The Perfect Recipes to Cook in Cast Iron Skillets

Cooking Indian recipes in cast iron skillets brings a rich depth of flavor and authenticity to the dishes. Cast iron skillets provide excellent heat retention and even cooking, which is perfect for many traditional Indian recipes, from crispy dosa to hearty curries. Here are some detailed Indian recipes that work perfectly in cast iron skillets.

Tandoori Chicken in Cast Iron Skillet

Tandoori chicken is a popular Indian dish, traditionally cooked in a clay oven (tandoor). However, cooking it in a cast iron skillet gives you the charred, smoky flavor similar to a tandoor.

Ingredients:

• 4 bone-in chicken legs (with skin optional)
• 1 cup yogurt
• 2 tbsp tandoori masala
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp mustard oil
• Salt and red chili powder, to taste
• Fresh coriander and lemon wedges (for garnish)

Instructions:

1. In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, cumin powder, turmeric, garam masala, lemon juice, mustard oil, salt, and red chili powder.
2. Marinate the chicken in the mixture for at least 4 hours, preferably overnight.
3. Preheat the cast iron skillet on medium-high heat. Add a drizzle of oil and sear the chicken legs on all sides for about 3-4 minutes per side until browned.
4. Reduce heat to medium, cover the skillet, and cook the chicken for 20-25 minutes, flipping occasionally, until cooked through and charred on the edges.
5. Garnish with fresh coriander and serve with lemon wedges.

Why Cast Iron?
The skillet's high heat creates the perfect char and smoky flavor, giving you that tandoori essence without a tandoor.

Crispy Masala Dosa

Masala dosa, a South Indian classic, is a crispy fermented rice and lentil crepe filled with spiced potato masala. Cast iron skillets are ideal for achieving the crispiness and golden-brown texture that’s characteristic of dosas.

Ingredients:

For Dosa Batter:

• 1 cup urad dal (split black lentils)
• 2 cups rice
• 1 tsp fenugreek seeds
• Salt, to taste

For Potato Filling:

• 4 boiled potatoes
• 1 onion, thinly sliced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 green chilies, chopped
• Fresh curry leaves
• 2 tbsp oil
• Salt, to taste

Instructions:

To make the batter:

1. Soak urad dal, rice, and fenugreek seeds in water for 6-8 hours. Grind them into a smooth batter, adding water as needed to get the right consistency.
2. Allow the batter to ferment overnight or for 8 hours, until bubbly and light. Add salt before cooking.

For the potato filling:

1. Heat oil in a cast iron skillet and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add onions and green chilies. Sauté until golden brown.
2. Add turmeric powder, salt, and mashed boiled potatoes. Stir well and cook for a few minutes. Set the masala aside.

For the dosa:

1. Heat the cast iron skillet over medium heat and grease it lightly with oil. Pour a ladleful of batter onto the skillet and spread it thin in a circular motion.
2. Drizzle a little oil around the edges and cook for 2-3 minutes until the dosa becomes crispy and golden.
3. Place the potato masala in the center, fold the dosa, and serve hot with coconut chutney and sambar.

Why Cast Iron?
A cast iron skillet ensures the dosa cooks evenly and crisps up beautifully, achieving the perfect thin, golden texture.

Paneer Tikka

Paneer tikka is a popular vegetarian Indian dish, typically cooked in a tandoor, but it can be easily prepared in a cast iron skillet for a restaurant-style smoky flavor.

Ingredients:

• 200g paneer (cut into cubes)
• 1 cup yogurt
• 1 tbsp besan (gram flour)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tsp red chili powder
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• Salt, to taste
• 1 tbsp oil
• Skewers (optional)

Instructions:

1. In a bowl, mix yogurt, besan, cumin powder, coriander powder, garam masala, chaat masala, red chili powder, ginger-garlic paste, lemon juice, and salt. Add the paneer cubes and marinate for 1-2 hours.
2. Heat a cast iron skillet over medium heat and drizzle oil.
3. Thread the marinated paneer onto skewers (if using), or directly place the cubes in the skillet. Cook for 2-3 minutes per side, until golden and slightly charred.
4. Serve hot with mint chutney and lemon wedges.

Why Cast Iron?
The cast iron skillet’s ability to retain high heat ensures the paneer gets a delicious, crisp exterior without losing its soft texture inside.

Aloo Tikki (Potato Patties)

Aloo Tikki is a North Indian snack made with spiced mashed potatoes. Cast iron skillets give them a crispy, golden-brown crust while keeping the inside soft and flavorful.

Ingredients:

• 4 large boiled potatoes, mashed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tsp red chili powder
• Salt, to taste
• 2 tbsp fresh coriander leaves, chopped
• 1-2 tbsp oil (for frying)

Instructions:

1. In a mixing bowl, combine the mashed potatoes, cumin seeds, coriander powder, garam masala, chaat masala, red chili powder, salt, and chopped coriander.
2. Form the mixture into small patties.
3. Heat oil in a cast iron skillet over medium heat. Fry the patties for 2-3 minutes on each side until golden brown and crispy.
4. Serve hot with tamarind chutney and mint chutney.

Why Cast Iron?
The cast iron skillet provides the perfect crust on these patties while cooking them evenly inside.

Bhindi Masala (Spiced Okra)

Bhindi Masala is a delicious and simple dry curry made with spiced okra. A cast iron skillet helps the bhindi (okra) cook evenly without becoming too mushy.

Ingredients:

• 500g bhindi (okra), washed and cut into 1-inch pieces
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt, to taste

Instructions:

1. Heat oil in a cast iron skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add tomatoes and cook until they soften. Then, add coriander powder, cumin powder, turmeric, red chili powder, and salt. Stir well.
4. Add the bhindi (okra) and cook, stirring occasionally, for 10-12 minutes until the bhindi is tender but still has a slight bite.
5. Serve hot with chapati or rice.

Why Cast Iron?
The even heat distribution of the cast iron skillet ensures the bhindi cooks perfectly without becoming soggy.

Conclusion:

These cast iron skillet Indian recipes showcase the versatility of this cookware, helping you achieve authentic flavors and textures that are often difficult to replicate with other pans. From crispy dosas to smoky tandoori dishes, the cast iron skillet enhances both the flavor and presentation of traditional Indian cuisine.