The term curry itself is an anglicised term of the Tamil word Kari, meaning a sauce. The British used this term to refer to all Indian dishes that contained a sauce or gravy. Some Indians object to the use of the word curry as it tends to simplify the dishes or put them all into the same category. As you will see below, there is in fact a great variety of preparations and ingredients that go into the best Indian curries and a strong history behind them.
For many, when they hear the word curry, they think of Indian curries. Indian cuisine is well known across the world but many are unaware of the true variety of Indian curries and their origins. We will dive further into this and provide hand-picked recipes for those wanting to get creative in the kitchen. Read on for 22 of the best Indian curries you need to taste.
Indian Curries
1. Lucknowi Nihari Gosht
Nihari curry is very popular in the north of India as well as Pakistan(their national dish). If you eat this first curry on the list, you may be eating a part of a curry that has been cooking non-stop for a 100 years! This is a claim made by some restaurants in Old Delhi that keep a portion of the Nihari and add this to the next days’ pot. As the pot is always cooking, it is said that you could be eating a base from long ago.
The curry itself includes slow-cooked meat (often mutton/lamb) that is cooked with spices and tomato. Interestingly, this dish often includes bone marrow, giving it an Unami flavour unique to the dish.
This curry brings the influence of the Mughal empire (The Persian Muslim dynasty) that ruled much of Northern India between the 16th and 18th centuries.
Transport yourself to the streets of Old Delhi: https://www.archanaskitchen.com/nihari-gosht-recipe
2.Vindaloo
When most people from the west hear the term Vindaloo, they most likely think of a curry that will have you running for a glass of milk! Although most western forms of the dish are indeed fiery, some places in India still make it according to earlier recipes.
Vindaloo’s origins date back to the Portuguese that came to India in the 15th century. They marinated their meat in wine vinegar and garlic and famously introduced the chilli pepper to India. In the region of Goa, the cooks were Christian, allowing them to cook all types of meat. The British enjoyed the dishes with a balance of tang and a more mild spice.
Throughout the years the curry has become increasingly spicy and less tangy. Both the traditional and modern versions are both delicious in their own way.
Here’s an authentic vindaloo recipe: https://greatcurryrecipes.net/2013/05/22/vindaloo-curry-recipe-authentic-goan-pork-vindaloo/
3.Dum Aloo (Potato based curry)
If you’re a fan of potatoes, then you’re sure to love Dum Aloo. Dum means to cook with steam and Aloo is the Hindu word for potato. Baby potatoes are steamed, then fried in oil and added to a rich spiced yoghurt gravy.
The potatoes are lovely and soft inside, with a crisp exterior coated in gravy.
There are different versions of the dish, including those from Punjab with tomatoes or without and those from Kashmir that are spicy.
You can decide your preference with Dum Aloo 2 ways here: https://www.vegrecipesofindia.com/kashmiri-dum-aloo/
4.Chicken Chettinad
We head to the South of India for our next curry, Chicken Chettinad. Although many would be more familiar with Northern Indian curries such as Kormas or butter chicken, Southern Indian curries show the true range of flavours and ingredients of the sub-continent.
As with many Southern Indian curries, coconut is used. However, unlike many others, this recipe uses grated coconut that is roasted, rather than coconut milk or cream. This, along with the use of poppy seeds gives it a toasted and nutty richness to the gravy
If you’re looking for an introduction to Southern Indian cuisine, then this Chettinad chicken would be a great place to start:
https://www.indianhealthyrecipes.com/chicken-chettinad/
5.Parippu dal curry
Parippu is a creamy lentil curry, popular in the South of India. It hails from the Kerela region and the combination of lentils and coconut milk creates a creamy dish.
A variety of different lentils are often used, each giving it a different flavour and texture.
Parippu also contains Tadka. Tadka is what we know as tempering. Typically, spices are cooked in oil to release their natural flavours. The spices and the infused oil are then added to the top of the dish to finish. This gives extra depth to the dish and is a wonderful way to make use of the amazing Indian spices on offer.
Head to the south of India here: https://www.cookeatworld.com/parippu-kerala-style-dal-curry/
6.Korma
I know that many of you may have tried a Korma, but if you haven’t you need to! Like butter chicken, it is found on Indian menus around the world. The English term is an appropriation of the original term meaning to braise. Traditionally meat was braised at a temperature and cooked on a pot over a low flame.
Modern versions of Korma are typically mildly spiced, with a thick yogurt gravy that also contains nuts such as cashews or almonds. In the Korma, onions are generally browned and then grated into the yoghurt mix. This, along with the addition of nuts gives it a signature taste.
If you’re looking for a traditional take, look no further: https://www.teaforturmeric.com/authentic-chicken-korma/
7.Mutton koftas (mutton meatballs)
Traditionally, these Koftas (the Hindu word for meatball) were made with mutton, but many modern versions use lamb mince. These juicy meatballs are cooked in a thick yoghurt gravy, typical of the curries of Northern India.
