By Shireen Jamooji
The word saag just refers to any greens like spinach or mustard greens that are turned into a curry with additional proteins like paneer or meat added.
Usually mild, these creamy curries with Mughal roots are made with yoghurt and stock to form a rich gravy.
Jalfrezi is a stir-fried curry dish from Bengal which means "hot fry." It has meat, fish, paneer or vegetables, stir-fried and served in a thick spicy gravy.
A Goan curry that was influenced by the Portuguese, this curry is fiery, flavoured with vinegar and usually made with meat.
Pasanda, also called Parche, is a popular meat curry made with ground almonds and hints of saffron.
A Parsi speciality, it’s made with urad dal and pumpkin with slow-cooked mutton or chicken and a signature dhansak masala.