India is known for its rich culture, art, and exotic flavours. When it comes to food, it’s a dream of every Indian, especially living abroad to get that desi Indian vibes infused with exotic mouth-watering flavours.
Don’t worry! Mumbai Maska has got your back, located at Oswestry, an ancient town in the north of Shropshire is the heart of the market and shopping centre. Just like ancient Oswestry, the history of Indian curries has also a long-rooted history which can be traced back to ancient times and the Indus Valley civilisation.
Let Mumbai Maska Take You On a Meaty, Veggie Curry Adventure
Just like everyone is unique, the approach to cooking is also distinctive. There are a variety of Indian curries and divergent approaches to what is considered flavourful and what fusion of ingredients would make it out of the world.
Here are some of the best Indian curries that will not only blow you away with its mesmerising flavours but also take you on a trip down memory lane if you are missing your homeland or want to know more about Indian cuisine.
If you have a love for greens, you won’t want to miss out on the Palak curry. An enriching taste of palak that melts in your mouth and rejuvenates your taste buds with every bite. Palak is best suited with Paneer, which is cottage cheese. A mild combination of spinach with ginger garlic, milk, cumin, onions, tomatoes and cinnamon. Floating paneer in enriched creamy gravy won’t disappoint you.
Any combination of green works with Saag including mustard greens, spinach, radish greens, fenugreek, and Chenopodium. Whether you want a leafy texture with veggies or meaty goodness, it can be cooked accordingly and goes well with potatoes, lentils and sometimes chicken as well.
In the Hindi language, the word “Makhan ” refers to butter. As the name indicates, makhani curries are full of buttery goodness. The choice is totally yours whether you want to go for the all-time favourite butter chicken or Daal Makhani. Butter chicken is an amalgamation of chicken with spiced tomato or butter sauce. Its sweet and mild taste rich in creamy texture makes it finger-licking good. On the other hand, dal refers to lentils, in the well-known North Indian cuisine daal makhani, entire black lentils and red kidney beans are cooked over low heat with spices, butter, and cream. The sweet and mild taste rich in creamy texture make these curries finger-licking good and are best served with rice, bread, or chapatis.
It’s time to dive into some real spicy experiences and add some masala to your life. Tikka Masala is a blend of boneless meat marinated with some exotic spices with a twist of lime juice over it making it extra juicy and tender which is then cooked on a skewer or in a tandoor. However, the savoury creamy sauce that covers it is called masala. The spiciness of it is up to your preference. Undeniably, it is one of the most universal dishes which you would find in any Indian restaurant across the world.
Korma curries are all about the flavour particularly and not the heat. It is usually marinated meat with yoghurt which is then slow cooked until all the masala is infused in the gravy. It mixes well with the intense aromas of cinnamon and cardamom paired with butter or cream, in addition to cumin and black pepper.
A versatile and distinguished curry, Jalfrezi is a stir-fried curry which is mixed with thick spicy sauce. You can make it extra hot by adding more green peppers and black pepper. The presence of onions, tomatoes, green chillies and coriander is a must for the dish with a stir-fried main ingredient such as paneer, fish, meat or vegetables.
Goa is famous for its white-sand beaches, energetic nightlife and of course Vindaloo. It is a prominent Indian curry that mainly includes meat, vinegar, chillies, and spices. The original dish consists of no onions and tomatoes and is cooked in its own vindaloo sauce with some hot and bursting flavours of spices like garam masala, and paprika with additional hotness and flavour of jalapenos, ginger, and turmeric.
Just like its unique name, Dhansak is a mixture of Gujarati and Persian cuisine. Having a sweet, tangy and slightly spicy flavour, it is cooked by simmering meat from mutton or goats with a blend of veggies and lentils. With mild spices, cumin seeds, and ginger garlic, it has also got its tanginess from pumpkin juice and some fresh pumpkin chunks. Serve this with caramelised onions, whole spices, and white rice.
You won’t be disappointed by the Karahi, I promise. This is a one-pot recipe from North India infused with an exotic blend of ginger garlic, coriander, and red chillies. The most intriguing part is that you can play with the spiciness of Karahi from mild to moderate to hot and sizzling and can have it with chicken, button or beef. Best served with roti, naan and rice.