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Curries and Gravies Recipes
Curries and Gravies are an essential part of Indian meals. They usually accompany cooked rice to give the desired taste and spiceness to the meal. Either fresh or dry vegetables are cooked in a specific base to form the gravy. The base varies according to availability of ingredients in a particular region. Common bases are tamarind, buttermilk, coconut and dal with some variations.
- Karamani Gravy
- Ragi Spinach Masala
- Thuvarai Kai and Mochai Gravy
- Subz Jhalfrazie
- Sarson da Subzi
- Nawabi Vegetable Gravy
- Paneer Green Gravy
- Green Peas in Butter Gravy
- Potato Masala Gravy
- Cauliflower Gravy
- Black-Eyed Pea Curry
- Marwari Kadhi
- Nadir Yakkhn (Lotus Stems in Yogurt Gravy)
- Usal
- Bhindi Tomato Masala
- Chickpeas and Spinach Curry
- Pitod ka Saag
- Konkani Mixed Vegetable Curry
- Drumstick and Mango Curry with Coconut
- Amaranth Leaves and Coconut Milk Curry
- Koottukari
- Mula ni Kadhi
- Cheese Koftas
- Vengan Batata nu Shaak
- Chickpea Curry
- Mushroom and Peas Curry
- Cauliflower with Tomatoes
- Andhra Mixed Vegetable Curry
- Tomato Curry with Coconut and Spinach
- Mudda Pappu
- Andhra Drumstick Curry
- Kayagarla Igguru
- Dhapalam (Vegetable Curry)
- Dahi ki Kadhi
- Fruity Paneer Curry
- Red Tomato Gravy
- Mangalore Mixed Vegetable Curry (Ambat)
- Kaju Kismis Pineapple Gravy
- Kaju Mutter
- Brinjal Spinach Masala
- Oats Vegetable Curry
- Oatmeal Curry
- Corn Tomato Kadhi
- Coconut Kadhi
- Vegetable in Tomato Gravy
- Methi Vadi
- Dahi Mango Kadhi
- Dahi ki Gujiya
- Vegetable Paya
- Cheese Papad Kofta
- Aloo Curd Masala
- Ghiya ke Kofte
- Ginger Tomato Gravy
- Baby Corn Potato Gravy
- Bhurta
- Tangy Capsicum Curry
- Coconut Milk Vegetable Curry
- Dalcha
- Khatti Meethi Sabzi
- Green Brinjal Curry