Learn all it is advisable find out about Indian curries and get some authentic and popular recipes that’ll get you cooking very quickly. Try this collection that features 35+ traditional curry recipes from throughout India!
What’s curry?
Curry is mostly understood to be a spice-infused dish, normally in a sauce or paste base through which vegetables, lentils, and meat are cooked.
Normally, the curries with more sauce (wet curries) are accompanied by rice, and the dry ones (with reduced sauce) are served with Indian flatbreads corresponding to roti or naan.
Origin of curry
Most individuals will agree that the word curry originated from the Tamil word “Kari,” which means a sauce seasoned with spices that’s served with rice.
The story goes that when the Portuguese colonized Goa (a state in Western India), they began referring to the spiced saucy dish (kari) that the locals ate as ‘caril’ or ‘caree,’ and when the Britishers got here along later, they anglicized it to “curry.”
The reality is that the flavorful gravy that the remaining of the world now thinks of as curry is usually a combination of so many alternative ingredients and can’t be generalized by one name. For the typical Indian, each of those gravy-based dishes have individual names corresponding to chicken tikka masala, veg korma, dum aloo, etc. (more on that later).
Yet, the very fact of the matter is most Indian restaurant menus globally, and online publications corresponding to blogs, append the word curry to the Indian names of those recipes in order that the remaining of the world can relate to it.
A fast note about curry powder
So far as Indian cuisine is worried, there’s nothing called curry powder. The British got here up with this spice mix to recreate the flavors of the food that they had in India.
The concept of curry powder doesn’t sit well with Indian cuisine. Most Indian dishes have their very own unique mix of whole spices and powders which might be used to impart a definite flavor.
The one thing that comes near curry powder is garam masala powder – a spice powder popularly utilized in North Indian cooking. In the event you are into making spice blends at home, here’s a link to the few essential Indian spice mixes that I make at home – Homemade Indian spice blends.
To summarize, the words curry and curry powder were coined by Britishers, not Indians.
Indian dishes and their names
Ever wondered how the Indian curry dishes got their names? While I used to be researching the various sorts of curries, I noticed that the majority Indian curries were named either after their homeland, the first ingredients used, the cooking method, or cultural influences. Listed here are a number of examples –
- Native land – The favored Udupi Sambhar, a frequent accompaniment to dosas and idlis, refers to Udupi, a city in Karnataka state. Similarly, Chettinad Chicken refers back to the Chettinad area in Tamilnadu.
- Ingredients used – Butter chicken or chicken makhani got its name due to the copious amounts of cream and butter utilized in the curry. Other examples can be Achari (pickled) chicken, Bhindi Dopiaza (okra cooked with twice the quantity of onions), etc.
- Cooking method – An example can be Dum aloo, where whole potatoes are cooked in a spicy sauce on low heat for several hours (also called dum cooking). Other cooking styles include bhuna (stir-fry), and tandoori (made in a clay oven), to call a number of.
- Cultural influences – Curries with names which might be suffixed by etc., indicate the culture it was influenced by.
Popular Indian curry names explained
Now that you recognize how curries in India are generally named, let me share what the names of some very talked-about curries mean. That way, when you’re in an Indian restaurant browsing through the menu, the names will make more sense, and also you’ll have a greater idea of what to order.
Listed here are the highest 20+ popular Indian curry names explained
Achari – Curries that use the identical spices which might be used for making Indian pickles (achaar in Hindi) are called achari. Probably the most common spices used are fennel, nigella, and red chilies. These curries have a tangy flavor and may be mild to extremely popular.
Bharta – A bharta is a mash. It is mostly made with mashed aubergines (brinjal/eggplant) or potatoes; cooked in a spiced onion-tomato gravy. The vegetables are normally chargrilled or boiled, which softens the outside, and the skin is then peeled off, following which the vegetable is then mashed before being cooked.
