes more to cook food. The remaining water is either discarded or used as gravy.
Pulao Rice, Rasam, daal (lentils), sambar
Similar to boiling, simmering uses half the quantity of water. A popular method for most Indian dishes to make thick sauce or gravy and enhance the flavour of spices and other ingredients used.
This cooking method is normally followed after the sauteing method.
Water or any form of liquid is added to ingredients and covered and cooked until small bubbles start to appear which cooks the food. The quantity of water should be just enough to cover the veg or meat.
Most Indian curry based dishes like Fish Korma, Vindaloo, Palak Paneer, Chickpeas masala
The Indian name of this method of cooking is called ‘Dum’.
‘Dum’ means to cook when sealed.
This method involves cooking food in steam emitted from boiling water at high temperature. This is an excellent way of cooking which keeps the flavours and nutrients intact.
The food to be cooked is placed in a melt-proof, tight lid, waterproof container. Water is added to a deep flat bottomed utensil. The container with the food inside is placed over the water or on a stand or a steamer.
The container must have a lid so that the steam created by boiling water cooks the food inside it. There is no contact between the food and water.
Biriyani, Idli, Dhokla, Bengali Bhapa Ilish, Patra
Cooking Methods Chart
To make it easier for you to understand and perhaps remember, I have explained the different types of cooking method popularly used in Indian cooking in the cooking methods chart below.
You can refer to this chart at any time for a quick reference.
Share this Image On Your Site
Recommended Cookware for Easy Cooking
Sometimes all you need to make cooking faster and hassle-free is the right type of cookware.
Below are a few recommended cookware that is specifically designed and made to use keeping in mind a particular cooking method.
You can use a grill plate for grilling, a stir fry wok for sauteing and frying, a pressure cooker for boiling hard food items in less time etc.
Below are some of my recommended products that come handy in the kitchen and make cooking and cleaning much swifter.
Oven top grills
Whirlpool Gourmet Griddle – A fantastic cast iron non-stick grill suitable for electric or gas cooktops.
Lodge Reversible Grill/Griddle – Pre-seasoned with oil for ease of use. Can be used on electric, gas or even over campfire
7-in-1 Multifunctional Electric Pressure Cooker by Yedi Houseware – A one pot cooking miracle. Use it for pressure cooking, as a slow cooker, Rice Cooker, Saute/Searing/Browning, Yogurt Maker, Steamer. With warmer & delayed cooking functions.
Presto 8-Quart Stainless Steel Pressure Cooker – A simple yet efficient cooker to effectively tenderise and cook meat, vegetables, lentils and rice. Pressure regulator maintains proper cooking pressure automatically.
Over to you
Which method of cooking to you find yourself using the most? Is it frying, simmering or a combination of different methods. ( which I think most of us do)
Let me know if there is any particular cooking method that you want to try and need a bit more understanding of.
Will help me better my skills too!