15+ Popular Indian Curries

July 20, 2020mayurisjikoni
Blog post




This Week’s Theme on FoodieMonday/Bloghop Group:

This week’s theme Desi Base Curries  has been suggested by Preethi who blogs at Preethi’s Cuisine. Preethi suggested that we make a base curry of our choice which is a part of the Indian cuisine. 

What is a Curry?

Curry is a word coined during the British Rule in India. It originates from the Tamil word kari which means a sauce or relish for usually rice. Curry originates from the Indian Sub Continent. Although curry  refers to both a dried or wet version of any dish prepared to enjoy with rice or flatbreads, the world generally knows it as meat, fish, vegetables, etc, cooked in a sauce base.

Difference between Gravy and Curry or Sauce

Many a times, people interchange the word gravy and curry. Actually, gravy is prepared from the water or juice and fats that are released by meats, chicken, fish, etc are cooked. A bit of flour and spices are used to thicken the gravy and its always served on the side.  Curries are where the main ingredient is cooked in a sauce till done.

Olden Times

Spices were ground using a mortar and pestle and added to whatever dish prepared during the Indus Civilization. Places like Mohenjo – Daro and Harappa had access to spices and fresh ingredients as they were trading posts. Back then there was no evidence of tomato or potato being used.

During the Mughal Era, curries especially in the Northern part of the Subcontinent were largely influenced with flavors from Persia, Afghanistan and Middle East. Curries at that time were not hot spice wise but mild and flavourful. Meats were marinated in spices like saffron, cardamom, cloves, nutmegs and then cooked in butter and yogurt. This changed the curry scene completely.

The Portuguese introduced India to potatoes, tomatoes and hot peppers brought from the Americas. Slowly these ingredients got introduced to curries as we know them today.


Basic Curry: 

Most families have their basic curry base which many prepare in bulk and store it to make cooking easier.

Preethi likes to make the basic onion and coconut curry base for quick and easy curries. The basic curry base flavour is faire day adding tamarind, tomato or dry mango powder.



Types of Curry

If you’re ever in India, Pakistan or Bangladesh, you’ll not come across any native referring to food preparations with sauces as curry.  You will hear terms like rasa, rasawaru, saag, makhani, bhaji, rasam, kadhi, sambhar, bharta, jhol, masala, tadka, poshto, etc. Curry is a term used by people outside the Sub Continent.

These are some of the most popular curry names you’ll find on the menus of any Indian Restaurants. Its good to know what type of curry you’re ordering.


Curry base is generally with almonds, cream and much milder than a korma. The word pasanda means like. In the olden times its believed that the best lamb or mutton steaks were flattened and cut into strips. These were fried in spices and then added to the creamy almond coconut sauce. The mildness but flavors is generally liked by all especially those who venture out to try curries for the first time. The meat, chicken, paneer, mushrooms, potatoes, etc are marinated in the sauce with spices and cooked. Sometime coconut too is used. Generally Pasanda is white in colour but these days people tend to add turmeric which results in a yellow curry.


Similar to  Pasanda, its made from almonds and coconut but the difference is that in Korma saffron is added giving the curry sauce a nice pale yellow colour. Like Pasanda korma is rich, creamy and delicious. 

Check out Shahi Mushroom Korma to find out how the curry and spice mixture is made to create a rich and creamy curry.


You may have come across the word Mughlai curry often. However, Mughlai is very similar to korma or pasanda.

The Mughlai Egg Curry that I love to prepare has all spices, mixture of nuts, cream, yogurt, coconut.


This curry originates from Bengal whereby the meat, chicken, fish is fried with spices at high temperature. Bhuna means to fry or  roast. The meat, chicken, fish is fried with spices. Its is then added to the onion tomato sauce along with more spices. Its then covered and allowed to cook. The meat, chicken, fish etc releases its own juice or water and gets cooked in it. No water is added. A vegetarian version is also made these days whereby the vegetables and paneer are fried in oil and added to the tomato onion sauce. Here a little water is added as vegetables don’t release too much water.

For a basic Bhuna Masala check out Swaty’s blog.