Balchao – Balchao refers to the strategy of cooking where the seafood is pickled in a spicy and tangy tomato-vinegar-based sauce. This variety of cooking is popular in Goa. The curry is made with either fish or meat. It is sort of like a pickle and may be stored for several days.
Bhuna – Bhuna means stir-fried. Whole spices are stir-fried in oil to release the flavour, after which the remaining of the ingredients are added. Probably the most distinguishing feature of a bhuna dish is that the meat or vegetables are cooked in their very own juices, and no or little or no water is added. This renders a sauce that’s thick and viscous.
Dal or Dahl – Any legume-based dish may be classified as a dal/daal. They can even include vegetables or leafy greens.
Dum – When a curry or a rice dish is cooked in a sealed pan over low heat, it is mostly said to be “dum-cooked.” Once all of the ingredients are added to the pot, it’s sealed with dough so the meat or vegetables cook in their very own juices under pressure.
Dhansak – It is a curry that has its origin in Parsi cuisine. These curries have a sweet and sour taste and are mildly spiced. Dhansak generally consists of meat and vegetables cooked with lentils and sometimes can even include spinach or fenugreek greens.
Gosht – Curries that contain goat meat (also called lamb or mutton in India) are named gosht. These curries are sometimes combined with lentils.
Hyderabadi – Because of this the curry or biryani dish takes its name from town of Hyderabad, which is in South India. Mughlai and Arabic cuisines, together with local Telangana and Marathwada cuisines, have been an enormous influence on Hyderabadi food.
Jalfrezi – Jalfrezi is an anglicized version of the word jhal porhezi, where jhal means spicy food and porhezi (derived from the Persian word parhezi) means suitable for a food plan. This curry is a throwback to the times when Brits ruled India and is a fusion of Anglo-Indian influences. It accommodates green chilies which might be stir-fried with tomatoes and onions to create a thick sauce through which meat or vegetables are cooked.
Jhol – Jhol means sauce; this dish comes from the state of West Bengal and is distinguished by the presence of mustard oil. It’s a skinny gravy that will contain fish, meat, or vegetables.
Kadhai – The Indian version of the wok known as a kadhai. This curry is basically cooked within the kadhai and renders a sauce that’s thick and coats the principal ingredients, which could possibly be any meat, fish, or vegetable. You could also see this sort of curry known as balti.
Kadhi – Kadhi is a thick yogurt-based curry that’s mildly flavored. Chickpea flour or lentil paste is used to thicken the curry, which can contain pakoras, legumes, or vegetables. There are numerous varieties of kadhi, and every region of India has its own version. Some could also be sour; others could also be sweet and sour. Some are mild with only a few spices; others could also be more robust.
Kheema – Minced meat is generally known as kheema or keema in India. Normally, ground meat is stir-fried with onion, tomatoes, garlic, ginger, and a number of Indian spices before it’s cooked to a gravy-like consistency.
Kofta – Kofta has Persian origins and means ‘to grind,’ referring to the bottom meat utilized in making them. Though koftas are traditionally constructed from meat in the center east, you’ll find vegetarian versions constructed from potatoes and cream in India.
Korma – The word korma is derived from the Urdu word which implies to braise. Braising involves cooking at high heat, followed by slow cooking to complete the dish. This system works particularly well for chicken because it locks in flavors and makes the meat succulent. A korma sauce was traditionally constructed from yogurt, almonds, and saffron, together with a number of spices. Over time, turmeric has replaced the expensive saffron, and almonds are sometimes substituted with cashews.
Makhani – Makhani refers to makkhan or butter in Hindi. A makhani curry may confer with the graceful, silky, thick texture of the gravy in addition to the inclusion of butter and cream within the sauce. Makhani curries can have paneer or chicken because the principal ingredient.
Malai – A malai (cream) curry almost all the time accommodates a paste of cashew or another nut paste as the bottom, together with yogurt and cream. The curries are mild and fragrant and are inclined to be slightly on the sweet side. Spices like cardamoms and cloves give this dish its distinct taste and smell.
