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Hot Indian Curry Recipes

Updated on August 1, 2017
pateluday profile image

Uday loves cooking and writes articles on Indian cuisine. He writes how to articles on food in India.

Food Accompaniment

Food Accompaniments
Food Accompaniments | Source

Unique Indian Curry

Curry is a basic dish containing lot of liquid immersed with concoction of spices. The method of cooking varies extensively in India. There are innumerable types of these made all over in the regions, but the basic recipe remains the same. The curries are made using powdered form of spices along with paste of fresh herbs and roots. The ingredients are methodically cooked over slow flame and eventually mixed with fruits and vegetables to obtain a sauce like consistency. Some flavoring spices may be sprinkled after the recipe is complete.

The curry is a type of rich sauce made using garlic, onion, ginger, spices like cumin, turmeric, coriander seeds and red chilly. The ingredients are used fresh as well as those stored or preserved. The spices as also available in packets in form of powder and paste.

One can also purchase curry powder which can be used directly without expertise. The variants are usually made using a mix of spices by gastronomic experts or chefs.

Indian Cuisine is perceived to be hot and spicey, but this may not be true always. The hot flavoring is accorded by red chilli, green chilli and clove. If these elements are used in moderation than the output is less hot but retains robust flavors suitable to all and sundry.

Tea With Potato Sabzi

Puri Bread and Potato Curry With Tea
Puri Bread and Potato Curry With Tea | Source

Dahi Aloo

Potato in Curd
Potato in Curd | Source

Curry Photo

Aloo Curry & Puri
Aloo Curry & Puri | Source

Popular Spices - Garam Masala

The garam masala also known as curry powder is a mix of spices that is added to dishes along with other ingredients. It is varied for most of the dishes where in the proportion of spices differs or are abstained from. The spices are generally added in powdered form in garam masala but they may be directly added as whole while cooking. Many of the spices mentioned below are usually added separately during the cooking process.

  • Cinnamon (Powder & Sticks)
  • Bay Leaf
  • Clove ( As Whole)
  • Nutmeg (Jaiphal) (Powder)
  • Mace
  • Cardamom (Whole)
  • Asafoeteda (Powder)
  • Anise: Choti Saunf
  • Large Cardamom
  • Black Pepper
  • White Pepper
  • Turmeric
  • Cumin
  • Fennel
  • Liquorice (Mulathi)
  • Star-anise (Chakra Phool)
  • Curry Leaf
  • Aniseed (Meetha Jira)
  • Caraway (Shia Jeera)
  • Bishop's Weed (Ajwain)
  • Basil (Tulsi)
  • Bay Leaf (Tajj)
  • Red Chilli Powder
  • Fenugreek (Methi)
  • Dried Leaf of Fenugreek (Kasuri Methi)
  • Tamarind (Emli)(Powder + Direct)
  • Saffron (Kesar)
  • Pepper Long (Pipli)
  • Coriander (Powder + Direct)
  • Ginger
  • Garlic
  • Mint (Pudina)
  • Poppy Seed (Khas Khas)
  • Kokum
  • Mustard Seeds (Rai)
  • Cashew Nut
  • Almond

Chicken Sukha

Chicken Sukha (Dry Curry)
Chicken Sukha (Dry Curry) | Source

Simple Curry Recipe

To make an Indian Curry use the following ingredients:

  • Oil
  • Garlic Paste
  • Ginger Paste
  • Onion Paste
  • Cumin
  • Green Chilly
  • Red Chilli Powder
  • Cinnamon
  • Cardamom
  • Big Cardamom
  • Turmeric Powder
  • Coriander Powder
  • Bay Leaf
  • Salt
  • Black Pepper
  • Clove
  • Tomato
  • Curd


The process

  1. Add oil to the pan and bring to boil
  2. Simmer Down
  3. Add cumin seed ....crackle
  4. Add bay leaf}
  5. Add green chilli/Red chilli
  6. Add one clove
  7. Add pepper corns ...few
  8. Add onion paste fry till brown
  9. Add Big and small cardamom pods
  10. Sprinkle red chilli, turmeric, coriander powder or coriander + Cumin powder mix
  11. Add curd and tomato if you prefer both
  12. Fry gently till tomato paste is obtained
  13. Add Garam Masala...about two teaspoon
  14. Sizzle the mix for sometime.This is done to remove rawness from the spices
  15. Add water after the mix releases oil

You curry is ready. Heat it in the pan for sometime for ingredients to gel. This can be used for vegetable dishes as well as meat, and chicken recipes

Cuisine of Gujarat

Gujarat Cuisine
Gujarat Cuisine | Source

Making Aloo Curry

Aloo is Hindi for potato and the curry is hot favorite among the Indian masses especially in North India.

