- Home
- Vegetarian
- Curries and Gravies
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.
- Dahi Mirch
- Patli Mangori
- Gatte Ka Saag Dahiwala
- Sangar Ka Saag
- Black-Eyed Peas Curry
- Pithore
- Soya Paneer Kurma
- Tomato and Date Chutney
- Papaya Tarkari
- Aloo Channa Dalna (Potato and Paneer Curry)
- Chana Soya Masala
- Shahi Paneer Maharani
- Shahi Paneer Bhurji
- Stuffed Brinjal Gravy
- Sempangi Pitlai
- Kathirikai Pitlai
- Kaalan
- Tomatoes in Coconut Milk Gravy
- Sweet Potato with Garlic
- Sweet Potato Coconut Dry Curry
- Palak Chana
- Muli Kadhi
- Radish Foogath
- Aloo Baingan Tharkari
- Potato Moilee
- Pineapple Coconut Milk Stew
- Mutter Ghanta
- Green Peas in Coconut Gravy
- Green Papaya and Green Gram Curry
- Green Papaya Curry
- Knol Khol Tomato Gravy
- Knol Khol Coconut Dry Curry
- Jackfruit Seed Dry Curry
- Kathal Masala
- Palakkai Curry
- Mooli ka Saag
- Poi Sag with Garlic
- Greens Ambat
- Masoppu Saaru
- Bussar
- Karela Nawabi
- Boodhkumblekai Kootu
- Mirchi ka Salan
- Drumstick in Coconut Cream
- Drumstick Flower Dry Curry
- Masala Arvi (Colocasia)
- Colocasia Leaf Usli (Sembu Elai Usli)
- Cauliflower Dry Curry
- Aloo Channa Masala
- Aloo Masala
- Carrot Masala
- Capsicum Gojju
- Capsicum in Coconut Milk
- Cabbage Kofta in Peas Curry
- Cabbage Gravy with Cream
- Cabbage Gashi
- Dahi Baingan (Brinjal in Curds Gravy)
- Avarekalu Saaru
- Field Beans Dry Curry
- Double Beans Masala Gravy