Masala – Masala is a combination of assorted spices, onions, garlic, ginger, tomatoes, etc. Any curry that accommodates a mixture of spices and herbs may be termed a masala curry. The taste, ingredients, and warmth quotient of a masala curry depends entirely on the cook. It might range from mild to extremely hot.
Moilee or Molee – Moilee means stew. Fish Molee (Fish Molly or Meen Moilee) is a Kerala-style fish curry where fish is cooked in a coconut milk-based gravy.
Mughalai – This cuisine got here to India with the Mughals. The curries are wealthy and cooked with fragrant spices, essences, dried fruits, and nuts. Most up-to-date Mughlai dishes are cooked with nut pastes which form the bottom for a thick and creamy curry that’s mildly hot.
Pasanda – This curry is derived from the word ‘pasanday,’ meaning loved by all. It’s mildly flavored with a cashew base. Though normally cooked with meat, it might also be made with Indian cottage cheese called paneer.
Roghan Josh – Rogan means oil or clarified butter in Persian, and josh means fiery or hot, referring to the deep red color of the dish. Mutton or lamb rogan josh is a Kashmiri curry constructed from lamb or goat meat and is mostly not spicy – because of the usage of the mild Kashmiri chili powder.
Saag – Green leafy vegetables corresponding to spinach, mustard greens, etc, are called saag in India. When referring to curries, it generally means blanched green leafy vegetables which were blended right into a paste and cooked with herbs and spices. Potatoes, paneer, and meat are added to this green sauce to make a saag dish.
Salan – In certain cultures and regions, curry is generally known as salan. So, any gravy-based dish will also be called salan. Mirchi ka salan, or green chili salan, is a famous curry from Hyderabad.
Shahi – Shahi cuisine normally accommodates highly fragrant spices and herbs together with nuts which creates a really thick and wealthy curry. It might contain meat, vegetables, or paneer because the principal ingredient.
Tarka/Tadka/Baghaar – Tadka means tempering. Most Indian gravies undergo this process at first or at the top. Some curries even call for tempering twice.
Tikka masala – This dish originated in England (surprise, yes!) when boneless grilled pieces of chicken tikka were added to the mildly hot and fragrant gravy. Though it originally used chicken because the principal ingredient, you’ll be able to now find paneer tikka masala, mutton tikka masala, and even mushroom tikka masala on many menus.
Vindaloo – The word vindaloo is derived from the Portuguese word which implies meat in a marinade of . A Goan specialty, vindaloo curries are known for being spicy. While it’s traditionally made with pork, other meats corresponding to lamb or chicken have develop into popular replacements through the years.
How one can make curry
The most well-liked Indian curries have an onion-tomato base to which coconut milk, cream, or yogurt is added to present it a creamy texture. There are curries within the South that use more indigenous ingredients like tamarind as a substitute of tomatoes (in spite of everything, the tomato was introduced to India lower than 800 years ago).
Whenever you leaf through the recipes below, you’ll realize there isn’t a a method or formula to make curries. Every recipe uses a singular set of spice and spice powders which makes the taste of that curry so unique.
Having said that, there are two basic Indian sauces you can make in big batches so you can whip up the preferred north Indian curries in half the time. That’s the trick most Indian restaurants follow as well 🙂
- Onion tomato masala (bhuna masala) – A curry sauce (bhuna masala) is a base onion-tomato masala gravy that can assist create delicious Indian meals in a fraction of the time. Use it to make the preferred Indian recipes, from biryanis to curries like kidney beans (rajma) or chana masala – all with the identical base sauce.
- Tikka masala sauce – For many who wish to balance the necessity of wanting to eat fresh food day by day without spending hours within the kitchen, a simmer sauce like this one is an ideal solution. Add fresh or frozen vegetables, meat, seafood, paneer, and tofu to this tikka masala sauce to create delicious meals in minutes.
