Any dish with part gravy and half meat, veggies, or lentils is referred to as a curry. The majority of what we eat in India is in the form of a curry, yet the word itself probably doesn’t. There are numerous hypotheses on how it came to be.
Let’s go over the issue around the word ‘curry,‘ and instead, focus on the various types of curries available in India. This is your chance to learn about a vibrant and dynamic country that thrives on spices, seasons, colour, and a lot of flavours, thanks to its delectable curries.
Because the Indian subcontinent is so large, it’s natural that there will be many various types of Indian curry, as well as varied approaches to what constitutes flavour and what components go into them.
Here are some of the most common types of Indian curries you’ll get in any Indian restaurant.
1. Rogan josh
Ragan Josh is a lamb curry with a bright red and mild chilli powder from Kashmir, where it originated. Spices including cloves, bay leaves, cardamom, and cinnamon, as well as yoghurt, garlic, and ginger give flavour and texture. Rogan Josh, one of the most popular curries, literally means red meat,’ and the colour stems from the liberal use of tomatoes, paprika, and chilli powder. It’s not a spicy curry, so it’s suitable for individuals who don’t like a lot of heat.
2. Tikka Masala
Tikka masala is possibly the one dish that can be deemed “universal” in all Indian eateries. The tikka part refers to the skewered chicken or other meats cooked in a tandoor, while the masala refers to the creamy sauce that coats it. The spices provide flavour but not a lot of heat to the dish. Tikka masala, on the other hand, is a tomato and cream-based sauce with a large number of spices. It has a little peppery and earthy flavour.
3. Lamb pasanda
Lamb Pasanda is another dish where the aroma is more important than the heat. Flattened lamb is marinated in yoghurt with spices such as black peppercorns, cumin, and cardamom, as well as chilli powder and garlic. All of this is then simmered with onions, coriander, and green chillies.
Tender slices of lamb flesh are cooked in a mildly flavoured marinade in this lamb pasanda. The classic Indian spices, chilli powder, and garlic – in combination with yoghurt, cream, or coconut cream – make up the pasanda marinade.
4. Saag
It’s saag to climb the heat scale. This curry has a nice but perceptible degree of heat, thanks to the presence of spinach, mustard greens, and other leafy vegetables.
Cinnamon, cloves, ginger, chile, garlic, coriander, and cumin are among the spices commonly used in saag recipes. The majority of saag meals are mild, with a medium quantity of gravy.
5. Chicken korma
This is a rich, creamy, and extremely delicate curry that dates back to the 16th century and was brought to India by Mughal invaders. In Urdu, the word “korma” means “braise,” and this dish is beef cooked gradually in yoghurt to prevent the curds from splitting. From Hyderabadi Murg korma, which includes pounded cashew nuts, sesame seeds, nutmeg, and cardamom with the yoghurt, to Badami mutton or chicken korma, which uses almonds instead, you’ll find versions of this dish all over India.
6. Dhansak
Dhansak is a basic Parsi goat or mutton dish with four different lentils from Mumbai’s Parsi community. Along with fenugreek leaves, potato, tomato, eggplant, or pumpkin are frequently used.
The dhansak is flavoured with a spice blend known as “dhansak masala,” which is similar to “garam masala” but uses more aromatic and sweet spices rather than strong ones. Spices used include cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed, cumin seed, and a dash of asafetida.
7. Vindaloo
Vindaloo with chicken It’s really spicy, but it also has a lot of bright, acidic, and vinegary undertones. This is in stark contrast to tikka masala, which is creamy and rich while still excellent.
Vindaloo curries are, by most accounts, the ultimate test of one’s tolerance for hot meals. Vindaloos, which originated in the Portuguese province of Goa, are extremely spicy dishes made with only a few spices in large quantities. Vindaloos will always be a fantastic supper for those with steely stomachs and palates.
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