Low-Oil Indian Dishes That Don’t Compromise On Taste

BY: ANAMIKA AGARWALA

Marinated in curd and spices, tandoori chicken is roasted to smoky perfection without the need for oil-heavy cooking.

Tandoori Chicken

Fire-roasted brinjal mashed with onions, tomatoes and spices delivers bold flavour using minimal oil.

Baingan Bharta (Roasted)

Soft, fermented idlis paired with protein-rich sambar make for a satisfying South Indian low-oil classic.

Steamed Idli With Sambar

Blanched spinach puree cooked with lightly sautéed paneer offers richness without excessive oil or cream.

Palak Paneer (Light Version)

This semolina-based dish uses very little oil and packs fibre and flavour with vegetables and mild spices.

Vegetable Upma

Using steamed or grilled fish instead of frying cuts oil while preserving the curry’s traditional taste.

Fish Curry (Steamed Or Grilled Base)

Slow cooking kidney beans with tomatoes and spices reduces oil usage while enhancing the depth of flavour.

Rajma Masala (Slow-Cooked)