Indian curries

Korma, kurma, qorma or qurma (; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.

Indian curry dish

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

Indian curry dish with cauliflower and potatoes

Indian dish with cheese

Soup dish from South India

Saag, also spelled sag, saagh, saga, shaak or shak, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.

dish originating from the Indian subcontinent

Dopiaza (, , , meaning "two onions") is a curry that contains onions as a major ingredient. It is recorded in Mughlai cuisine in the 16th century, and occurs in both Iranian and South Asian cuisine. It has become widespread in South Asia and in British Indian cuisine.

Pasanda (, ), also called parche (, ), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of curry served in British Indian restaurants.

Indian rice dish

South Asian spicy meat soup or curry

Indian Spicy dish

spicy stew

Xacuti ( Shāgōtī) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced onions, toasted grated coconut, and large dried red chillies. It is usually prepared with crabs, chicken, lamb, or beef. It is also known as chacuti in Portuguese.

Tarkari is a name given to a wide range of side vegetable dishes found commonly in the Indian subcontinent, notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. Some of these dishes are also sometimes called curries and are made from vegetables that are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and the Caribbean.

fish curry in Bengali cuisine

Jalfrezi (; Bengali: ঝালফ্রেজী; also jhal frezi, jaffrazi, and many other alternative spellings) is a curry dish popular in Britain. It was created in Bengal during the British Raj to use up leftover meat by stir frying. The stir fry technique was brought to India by Chinese labourers working in Assam tea plantations in the 1830s. The dish consists of a main ingredient such as meat, fish, paneer or vegetables, spiced and stir fried, often with chilli peppers.

Baghaar-e-baingan, also spelled Baghare baingan, Bhagaray Baigan and Bagara baingan, is an eggplant (brinjal) curry from Hyderabadi cuisine, originating in Hyderabad, India. It is commonly served as a side dish with Hyderabadi biryani.

Dhansak (Gujarati: ધાનશાક, dhānśāk) is a popular Indian dish, originating among the Parsi community of Gujarat. It is made by cooking chicken or mutton with a mixture of lentils and vegetables. This is served with caramelised rice and fried onions. The dish was adopted during the British Raj into Anglo-Indian cuisine. A version of the dish has become a standard type of curry in the United Kingdom.

konkani meal

south Indian fish curry

Sindhi curry dish

Indian chicken curry dish

Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be chana dal or sometimes tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gourd is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.

Koottukari or Koottu curry is a prominent dish in the sadhya of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.

spicy fish and coconut dish

Indian Chicken dish native to Mangalore and Udupi region in Karnataka

chicken curry dish from South India