Authentic Indian Curry recipes
Probably the most common curries on any Indian restaurant menu include the ever present makhani, tikka masalas, korma, etc. Nevertheless, there are various other curries which might be just as delicious. Try these 35+ various kinds of Indian curry recipes, and hopefully, a few of them will encourage you to try something recent!
Indian vegetarian curries
A few of my favorite curries are vegetarian. This list of dal, paneer, pulses, and vegetable curries are among the classic Indian curry recipes that you simply’ll find in Indian homes in addition to on restaurant menus.
Dal tarka/tadka/baghaar
Tadka dal, also called yellow dal, is made by together with onions, tomatoes, and green chilies in a pressure cooker or an Easy Pot. Once the dal is cooked, it’s tempered with oil, cumin/mustard seeds, red chilies, and asafoetida.
To make it a one-pot dal recipe, start with the tempering, add the remaining ingredients, and cook them. Easy peasy!
Dal makhani
If you have got never had dal makhani before, consider it as a creamy, lightly-spiced curry constructed from whole urad dal and red kidney beans (rajma).
You could possibly easily overpower the dish with spices but don’t just a touch of garam masala powder is enough. The celebs of this dish are the lentils – allow them to shine.
Restaurant-Style Dal Makhani – You’ve to do that creamy delicious lentil curry that graces the menus of Indian restaurants worldwide. Learn find out how to replicate the flavors of this traditionally slow-cooked curry quickly in an Easy Pot
Chana masala
Chana masala, widely generally known as Punjabi choley, is a flavorful, high-protein dish that appeals to meat lovers and vegans and is ideal for a crowd.
Punjabi Chana Masala (Choley) popularly generally known as the Indian Chickpea Curry within the US is a robustly flavored curry that may be quickly put together when cooked in a conventional pressure cooker or an Easy Pot.
Rajma masala
Use your Easy Pot or stovetop pressure cooker to make this quick & delicious dhaba-style Punjabi rajma masala. While you’ll be able to serve it with rotis, the mix of rajma and chawal (rice) is what makes this dish truly special.
Saag/palak paneer
If you have got never had palak paneer before, consider it as a mildly spicy, creamy curry constructed from spinach and cottage cheese and a number of basic Indian spices. The silky texture makes it a well-liked dish to dunk your naans in.
This easy and straightforward Palak Paneer (saag paneer) recipe is a healthier tackle the favored restaurant-style spinach and cottage cheese curry. Learn find out how to make it quickly using an Easy Pot or stovetop.
Paneer makhani
Learn find out how to make your favorite take-out curry – restaurant-style paneer butter masala or paneer makhani at home in lower than 40 minutes!
Follow this easy and simplified recipe to make Restaurant-style Paneer Butter Masala or Paneer Makhani at home!
Paneer tikka masala
This restaurant-quality paneer butter masala is really easy to make that you’ll not consider takeout again.
Paneer Tikka Masala is a well-liked curry where spiced paneer tikka is added to a creamy curry. It’s best enjoyed with naan or rice!
Shahi paneer
Creamy shahi paneer is one of the vital popular paneer recipes! This wealthy curry is made with onions, nuts and evenly flavored with spices. Goes so well with naan!
Creamy Shahi Paneer on this wealthy and exotic gravy made with onions, nuts, and cream! Pair it with naan to make it a meal.
Paneer pasanda
Restaurant-style paneer pasanda is a wealthy, delicious, creamy curry with stuffed paneer sandwiches.
Paneer pasanda or stuffed paneer curry is a tasty dish of paneer sandwich cooked in onion-tomato cashew nut gravy.
Methi malai paneer
Methi malai matar paneer is an unforgettable vegetarian dish made with fresh fenugreek leaves, green peas, and soft chunks of paneer. Learn find out how to make this methi malai matar meal on the stove in about 40 minutes.
This Methi Malai Paneer recipe pairs paneer (cottage cheese) with fresh fenugreek leaves and cream to make this delectable dish that tastes great with any Indian bread!
