Beginner’s Guide to Different Types of Indian Curries and Recipes
Numerous cultures and groups have inhabited India over the years, so Indian cuisine traces its history back to nearly 5,000 years ago. The result was the introduction of a melting pot of cuisines bursting with flavours, ingredients, and cooking styles representative of its multi-ethnic population. Other factors that influence Indian food are climate, variety in soil type, occupation, ethnic group, culture, religion and traditions. When we talk about different types of Indian curries, regions of India play an important role in terms of the availability of spices, vegetables, fruits and herbs. Therefore, every region has their speciality.
Different Types of Indian Curry
Indian food is popular worldwide, so chances are you’ve tasted some of the known Indian curries. In India, our meal is incomplete without curries. Even thinking about these lip-smacking delicacies makes us hungry. Check out our beginner’s guide to different types of Indian curry and recipes.
Achari originates from Achar, which means pickles in Hindi. It is a traditional curry of Punjab made with spices that are often used to make Achar. Spices like turmeric, Kashmiri red chilli powder, cumin, fenugreek, black onion seeds, and fennel are most commonly used in making this curry. Mustard seed oil is a must in Achari curries. This traditional concoction is sure to have a lingering flavour in your mouth. Achari curry is a rich source of essential vitamins and minerals. It also boosts your immunity and has antioxidant properties.
Balti refers to cast-iron, round-bottomed wok with two handles called a karahi. So balti isn’t a recipe but is a style of cooking. This curry has controversial origins. Some say it originated in England, while others claim it originated in Baltistan, Pakistan. Keeping the origins aside, this curry is a union of flavours. A Balti curry is cooked over a high flame with spiced vegetables and/or fresh meat. It’s then cooked again with extra spices and served in the traditional Balti dish. The site is licensed in Kahnawake and is also licensed by the http://vozhispananews.com/us-mobile-casinos-no-deposit-bonus/ UK Gambling Commission so players can be sure they are fully legal and above board. Baltis are good for boosting body immunity, thanks to valuable ingredients like turmeric, paprika, onions, garlic, etc.
Bhuna originates from the Urdu word fried and can be traced to Bengal and western Bangladesh. A Bhuna curry is a curry in which you fry onions and tomatoes in a generous amount of oil until the oil begins to leave the sides of the pan. Once the meat is added, it is left to stew in its juices. The secret to an aromatic and finger-licking good Bhuna is that you don’t add any water, you let all flavours come from the spices and onion. This is a dry curry but one with lots of deep, spiced flavours. According to research, the key ingredients in a Bhuna can prevent your blood pressure from boiling over.
#4. Bhindi Gosht
Bhindi Gosht is similar to Bhuna and originated in India. This Indian curry is a relatively dry curry than a saucy one. It is a recipe loaded with succulent bone-in mutton, fried bhindi and a variety of Indian spices. A gravy-loving Bhindi gosht goes well with naan or steamed rice. Bhindi, also known as okra is full of fibre which helps control blood sugar and ensures efficient digestion. Bhindi contains zero cholesterol which helps control bad cholesterol which further promotes heart health.
A handi of Biryani isn’t technically a curry but is an aromatic curried dish of stunning golden rice grains, tender meat pieces, flavourful spices, and either curd or yoghurt. The traditional biryani can be made with mutton but today it is made with different meats, vegetables and even paneer. Apart from that, it is of high importance to always choose bonuses from reliable online casinos with https://nikel.co.id/como-se-gana-en-el-poker/ a good reputation, and to make sure you always read and understand the terms and conditions applicable to cash outs. Different regions of the country provide us with different types of Biryanis to choose from. Biryani is a blend of spices that have anti-inflammatory properties and that can improve digestion and that promote body detoxification. The traditional mutton biryani was originated by Persians but was introduced in India by Mughals.
#6. Dhaba Curry
Dhaba curry is a staple in Northern India. Lamb shanks are cooked in a tomato-based sauce. One is encouraged to suck on the shank bone. The dish is similar to Rogan Josh, except that tomatoes are added.
This can transport you to Sri Lanka with its mix of ingredients like coconut, lime, curry leaves, lime, and Ceylon curry powder. Ceylon curry powder is a blend of dry-roasted spices to intensify bold flavours. From https://tpashop.com/treasure-island-casino-mn-buffet-menu/ the point players decide to open the site, online casino aams with no deposit bonus including plenty of jackpots. This curry is moreish because it is packed with a variety of flavours. It gets its name from the former name of Sri Lanka which was Ceylon. The benefits of the spices used in this curry are that it speeds up metabolism in the human body, it increases the level of serotonin and dopamine, it controls nausea and controls body temperature from within among others.
