Embarking on a culinary journey through the diverse landscapes of India, one encounters a symphony of flavors, aromas, and textures that are truly unparalleled. At the heart of this gastronomic adventure is an array of curries, each boasting a unique blend of spices and ingredients.

1. Homemade
Indian Curries
A Complete Guide
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2. Introduction
Embarking on a culinary journey through the diverse
landscapes of India, one encounters a symphony of flavors,
aromas, and textures that are truly unparalleled. At the heart
of this gastronomic adventure is an array of curries, each
boasting a unique blend of spices and ingredients. For
enthusiasts eager to recreate these authentic flavors in their
kitchens, using a versatile vegetarian curry paste is the secret
weapon, unlocking a myriad of delightful dishes. We will step
you through a selection of homemade Indian curries,
showcasing the richness and simplicity inherent in each recipe.
Brace yourself to delve into the art of Indian cooking, where
tradition marries innovation, and every meal becomes a
celebration of culinary excellence.

3. Korma
Ingredients
500g chicken or lamb, cut into pieces
Two onions, finely chopped
Three garlic cloves, minced
1 inch ginger, minced
200ml yogurt
100ml cream
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
Almonds or cashews, for garnish
Fresh coriander leaves, for garnish

4. Method
In a pan, sauté onions until
translucent.
Add garlic and ginger, sautéing until
fragrant.
Introduce the chicken or lamb,
cooking until browned.
Stir in spices, followed by yogurt and
cream. Allow to simmer for 25-30
minutes.
Garnish with nuts and fresh
coriander leaves.

5. Palak Paneer
Ingredients
200g paneer, cubed
300g spinach, blanched and puréed
One onion, chopped
Two tomatoes, puréed
Two green chilies, slit
1 tsp cumin seeds
2 tsp garam masala
Salt to taste
Oil or ghee for cooking

6. Method
In a pan, heat ghee and fry
paneer cubes until golden
brown. Set aside.
In the same pan, add cumin
seeds. Once they splutter, add
onions and sauté until golden.
Add tomato purée green chilies,
and cook until oil separates.
Add spinach purée and let it
simmer for a few minutes.
Add fried paneer, garam
masala, and salt. Cook for
another 5-7 minutes.

7. Butter Chicken
Ingredients
500g chicken pieces
Three tomatoes, puréed
One onion, finely chopped
Three garlic cloves, minced
1 inch ginger, minced
100ml cream
2 tsp chili powder
2 tsp garam masala
Butter for cooking
Fresh coriander for garnish

8. Method
In a pan, melt butter and sauté
onions until golden.
Add ginger and garlic, followed
by tomato purée.
Once the gravy thickens, add
chicken pieces, chili powder, and
salt. Let it cook until the chicken
is tender.
Pour in the cream and simmer
for a few more minutes. Garnish
with fresh coriander.

9. Malai Kofta
Ingredients
200g paneer, grated
Two potatoes, boiled and mashed
100g cream
Two onions, finely chopped
Three tomatoes, puréed
1 tsp cumin seeds
2 tsp garam masala
Oil for frying and cooking
Fresh coriander for garnish

10. Method
Mix grated paneer with mashed
potatoes and form into balls.
Put hot oil in a pan and deep fry
the balls until golden brown. Set
aside.
In another pan, add cumin seeds
and sauté onions in hot ghee.
Add tomato purée and cook until
oil separates.
Add cream, garam masala, and
salt. Simmer for a few minutes.
Add the fried balls (kofta) and
garnish with fresh coriander.

11. Chana Masala
Ingredients
200g chickpeas, soaked overnight
Two onions, finely chopped
Two tomatoes, chopped
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
Oil for cooking

12. Method
Cook soaked chickpeas in a
pressure cooker until soft.
Put hot oil in a pan, add cumin
seeds, and sauté onions.
Add tomatoes, coriander
powder, garam masala, and salt.
Cook until tomatoes are soft.
Add boiled chickpeas and simmer
for a few minutes.

13. Chicken Tikka Masala
Ingredients
500g chicken, cubed
One bell pepper, cubed
One onion, cubed
Three tomatoes, puréed
1 tsp turmeric powder
2 tsp garam masala
100ml cream
Oil for cooking
Fresh coriander for garnish

14. Method
Marinate chicken, bell pepper,
and onion in a mixture of oil,
turmeric, salt, and garam
masala.
Skewer and grill them until
charred.
In a pan, prepare a gravy with
tomato purée, cream, and
spices.
Add grilled chicken and veggies.
Garnish with fresh coriander.

15. Keema Matar
Ingredients
500g minced meat (mutton or chicken)
1 cup peas
Two onions, finely chopped
Two tomatoes, chopped
1 tsp cumin seeds
1 tsp garam masala
Oil for cooking
Fresh coriander for garnish

16. Method
Warm up some oil in a pan, add
cumin seeds and sauté onions.
Add minced meat and cook until
browned.
Add tomatoes, peas, garam
masala, and salt. Cook until meat
is done, and peas are soft.
Garnish with fresh coriander.

17. Rogan Josh
Ingredients
500g minced meat (mutton or chicken)
1 cup peas
Two onions, finely chopped
Two tomatoes, chopped
1 tsp cumin seeds
1 tsp garam masala
Oil for cooking
Fresh coriander for garnish

18. Method
Heat oil in a pan and sauté
onions until golden.
Add ginger-garlic paste, rogan
josh masala, and red chili
powder. Sauté for a couple of
minutes.
Add lamb bites and put a crust on
all sides.
Beat some yogurt and put it into
the pan. Cook on low heat until
the lamb is delicate.
Top with fresh coriander and fit
with naan or rice.

19. Conclusion
Indian cuisine is renowned for its diverse and flavorful
dishes, influenced by spices, herbs, and textures. This guide
explores curries from creamy Korma to spicy Chicken
Vindaloo, showcasing the culinary landscape of India. It
offers concise recipes for both novice and seasoned chefs to
craft authentic Indian meals. The joy of cooking Indian
curries lies in experimenting with flavors, adjusting heat, and
personalizing each dish to your taste. Gather spices, prepare
ingredients, and dive into the world of homemade Indian
curries, where every meal is a celebration of taste and
tradition