Indian curries are renowned for the wide range, spices, rice flavor, lovely colors and scrumptious taste. Curry refers to all of the dishes, that are soupy and have gravy. Usually a tint of sour taste is generally identified and in rare situations sweet flavor. Every single part of the nation includes a different way of preparing a dish with diverse ingredients. There is lots of variety in both vegetarian and non-vegetarian curries.
Types of curries in India:
Rogan Josh:
It’s a curried lamb originated in Kashmir but also well-known in Punjab. Medium spicy the red colour comes from tomatoes and red pepper than red chilies.
Saag:
Saag refers towards the green leafy vegetables including spinach, green mustard and so forth.
North Indian curries:
The well-known ones are aloo palak (spinach and potatoes), Dum aloo(whole potatoes), kofta, navratna korma, palak paneer(spinach and cheese), aloo gobhi (potato and cauliflower)and baingan ka bharta( brinjal).
South Indian:
They make use of spice and vegetables. Coconut is extensively used in some or the other kind. The famous curries are sambhar, rasam etc.
Dals and lentils:
They make use of pulses like moong(gram), masur dal, kali dal, rajma, and chana dal which could be eaten with chapati and rice.
Punjabi curries:
Punjab is famous for the spicy and rich food particularly currries. They contain matar paneer, sarso ka saag, gobhi matar, dal makhni etc.
Rajasthani:
Rajasthan is popular for fried daal, gatte ki sabji(rolled paste of besan with curry) and pakodi ki kadhi (thin curry with besan pakodas.) Get more Indian cooking made easy
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