List of Indian soups and stews

Hyderabadi marag, a traditional mutton curry from Hyderabad, India. This dish is served as a starter curry.

Dal makhani, a dish made from a wide variety of lentils along with butter and cream

This is a list of Indian soups and stews. Indian cuisine consists of cooking traditions and practices from the Indian subcontinent, famous for its traditional rich tastes and diverse flavours. ^{[1] [2]}

Indian soups and stews

Main article: Indian cuisine

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.

• Sambar (Tamil: [saːmbaːɾ] ^ⓘ , romanized: sāmbār) is a lentil-based vegetable stew, cooked with pigeon peas and tamarind broth. ^[3] It is popular in South Indian and Sri Lankan cuisines.

Traditional sambar

• Kadhi, or karhi, is a dish originating from Rajasthan. ^[4] It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti.
• Dal makhani (pronounced [ d aː l (ˈmək.kʰə.ni]) is a dish originating in New Delhi, India. ^[5] It is made with urad dal (black beans) and other pulses, and includes butter and cream (makhan is Hindi for butter). ^{[6] [7] [8]}
• Korma, or qorma, (Hindi : क़ोरमा; Bengali : কোরমা) is a dish originating in South Asia, ^[9] consisting of meat or vegetables braised with dahi, water or stock, and spices to produce a thick sauce or gravy.
• Paya is a traditional meat stew originating in the Indian subcontinent. Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon. ^[10]
• Macho jhol is a spicy Assamese fish curry, made with potato, chillies, ginger and garlic. ^[11]
• Hyderabadi marag, or marag, is a spicy mutton soup served as a starter in Hyderabad, India, and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. ^{[12] [13]} It is thin soup. ^[14] The soup has become one of the starters at Hyderabadi weddings.
• Aloo mutter is a vegetarian North Indian dish from the Indian subcontinent which is made from potatoes (aloo) and peas (mattar) in a mildly spiced creamy tomato-based gravy. ^{[15] [16]} It is a vegetarian dish. ^[17] The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic. ^{[18] [19]}
• Vindaloo, or vindalho, is an Indian curry dish, originally from Goa. ^{[20] [21] [22]} It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. ^[23]
• Keema matar (English: "peas and mince"), ^[24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
• Kosha mangsho (also referred to as mutton curry or lamb curry ^[25] ) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. ^{[26] [27] [28]}
• Mulligatawny ( /ˌmʌlɪɡəˈtɔːni/ ^ⓘ ) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and taṇṇi (தண்ணி, 'water'); literally, "pepper-water". ^[29]

• 
  Alu mutter
• 
  Bengali mutton curry
• 
  Paya curry cooked in Marathi style
• 
  A variation of kadhi

See also

• Food portal
• India portal
• Lists portal

• List of soups
• List of stews
• List of Indian dishes

References

1. Krishna Gopal Dubey (2011). The Indian Cuisine. PHI Learning Pvt. Ltd. ISBN   978-81-203-4170-8.
2. K T Achaya (2003). The Story of Our Food. Universities Press. ISBN   9788173712937.
3. Mathai, Kamini (26 September 2014). "Sambar: the great Tamil dish of Maharashtrians". The Times of India . Retrieved 15 September 2022.
4. "Kadhi Recipe | Kadhi Pakora » Dassana's Veg Recipes". Dassana's Veg Recipes. 2012-01-04. Retrieved 2021-04-20.
5. "The modern dal makhani was invented by Moti Mahal by Vir Sanghvi".
6. "The rich and creamy dal makhani". Gulf Times . 2022-09-15 – via Gale Onefile.
7. M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes.
8. From Curries to Kebabs: Recipes from the Indian Spice Trail. Clarkson Potter. 2003. p. 158. ISBN   978-0-609-60704-6 . Retrieved September 15, 2022.
9. cle2773345.ece Amjum Anand (2007), My Chicken Korma (Times Online) ^{[ dead link ]}
10. Bapsi Sidhwa (2005). City of Sin and Splendour: Writings on Lahore. Penguin Books.
11. "Flavours from the hills". The Hindu . 16 November 2014. Retrieved 15 September 2022.
12. Sajjad Shahid. "Biryani, Haleem & more on Hyderabad's menu". The Times of India . Archived from the original on 6 November 2012. Retrieved 15 September 2022.
13. "US Consul General floored by 'Arabi daf'". The Hindu . 2010-12-01. Archived from the original on 19 January 2011. Retrieved 15 September 2022.
14. Bilquis Jehan Khan. "A Song of Hyderabad". thefridaytimes.com. Archived from the original on 22 February 2014. Retrieved 15 September 2022.
15. KUMAWAT, LOVESH (2020-05-18). CUISINE. NotionPress. ISBN   978-1-64850-162-3.
16. Dalal, Tarla (2007). Punjabi Khana. Sanjay & Co. p. 35. ISBN   978-8189491543.
17. "Chefs whip up home-cooked meals this Deepavali". The Star . 12 October 2009. Archived from the original on 13 April 2013. Retrieved 15 September 2022.
18. "Ashwani Ahuja". MidWeek . 15 September 2022. Retrieved 15 September 2022.
19. "ITC has taste for heat & eat food". The Telegraph . 13 July 2003. Archived from the original on July 16, 2003. Retrieved 15 September 2022.
20. Menon, Smitha (23 June 2020). "How did the Goan vindaloo get to you?". Condé Nast Traveller.
21. Taylor, Anna-Louise (11 October 2013). "Curry: Where did it come from?". BBC Food. Archived from the original on 11 December 2014. Retrieved 15 September 2022.
22. "Indal (Vindaloo)". The East Indian Community. Archived from the original on 5 July 2015. Retrieved 15 September 2022.
23. Peters-Jones, Michelle. "Indian Classics – Vindalho de Galinha (Chicken Vindaloo)". The Tiffin Box. Archived from the original on 13 July 2015. Retrieved 15 September 2022.
24. Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN   978-93-5118-114-9.
25. "Goat (Mutton) Curry Recipe". Indianfood.about.com. Retrieved 15 September 2022.
26. Smith, Charmian (23 March 2011). "Video: How to make Indian-style mutton curry". Otago Daily Times . Retrieved 15 September 2022.
27. Sen, Rajyasree (29 September 2014). "Mutton Curry and Coconut Prawn Recipes for the Durga Pujo Festival". The Wall Street Journal . Retrieved 15 September 2022.
28. Ray, Bikramjit (13 February 2015). "Mutton of the matter". The Hindu Business Line . Retrieved 15 September 2022.
29. Clarkson, Janet (2010). Soup : a global history. London: Reaktion. p. 118. ISBN   978-1-86189-774-9. OCLC   642290114.

External links

• Media related to Soups of India at Wikimedia Commons