Indian food has the misunderstood reputation for being elaborate and difficult to make, so people assume they will need special equipment to cook it too. Believe it or not, you probably already have most of the utensils you need to cook Indian dishes, in your kitchen! What you don’t have, won't get in the way of you trying out most dishes anyway and you can buy them when you’ve become more familiar with the cuisine.
Here’s a list of some of the utensils used in everyday Indian cooking.
With attachments for grinding both wet and dry spices. Use it to make wet masala pastes and pureé ingredients like onions and tomatoes for gravies.
Mortar and Pestle
For rough/coarse grinding of fresh herbs and whole spices.
Make sure to use separate boards for meat and vegetables to prevent cross-contamination. Wood or plastic is best since marble/granite and toughened glass boards will ruin your knives and reduce their life.
You will need knives for cutting both meat and vegetables, so having 2-3 different sizes is a good idea.
For when you need to make coarse pastes or powders from things like onion, garlic or ginger and cinnamon or nutmeg.
For making dough for different kinds of bread, mixing batters and other raw ingredients.
For rolling out the different kinds of Indian bread and pastry. Get yourself one that’s neither too heavy nor too light. When making Indian bread, the trick is in applying the right pressure while rolling them out.
For draining the rice and washing vegetables and lentils.
Heavy-bottomed Pots and Pans in Different Sizes
A griddle-type pan for roasting/pan-frying bread; a deep frying pan; deep and flat saucepans with covers for making curries and vegetable dishes. We prefer non-stick cookware because it helps you cook with less oil and therefore, healthier.
The Indian version of a wok is called a karahi or kadhai. A heavy wok will work just as well as a karahi/ kadhai if you don’t have one. Small karahis/kadhais (which often come with their own wooden/metal stands) are great for serving food at the table as they make for an authentic Indian look and feel.
Indian dishes are best cooked in this handy utensil. It speeds up the cooking process and is perfect for cooking foods in the “dum style” (pressure cooking foods in their juices).
If you thought Indian cooking was all about oil and frying, think again! Try and get your hands on a steamer that has several compartments. That way you can cook rice and steam fish and a veggie at the same time…meal-in-one!
For whisking gravies and yogurt.
For pan/shallow frying foods, roasting foods on a tandoor (Indian Barbecue) and for turning bread while roasting.
A spatula, ladle, etc. Get wooden ones if you are using non-stick cookware.
For cooking and draining deep-fried foods.
It includes things like earthen pots which are sometimes used to make curries.