Rogan Josh 

This curry is believed to be of Persian origin and came to India through Kashmir. Rogan means oil and josh is hot or heat. However, though the curry looks red, its not that hot, and its all depends on how you make it. The onion is caramelized, spices are roasted and the marinated meat is added to the sauce. The redness comes from the Kashmiri Chilli Powder that is used, giving it a red colored curry. Traditionally lamb or mutton is used. Having said that, these days its easy to find vegetarian versions of the rogan josh mainly because of the flavorful curry. Paneer, tofu, potatoes, cauliflower, mushrooms, mixed vegetables are used.

Click on Shobha’s Mutton Rogan Josh recipe to learn how to make it step by step.

Butter or Makhani 

As the name suggests, this curry is prepared using butter. In the olden times homemade butter was used to stir fry the onion, tomatoes and spices. Once cooked, it was ground into a smooth sauce and then meat, chicken, paneer, mushrooms etc were added to the creamy sauce. And its served with a dollop of butter on top. The story goes that three men with their families  fled from Peshwar to Delhi during the Partition in 1947. They set up a restaurant called Moth Mahal in Delhi and from there the world was introduced to the famous Murg Makhani. 

Check this Paneer Makhani recipe out to know how to make the makhani sauce.

Tikka Masala 

For tikka masala the main sauce ingredients are onion and tomato. Spices are added to make a sauce. Then marinated and tandoor cooked chicken tikka pieces, meat tikka, paneer tikka or mushroom tikka are added to the curry or sauce. Depending on how it is made it can be mild to hot. 

Jolly uses her homemade tandoori masala to marinate the chicken to make Chicken Tikka Masala.



Originating from Bengal, jalfrezi is a stir fry. This dish was the first one in India that incorporated red peppers in the sauce. Sweet peppers, tomatoes, onion, coconut and spices are cooked together a semi dry sauce. It is believed that the word originates from the Bengali word dhal which means spicy food and porhezi which means suitable for a diet. Leftover meat or chicken was made into a new dish by stir frying wth onion, tomatoes and peppers. 

Niranjana makes a Veg Jalfrezi using paneer but you can replace the paneer with your choice of meat.


Its believed that Vindaloo is the hottest curry in regards to spices. Hot sweet and sour vindaloo is made from tomato, chillis, cumin this curry was actually influenced by the Portuguese traders who visited Goa during the 16th Century.  The Portuguese would also add wine and garlic to prepare the curry. Over time the Indian Chefs replaced the wine with palm vinegar. The word vindaloo originates from the Portuguese term ‘vin d’alho’ (wine and garlic).

Though Pork Vindaloo is the most popular, check out Amrita’s Chicken Vindaloo recipe to get an idea how to prepare the vindaloo curry base or sauce.

Preethi makes a delicious looking Mushroom Vindaloo. Check out her recipe.


This curry is from South India. The sauce or curry is made using tomatoes, coriander, cumin and fenugreek. This curry is spicy and hot. During the British Rule, basic curries were the same except that Madras curry was milder than a Vindaloo. Over time Madras Curry has evolved to include other spices, some add coconut milk and some add tamarind.


Saag is another curry base that is very popular. When one talks about saag and immediately Punjabi cuisine comes to one’s mind. However saag is not restricted to Punjab only but is popular in Nepal, Kashmir, Odisha, West Bengal. A mixture of leafy greens are used to prepare the main sauce or curry. Onion, garlic, green chillis, ginger and sometimes a bit of tomato is added. To this green curry or sauce, chicken, fish, meat, paneer, mushrooms, potatoes are added.

Whenever I have some sun dried lentils or vadiya and get mustard greens, I love to make Vadiya Saag. Just tastes so delicious with makki di roti.

Kadhai Masala

Kadhai (kadai) means a wok in Hindi and masala is spices. For kadhai masala curry base the spices are first roasted in a kadhai and then ground. The main spices used are coriander seeds, cumin and fennel. Other spices are added depending on different regions and family recipes. The kadhai masala is then added to a curry base of either tomatoes, yogurt, etc. You may have come across dishes like kadhai mushrooms, kadhai paneer, kadhai chicken, etc.

