An Indian Meal is Incomplete Without Curries, and We're Drooling Just Thinking of the Various Lip-Smacking Varieties of It! 8 Indian Curry Recipes That Every Foodie Must Try (2020)

How to Make:

• First, you must boil the fish and remove the bones completely.
• Cut the green chillies, onions, coriander leaves, mint, and blend with the fish along with salt, bread, and garam masala powder.
• Mix all the ingredients to make a mixture. From the mixture, make small balls and fry deep to a golden brown colour.
• Ground together the remaining spices to a fine powder.
• Ground the onion, ginger and garlic to a paste.
• Heat some ghee as needed and fry the ground paste to a golden brown colour.
• Add the spices and fry for a few seconds. After that add the tomatoes and curd.
• Add two cups of water, mix nicely and cook over a low fire and dry out all the liquid.
• Mash to a smooth paste and add two more cups of water. Bring to a boil, reduce heat and simmer gently for five minutes.
• Put in the fish balls and simmer for five more minutes and it is done.

How to Make:

• The spices must be dry roasted till it gives out a pleasant smell. Then cool them down and grind into a smooth powder.
• Into the washed lamb pieces, add the curd and five spoons of the ground spice powder and marinate the meat for at least half an hour.
• Grind the garlic, green chillies, and ginger to a coarse paste. Warm the mustard oil and add mustard seeds and allow it to splutter. Next, add the curry leaves.
• The chopped onions must be added and allowed to sauté till they turn translucent. Similarly, the ground garlic, green chilli, ginger, and paste and sauté again.
• The chopped tomatoes are added along with some salt and turmeric powder and cooked till mushy.
• The tamarind water and the marinated lamb pieces are added next and stirred well.
• Add a cup of water to cook the curry and check for salt according to your taste.
• The curry is cooked in a pressure cooker for at least four whistles and check if it is done.

How to make:

• Roast the ingredients of the Malvani masala and grind them.
• Next, grind the ingredients of the coconut masala into a paste.
• Heat oil and add the onions and the coconut masala paste.
• Stir and cook for ten minutes. Then add some of the ground Malavani masala, as required, along with the red chilli powder. Also, add salt as needed.
• Mix in the chicken and then water.
• Cover and cook on low flame for about forty minutes till the gravy is thickened and the chicken is tender.

How to make –

• Heat oil in a pan and add the paneer cube along with red chilli powder and some salt.
• Pan-fry the paneer cubes.

• Add oil into the pan and heat. Next, add some butter.
• Add green cardamom, cinnamon and black cardamom. Stir for some time, add garlic and ginger and mix well.
• Add the chopped tomato and onion and mix again. After that, add green chilli and cashews and puree the mixture. Then add butter and let it simmer.
• After that add cumin powder, coriander powder, garam masala, salt, red chilli powder, and black pepper.
• Keep stirring the mix and let the gravy simmer. Add kasoori methi followed by honey.
• The fried paneer cubes can now be added to the simmering gravy. Then add milk and mix thoroughly.
• Once it simmers, add the cream along with cardamom powder and mix well.

How to make -

• Break a clean cauliflower into big florets and boil in plenty of water for 3 minutes. Then remove the water and pat dry them.
• Take cornflower, maida, ginger-garlic paste and salt and add ¼ cup of water. Then mix all the ingredients and make a batter, ensuring it is neither very thick nor watery.
• Add the cauliflower florets to the batter and mix well.
• Heat cooking oil in the pan and carefully put 7 to 8 batter coated florets and deep fry till they turn golden brown. Once down, absorb the excess oil using a kitchen tissue paper.

The Gravy -

• Mix 2 spoons cornflower in ½ cup water and keep aside.
• Heat oil and add garlic, green chilli, chopped ginger, and chopped spring onion. After that, sauté on medium heat for a minute. Add chilli sauce, tomato ketchup, soy sauce, salt, and pepper powder and cook for a minute.
• Pour two cups hot water and bring mixture to a boil for a minute. Add the dissolved cornflower while continually stirring to avoid forming lumps. Next, add the deep-fried cauliflower florets and cook over medium flame till it is ready.

How to make

• The soaked tamarind well to remove all the pulp.
• Roast the mustard, dry red chillies, and cumin seeds till they release their aroma. Cool this mixture and grind it to a fine powder.
• Grind the garam masala, toasted spice powder, turmeric, tomatoes, and coconut into a smooth paste.
• Heat the oil in a pan and add the curry leaves and panch phoran till they splutter. Then add the onion paste into it and fry until light brown.
• Next, you add the garlic and ginger pastes and fry for 3 to 4 minutes.
• Add the spice paste and tomato. You will need to fry until the oil begins to separate from the masala.
• Next, add two cups of hot water and the tamarind pulp to the masala and mix well.
• Gently add the pieces of fish to the gravy and cook until done.

How to make

• Marinate the chicken for at least thirty minutes to an hour, ideally overnight.
• Heat oil and when it sizzles, add the marinated chicken pieces. Fry it until browned for only 3 minutes on each side. Keep it aside.
• Heat the butter or ghee and fry the onions until while removing any browned bits stuck on the bottom of the pan.
• Next, add the ginger and garlic and sauté for a minute until there is a characteristic fragrance. After that, add the garam masala, ground coriander and cumin. Stir and cook for around 20 seconds until fragrant.
• Add crushed tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, occasionally stirring until sauce thickens and becomes a deep brown colour.
• Remove from heat and put the mixture into a blender and blend until smooth. Do add some water to help it blend.
• Pour the puréed sauce back into the pan and stir the cream, sugar and crushed kasoori methi through the sauce.
• Add the chicken with juices back into the pan and cook for ten more minutes until chicken is cooked through and the sauce is thick and bubbling.

How to make –

• After washing and cleaning the chicken pieces, blanch them in a pan of boiling water and remove the scum and keep aside.
• Extract the juice of garlic and ginger and keep aside. Grind the onions, cashew nuts and coconut separately to a fine paste.
• Place the chicken in the pan with enough water to cover. Also, add green cardamoms and salt and bring to boil, then simmer.
• With the chicken being half cooked, add the ginger-garlic juice and the ground onions. Cook until it is dry and then add the beaten curd and the ghee. You need to fry till the meat is dry.
• Add the coconut and nut paste; fry for 2-3 minutes, while preventing the masala from turning brown.
• Then add the white pepper and enough water for a thick gravy. After removing from fire add kewra jal, mitha ittr and mashed khoya while blending it well.
• Finally, add the cream and serve.