Paneer jalfrezi
This restaurant-style paneer jalfrezi is a melange of Indian cottage cheese or paneer and vegetables in a spicy onion tomato sauce.
Paneer Jalfrezi combines Indian Cottage Cheese or Paneer and vegetables in a spicy onion tomato sauce. Make this restaurant-style version at home using a number of basic pantry ingredients.
Kadhai paneer
Warm chunks of fresh paneer cook up in a spicy kadhai masala mixed with onions and peppers for this filling and flavorful dinner recipe. This easy paneer recipe comes together in 40 minutes and is full of spices, protein, and vegetables.
This restaurant-style Kadhai paneer is made with freshly ground spices, chunks of paneer, and a mix of onions, peppers, and a spicy masala sauce. Serve it with fresh roti or naan for a filling weeknight dinner.
Bainganbharta
Baingan bharta is a smoky-flavored curry made by mashing fire-roasted eggplants and cooking them in a wealthy onion-tomato gravy. A preferred North Indian dish, baingan bharta pairs well with roti or rice.
Making Baingan Bharta (roasted eggplants) is less complicated than you think that. All you would like is patience and recipe :-). Make this delectable dish today!
Malai kofta
Malai kofta is a delicious Indian curry made by dunking deep-fried potato and paneer balls (kofta) in a wealthy, velvety smooth gravy.
Malai Koftas are these delicious veggie dumplings which might be soft on the within and crisp outside. They’re soaked in a creamy tomato-based sauce and served with naan.
Gujarati kadhi
Kadhi or Karhi is a yogurt-based curry that’s popular within the northern and western parts of India. To make this dish, thick yogurt is traditionally mixed with besan (chickpea flour) and watered all the way down to the specified consistency. It’s then cooked until the raw taste of the besan disappears. A tempering of mustard, cumin, and curry leaves is added to complete the dish.
Kadhi is an easy yogurt-based curry that may bowl you over with its sweet and sour taste. Pair with rice and a vegetable dish for an entire meal.
Mirchi ka salan
Mirchi ka salan (biryani salan) is a Hyderabadi-style nutty and spicy curry made using large green chilies. Serve it with biryani or any Indian bread (vegan, gluten-free).
Mirchi Ka Salan or curried chili peppers is a spicy and tangy dish originally from Hyderabad. Large green chilies are cooked in tamarind, peanuts, and a myriad of other spices to create this delicious curry.
Dum aloo
Dum aloo is traditionally made by deep-frying whole potatoes after which slow-cooking them in an onion-tomato-based gravy. It’s a well-liked north Indian dish and is often present in most Indian restaurants. This recipe calls for shallow frying potatoes and is a healthier tackle the classic dum aloo recipe.
This easy and delicious Punjabi style Dum Aloo gravy is ideal for families who wish to savor this lovely dish without spending hours within the kitchen. Leverage your pressure cooker and make it in about 30-minutes.
Vegetable korma
Indian veg Korma is a comforting dish with tender mixed vegetables in a creamy, wealthy, flavorful yogurt sauce. It’s a classic mild curry recipe that’s surprisingly easy to arrange in an Easy Pot or on the stovetop!
Easy Vegetable Korma made within the Easy Pot – this creamy curry has just the fitting amount of spice and pairs beautifully with naan or rice.
Indian chicken and lamb curries
Chicken tikka masala
Grilled chicken pieces (tikkas) that are crisp on the surface and succulent on the side, are added to a creamy onion-tomato-based gravy to make this finger-licking Indian chicken dish.
Making chicken tikka masala at home is less complicated than you think that! Learn find out how to make this iconic dish in an Easy Pot quickly and effortlessly. You will never do takeout again!
Chicken makhani (murg makhani)
Butter chicken or chicken makhani is one of the vital popular North Indian dishes through which boneless chicken thighs are cooked in a buttery onion-tomato sauce with a medley of spices. Do that delicious Indian chicken curry with naan bread or steamed rice.