Priya has decided to make her kadhai masala with dry red chillis added to the basic coriander and cumin.

Do Pyaza

Do Pyaza, a Punjabi curry is where onion is added to the curry or sauce twice. Firstly, finely chopped is stir fried with spices, chilli, garlic and ginger. Then tomato is added and cooked till done. Chunky shallowed fried onion is added along with the meat, chicken, paneer, fish, vegetables. This curry can be either be semi dry or with a bit of sauce. 

Lesser known curries abroad but popular in India:


Achari curry is made with meat, chicken, fish, vegetables, paneer, eggs, etc. Marinated main ingredient is added to an achari curry or sauce. Some add oil and sauce from the homemade pickles or make a sauce or curry from scratch. Spices that are used for pickles are used to make the curry.

Jolly uses ready made marinated chicken but made the achari sauce at home. Check out her Achari Murg Recipe. Replace the chicken with fish, meat, paneer, mushrooms or even tofu.

Make Egglpants in pickle curry or sauce, like  Poonam does –  Achari Baigan.


A popular curry from the state of Maharashtra. The curry base is a spicy coconut one. One can use chicken, vegetables, fish, meat, paneer etc.

Vegetable Kohlapuri  with Homemade Spice Mixture

veg kolhapuri 11

Want a fish curry cooked in the Kolhapuri style? Check out Shobha’s Maharashtrian Fish Curry.


Exact origin of this curry is unknown. Some say it was brought to the Indian Sub Continent by the Mughals and some claim it to be an Awadhi dish. The meat or chicken is usually put in a pot with stock, spices and herbs, sealed and allowed to cook slowly overnight. Its served for breakfast.

Check out Shobha’s Nalli Nihari Ghosht recipe.

Sambhar and Rasam 

The base for this popular curry is lentil along with onion, coconut , tomato and spices. Vegetables are added to make it more wholesome.It is enjoyed with rice, idlis, dosa, uttapam is lentil along with onion, coconut, tomato and spices.

Sambhar or Sambar is usually a bit thicker with a variety of vegetables like Priya’s  Udupi Sambar. Rasam on the other hand is usually made with the leftover water in which lentils are cooked or very little lentil is used. Its much more watery in consistency.

Hubby loves to have Mysuru Saaru or Mysore Rasam with rice and I can sip it on its own.

Poshto/ Posto 

A popular curry from West Bengal where soaked and ground poppy seeds along with spices forms the base curry or sauce.

To make the basic poppy seed curry, sauce or poshto check out Aloo Posto recipe. You can replace the aloo with fish, meat, chicken, mushrooms, other vegetables or even paneer.

Aloo Posto 2

Kundan Kaliya 

An Awadhi speciality, originally mutton is cooked in turmeric and saffron curry along with other spices and served with gold leaves or sheets covering the meat.

I’ve prepared the basic Kundan Kaliya curry or sauce but replaced the meat with paneer. Also since I had no access to the silver or gold edible leaves or sheets I’ve not used it.


A yogurt based curry which is usually plain, with fritters or some vegetables added to it. I’ve yet to come across a kadhi where non veg is added. Most famous from the regions of Gujarat and Rajasthan but not restricted to those parts of India. Its usually enjoyed with some plain rice or flatbread.

Try a plain kadhi with some rice , an okra kadhi with some flatbread or a Punjabi style Pakora Kadhi with jeera rice. Try a Rajasthani style Gatte ki Sabji which can be made using yogurt and chickpea flour curry or only chickpea flour.

Kofta Curry 

For these curries the sauces or curries will vary from ones made with onion, tomato to coconut and lentils. However, what sets them apart from other curries is that fried meat balls, chicken balls, fish balls, lentil fritters, veg and paneer koftas are added to the sauce.

Priya’s Lentil dumplings in a tamarind sauce or curry is an interesting recipe.

Have you ever tried a Bottle Gourd and Paneer Kofta Curry? Click on the link to find out how to make this yummy kofta curry.