#8. Chicken 65
Chicken 65 is one of the most savoured dishes for meat lovers. It originated in Chennai, India and is one of the spiciest chicken delicacies of the South. Chicken 65 is cooked by deep-frying chicken pieces and coating it in a super spicy seasoning. India being a vast country, every region has their version of Chicken 65. This curry can be eaten as a starter or snack. It is perfect for occasions like birthdays, anniversaries, kitty parties, and get-togethers.
#9. Dahi Wala
The origin of this dish is from the Punjab region in Northern India. Dahi Wala curry requires the chicken to be marinated in yoghurt for at least two hours. It is then simmered in spices along with tomatoes. Dahi Wala is a healthy and refreshing change for chicken lovers. The yoghurt not only adds a creamy twist to the dish but also enhances the taste of this dish. Dahi Wala is similar to butter chicken.
Bombay curry is mostly called Bombay chicken curry as it is normally made with chicken. It’s a light stock made using a whole chicken. Once cooked, the bones and skin are discarded. Then the spices are added along with desiccated coconut and vinegar.
Dhansak is a luscious Parsi dish packed with proteins and carbohydrates that pump your body with energy. There are elements of both Gujarati and Persian cuisine in this dish. Dhan stands for Gujarati cereal dish and Sak stands for cooked vegetables. Therefore, Dhansak is a stew made with meat, lentils, vegetables and spices. Dhansak is traditionally served with caramelised brown rice and kachubar. Dhansak is the ultimate comfort food in Parsi cuisine.
#12. Do Piyaz
In Hindi, Do Piyaz means two onions. So in this curry, you are dealing with a lot of onions. This dish is zingy and brings your mouth to life. Do Piyaz is made by adding finely chopped onions along with spices and are allowed to soften and caramelise. Once ready, serve this dish with fried onions sprinkled over the top.
Jaipur curry as the name suggests is from Jaipur, the capital of Rajasthan, India. This is an Indian curry identified for the addition of chicken and coconut milk.
Jalfrezi is a curry loved by most Indians that originated in Bengal and got its name from the term Jhal Porhezi. Jhal means spicy food in Bengali and Porhezi means suitable for diet in Persian. Jalfrezi involves stir-frying marinated pieces of meat, vegetables or fish in the spiced oil. It includes a lot of green chillies, so it ranges from medium to very spicy. The other main ingredients are bell peppers, onions, cabbage and tomatoes.
#15. Jungli Maas
Jungli Maas is a traditional Rajasthani dish that was prepared from the olden days when kings went on hunting expeditions. It was difficult to carry a lot of ingredients while hunting, so this dish was made using minimum ingredients. Also, Jungli means wild and Maas means meat. This is a lip-smacking curry that’s meant to be slow-cooked until the meat falls apart. The slow cooking contributes to the deep rich flavour of this dish.
Originating from Indian sub-continents, Karahi or Kadai curry is known for its spicy taste. The dish gets its name from the utensil it is prepared in – pan. Considering it is so similar to Balti, the recipes can sometimes be interchanged. A classic Karahi curry is made with chicken.
Kashmiri curry belongs to the picturesque beauty of Kashmir in the north of India. Kashmiri food is a blend of cooking styles, that of Mughals, Kashmiri Pandits and Muslims. A Kashmiri curry is usually prepared with chicken, garam masala and dried fruits. It is a mildly spicy curry that is rich in flavour and creamy taste.
Keema is a boneless cut of meat chopped finely in a meat grinder. In addition to enjoying juicy meat, most people also enjoy the texture of minced meat (Keema). Add desi masala to it and you have one of the best dishes. It is also one of the few Indian curries that are available in beef.
#19. Kodi Kura
Kodi Kura curry is from Andhra Pradesh which is in the Southern region of India. It is a spicy chicken curry that also uses coconut milk and Guntur chilli spice mix.
Koftas contain balls of meat like beef, chicken, mutton or lamb or paneer and potato for the vegetarian option. Top rated casinos online found on this page comply with a https://www.fontdload.com/world-series-of-poker-europe-2020/ number of important criteria. Koftas can be served in multiple ways like kebabs, within curry or as a snack and are popular around the world and are excellent dishes to be served for get-togethers and special events.