This authentic and 30-minute Indian Butter chicken recipe is really easy and delicious that I guarantee that when you make it at home, it’ll soon be a part of your weekly dinner menu.
Chicken curry (murgh curry)
There are such a lot of things you’ll be able to do with chicken, but currently, we’ve been loving this spicy and fragrant North Indian-style chicken curry. This easy and straightforward Indian curry chicken recipe is yet another reason you’ll love cooking in your Easy Pot.
On the lookout for a straightforward and straightforward chicken curry to make in your Easy Pot? This North Indian-style Chicken curry recipe won’t disappoint. Easy, easy, and flavorful, this chicken dish is a crowd-pleaser.
Chicken karahi or kadhai
Chicken karahi is a well-liked North Indian and Pakistani curry; yow will discover it on most restaurant menus. The roadside dhabas often have this spicy, homestyle curry on the menu, which is usually enjoyed with hot naan or roti right from the tandoor.
Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
Chettinad chicken curry
This dish stands out due to its wealthy, spicy, and fragrant flavor. It’s all the time cooked with a special mix of freshly roasted and ground spice mix or masala. The fresh masala infuses the dish with all its flavors and offers the Chettinad chicken its gorgeous aroma and signature spicy taste.
In the event you like spicy chicken curries then this fiery, fragrant Chicken Chettinad curry is correct up your alley. Delicious to the core, you’ll wish to lick your plate off.
Chicken dhansak
Dhansak is a well-liked Parsi dish prepared with lentils (mostly red or yellow), vegetables, and spices. The non-vegetarian version typically uses goat meat, nevertheless it has been substituted with chicken within the recipe below.
This delicious combination of chicken and lentils (murg dhansak) is a keeper. Savor it with rotis or naan.
Chickenkheema
Popular street food in India, kheema or keema, is a strong, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic, and earthy spices! Serve it with evenly toasted, buttery ladi pav (dinner rolls) for a blissful meal!
A preferred street food in India, Kheema or Keema Pav is a strong, peppery minced chicken dish that tastes great with evenly toasted buns or pav laden with butter.
Chicken saag
Saag Chicken is a well-liked takeout dish at any Indian restaurant and is amazingly easy to make at home. Try this quick and straightforward 30-minute one-pot recipe.
Here’s a one-pot pressure cooker recipe for an Indian favorite, Chicken Saag, also generally known as Palak Chicken. This 30-minute creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make!
Mangalorean chicken curry (kori gassi)
Mangalorean chicken curry or Kori Gassi is a chicken curry like no other. This fiery red chicken curry combines the mild sweetness of full-fat coconut milk with a medley of whole spices to create a complexly flavored curry that could be a treat to your senses.
Mangalorean chicken curry combines chicken and coconut milk with a medley of spices to create a complexly flavored curry that could be a treat to your senses.
Chicken vindaloo
Learn find out how to make this tangy finger-licking chicken vindaloo curry in an Easy Pot or Stovetop. It’s gluten and dairy-free and absolutely delicious! Serve it with warm pav (dinner rolls) for an authentic experience.
Learn find out how to make this fiery tangy Goan chicken vindaloo curry in an Easy Pot or pressure cooker very quickly. It’s gluten and dairy free too!
Bhuna gosht
Bhuna Gosht is goat or lamb meat slow-cooked with spices by simmering it for an hour. It’s then roasted or fried on high heat till it reaches deep red thick luscious gravy. Meat is cooked in its own juices and blends beautifully with the spices, giving out a chic, fragrant dish.
To make Bhuna Gosht recipe, goat meat/lamb is simmered in a spice-infused onion-tomato sauce till it thickens tp a deep red/brown thick luscious gravy.
Dal gosht
Curries that contain goat meat (also called lamb or mutton in India) are named gosht. These curries may be made in any number of how and sometimes combined with lentils, as within the daal gosht recipe below.
