Dahi Wale Aloo
Dahi wale aloo simmers potato in a yoghurt gravy thickened with gram flour, kept just below a boil so it holds.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 3 of 8.
Dakbokkeumtang
Dakbokkeumtang is a Korean spicy braised chicken dish cooked with potatoes, carrots, gochujang, and gochugaru.
Dal Moradabadi
Dal moradabadi is a thin, soupy yellow mung dal served in a bowl and finished at the table with its own set of toppings.
Dal Palak (Spinach Dal)
Dal palak cooks split pigeon peas with spinach until the greens melt into the dal.
Dhaba Style Anda Palak
Anda palak poaches eggs in a spinach gravy, a dhaba dish that eats like palak paneer with egg instead.
Dhaba Style Dal Fry
Dal fry cooks the dal into the masala rather than pouring a tempering over it, which is what separates it from dal tadka.
Dhaba Style Egg Curry
Dhaba style egg curry gives boiled eggs a robust onion-tomato gravy thickened with gram flour, in the style of a roadside kitchen.
Dhaba Style Lasooni Methi Paneer
Lasooni methi paneer leans hard on garlic and fresh fenugreek, in the dhaba style rather than a creamy restaurant one.
Dhaba Style Lasooni Palak
Lasooni palak is spinach cooked hard with garlic, in the dhaba style rather than a creamy restaurant one.
Dhaba Style Mix Veg Curry
Mix veg curry cooks whatever vegetables are to hand in a single dhaba-style onion and tomato gravy.
Dhaba Style Mutton Bhuna Gosht
Bhuna gosht is cooked dry rather than in gravy, the mutton fried down with browned onion and yoghurt until the masala clings to it.
Dhaba Style Mutton Curry
Dhaba style mutton curry cooks goat meat slowly in yoghurt and browned onion until the oil rises.
Dhaba Style Soya Chaap Rogan Josh
Soya chaap rogan josh gives soy chaap the Kashmiri treatment, cooked in yoghurt with fennel and dry ginger.
Doenjang Jjigae
Doenjang Jjigae is a Korean soybean paste stew simmered with tofu, vegetables, and a savory broth.
Dry Matar Paneer
Dry matar paneer keeps paneer and peas out of gravy, tossed instead in a thick masala that clings.
Dublin Coddle
A homely Dublin coddle with sausages, smoked bacon, potatoes, onions, and parsley simmered in a simple broth.
Egg Dal Tadka
Egg dal tadka drops boiled eggs into a finished dal, so it eats as a main rather than a side.
Egg Kheema Matar
Egg kheema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
English Cottage Pie
A comforting English cottage pie with savoury beef mince, vegetables, gravy, and a golden mashed potato topping.
Escondidinho (Brazilian Cassava Beef Bake)
A Brazilian comfort-food bake with shredded carne seca under creamy cassava mash and cheese.
Fabada Asturiana (Asturian Bean Stew)
A hearty Asturian-style bean stew with cannellini beans, Spanish chorizo, morcilla, and pork sausage.
Farali Rajgira Pithla
Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.
Feijoada (Brazilian Black Bean Stew)
A homestyle Brazilian black bean stew simmered with pork hock, smoked bacon, and linguiça calabresa.
Fesenjan (Persian Walnut Pomegranate Chicken Stew)
A Persian chicken stew simmered with ground walnuts and pomegranate molasses until rich, tangy, and glossy.
Filipino Pork Tomato Stew
Pork menudo is a Filipino tomato stew with pork shoulder, potato, carrot, bell pepper, raisins, soy sauce, and calamansi.
Gaeng Keow Wan (Thai Green Chicken Curry)
A Thai green chicken curry with coconut milk, green curry paste, Thai eggplant, makrut lime leaves and Thai basil.
Gaeng Phet (Thai Red Chicken Curry)
A classic Thai red chicken curry with coconut milk, red curry paste, bamboo shoots, makrut lime leaves and Thai basil.
Gaeng Som (Southern Thai Sour Fish Curry)
A sharp, light Southern Thai sour fish curry with tamarind, sour curry paste, fish sauce and tender white fish.
Galbijjim
Galbijjim is a Korean braised beef rib dish simmered with soy, garlic, sesame, Asian pear, radish, carrots, and potatoes.
Ghormeh Sabzi (Persian Herb and Mutton Stew)
A classic Persian mutton stew with finely cooked herbs, red kidney beans, and dried lime for a deep savory-sour finish.
