Indian Curries

Indian curries

  • Ajethna
    Ajethna or Ajadina is a dry gravyless vegetable curry. Ajadina means dried in the Tulu language. The ajethna is eaten along with plain cooked rice as part of Udupi cuisine.
  • Aloo gobi Aloo gobi
    Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves.
  • Aloo gosht Aloo gosht
    Aloo gosht is a meat curry originating from the Indian subcontinent; it is most popular in Pakistani and North Indian cuisine. It consists of potatoes cooked with meat, usually lamb or mutton, in a stew-like shorba gravy.
  • Alu Potala Rasa Alu Potala Rasa
    Alu Potala Rasa is the spicy gravy based curry of Odisha, made with potala and alu.
  • Baghara baingan
    Baghara baingan is a popular Indian cuisine eggplant/brinjal curry of Hyderabad. This dish is also very popular in Pakistan. It is also used as a side dish with the Hyderabadi biryani.
  • Chicken curry Chicken curry
    Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean.
  • Chicken Ghee Roast
    Chicken Ghee Roast is a popular Bunt Tuluva Mangalorean Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. Chicken Ghee Roast has a fiery red, tangy and spicy with a flavor of ghee roasted spices.
  • Chicken tikka masala Chicken tikka masala
    Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.
  • Curry goat Curry goat
    Curry goat is a curry dish originating in South Asia and has become very popular in Indo-Caribbean cuisine. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Great Britain.
  • Dalcha
    Dalcha, also known as Kaddu ka Dalcha, is an Hyderabadi Indian stew made from mutton, chana dal and tamarind.
  • Dal makhani Dal makhani
    Dal makhani or dal makhni is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, however, it can also be prepared with yogurt, milk or no dairy.
  • Dhansak
    Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.
  • Dopiaza Dopiaza
    Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name.
  • Gosht
    Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Indian and Middle Eastern dishes. Several South Asian languages have adopted the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.
  • Injipuli
    Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It is also a part of Tamil Nadu cuisine. It is also known as Puli inji in some parts of Kerala, South India.
  • Jalfrezi Jalfrezi
    Jalfrezi is a type of Indian Chinese cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from medium to very hot.
  • Keema
    Keema or qeema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced mutton curry with peas or potatoes.
  • Kombdi vade Kombdi vade
    Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry, vade, onions, lemon juice and solkadhi. This dish is majorly prepared on "Gatari" and "Dev Diwali" in Raigad, Ratnagiri and Sindhudurg districts of Konkan.
  • Koottukari Koottukari
    Koottukari or Koottu curry is a prominent dish in the "Sadhya" of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.
  • Korma Korma
    Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
  • Maachha Bihana Maachha Bihana
    Maachha Bihana is the roe of a fish made into dumpling by some spice paste and fried to make spicy curry.
  • Machher Jhol Machher Jhol
    Machher Jhol or Machha Jhola is a traditional Bengali and Odia spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent.
  • Madras curry sauce
    Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chili powder. Yoghurt is often used to take away some or all of the heat.
  • Malabar Matthi Curry
    Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca.
  • Mangalorean Chicken Sukka
    Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina is an Indian Dish of Chicken native to Mangalore and Udupi region. "Kori Sukka" literally means "Chicken Dry" in Tulu, sometimes also called as "Kori Ajadina". However it can be prepared in two variations Dry and semi gravy.
  • Mirchi ka salan Mirchi ka salan
    Mirchi ka salan or curried chili peppers, is a popular chili and peanut curry of Hyderabad, Telangana. It accompanies Hyderabadi biryani. The dish contains green chillies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.
  • Misal Pav Misal Pav
    Misal pav is a popular dish from Maharashtra, India. It consists of misal and pav. The final dish is topped with potato-chiwda mix, "farsan" or "sev", onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad.
  • Palak paneer Palak paneer
    Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.
  • Pasanda Pasanda
    Pasanda is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Mughal Emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
  • Paya (food)
    Paya is a traditional South Asian food. It is also served at various festivals and treated to special guests and people who get together. Paaya means feet in Hindi and Urdu.
  • Rasam Rasam
    Rasam, chaaru, saaru or kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.
  • Rogan josh Rogan josh
    Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
  • Saag Saag
    Saag or sag is a leaf-based dish eaten in the Indian subcontinent with bread such as roti or naan, or rice. Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.
  • Sai bhaji
    Sai bhaji is a Sindhi vegetarian curry, consisting of dal, palak and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
  • Santula
    Santula is a vegetable dish from the state of Odisha in eastern India. It can be either fried or boiled. Ingredients include potatoes, brinjal, papaya, and Tomato, which are first boiled together, then fried in oil with diced onion, panch phoran, and green chillies.
  • Vegetable tarkari
    Vegetable tarkaris are a spicy vegetable curry, which is very popular in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex.
  • Xacuti Xacuti
    Xacuti or Xacutti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.

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