Indian cuisine patently reminds of the flaming seasoned curries savored far and wide. Even in overseas’ eateries, one can get served with Indian curries made using melange of spices and continents.
Some spices that are traditionally used in preparing these delectable curries are clove, pepper, cardamom, cumin, cinnamon, cloves, garlic, and ginger. Curries can be made thick and rich from tomatoes, chilies, and creamy from yogurt, coconut milk or cream.
From mouth-watering Chickpea Curry to delicious Goan Fish Curry, Pork Vindaloo to Butter Chicken, every bite of Indian curry makes you want to take great pleasure in some more.
Here is a list of amazing Indian curries that every food enthusiast should try:
Paneer Makhani is a delicious curry recipe made by cooking paneer in buttery tomato cashew gravy. This curry recipe is lightly spiced with a hint of tanginess and sweetness and goes amazingly well with plain basmati rice, jeera rice, roti, paratha or naan.
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Rajma masala is one of the most loved Punjabi dishes made with red kidney beans cooked in a spicy tomato and onion gravy with a few authentic spices. This amazing curry recipe is very delicious, comforting and healthy and is best paired with chawal or chapati.
Chole masala or chickpea curry is one of the most popular curry dishes in Northern India and has become a worldwide sensation. In this preparation kabuli chana and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chilies. You can relish it with Bhatura, Naan, Kulcha or any Indian flatbread or even with steamed rice.
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Sambar is a South Indian vegetable and lentil stew that is made with lentils, tamarind and a unique spice blend called sambar powder. It’s usually topped with tempered curry leaves and mustard seeds and served with idli, vada, rice, and paniyaram.
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Palak Paneer is the most loved delicacy of vegetarians. It is a mildly seasoned dish that is super nourishing. The pan-fried cubed paneer is cooked in a smooth spinach curry that gives the dish a deep green hue. Palak Paneer gets even better when served with your favorite flatbread.
Goan Fish Curry
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Goan Fish curry is a tangy and spicy curry that hails from Goa. It is made with a coconut base and gets ready in less than 30 minutes. It’s a perfect Indian seafood curry that is adored all over the country.
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A mutton delicacy from Kashmir, Rogan Josh is a lamb dish of Persian origin. The name is derived from Persian words, 'rogan', which means oil and 'josh' meaning intense heat. Typically made with lamb or mutton, it has a rich gravy and spicy flavor. While the name may sound fiery, the spiciness of the dish is toned down by adding cream at the end.
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Hyderabad is mainly famous for its Haleem, but it is surprising to know that Haleem actually has Persian roots. It is a porridge of dalia, various dals and meat (traditionally lamb, goat, buff/beef and has a very slight tangy taste due to the lemon extract added while eating.
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Originally from the Portuguese colony of Goa, Pork Vindaloo is simmered with a spice paste of fiery hot chilies and lots of garlic and vinegar and is slowly simmered on a low flame. Goans derive great pleasure from eating it with pork, but it can have any other type of meat in it.
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Chicken Korma is rich, creamy and a very gentle curry full of amazing Indian flavors and spices. Korma is a gravy dish that is usually made with yogurt, lots of nuts and spices and often combined with yogurt-marinated meats that are slow cooked.
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Dhansak Mutton is a quintessential Parsi recipe, which is made of lentils and meat flavored with traditional spices and brown sugar or jaggery. The dish is mild and tangy with just a touch of sweet to balance the flavors.
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This traditional spicy Bengali fish curry is prepared with mustard oil and seasoned with ground black and yellow mustard seeds, turmeric, onions, and green chilies. The mustard infused in the gravy spices up our taste buds and is a must-try dish for any seafood lovers. Vegetables like potato and brinjal are added to the curry to enhance the taste and aroma of the curry.
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Butter Chicken or Murgh Makhani and it has its origin in North India. This mouth-watering dish ranks on top of the most desirable Indian food list across the world. In the recipe, chicken is marinated for overnight and then cooked in a thick tomato puree and cream.
By Sowmya Sangam