Goan Curry

When one talks about Goan Curry, coconut is associated with it. Most popular is Fish Goan Curry but other ingredients are used to make a Goan Curry. A Tondak or cowpeas prepared in a coconut curry may interest you.


Famous in the Hyderabad and Telangana area, this sauce or curry is usually made with peanuts, coconut and sesame seeds. Most popular is mirch Salan but other vegetables like okra, eggplant, or even fish are used.  Salan is usually served with biryani but can be served with any rice dish. I’ve tried out Sujata’s Mirch Salan and can tell you its finger licking good.


Chettinad is the cuisine and the curry base made for the Chettinad curries is also quite famous in India. Chicken, meat, fish, paneer or vegetables are marinated in a yogurt with few spices. The sauce or curry is made using red chillis, coconut, poppy seeds, peanuts, spices like cumin, fennel, coriander, black pepper, cardamom, etc along with onions, garlic and gingerly oil. Kalpasi (dagad phool, black stone flower) is sometimes added. All the spices used are freshly ground.

Malini’s Chettinad Egg Curry is a good example how the curry base is made.

Maharashtrian Kanda Khobra Vatan

This curry is base is where roasted onion and coconut along with spices and ground together. This curry base is used for a variety of Maharashtrian dishes like Shevgyachya shenganchi bhaji, bhaji chi amti, Patvadi chi bhaji,etc. If you want to try out this curry base then check out Poonam’s Kanda Khobra Vatan recipe.

No Tomato Curry Base

If you want a no tomato curry base then check out Preethi’s Onion And Coconut Curry.

Do Pyaza Curry

For this week’s theme I decided to make a Do Pyaza Curry. While Chicken, Mutton and Fish Do Pyaza are very popular, the vegetarian ones are equally popular. One can use paneer, mushrooms, okra, potato, corn and mixed vegetables too. Spices used will vary from home to home but what sets this curry apart from the rest is the usage of onions twice. This results in a slightly sweetish but aromatic curry.

Ingredients required for Do Pyaza Curry:

  • Onions – I used 2 large ones. One onion was finely chopped and the other into chunks.
  • Tomatoes – you can use 3 tomatoes but I used fresh tomato puree which I always keep ready in my fridge for curries and dals. 
  • Cumin  for tempering
  • Bay Leaf – whole
  • Pepper corns – whole
  • Cloves – whole
  • Cinnamon – whole
  • Cardamom – whole
  • Coriander Powder
  • Red Chilli Powder 
  • Turmeric Powder
  • Garam Masala
  • Salt
  • Ginger paste
  • Garlic Paste
  • Fresh Green Chilli Paste
  • Fresh cream – optional
  • Sugar – optional. I didn’t add any as the sweetness from the onions was fine for my family.



Do Pyaza means 2 onions. This curry base is made using finely chopped and chunky onions along with other spices, tomatoes, to create a naturally sweetish, creamy curry base.
5 from 23 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 servings


  • 2 large onions
  • 3 large tomatoes or ¾ cup fresh tomato puree
  • 2 tbsp oil
  • 1 bay leaf
  • 3 cardomoms
  • 4-6 cloves
  • 1 inch cinnamon stick
  • 1 tsp ginger paste
  • ½ -1 tsp green chilli paste
  • 1 tbsp garlic paste
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ - 1 tsp red chilli powder
  • ½ - 1 tsp garam masala
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • ¾ tsp salt
  • 2 tbsp fresh cream
  • ½ tsp sugar optional
  • 2 tbsp fresh coriander chopped
  • ½ cup water