Ginisang Munggo (Filipino Mung Bean Stew)
Ginisang munggo is a Filipino mung bean stew with pork, tomato, garlic, onion, moringa leaves, and fish sauce.
Goan Chicken Vindaloo
Goan vindaloo marinates chicken in vinegar, garlic and dried red chillies, giving a curry that is sour before it is hot.
Goan Fish Curry
Goan fish curry simmers white fish in a coconut and Kashmiri chilli masala sharpened with tamarind.
Goan Mushroom Xacuti
Mushroom xacuti uses the Goan roasted spice and coconut masala, usually made with chicken, on mushrooms instead.
Goan Prawn & Raw Mango Curry
Prawn and raw mango curry sours a Goan coconut gravy with green mango instead of tamarind.
Goan Prawn Balchao
Prawn balchao is a Goan pickle-style prawn dish, sharp with vinegar and dried red chillies and good for keeping.
Goan Prawn Caldine
Prawn caldine is the mild Goan curry, prawns in coconut milk with turmeric rather than chilli.
Goan Prawns Ambot Tik
Prawns ambot tik is a Goan curry that is sour and hot at once, from tamarind and dried red chillies with no coconut.
Greek Shrimp Saganaki
Shrimp saganaki simmers prawns in thick tomato sauce with oregano, paprika, olive oil, lemon, parsley, and crumbled feta.
Grenadian Coconut Breadfruit Stew
Grenadian oil down with breadfruit, coconut milk, callaloo, turmeric, and salt cod.
Gudeg (Javanese Young Jackfruit Stew)
Gudeg slowly cooks young jackfruit with coconut milk, palm sugar, eggs, tofu, galangal, daun salam, and a Javanese spice paste.
Gujarati Bhinda Bateka Nu Shaak
Bhinda bateka nu shaak cooks okra with potato in a Gujarati tempering of mustard and carom seeds.
Gujarati Dabka Nu Shaak
Dabka nu shaak drops gram flour dumplings into a Gujarati yoghurt curry where they cook through.
Gujarati Kela Nu Shaak
Kela nu shaak cooks ripe banana with tomato and mustard seeds into a sweet-sour Gujarati side.
Gujarati Kobi Batata Nu Shaak
Kobi batata nu shaak cooks cabbage with potato in a light Gujarati tempering, sweet rather than hot.
Gujarati Lasaniya Batata
Lasaniya batata crushes baby potatoes and cooks them with a large amount of garlic and Kashmiri chilli.
Gujarati Lila Chana Nu Shaak
Lila chana nu shaak cooks fresh green chickpeas in a light Gujarati masala while they are in season.
Gujarati Rajwadi Dhokli Nu Shaak
Rajwadi dhokli nu shaak simmers gram flour dhokli in a spiced yoghurt gravy.
Gujarati Rasa Wala Batata Nu Shaak
Rasa wala batata nu shaak keeps potato in a thin Gujarati gravy, meant to be eaten with poori.
Gujarati Rasawala Mag
Rasawala mag is a thin Gujarati whole mung curry, tempered with mustard and cumin and left deliberately brothy.
Gujarati Rasawali Tuver Dal
Gujarati rasawali tuver dal is a sweet-sour pigeon pea dal with groundnuts, kokum, jaggery and a methi tempering.
Gujarati Sev Dungri Nu Shaak
Sev dungri nu shaak cooks spring onion with tomato and finishes it with crisp sev at the table.
Gujarati Tindora Batata Nu Shaak
Tindora batata nu shaak cooks ivy gourd with potato, both sliced fine so they crisp at the edges.
Gujarati Vaghareli Moong Dal
Gujarati vaghareli moong dal is a quick yellow mung dal with mustard, cumin, curry leaves and lemon added off the heat.
Gulyás (Hungarian Beef Goulash)
Hungarian beef goulash is a paprika-rich beef and vegetable stew with potatoes, caraway, and a deep red broth.
Guyanese Slow-Cooked Pepperpot
Guyanese pepperpot with beef, cassareep, warm spices, and Scotch bonnet heat.
Hachis Parmentier (French Beef and Potato Bake)
Hachis parmentier bakes savory minced beef under creamy mashed potatoes for a comforting French potato-topped casserole.
Hare Chane Aloo
Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.
Home-style Tari Wala Murgh
Tari wala murgh is an everyday North Indian chicken curry with a thin, well-spiced gravy meant for soaking into rice or roti.
Homestyle Aloo Paneer
Aloo paneer cooks paneer with potato in a homestyle gravy rather than a restaurant one.