Kolhapuri hails from Kolhapur, a city in Maharashtra, India. It’s a curry known for its fiery spice mix. This Indian curry has an aromatic dish with a medley of vegetables. Kolhapuri is similar to butter chicken because of the sauce base that uses tomatoes and yoghurt. This is a healthy curry as it is full of vegetables.
Korma was created in the Mughal era recipes, it further evolved in the era of Nawabs of Oudh. It is considered a luxurious dish that is eaten on special occasions. This dish is essentially a braised meat or vegetable dish in which yoghurt or cream are added. Spices used to make Korma generally include ground coriander, cumin, and low-temperature yoghurt emulsified with meat juices. It is an adaptable dish that can be mildly spiced or fiery. It can also include any type of meat.
#23. Kozi Kari
Jewish settlers in Cochin, a coastal town in Kerala, are believed to have introduced Kozi Kari to India. Roasted coconut is incorporated in the gravy of this curry which results in a thick consistency. This delectable curry is prepared with heaps of hot green chilli peppers and cayenne peppers.
#24. Kundan Kalia
Kundan Kalia is a Mughalai curry from Awadh, Uttar Pradesh which is recognised by its golden hue. Its golden hue comes from the generous use of turmeric in the curry. This curry incorporates boneless and bone-in lamb shanks. This recipe uses flavourous ingredients like saffron, cardamon, kewra to add an exotic taste to this curry. To make it appetising, you can garnish this curry with glittery gold and silver varq.
#25. Laal Maas
Deep red in colour, Laal Maas is a famous traditional Rajasthani mutton curry. Laal Maas translates to Red meat. It is known to be hot and spicy because of the use of Kashmiri red chilli powder and other varieties of spices of Rajasthan. Laal Maas has succulent meat to chew on.
Believed to have originated in Chennai, India, Madras curry can be prepared with several types of meat. This curry is known to be spicy with a piquant flavour. It achieves a vibrant red colour from the use of red chillies. It also has tart tanginess from the use of tamarind. The use of fennel seeds adds a slight aniseed fragrance to the curry.
Makhani translates to ‘with butter’, so a Chicken Makhani means butter chicken. This dish is popular in Indian restaurants all over the world. This dish is recognised for its creamy curry sauce and aromatic golden chicken pieces. Makhani is an excellent dish for parties and celebrations.
Mughlai curry was introduced by the Mughals when they reigned India. This is a classic cuisine in the Northern regions of India. Mughlai as cuisine is an amalgamation of cooking styles from Persia, the Middle East and India. Decadent, creamy and spiced, this dish is loaded with nuts, cream, spices and fragrance. Mughlai curry is milder than other Indian curries and is usually prepared for special occasions.
#29. Murgh Mussallam
Murgh Mussallam is one of the ultimate Indian curries that use a whole chicken.
The Mughlai cuisine continues with Murgh Mussallam, a traditional dish from the region. Murgh means chicken and Mussallam means whole, so Murgh Mussallam essentially consists of a whole chicken. Ginger-garlic paste marinates the chicken, which is then stuffed with boiled eggs and smothered with spices. This dish qualifies as a holiday-worthy dish.
From the royal kitchens of Mughals, Nihari is yet another Mughlai dish. This dish originated in Awadhi kitchens of Lucknow. Nirahi is an authentic stew-based dish made with slow-cooked meat including bone marrow. An amalgamation of exotic and aromatic spices are added to this perfect meat dish. Indian long pepper or Pipli is the main spice used in Nihari to give its unique spicy flavour notes.
A Shahi Mughlai dish, Pasanda means favourite. It refers to the prime cuts of meat traditionally used in the curry. Pasanda is a mild curry made with yoghurt, spices, ground almonds and cream. Although not spicy, this dish is full of flavours.
Originating from Persia, Pathia is an ancient Parsi curry. Pathia is a fantastic blend of three flavour profiles: sweet, sour and hot. Pathia is predominantly favoured in the United Kingdom. Tamarind and lime with jaggery balance the acidity of the curry.
Phall originated in the Bangladeshi owned curry houses in Birmingham. It is considered one of the hottest curries in the world as there are Habanero or Scotch peppers in it. It is usually served as a thick tomato-based curry.
#34. Rogan Josh
A signature dish with Kashmiri origins, Rogan Josh is a curried lamb dish. This dish is loaded with intense spices in creamy tomato curry that is guaranteed to leave you hungry for more. This iconic curry is red in hue from the liberal amounts of red chillies added to it.