  • Heat 1 tbsp oil in a wide pan over medium heat.
  • Add bay leaf, clove, cinnamon, cardamom and pepper corns to the hot oil. This will help to make the oil flavourful.
  • Add the onion chunks and saute till the pieces become transculent.
  • Remove only the onion from the pan and keep on the side till required.
  • Add the remaining oil in the pan and let it become hot.
  • Add cumin seeds. As soon as they begin to sizzle, add finely chopped onion.
  • Saute the onion till it becomes light brown in colour.
  • Add ginger, garlic and chilli paste. Stir fry for a few seconds.
  • Add the chopped tomato or tomato puree.
  • Add salt, turmeric, coriander, garam masala and red chilli powder.
  • Mix and cover the pan. Allow the tomatoes to cook and become soft.
  • Add the chunky onion pieces, kasuri methi, chopped coriander and cream. Add sugar also if you're using any.
  • Mix the curry well.
  • The basic do pyaza curry is ready.
  • To add the main ingredient after the tomatoes are cooked, you've got to stir fry it first in oil and then add to the curry base. Add water and let the curry cook over low heat and covered. I added some paneer cubes. I allowed the paneer to cook a bit in 1 tbsp ghee before adding to the curry. After that added the chunky onion pieces, kasuri methi, coriander and cream.


  • To this basic Do Pyaza curry you can add stir fried or marinated chicken, meat pieces, fish, paneer, boiled eggs, vegetables, etc.
  • Adjust the spices according to your taste.
  • Do Pyaza can be semi dry or wet curry.
  • Can store Do Pyaza curry base in the fridge for a week. 
Keyword creamy curry, curry, curry base, curry dish, do pyaza, mild curry, onions

Pin for later:

do pyaza curry pin 1a

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


  • Amrita Roy

    July 20, 2020 at 5:25 pm

    5 stars
    A very well-researched post and lot of information Mayuriji… Lot of great recipe links. Also loved the do-pyaza curry…

    1. mayurisjikoni

      July 21, 2020 at 12:12 am

      Thank you so much Amrita. And glad I could link your recipe to this useful post.

      1. Maria

        July 22, 2020 at 3:06 pm

        5 stars
        A very comprehensive and interesting writeup on curries. A great job clearing the confusion and misconceptions surrounding the word curry. Achaari and Do piyazza are my favourite!

      2. mayurisjikoni

        July 22, 2020 at 5:16 pm

        Thank you so much Maria. This post was long overdue. Also made me realize that I’ve got to add so many authentic curries to my blog as yet.

    2. Bless my food by Payal

      July 24, 2020 at 5:09 pm

      5 stars
      This is just not about recipes of curries. But this post is encyclopedia of curries. So much detailing and differences are brought up to make understand what curry is all about.

      Thank you for sharing such a wonderful post.

      1. mayurisjikoni

        July 26, 2020 at 12:09 am

        Thank you so much Shailender. While researching different curries I too learnt so much and yet these are just a few of the curries that are prepared in India… there are so many other varieties.

  • Poonam Bachhav

    July 20, 2020 at 6:03 pm

    5 stars
    We often order mushroom do pyaza cuury when we dine out but never tried making it at home. Now that I have your recipe, I will try it for sure. Loved your detailed post in different curries.

    1. mayurisjikoni

      July 21, 2020 at 12:11 am

      Thank you so much Poonam. When I made the do pyaza base curry I added paneer to it and it was a delicious and aromatic curry. So please do try the curry base with mushrooms.

  • Priya Vj

    July 20, 2020 at 6:18 pm

    5 stars
    Post is so descriptive and informative I simply loved reading it . Kudos to your effort on detailing the various types of gravies /curries we have in our cuisine. The do pyaaza curry base looks just wow and I am salivating at it right now .

    1. mayurisjikoni

      July 21, 2020 at 12:10 am

      Thank you so much Priya. I’m so glad you enjoyed reading the post.


    July 21, 2020 at 1:37 pm

    5 stars
    Such a informative post about different types of curry. Loving the do pyaza curry with lot of onions and it looks mouthwatering. I love to make it with paneer.

    1. mayurisjikoni

      July 21, 2020 at 5:27 pm

      Thank you so much Narmadha. I made the Do Pyaza first time and loved it. Next day the sauce was even more flavorful when I added paneer to it.

  • Azlin Bloor

    July 22, 2020 at 12:06 pm

    5 stars
    I loved this post, Mayuri. A wonderful description and breakdown of the various types of curries. And of course, your dopiaza recipe is a delicious treat in this round up!

