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Curry Recipes

Rich, aromatic curries that define Indian cuisine

The word "curry" has come to represent Indian cuisine worldwide, though in India we have dozens of specific names for different gravy preparations. From the tomato-cream based gravies of North India to the coconut-curry leaf gravies of the South, each region has perfected its signature curries.

Understanding Indian curries starts with the base: the "masala" of onions, tomatoes, ginger, and garlic cooked with spices. The technique of "bhuna" - cooking until oil separates - is fundamental.

Curry gravies can be categorized: cream-based (butter chicken), tomato-based (kadai), onion-based (do pyaza), coconut-based (South Indian kurma), and yogurt-based (Hyderabadi).

North Indian cream-based restaurant favorites
South Indian coconut and tamarind gravies
Everyday dal and sabzi curries
Regional specialties: Chettinad, Goan, Kashmiri

Curry Recipes Recipes

Showing 24 of 134 recipes

Cooking Tips for Curry Recipes

1

Cook onions to deep golden for rich flavor base

2

Toast spices in oil before adding other ingredients

3

Add tomatoes after onions are fully cooked

4

Simmer on low heat - curries improve with slow cooking

Frequently Asked Questions

Why doesn't my curry taste like restaurant curry?

Restaurants use techniques like: cooking onions to deep brown (15-20 minutes), using kasuri methi, adding cream and butter at the end. Patience with the masala stage makes the biggest difference.

How do I thicken curry without cream?

Blend some of the curry and mix back in, add cashew paste, use onion paste cooked until thick, or simmer uncovered to reduce. Yogurt adds body without cream.

What is the difference between curry and masala?

Masala refers to the spice blend or the cooked spice paste that forms the curry base. Curry is the complete dish with gravy. You cook the masala first, then add liquid to make the curry.

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