The One-Stop Guide To Types Of Indian Curries & Inspired Recipes
Curry is the ideal comfort food. The words curry quickly bring to mind images of an Indian food, full of flavor and richness. Curry has grown over time to become more than just food; it creates a feeling of warmth, whilst also tickling your taste receptors and makes your mouth water just thinking about it. For centuries, curries have been a mainstay of eastern cuisine, whether in Southeast Asia, the Middle East, or India.
In terms of the availability of spices, vegetables, fruits, and herbs, different regions of India play a significant role when discussing different types of Indian curries. As a result, each region has a unique specialty. So, we’ve created a guide to the different types of Indian curry. Keep on reading to know about it.
Different Types Of Indian Curry:
The word achari comes from the Hindi word achar, which means pickles. Achar is frequently made with the same spices that are used to make this traditional Punjabi curry. The curry most commonly contains the following spices: fennel, cumin, mustard seeds, fenugreek, black onion seeds, turmeric, and Kashmiri red chili powder. When making a traditional achari curry, mustard seed oil is crucial. A great source of important vitamins and minerals is achari curry. It has antioxidant properties and also strengthens immunity.
Bhuna is derived from the Urdu word fried and may be traced to Bengal and western Bangladesh. A bhuna curry is one in which the spices are gently cooked in a sufficient amount of oil before adding the meat and cooking it slowly in its own juices. Although this is a dry curry, it has a lot of deep, spicy flavors.
Balti isn’t really a recipe; but it’s technically a method of cooking. The cast-iron dish that is used, which has two handles on either side and a wok shaped, is referred to as balti. The origin of this curry is controversial. Some claim it came from England, while others say it came from Baltistan Pakistan. Putting origins aside, this curry is a union of flavors. Spiced veggies and/or fresh meat are used to cook a Balti curry over a high flame. Then it is cooked once more with more spices and served in a traditional Balti dish. Because they contain beneficial nutrients like turmeric, paprika, onions, garlic, and others, baltis are effective at increasing body immunity.
Bhindi gosht, which originated in India and is similar to bhuna, This Indian curry is more of a dry curry than a sauce. It is a recipe that is packed with succulent bone-in mutton, fried bhindi, and different Indian spices. Naan or steaming rice go well with a gravy-loving Bhindi gosht. Bhindi, sometimes referred to as okra, is rich in fibre, which aids in blood sugar control and promotes effective digestion.
Undoubtedly, biryani is one of the most well-known dishes ever. A handi of Biryani is an aromatic curried dish made with golden rice grains, tender meat chunks, flavorful spices, and either curd or yogurt, but it isn’t actually a curry. Although mutton can be used to make the traditional biryani, it is now made with other types of meat, veggies, and even paneer. We have a variety of Biryani options to pick from, each from a different region of the country. The traditional mutton biryani was created by the Persians, but the Mughals introduced it to India. Biryani is a concoction of spices with anti-inflammatory properties that can enhance digestion and encourage body detoxification.
Dhaba curry is a Northern Indian staple. In this curry, lamb shanks are cooked in a tomato-based sauce. Sucking on the shank bone is allegedly encouraged, and we are eager to oblige. This recipe is similar to Rogan Josh, however it includes tomatoes.
Ceylon curry, a dish that is technically from Sri Lanka, has been adopted into Indian culture. Ceylon is the name of a curry concoction made with coconut, lime, and a hot curry powder. Ceylon curry powder is a combination of dry-roasted spices that is used to enhance strong flavors. Because it contains so many different flavors, this curry is highly addictive. The spices used in this curry have numerous health benefits, including accelerating metabolism, raising dopamine and serotonin levels, reducing nausea, and controlling body temperature.
It’s one of the spiciest chicken dishes from the South, it has its origins in Chennai, India. One of the dishes that meat lovers enjoy the most is chicken 65. India is a large country, and each region has its own variant of Chicken 65. Deep-frying chicken pieces coated in a highly spicy seasoning is how Chicken 65 is prepared. You can have this curry as a starter or a snack.