Dal Gosht or Daal Gosht – is one among the very talked-about Mutton Recipes in Pakistan and India. It is largely mutton simmered with spices together with either toor dal and masoor dal, or sometimes each.
Indian seafood curries
Goan fish curry
Goa (a state on the west coast of India) is legendary for its beaches and good food, especially fish curries. These tangy curries use local ingredients like kokum and, sometimes, even vinegar, resulting from Portuguese influence in the world. To top it up, they almost all the time have coconut added to them, like on this fish curry recipe below.
Spicy and tangy, this Goan Fish Curry will certainly remind you of all of the amazing food you relished in Goa during your last trip. Made using easy ingredients, it comes together in under 20 minutes.
Fish moilee
Fish Molee (Fish Molly or Meen Moilee) is a Kerala-style fish curry where fish is cooked in a coconut milk-based gravy. Enjoy this curry with a bowl of steamed rice or appam.
Fish Molee (Fish Molly or Meen Moilee) is a Kerala style Fish Curry where fish is cooked in a coconut milk-based gravy. Enjoy this curry with a bowl of steamed rice or appam.
Prawn balchao
This seafood curry from Goa is a must-try in my book. It’s spicy and tangy and goes rather well with steamed Basmati rice.
Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first after which added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.
Mangalorean fish curry (meen gassi)
Meen Gassi (Mangalorean fish curry) is a well-liked dish served with rice within the coastal area of Mangalore, situated within the southern state of Karnataka, India.
Indian fish curry with coconut milk – Amaze your loved ones along with your culinary skills once you serve them this tangy and flavorful fish curry Mangalorean Fish curry or because it’s locally called, ‘Meen Gassi’.
Salmon tikka masala
This delicious fish curry combines marinated bite-sized pieces of salmon in a creamy, spiced tikka masala sauce. Serve it with naan or Basmati rice and a few onion raita to make it an extra-special weeknight dinner.
This quick and straightforward salmon tikka masala cooks up in half-hour for an ideal weeknight dinner. The creamy tikka masala sauce may be made upfront or on the time of cooking, either way, it packs the flavour!
That is under no circumstances an exhaustive list of Indian curries – there are probably quite a number of regional ones that I can have missed. In the event you know of one which needs to be a part of the list, please leave me a comment, and I’ll add them in.
What to serve with curries?
Soft and fluffy rotis, pooris, plain or jeera rice, naan, tandoori roti, etc. – all pair rather well with curries. Typically, curries with a whole lot of sauce are consumed with rice; for rotis, most individuals prefer dry curries. There is no such thing as a hard and fast rule – you be you! Enjoy your curries with any bread or rice dish you want 🙂
Here’s a collection of each rice side dishes and Indian flatbreads so that you can accompany your delicious curries.
Hope you enjoyed this list of authentic and straightforward Indian curries. Please be happy to share it along with your friends who share our love for Indian food.
Other recipe collections to examine out
- 10+ Indian chutney recipes – These authentic and tantalizing Indian chutney recipes are only what it is advisable elevate your meals. Try this collection of 10+ popular chutney recipes which might be perfect with Indian breakfast, snacks, and principal courses too.
- 35+ Best Indian breakfast recipes – Running out of ideas on what to make for breakfast? Here’s an inventory of easy Indian breakfast recipes in your inspiration so that you simply are never bored eating the identical things again and again.
- 35+ Popular Indian side dish recipes – In the event you love Indian cuisine, listed below are a number of easy-to-make, popular Indian side dish recipes to get you began. Stop doing takeouts and make your favorite restaurant-style side dish at home.
- 45+ Easy Indian Sweets and Desserts which might be a must-try – Try this extensive list of 45+ easy dessert recipes from throughout India. They’re perfect for dinner parties, festivals, or for days when you’re just craving something sweet.
This post was published on August 27, 2019, and has been completely updated with recent information on April 26, 2023.
