Indian food is diverse and complex and perhaps one of the richest cuisines known. Each region has its flavour, style, and own fresh findings within traditional ingredients, from comforting to the truly sophisticated. The most versatile aspect of Indian cuisine is curry. From silky smooth, creamy gravies to spicy robust stews, an incredible variety of curries do exist. However, every good curry's base forms the main focus. The base does not only provide a foundation for the overall flavour but will also decide on the texture and richness of the dish. Although tomato and onion pastes are commonly used, there are several ingredients that can make an ordinary curry truly decadent.
For all the indulgent creaminess, many Indian homes use the ingredients which give richness without overpowering other flavours. The right mixture of ingredients in the curry base contributes to that irresistible creaminess that helps to balance the spiciness and tanginess present in most Indian dishes. Here are some of the prime ingredients that add a luxurious, smooth finishing touch to your curry.
Cream or Malai
Adding fresh cream, also known as malai, may be the most basic procedure in curries' enrichment. Malai is the white creamy residue left when milk is boiled. It has a delicate sweetness but, of course, makes curries rich and silky. It's particularly renowned for North Indian curries like butter chicken and paneer makhani, wherein malai strikes a balance between the spicy and tangy flavours to emerge as a silky yet mild base.
How to use: Stir in cream towards the end of cooking to avoid curdling and give your curry a smooth consistency.
Milk
Milk is another popular choice, which contributes to a creamy curry base. While lighter than cream, milk can still add a slight richness without making the dish overly heavy. Many home cooks add milk to reduce gravies or to make a creamier sauce. For instance, in korma, milk is combined with aromatic spices and nuts to produce a light yet creamy sauce. The advantage of milk is that it can be added to mild or moderately spicy curries without overpowering the dish.
How to use: Gradually add milk and let it simmer in the curry so the flavours infuse with each other.
Hung Curd
Excess water is squeezed out from yoghurt by straining it and made into thick creamy curd which is full of tangy flavours to complement those of the spices. It often finds its way into marinades for meat as well as gravies. The amount of acidity along with that amount of creaminess is very refreshing. It's quite frequently used in tikka masala and dahi-based curries.
How to use: Gradually add hung curd to curry base. Stir continuously to prevent curdling.
Kaju Paste
Cashew paste, or kaju paste, is one of the most frequently used Indian ingredients that can thicken and enrich gravies. The cashew has a natural sweetness to its nutty flavour and is very useful in making a rich, smooth curry base. Cashew paste is common in shahi paneer, korma, and other royal gravies because it not only adds sweetness but also a creamy texture to the dish.
How to use: Soak cashews in water, grind to paste, and add it to curry to thicken and enrich the gravy.
Seed Paste
Poppy seeds, muskmelon seeds, or watermelon seeds are commonly ground into a paste, used to make smooth curry bases, especially for Mughlai preparations. They not only add a richness and depth of flavour to the preparations but also act as natural thickeners. Poppy seed paste, has a mild, nutty taste and is used in curries like aloo posto and various royal dishes. Likewise, muskmelon and watermelon seed pastes are used as a base for North Indian and Awadhi curries, lending it a creamy texture with a subtle flavour.
How to use: Grind the seeds into a fine paste and add to the curry, letting it simmer until the gravy thickens.
Peanut paste
Peanuts, largely used for Maharashtrian and South Indian curries can be ground into a paste to give the gravies a smooth, nutty flavour. Its paste is quite a versatile ingredient that adds creaminess with its own distinctive flavour to complement dishes when they turn spicy hot. It's mainly used for recipes such as peanut-based tamarind curries and bhujias.
How to Use: Lightly roast the peanuts, then grind them into a paste, add to the curry for a rich and thick base .
Coconut Milk
Coconut milk is used for most South Indian and coastal curries. It gives a rich, creamy texture and has a sweet yet nutty flavour. The rich sweet flavour balances the hot spices of spicy dishes. For example, Kerala style fish curry and Goan prawn curry make use of coconut milk to give the curry a smooth creamy texture.
How to use: Add coconut milk towards the end of the cooking time and simmer it gently to mix up with spices.