    1. mayurisjikoni

      July 22, 2020 at 5:18 pm

      Thank you so much Azlin.

  • Swati

    July 22, 2020 at 7:17 pm

    5 stars
    Very elaborate, well researched post Mayuriji.. clearing the difference between various gravy, curry and sauces.. wonderful collection, bookmarked to refer the different curry recipes that you have included here..
    I love do pyaza curries and this masala looks so inviting..can use it in so many versatile ways.

    1. mayurisjikoni

      July 23, 2020 at 6:51 pm

      Thank you so much Swaty and yes most of the curry base or sauces are very versatile. That’s what I like about the Indian curries.

  • Balvinder

    July 22, 2020 at 11:34 pm

    Thank you for this collection. Your do pyaza curry looks like something really different and tasty!

    1. mayurisjikoni

      July 23, 2020 at 6:47 pm

      Thank you so much Balvinder.

  • Archana

    July 23, 2020 at 11:15 am

    5 stars
    This is the ultimate guide on Indian curries. I love it. Never thought of all these as curry do not know why. Absolutely love the details.
    As for do payaz I love it never tried making it at home. Thanks will definitely try.

    1. mayurisjikoni

      July 23, 2020 at 6:47 pm

      Thank you so much Archana. Try the Do Pyaza, its really flavorful and delicious.

  • Preethicuisine

    July 25, 2020 at 1:44 pm

    5 stars
    Beautifully compiled . A comprehensive post with great insights is a perfect guide for any newbie. I am Glad to see so many base curry recipes. Would love to try your do Pyaza curry base. It is so flavourful.

    1. mayurisjikoni

      July 26, 2020 at 12:06 am

      Thank you so much Preethi. If it were not for your theme then this compilation may not have happened.

  • Vasusvegkitchen

    July 26, 2020 at 7:45 pm

    5 stars
    Wow what a information di, i really did not tasted many in the list and few are my favourite. Do pyaza curry base looks super yummy and tempting. Love to try this curry base to prepare paneer do pyaza.

    1. mayurisjikoni

      July 26, 2020 at 10:51 pm

      Thank you so much Aruna, do try out the ones you haven’t had before.

      1. Lata Lala

        July 27, 2020 at 8:11 am

        5 stars
        A very well researched and detailed post about gravies and curries. Loved your elaborate write up about the same and applaud you for the same.
        Do pyaza curry base looks amazing. Very informative post about all recipes under one roof.

      2. mayurisjikoni

        July 27, 2020 at 8:33 pm

        Thank you so much Lata.

  • Pavani

    July 27, 2020 at 6:22 am

    5 stars
    That is an amazing collection of curries Mayuri. This is like a one-stop shop for all things curry. Thanks for sharing this info. Lovely post.

    1. mayurisjikoni

      July 27, 2020 at 8:34 pm

      Thank you so much. For me at least it clears out what the difference is between some of the curries.

  • Sasmita

    July 27, 2020 at 2:44 pm

    I simply enjoying the detailed post in different curries what you have mentioned here di, kudos to you for that.
    The dopyaza curry is one of my family fav dish and I always make the masala at the time of preparing the curry. I would love to make in advance after reading your post 🙂

    1. mayurisjikoni

      July 27, 2020 at 8:32 pm

      Thanks Sasmita, I didn’t realize that do pyaza was so flavorful, we loved it.

  • Uma Srinivas

    July 29, 2020 at 8:59 pm

    5 stars
    What a great round-up of Indian curries. My all-time favorite is tikka masala curry. Do pyaza also looks delcious!

    1. mayurisjikoni

      July 30, 2020 at 5:08 pm

      Thank you so much Uma, my favorite is korma.

  • Vandana

    July 29, 2020 at 9:19 pm

    5 stars
    Great collection. Loved how you have explained different types of curry. The photos of paneer do pyasa are so tempting. Thanks for sharing this post.

    1. mayurisjikoni

      July 30, 2020 at 5:07 pm

      Thank you so much Vandana.

  • Sandhya Nadkarni

    July 29, 2020 at 10:28 pm

    5 stars
    I like dreading your description of different curries and do pyaza is a favorite of mine, so am drooling here Mayuri!