There is also another version from Kashmir, where the meatballs are fried first and cooked in tomato and onion gravy.
As with many types of meatballs, grated onion helps create a moist meatball and traditionally chickpea flour is used as a binder.
Check out this recipe here: https://indianambrosia.com/kofta-curry/
8.Palak Paneer
If you’re not a huge fan of Spinach, then this may be the dish to convert you. For those that like spinach, you’ll be smiling like Popeye.
Palak (Spinach) is blanched, blended and then cooked with spices. Paneer (Indian cottage cheese) is added, along with cream to make a thick sauce that complements the cheese well.
Paneer is generally homemade and is a great cheese to try and make if you’ve never made cheese before! The cubes have a mild taste, somewhat like cottage cheese or ricotta. However, the structure is perhaps more like halloumi, in that it will not melt and will stay whole when cooked.
If you’re looking for a way for the kids (or you) to eat more Spinach, give this a go: https://www.vegrecipesofindia.com/palak-paneer/
9.Mirchi ka salan
The first thing you will notice about Mirchi ka Salan is that it contains whole green chilli that has been fried and submerged in rich curry. The masala paste (curry paste) typically contains shaved or desiccated coconut, peanuts and sesame seeds, giving it a lovely nutty flavour. This is cooked with other spices along with tamarind, which gives a subtle tangy hint.
While many of the curries are served as a main, this dish is often served as an accompaniment to a Hyperabad Biryani (A spiced rice dish).
In saying that, this could also be easily served as a vegetable main with rice or as part of a mix of dishes. If you’re looking to try this, you’ve found a great spot:
https://hebbarskitchen.com/mirchi-ka-salan-recipe-mirchi-salan/
10.Chicken Bharta
If you love creamy Indian curries, chicken Bharta should be high on your list. If you go to Kolkata, you’ll see a lot of people ordering this and for good reason.
The combination of cream, yoghurt and mashed egg yolks, creates a decedent meal. Another unique element is the use of shredded chicken. This can be shredded poached chicken or leftover cooked chicken.
This recipe may call for a trip to the Indian grocer, but the results will be worth it: https://kitchenofdebjani.com/2017/07/chicken-bharta/
11.Kadhi
Pakoras are a great option for an Indian entrée. These tasty fritters are even better when they are swimming in gravy, such as this dish Kadhi.
There are different versions of Kadhi, but it is hard to beat the Punjabi Kadhi that contains Pakoras. If you’ve never had Pakoras, they are fried onion fritters. Move over onion rings, pakoras may just become your new favourite fried bite.
The gravy that surrounds them is yoghurt based, thickened with gram flour to give it a consistency more like a dhal, differing from some of the thinner curries of the region. A typical mix of Indian spices is added to round out the dish.
Make this one for your vegetarian or non-vegetation friends. They will both not be disappointed! https://www.cookwithmanali.com/punjabi-kadhi-pakora/
12.Rogan josh
Rogan Josh is a popular curry with Persian origins. It is typically made with Lamb and is perhaps Kashmir’s best-known dish. Lamb is cooked in oil over high heat to sear the meat. This is then cooked in a thick gravy until it is fork tender. There is a reason that this is one of the most popular curry recipes now in the west!
Traditionally, a herb called ratan jot was ground and used to give the dish a distinctive red colour. More modern versions will often use Kashmiri chilli powder in its place to give it a red colour and a mild heat.
Make it the traditional way here: https://veenaazmanov.com/lamb-rogan-josh/
13.Macher Jhol
When most people in the west think of the best Indian curry, they often think of chicken, lamb or perhaps a vegetarian dish. Fish isn’t often the first thing that one would think of but in Bengal, it is. Traditionally, it is made from local fish of the area but any firm white fish works well.
The curry itself is light, with a subtle heat but plenty of flavour. Unlike many fish curries, potato can also be added, making it a more filling meal. The ingredient list for most recipes is relatively small compared to many more elaborate Indian curries.
If you’re a fish fan, try this recipe here: https://www.archanaskitchen.com/aar-macher-jhol-recipe-bengali-fish-curry
14.Kori Gassi and Kori Rotti (chicken coconut curry)
If you’re used to yoghurt-based northern curries such as butter chicken or korma, I urge you to give this dish a go. In its own way, it is equally rich from the use of coconut milk, yet with a distinctive flavour. The addition of grated coconut and dry roasted spices, along with tangy tamarind, create a well-rounded plate.
The dish itself hails from the city of Mangalore. Those from this region are known to love their spice, so if you visit prepare yourself! In saying that, the sweetness of the coconut helps to cut through the spice in the meal. The dish is also commonly eaten with their own version of Roti, a crisp, dry thin rice wafer.