Saag is a Punjabi word meaning greens. So any curry with Saag will contain kale, spinach, chard, collard greens, or any greens leaf. The most well known is Sarson ka Saag (Sarson means mustard) which is a winter staple in northern India.
#36. Safed Maas
Safed Maas means White Meat in Hindi and is a Rajput cuisine. It is traditionally prepared using mutton that is simmered in a rich gravy. The royal white colour is obtained from fresh cream, yoghurt, dry fruits and khoya.
#37. Tikka Masala
Tikka Masala is a famous dish that exists with different versions. One of the most famous Tikka Masala dishes is a spicy curry sauce containing roasted marinated chunks of chicken. The spiced curry is creamy and orange coloured. It is also interesting to know that there is a dispute of the origins of this dish between Great Britain and India.
It is an Indian curry inspired by the Portuguese dish Carne de Vinha D’alhos and hails from Goa. Vindaloo in Portuguese translates to wine, vinegar and garlic. This dish simulates one’s appetite with its addictive flavours and spiciness. This dish can be made with a variety of meats.
Paneer Tikka Masala Recipe
This is the vegetarian equivalent of chicken tikka masala. Paneer Tikka Masala is an appetizing, creamy and palatable Indian curry dish that is made by grilling paneer and simmering it in a spicy masala gravy.
It is usually served with butter naan, paratha, tandoori roti, basmati rice or jeera rice.
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hour Serves: 4 Calories per serving: 379
Preparing the Marinade
½ cup greek yoghurt (hung curd), ¼ to ½ tsp red chilli powder, ¼ tsp turmeric, 1 tsp ginger garlic paste, 4 tsp oil, 1 tsp lemon juice, ½ tsp salt, 250 to 300 grams cubed paneer, 1 medium-sized diced bell pepper, 1 medium-sized diced onion, ½ tsp garam masala.
Water, a pinch of salt, 2 medium-sized onions halved, 3 medium-sized tomatoes, 10-12 cashews.
For Masala Gravy
½ tsp crushed Kasuri methi, 1 tsp ginger garlic paste, 2 tbsp whisked yoghurt, 2 tbsp oil, 1 tsp coriander powder, ½ red chilli powder, ½ cup water, ¼ tsp turmeric powder, salt, ½ tsp garam masala, 3-4 tbsp low-fat cream, few coriander leaves for garnishing.
- In a large bowl, whisk hung curd/greek yoghurt until smooth.
- Mix in all the ingredients except paneer, bell peppers and onions.
- Add the cubes of paneer, bell peppers and onions.
- Once again, gently mix to ensure bell peppers, onions and paneer are marinated properly.
- Cover the bowl and marinate for at least an hour or overnight in the refrigerator.
- Heat a tbsp oil in a wide pan on a high flame, place the marinated paneer, bell peppers and onions. Fry until the paneer turns golden and the marinade dries up. Place the fried vegetables and paneer aside. All of the bonuses are automatically https://tpashop.com/nouveau-casino-en-ligne-bonus-sans-depot-2018/ credited to your online casino account within an hour of you making the deposit.
- Bring water to a boil and add a dash of salt to it. Add cashews, tomatoes and halved onions and cook for a minute or two. Cover using a lid and keep aside for 15-20 minutes.
- Make a smooth puree by adding boiled cashews, tomatoes and onions to a blender.
- Use the same pan to add ginger-garlic paste. Cook till it becomes fragrant.
- Add the puree. Saute till the masala begins to separate.
- Toss in all the dried spice powders and stir well.
- Turn off the heat before adding beaten curd. This ensures that the curd won’t curdle. Stir well.
- Now add salt and water and stir again.
- Simmer for 5-6 minutes or until the gravy starts to thicken.
- Add Kasuri methi and cream and stir well on low heat for 1-2 minutes.
- Now add the vegetables and pan-fried paneer. Remove from heat and give it a good stir.
- Sprinkle freshly chopped coriander leaves before serving.
Paneer Tikka Masala
Preparing the Marinade
- ½ cup greek yoghurt (hung curd)
- ¼ to ½ tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp ginger garlic paste
- 4 tsp oil
- 1 tsp lemon juice
- ½ tsp salt
- 250 to 300 grams cubed paneer
- 1 medium-sized diced bell pepper
- 1 medium-sized diced onion
- ½ tsp garam masala
- a pinch of salt
- 2 medium-sized onions halved
- 3 medium-sized tomatoes
- 10-12 cashews
For Masala Gravy
- ½ tsp crushed Kasuri methi
- 1 tsp ginger garlic paste
- 2 tbsp whisked yoghurt
- 2 tbsp oil
- 1 tsp coriander powder
- ½ tsp red chilli powder
- ½ cup water
- ¼ tsp turmeric powder
- salt to taste
- ½ tsp garam masala
- 3-4 tbsp low-fat cream
- coriander leaves for garnishing
In a large bowl, whisk hung curd/greek yoghurt until smooth.