Northern India’s Punjab region is where this dish first originated from. For aficionados of chicken, dahi wala is a wholesome and revitalizing shift. For the Dahi Wala curry, the chicken must be marinated in yogurt for a minimum of two hours. After that, it is simmered with tomatoes and spices. The addition of the yogurt not only gives the dish a creamy touch, but also improves its flavor. Butter chicken and dahi wala are similar.
Bombay curry is also known as Bombay chicken curry since it is typically made with chicken. It’s a light stock produced from a whole chicken. The bones and skin are removed after the meat has been cooked. After that, the spices, desiccated coconut, and vinegar are added.
This popular Indian dish combines Persian and Gujarati cuisine. Dhan refers to a Gujarati cereal dish, and Sak denotes cooked veggies. As a result, Dhansak is a stew cooked with meat, lentils, veggies, and spices. Dhansak is delicious, rich in proteins and carbohydrates that provide energy to the body. Dhansak is traditionally eaten with caramelised brown rice and Kachubar. Dhansak is the greatest comfort food in Parsi cuisine.
In Hindi, Do Piyaz translates to “two onions”. Therefore, there are a lot of onions involved in this curry. In order to make Do Piyaz, finely chopped onions are combined with spices and cooked until they soften and caramelise. When ready, sprinkle fried onions on top of the dish and serve.
As implied by its name, Jaipur curry originates in Jaipur, the capital of Rajasthan, India. These delicious Jaipur curry is identified by the addition of coconut milk and chicken.
Jalfrezi is a popular Indian curry that originated in Bengal and acquired its name from the term Jhal Porhezi. Jhal signifies spicy food in Bengali, and Porhezi means diet-friendly in Persian. Jalfrezi is made by stir-frying marinated pieces of meat, vegetables, or fish in spicy oil. It contains a lot of green chilies, so it’s medium to very spicy. Other key ingredients include bell peppers, onions, cabbage, and tomatoes.
Jungli Maas is a traditional Rajasthani curry. Here, Jungli means “wild,” while Maas means “meat.” This is a delicious curry that should be slow-cooked until the meat comes apart. The slow cooking adds to the dish’s deep, rich flavor.
Karahi or Kadai curry, which originates from the Indian subcontinent, is well-known for its spicy flavor. Balti and karahi dishes are similar, hence the recipes for either can sometimes be used interchangeably. The most popular karahi dish is made with chicken. The dish derives its name from the pan used to prepare it.
The Kashmiri curry originates in Kashmir, which is in northern India. Typically, dried fruits, garam masala, and chicken are used to make Kashmiri curries. It is a creamy, flavorful curry with a mildly spicy flavor.
Keema is a boneless meat cut that has been finely chopped in a meat grinder. The majority of people also like the way minced meat (keema) feels in addition to juicy meat. With the addition of desi masala, you get one of the best dishes. It is also one of the few beef-based Indian curries available.
Since spiced meatballs are so well-known around the world, these hardly need an introduction. Balls of meat, such as beef, chicken, mutton, or lamb, or paneer and potato for a vegetarian option, make up koftas. Koftas are versatile and can be served in a variety of ways, including as kebabs, in curries, or as a snack. They are widely consumed and are great meals to serve at parties and other special occasions. Koftas are versatile and can be served in a variety of ways, including as kebabs, in curries, or as a snack. They are widely consumed and are great meals to serve at parties and other special occasions.
Kolhapuri is from Kolhapur, a city in Maharashtra, India. It’s a spicy curry with a fiery spice blend. This flavorful Indian curry contains a vegetable medley. The tomato and yogurt-based sauce foundation of kolhapuri makes it resemble butter chicken. Due to the abundance of veggies, this curry is nutritious.
