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Home TASTE BUDS Archive by Category "INDIAN CURRIES"

INDIAN CURRIES

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ALL A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient. Curry is generally prepared in a sauce.

There are many varieties of dishes called ‘curries’. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Outside of the Indian subcontinent, “curry” may also be used to describe the various unrelated native dishes of Island Southeast Asia, Mainland Southeast Asia, and Oceania which use coconut milk or spice pastes and are commonly eaten over rice (like the Filipino ginataan and Thai gaeng class of dishes).

Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.

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Watch LaterAdded 03:46
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE SHAHI PANEER/ NEHA MATHUR

Ajay Vishwas
May 7, 2020 July 28, 2020
I am a big time lover of Restaurant Style Punjabi food and so making Shahi Paneer is sure on the deck of my North Indian specials ev...
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Slide1
Watch LaterAdded 03:31
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE KADHAI PANEER / NEHA MATHUR

Ajay Vishwas
May 6, 2020 July 28, 2020
Kadai Paneer or Karahi Paneer is a famous paneer gravy recipe and is one of the most common dishes ordered in a restaurant. It is sp...
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Slide5
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INDIAN CURRIESTASTE BUDS

TANGY ACHARI AALOO / NEHA MATHUR

Ajay Vishwas
May 6, 2020 July 28, 2020
Achari Aloo is a Punjabi potato dish made using pickling spices. The slightly tangy and spicy flavours make this dish very special a...
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Slide3
Watch LaterAdded 03:51
INDIAN CURRIESTASTE BUDS

MAZEDAR KURKURI BHINDI / MASTERCHEF PANKAJ BHADOURIA

Ajay Vishwas
May 6, 2020 July 28, 2020
Sharing with you a very Chatpati recipe- Kurkuri Bhindi! Why do I call it Chatpati? Watch till the end! ————...
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Slide2
Watch LaterAdded 04:21
INDIAN CURRIESTASTE BUDS

DELICIOUS PALAK PANEER BHURJI / MASTERCHEF PANKAJ BHADOURIA

Ajay Vishwas
May 6, 2020 July 28, 2020
Sometimes, the simplest of things can be made special with a little twist that you add to them! Especially during this Lockdown, whe...
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Slide3 (2)
Watch LaterAdded 03:35
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE PANEER JALFREZI / NEHA MATHUR

Ajay Vishwas
May 6, 2020 July 28, 2020
Paneer Jalfrezi is a melange of Indian Cottage Cheese or Paneer and vegetables in a spicy onion tomato sauce. It is very easy to mak...
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Slide3
Watch LaterAdded 04:27
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE PANEER PASANDA / NEHA MATHUR

Ajay Vishwas
May 5, 2020 July 28, 2020
Paneer Pasanda are paneer triangles stuffed with rich khoya mixture and then shallow fried in a thick, creamy, tomato based gravy. H...
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Slide4
Watch LaterAdded 08:34
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE MATAR PANEER / NEHA MATHUR

Ajay Vishwas
May 5, 2020 July 28, 2020
A healthy, decadent, desi accompaniment that goes well with Indian bread like Masala Paratha, Chatpata Paratha, Ajwain Paratha, Naan...
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Slide2
Watch LaterAdded 04:13
INDIAN CURRIESTASTE BUDS

RESTAURANT STYLE MUSHROOM MASALA / NEHA MATHUR

Ajay Vishwas
May 4, 2020 July 28, 2020
Make Restaurant Style Mushroom Masala Curry at home using the basic ingredients. This Indian Curry will definitely win your heart an...
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237
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bts-pb
Watch LaterAdded 06:06
INDIAN CURRIESTASTE BUDS

BHARVAN TAWA SABZI – PANKAJ BHADOURIA

Ajay Vishwas
May 4, 2020 July 28, 2020
I love the crisp vegetables one finds being cooked on a large tawa especially at Live Counters in any party! Sharing with you the re...
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