Main Course Dishes List – We all have our favorite Indian foods—but how many foods from other countries have you actually sampled? Check out this national food tour, with some tried and true classics and fresh flavors.
If there’s one dish that everyone knows best in Indian cuisine, it’s biryani. The origin of this fragrant mixture of rice, spices and meat is usually attributed to the Mughal kings who ruled the country in the past, but now it is a popular dish across the country.
Main Course Dishes List
The meat (and vegetables, if used) and rice are cooked separately before being laid out and cooked together with a mixture of spices. The type of meat used is different; Goat, chicken, beef, lamb, fish or prawns are used depending on the region, and sometimes eggs and potatoes.
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Countries across India all cook this staple food in different styles, with Delhi biryani and Hyderabadi biryani being popular varieties. It is also distributed with border crossing in countries like Pakistan, Bangladesh, Afghanistan and Burma. You can learn how to make biryani at home.
“Curry” was a blanket term used by the British during the colonial period for a wide variety of foreign foods they could not find. Although you can find a variety of curry in the UK, Indian cuisine does not have a special dish called curry.
The term usually refers to a spicy dressing—for example, a South Indian-style egg curry, which uses curry leaves and coconut milk, or a Konkan fish curry, which fall on the beach with coconut milk and tamarind popular in the states of Maharashtra and Goa. You may find variants like Sindhi
Like biryani, korma harkens back to Mughlai cuisine, which is characterized by meat-heavy, creamy dishes, although the current lighter version originated in the UK. The word comes from Persian
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For this preparation, meat (chicken) and vegetables are cooked over high heat with yogurt or cream, then cooked long and slow. The flavors of the dish are softened by milk to make it more delicate, similar to curry, with different variations in different regions. For example, in southern India, dry coconut is often added to the dish.
A term commonly used in the northern region of Punjab for a green vegetable dish, and in neighboring regions, including Bengal and Assam in the east. Lamb saag (also known as
) is made with pure and tender spinach, sweet lamb chops and spices like cumin, cardamom, coriander seeds, ginger and garlic. Cream is obtained from the addition of cream and yogurt.
Serve this with naan (yeasted, oven-baked bread), taro (unleavened bread), or parantha (fried flatbread). Learn more about Indian bread.
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Probably derived from Urdu words for “red meat.” This spicy stir-fry is usually lamb or mutton and gets its color from a variety of
(Kashmiri red chilies). Milder than traditional Indian chilies, the flavor of paprika makes this dish a great start for someone new to Indian cuisine.
Garlic, ginger, cardamom, bay leaf, cinnamon and cloves are the rest of the flavor, and the spice is usually tempered at the end with a generous helping of milk. .
) is a close second. Like most rich, creamy dishes, this one originated in the northern region of India and was created by Kundan Lal Gujral in the late 1940s. To make this delicious preparation, the chicken is first marinated in milk and browned in a pan before being marinated in a thick tomato paste and spices like turmeric and garam masala, and basically, a lot of cream.
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Fortunately, slow cookers can be whipped up easily. Pair this with homemade naan for the ultimate Indian experience!
This chicken dish is quite different from butter chicken, although it is considered a Northern dish, it may have originated in Indian kitchens in the UK.
Chicken (breast or thigh) is marinated (preferably overnight) in a spicy yogurt mixture with turmeric, cumin, ginger, garlic, chilli and garam masala. It is grilled over a high heat and tossed in a creamy, sweet tomato and onion gravy made with the same spices, before being served on a side of naan.
Chicken, like most Northern cuisine, is heavy on cream. Made with ghee (clarified butter) and chicken thighs, it uses an aromatic blend of cumin, coriander, bay leaf, cloves, green cardamom and cinnamon stick. This also gets an added crunch from the addition of ground almonds. This is best paired with a simple garlic naan.
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French fries on the side. Stuffed with garam masala, turmeric, red chili powder and dried mango (
) powder, the gravy is full of protein and tastes delicious, which goes well with the soft, creamy bhture. (P.S. You can also make chole in a slow cooker!)
Served with bread. The cream is made with cream and tomato puree, and flavored with cumin, cardamom, cloves, cinnamon, bay leaves, ginger, garlic, red chili powder and sometimes dried fenugreek leaves.
. Sometimes hot coals are added to the final mix to infuse a smoky flavor into the vapor.
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Translates to “thanks and peas.” Lamb is used, although goat is substituted. Minced beef and peas are fried in ghee in tomato, onion and garlic cream with cinnamon, cardamom, cumin seeds, peppercorns and bay leaves, creating a delicious dish that like roti or naan.
Aloo gobi, which translates to potato and cauliflower, is a popular vegetarian dish in North India, with regional variations across the country. This light, healthy dish is completely vegan and gets its yellow color and delicious flavor from a mixture of cumin seeds, turmeric, dry mango powder, red chili powder, garam masala and coriander powder.
In some regions, tomatoes, onions and garlic-green paste are added for more flavor. This dry preparation is combined with bread. We hope you’ll love these air-fried Indian recipes.
North Indian vegetarian food relies on paneer or Indian cottage cheese. One of India’s most popular dishes is to include chunks of sandalwood in rich spinach
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Fog Spinach is boiled, pureed and mixed with tomatoes, garlic and onions before being seasoned with chilli, red chilli powder, garam masala, turmeric and
Some versions add heavy cream, though it can be skipped. Palak paneer can be served with roti, naan, parantha,
This dish is made by rolling potato balls and paneer (Indian cheese) with cashews, raisins, corn and spices and frying them. Then, the balls are dipped in a creamy paste made from tomatoes, onions, garlic, ginger and green chilies and cooked with bay leaves, cinnamon, green cardamom, cloves and caraway seeds, and heavy cream at the end. Best eaten with garlic naan.
The roasted leg has a rich history—it is said that it was given to Alexander the Great by King Paurava, the king he deposed, as a token of friendship. Most popular in North India, this dish should be made at least a day in advance. Spices such as cumin, coriander seeds, pepper and cardamom are crushed (use a pestle and mortar for authenticity) before being added to a marinade of yogurt, almonds and lemon juice. and other spices.
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The lamb is marinated overnight, cooked down, and slow cooked the next day. This goes best with naan and mint and yogurt chutney.
Nothing beats the smoky, deep flavor of a good tandoori chicken. Originally made by stuffing chicken thighs in milk and tandoori spices and cooking them in a tandoor, this dish goes back to Punjab and Kundan Lal Gujral (of butter chicken fame ). Its red color comes from red chili powder, or more commonly, Kashmiri red chilis. No tandoor? You can also make it on the grill or in a sheet pan!
Chicken jalfrezi originated in the eastern state of West Bengal, although some say it originated from Indian cuisine imported to Britain. The food is fried, a tradition picked up from the Chinese immigrant population of Bengal.
Chicken and red pepper marinated in turmeric, cumin and coriander, garam masala and plenty of chili and chili powder, then mixed into a spicy rice made with onions, tomatoes and garlic. Best served with steamed basmati rice. Check out these other recipes using garam masala.
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Rolls are street food that can be turned into light main dishes. In their original form, they are made by wrapping a parantha around a spiced kebab that comes off a skewer (the root word is “stick”), and is topped with coriander chutney. Now the dish has evolved to include egg, paneer and various vegetable fillings.
(fish stew) is popular in West Bengal and Orissa. The stew is seasoned with potatoes and flavored with turmeric, red chili powder, coriander powder, cumin seeds, bay leaves and ginger-garlic paste cooked in mustard oil.
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