The ever-popular korma is described as a meal in which either yogurt or cream is added after braising meat or vegetables in water or stock. The typical korma spice blend consists of ground coriander and cumin together with yogurt held at a temperature below curdling, which is later emulsified with the meat juices. Korma is a pretty flexible dish that may be made with any type of meat and can be either gently spiced or fiery. In certain kormas, veggies like spinach and turnips are included with meat.
Madras is both a region in southern India and a dish. Various kinds of meat can be used to make madras curry. Curry is notorious for having a peppery flavor and being extremely hot. The red chiles are what give it its vivid red color. Tamarind use gives it a tangy tanginess as well. Fennel seeds are used to give the curry a faint aniseed fragrance.
All throughout the world, Indian restaurants serve this dish with great popularity. Makhni means butter, therefore Chicken Makhani translates to butter chicken. Its rich curry sauce and aromatic golden chicken chunks have made this dish famous. The dish makhani is perfect for gatherings and special occasions.
Mughlai is a Northern Indian dish and a famous Indian culinary tradition. When the Mughals reigned India, they introduced Mughlai curries. In its cooking method and use of spices, the cuisine mixes traditions from Persia, the Middle East, and India. This dish is decadent, creamy, flavorful, and packed with nuts, cream, spices, and aromas. Compared to other Indian curries, mughlai curry is milder, and it is typically made on special occasions.
Murgh Mussallam, a classic dish from the region, continues the Mughlai cuisine. One of the best Indian curries that uses a whole chicken is murgh mussallam. Murgh implies whole and Mussallam means chicken, therefore Murgh Mussallam is effectively a whole chicken. The chicken is marinated in ginger-garlic paste before being stuffed with boiled eggs and smothered in spices.
It is another one of the most well known dishes. In order to prepare this dish, the meat (often lamb) must first be marinated in yogurt and spices. Then, everything must be cooked together to create a creamy, saucy curry. Even though it isn’t spicy, this dish is delicious.
Phall originated at Birmingham’s Bangladeshi-owned curry eateries. Due to the presence of Habanero or Scotch peppers, it is regarded as one of the best hot curries in the entire globe. Typically, this is served as a thick tomato-based curry.
A Rogan Josh, one of the signature dishes of Kashmiri cuisine, will always be prepared with lamb and generous amounts of Kashmiri chillies, which gives it its recognisable red color. You will definitely want more of this dish because it is packed with potent spices in a creamy tomato curry.
Saag is a Punjabi word that means “greens.” So any curry made using Saag will include kale, spinach, chard, collard greens, or any other green leaf. The most popular is Sarson ka Saag (Sarson is Hindi for mustard), a wintertime favorite in northern India.
Since this dish is so popular there are now numerous variations of it. The fact that it is made with roasted pieces of marinated chicken (typically roasted in a tandoori oven) and is topped with a somewhat spicy, orange-hued sauce. Give this Tikka Masala dish a try.
Laal Maas, a well-known traditional mutton curry from Rajasthan. The term “Laal Maas” means “red meat.” The inclusion of Kashmiri red chilli powder and other types of Rajasthani spices is what gives it its reputation of being hot and spicy. To chew on, there is juicy meat on Laal Maas.
In Hindi, the term “Safed Maas,” which means to white meat. It is a Rajput cuisine. It is traditionally made with mutton that has been simmered in a thick gravy. Fresh cream, yogurt, dry fruits, and khoya are used to create the royal white color.
It’s possibly the most popular item on the menu at many Indian eateries. Vindaloo is an Indian curry which is inspired by hails from Goa and Portuguese dish Carne de Vinha D’alhos. Vindaloo is a Portuguese word that means “wine, vinegar, and garlic.” Many different types of meat can be used to prepare this dish. With its delicious flavors and spiciness, this dish stimulates one’s appetite.
The types of Indian curry listed above are among the most popular. It’s up to you how you want to make your own curry dishes given the variety of flavors and brilliant colors found in each curry dish. We genuinely believe that this information has increased your understanding of the numerous Indian curry types. If you are worried What’s for Dinner so try it out right away!!