Mix in all the ingredients except paneer, bell peppers and onions.
Add the cubes of paneer, bell peppers and onions.
Once again, gently mix to ensure bell peppers, onions and paneer are marinated properly.
Cover the bowl and marinate for at least an hour or overnight in the refrigerator.
Heat a tbsp oil in a wide pan on a high flame, place the marinated paneer, bell peppers and onions. Fry until the paneer turns golden and the marinade dries up. Place the fried vegetables and paneer aside.
Bring water to a boil and add a dash of salt to it. Add cashews, tomatoes and halved onions and cook for a minute or two. Cover using a lid and keep aside for 15-20 minutes.
Make a smooth puree by adding boiled cashews, tomatoes and onions to a blender.
Use the same pan to add ginger-garlic paste. Cook till it becomes fragrant.
Add the puree. Saute till the masala begins to separate.
Toss in all the dried spice powders and stir well.
Turn off the heat before adding beaten curd. This ensures that the curd won’t curdle. Stir well.
Now add salt and water and stir again.
Simmer for 5-6 minutes or until the gravy starts to thicken.
Add Kasuri methi and cream and stir well on low heat for 1-2 minutes.
Now add the vegetables and pan-fried paneer. Remove from heat and give it a good stir.
Sprinkle freshly chopped coriander leaves before serving.
Nutritional Values of Paneer Tikka Masala
The approximate values of nutrients present in Paneer tikka masala are mentioned below:
|Total fat||28 g|
What is the most popular curry in India?
Tikka Masala is arguably the most ubiquitous dish served worldwide. Tikka refers to meat cooked in a tandoor skewer and smothered in a creamy sauce while masala describes the sauce it is smothered in. Spices bring zest to the dish, but not much heat.
How many types of curry are there in India?
There is no specific number to this. Most Indian dishes are curry-based. The contents of the Indian curries like vegetables, spices, meats and lentils differ and even the style of preparation varies as per the region. To top it all, every house has its version.
Is curry British or Indian?
This is one of the most controversial questions. Curry is coined from the Tamil word Kari which refers to a dish made with vegetables or meat cooked in spices with or without a gravy sauce in the South of India. In the 18th century when the British invaded India, they came across spiced dishes which they started to refer to as curry. They invented curry powder to replicate Indian curries back in Britain. In India, there is no such thing as curry as there are a zillion variations of it. In British curry, the spices used are mild whereas in Indian curries the spices are hot.
Are all curries Indian?
Not all curries are Indian curries. Other South Asian countries have their version of curries. Dishes called curry may contain fish, meat, poultry either alone or in a combination of vegetables. There can be dry curries and wet curries.
What are the main types of Indian curry?
Dhansak, Saag, Korma, Jalfrezi and Vindaloo are the main types of Indian curry.
The flavour profile of Dhansak curry is sweet and sour with a decent amount of spice.
Climbing up on the heat scale is Saag. This particular curry features spinach, mustard greens, and other leafy vegetables, giving it a noticeably spicy taste.
Spices in Korma curries are not used for heat, but rather for flavour. It is prepared using cardamom and cinnamon rather than cumin and black pepper. When combined with butter and cream as well as slow-cooked yoghurt-marinated meats, they are ideal for those who want zest without the heat.
Jalfrezi originated during the British Raj and is generally regarded as an Anglo-Indian fusion. The heat in this particular curry is moderate because green chiles are stir-fried with tomato, onion, and coriander.
Most consider that Vindaloo curries are the true test of an individual’s tolerance to spicy foods. From the Portuguese colony of Goa, Vindaloos combine a few spices with copious amounts of heat to create an exceptionally hot dish. They are an excellent choice for you if you have an iron-clad stomach and palate!
I hope this helped you know more about the different types of Indian curry available. I’m sure I have just touched the surface of it and there are still more types that are yet to be recognised.
Which Indian Curries are you going to try? Which Indian curry did we miss and do you want us to add to the article? Tell us in the comments section below!
Dhruvi is a bubbly, affable person and a reading enthusiast. She would never set foot in the kitchen if not for an easy and exciting recipe.