Bring a taste of Mangalore home: https://oneplateplease.com/kori-gassi/
15.Butter chicken
Yes, I know. There is a good chance that you’ve already tried this one. If for some reason you haven’t, it is a great place to start when trying an Indian curry. If you’ve tried it, you’ll see a great recipe below along with some interesting details about this dish.
Butter chicken is a mild and creamy curry that was said to be created in India in the 1930s. As many recipes are, it was created by accident using leftover tandoori chicken that was dry (chicken cooked with spices in a tandoor oven) and combining this with buttery tomato gravy. The popularity of this dish spread and is now perhaps the best-known Indian dish across the world.
Although it can be difficult to replicate to smoky flavours that you get when cooking in a tandoor, it is well worthwhile making this recipe at home. Skip the restaurant here: https://www.recipetineats.com/butter-chicken/
16. Chingri (Prawn) Malai curry
If you love prawns then you need to try this dish from Bengal. Tiger and or King prawns are cooked with coconut milk and mild spices that compliment the prawns.
It’s the perfect curry for weeknights as it can be on the table in under 20 minutes. However, in India, it is a festive dish, often cooked for celebrations such as weddings. Impress someone special : https://www.easycookingwithmolly.com/2015/09/chingri-malai-curry-coconut-shrimp/
17. Egg Mughlai (egg curry)
Egg Mughlai is true Indian comfort food. Like many meals of Mughlai origin, this dish is full-flavoured and makes use of exotic ingredients.
Hard-boiled eggs are added to a korma-like curry cooked with cashew and onion paste, spices, butter/ghee and yoghurt to create a smooth and silky mix. Top with Saffron and eggs are elevated to the next level. Normally, it is served with rice, naan or roti.
Impress your vegetarian friends here: https://mytastycurry.com/mughlai-egg-curry-recipe-egg-recipe-for-dinner
18.Kheema matter
Kheema matter is the ultimate dish for fans of minced meat and Indian flavours. This curry is popular in Northern India and Pakistan and blends minced lamb (or mutton) with traditional spices in a dry gravy.
Many of you would associate lamb and peas with cuisines such as British, however, this combination is seen here as well. The peas give a lovely, sweet contrast to the spiced lamb. Some recipes also call for other vegetables such as potatoes to add some starch.
Spice up your mince game with this: http://spicediary.com/2018/03/keema-mattar/
19. Jalfrezi
Like Kheema matter, Jalfrezi is a dryer curry. The similarities stop there though! This curry originated from Bengal and uses a stir-frying technique, introduced by the Chinese. Meat, vegetables or panner is fried, onions and green peppers are added, along with a sauce. It is then stir-fried at high heat.
It is thought that this curry originated in British India as a way to use leftover meat. Unlike most traditional Indian curries, the vegetables are typically crunchy, due to the stirfrying technique.
It is very popular in the UK, most probably due to its former ties to India and the fact that it offers a contrast in texture to other popular options such as korma, butter chicken and Rogan Josh.
Every cook has their own take on Jalfrezi but this recipe is the perfect place to start: https://norecipes.com/chicken-jalfrezi/
20. Channa masala
We couldn’t have a curry list without featuring chickpeas! The humble chickpea is brought centre stage here, getting cooked in a spiced onion and tomato gravy.
It’s naturally vegan, gluten-free and high in protein. With tomato and onion, along with ginger, garlic and chillies, it’s a great option for a healthy plate.
Get cooking! : https://www.cookwithmanali.com/chana-masala/
21.Goan fish Curry
We head to Goa for some tropical vibes for our next number. Well known for its beaches, Goa is a popular tourist spot and home to some excellent seafood. That proximity to the ocean brings us to the Goan fish curry.
Whitefish is cooked with spices in a velvety coconut sauce. Tamarind is added, giving it a tangy twist.
Unlike the previous fish curry featured earlier, Goan fish curry generally has a more extensive ingredient list. Don’t let that turn you off though! The results are worth it!
This is one to try: https://www.carolinescooking.com/goan-fish-curry/
22. Ambe Upkari (Ripe Mango curry)
Yes, it may sound like a strange main ingredient. That’s until you try it. The Mango is paired with the appropriate spices to give this balance and a unique sweet, sour and spicy taste.
Originating in the Mangalore area, it was traditionally prepared with mangos that have been bruised. It was the perfect way to use mangos that were not suitable to eat on their own. https://blessmyfoodbypayal.com/ripe-mango-curry-recipe-mangalorean-style-ambe-upkari-recipe/
Conclusion
As you can see, there is so much more to the best Indian curries than butter chicken and korma. The regional variations along with the varied history of India has lead to an amazing range of different dishes. If you’re interested in learning more about curries from across the world, be sure to check out our post on world curries here: http://atasteofabroad.com/13-unique-curries-from-around-the-world/
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