The recipe is as follows:


  • Boiled Potatoes
  • Onions
  • Green Chilli
  • Tomato
  • Garam Masala
  • Ginger
  • Turmeric
  • Cumin Seed
  • Coriander Powder
  • Cumin Powder
  • White Pepper
  • Fresh Coriander


Make a paste of the onions and add all the masalas or spices. Saute this mix on a wok using vegetable oil. When the spice mix is roasted add sliced tomatoes and keep stirring till tomatoes mix with the paste. Add the boiled potatoes after slicing them and keep on stirring till they are well marinated with the paste. You can add water to the curry but for thick consistency use little of it.

Sprinkle coriander and eat this with puri, paratha or plain chapati,

Chicken Curry Recipe


The curry in India is made with mind boggling flavor variations. This arises due to local or regional touch, cooking methods and availability of raw materials:

You can use little or more chilly as per your taste. This recipe can be made without the use of chillies as well as any hot ingredients but you cannot make it without the spices or garam masala. You can vary the masalas as per your taste. In South India cooks use coconut milk and oil in the curries.

The temperament, flavor and aroma of the dishes differ greatly between the various regions of India. Here kadipattta leaves may be added along with strong load of red chillies. In Northern India except the red chillies these ingredients are not used.The garam masala mix comes with many choices, these are readily available in the market.

You can use tomato puree instead of fresh tomato. You can use only tomato or hung curd in recipe. These accord extra sweet and sour flavor to the dish. Adding fresh coriander makes the dish presentable and accord aroma to the whole ingredients.

Use water in limited quantity so the consistency remains thick. Liquid based dishes are made by street vendors but the lot of spices are added to make the liquid curry tasty.

Mutton Curry Recipe

How to Make a Chicken/Mutton Curry

These are my favorite recipes which I have improvised with experience. Chicken and Mutton are cooked in a variety of ways in India. One popular recipe is the chicken/mutton curry available in most of the Indian restaurants but prepared with equal gusto in the houses.

The recipe is bit complex especially if you prepare it in the Mughlai Style. Please make the dish patiently and do not be distracted till the recipe is complete.


  • Half Kg Chicken or Mutton Pieces
  • Two onions make a paste
  • One Tomato/Two Tomatoes
  • Ginger Garlic Past (2 TBS)
  • Coriander
  • Red Chillies (Five)
  • Hung Curd One Cup
  • Cooking Oil or Desi Ghee 3/4 Cup
  • Cashew Nut Few
  • Currents Few


  • Coriander Powder
  • Chilli Powder
  • A dash of White Pepper Powder
  • Turmeric
  • Cumin Powder
  • Large Cardamom
  • Small Cardamom
  • Bay Leaf
  • Three Cloves
  • Black Pepper Few Pods
  • Kasuri Methi Few Leaves
  • Cinnamon Stick
  • A dash of Mace Powder
  • A dash of Nutmeg Powder
  • A dash of Asafoteda (Very Little)


Chicken: Wash and Boil Once
Mutton: Put on Cooker and Give Four Whistles


Make Ginger Garlic Paste
Add Curd
Marinate for at least Half an Hour

On the Kadai (Mutton)

  1. Heat Oil, Add Chillies, Cloves, Cinnamon Stick and Bay Leaf.
  2. Saute to brown the onions after some time.
  3. Add large & small cardamoms.
  4. Brown the mix of all spices.
  5. Once the mix is done add marinated braise it for one hour.
  6. In between sprinkle fresh coriander.
  7. Add tomato sliced, cook till it becomes enmeshed in the mix.
  8. Add little more curd.
  9. Sprinkle little bit of cumin powder.
  10. Add little water and continue to cook.
    Continue the above steps till mutton is well done and curry takes a thick consistency.
    Add salt to taste.