    1. mayurisjikoni

      July 30, 2020 at 5:07 pm

      Thank you so much Sandhya.

  • sapana

    July 30, 2020 at 9:43 pm

    5 stars
    Such a wonderfully informative post on curry bases. I still haven’t tried a few of them. This do pyaza curry base looks so delicious, and would definitely make a delicious curry.

    1. mayurisjikoni

      July 31, 2020 at 9:44 pm

      Thanks Sapana. I too haven’t tried a few but that gives me the opportunity to do so and create vegetarian options.

  • Padma Veeranki

    July 31, 2020 at 10:58 pm

    5 stars
    I think this is the ultimate guide on Indian curries. I love the compilation. Very informative post to read through!
    Thanks for sharing…will definitely try a few.

    1. mayurisjikoni

      July 31, 2020 at 11:09 pm

      Thank you so much. When you do try out any veggie version, let me know I’ll add the link to the post.

  • Lathiya

    August 1, 2020 at 12:11 am

    5 stars
    This is a great collection of curry and I’m glad that you included lesser-known curries too.

    1. mayurisjikoni

      August 1, 2020 at 10:43 pm

      Thanks Lathiya.

  • Sandhya Ramakrishnan

    August 1, 2020 at 1:48 am

    What a detailed post this is and you have covered all the information for beginners to Indian cuisine. And the do pyaza curry basic is one of my favorite. Paneer do pyaza, bhindo do pyaza and so on. I don’t even need any other vegetable. I can eat the base as is.

    1. mayurisjikoni

      August 1, 2020 at 10:41 pm

      Thank you so much Sandhya, after I made the do pyaza base was wondering why in all these years haven’t tried it.. its so delicious.

  • Seema Sriram

    August 1, 2020 at 11:46 am

    5 stars
    This is a lovely collection of curry recipes here. I am so glad you have divided based on the region and it puts these curries and their serving perspectives. this is literally a ready recokener.

    1. mayurisjikoni

      August 1, 2020 at 10:40 pm

      Thank you so much Seema.

  • Rafeeda – The Big Sweet Tooth

    August 3, 2020 at 10:17 am

    5 stars
    This is definitely a post to be bookmarked in case we feel confused what to make! What a deliciously compiled list of curries… I am drooling all over my PC… 😀

    1. mayurisjikoni

      August 3, 2020 at 2:29 pm

      Thank you so much Rafeeda, it is a good reference for different curries.

  • Jagruti’s Cooking Odyssey

    August 8, 2020 at 11:44 am

    What a lovely collection of Indian curries and useful information about it. Perfect for any occasions, must try Do Pyaza soon as it sounds so delicious!!

    1. mayurisjikoni

      August 8, 2020 at 5:13 pm

      Thanks Jagruti.

  • Ankita Kumari

    August 23, 2020 at 1:51 pm

    Thanks for sharing such beautiful information with us. I hope you will share some more information about popular indian curries.Please keep sharing.
    Health Is A Life

  • SManek

    September 7, 2020 at 9:26 pm

    Thanks for sharing these wonderful recipes.

    1. mayurisjikoni

      September 8, 2020 at 1:15 pm

      You’re most welcome

  • Celina Rowland

    November 11, 2021 at 6:51 am

    Incredible! This blog looks just like my old one! It’s on a entirely different topic but it has pretty much the same layout and design. Outstanding choice of colors!

  • desi curries

    March 27, 2023 at 6:43 am

    5 stars
    This post is extremely radiant. I extremely like this post. It is outstanding amongst other posts that I’ve read in quite a while. Much obliged for this better than average post. I truly value it!

    1. mayurisjikoni

      April 4, 2023 at 9:21 pm

      Thank you so much, am so glad you liked this post of mine on different Indian curries.

  • https://bacaaja.id/

    December 8, 2023 at 2:21 am

    5 stars
    Thanks for sharing! Very inspiring.

    1. mayurisjikoni

      December 8, 2023 at 4:38 pm

      Thanks for appreciating this post.

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