Now pick up cardamoms and splinters of bones if any before serving.

On The Kadai (Chicken)

  1. Cook the chicken well in the spice mix
    (Take over from stage were tomatoes are added)
  2. Add Two Sliced Tomatoes.
  3. Cook Well.
  4. Add little water and continue to cook.
  5. Continue the above step till chicken is well done and curry takes a thick consistency.
  6. Add pieces of sweet currents and few pieces of cashew nuts.
  7. Add salt to taste.

Serve with Tawa Roti/Chappatis/Nan/Tandoori Roti & Plain Rice

Note* One can do away with tomatoes in case of mutton curry. But if you do add them then make sure they lose their rawness during the cooking.

Lamb Curry

Indian Lamb Curry
Indian Lamb Curry | Source


Curry dishes go well with plain or tandoori roti. These are Indian breads prepared on tawa (pan) or tandoor which is a desi oven made of mud.

Other accompaniments are the Nan and Paratha which are variants of Indian breads. Deep fried puri also goes well.

Rice variants are plain rice, fried rice and pulao. Pulao is made using a sprinkle of peas and or mix of vegetables. The best of all is Tawa Roti which should be plain without a layer of ghee or butter. Add to this onion rings and pappadom to complete the whole affair.

Curry With Roti

Rot and Curry
Rot and Curry | Source

How to Make Tawa Roti

Making tawa roti/chappati or Indian bread is one of the simplest task. It is one of the main curry accompaniment hence this capsule.


Wheat Flour

Maida (Fine Wheat Flour)

Luke Warm Water

Cooking Oil (1 tbs)


Add luke warm water gradually to the flour to make a thick dough. Add little bit of oil and kneed thoroughly for ten minutes. Right amount of water is required so that the dough does not come out sticky and wet. This needs practice.

Now make small balls out of the dough after wetting your hands with some oil. Take a roller and plate/slab sprinkle maida on it. Now roll the dough to create a nice round shape thin or thick it all depends upon the size of balls you create.

Now heat an Indian style pan (Tawa) and place the raw roti on it. Always place roti on heated tawa. Keep on turning the roti till some light brown spots appear. Now remove the tawa and place the roti on direct flame and keeping turning. The bread will fluff and its color change into white, more brown spot will appear.

It takes a very short time to learn to make roti/chappati so practice.

This Indian Bread and Curry combination is consumed by the use of hands. Using knife and fork is exceedingly discomforting. So trust your hands and dip in. The hands when they reach the mouth excite the taste buds and the food becomes more appeasing.

Rice Dish

Vegetable Biryani
Vegetable Biryani | Source


Indian curries are lame ducks without the accompaniment of pickles. The pickles are seasoning made from many vegetables and some fruits using a vast array of spices and flavorings.

Dried Raw Mango Pickles are most popular all over India followed by lime pickle. Pickles can be made using any vegetable or raw fruit depending upon your culinary skills. Most of these food items are seasoned for storing. The extra zing comes from red chillies, hot spices and garlic.

The fiery hot recipes are very popular. Hence pickles are consumed in small amount as accompaniment during lunch and dinner.

Achar or Indian Pickle

Red Chilli Pickle or Mirchi Ka Achar
Red Chilli Pickle or Mirchi Ka Achar | Source

Spinach Curry

Palak Paneer
Palak Paneer | Source

Health Benefits

The spices used in Indian cooking are beneficial to health. Many of them have cancer fighting abilities besides providing other cures.

Egg Curry

Boiled Egg Curry
Boiled Egg Curry | Source

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Cast your vote for Indian Curries

© 2012 Uday Patel


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    • pateluday profile imageAUTHOR

      Uday Patel 

      6 years ago from Jabalpur, MP, India

      Thanks alocsin

    • alocsin profile image


      6 years ago from Orange County, CA

      In the U.S., we tend to think of curry as a generic sauce with the same ingredients when in reality, as you pointed out, it has many variations. I like all the onion and garlic in this one. Voting this Up and Useful.


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