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Indian cuisine is worldwide popular because of its rich and flavourful curries. The curry is not just a single dish as it differs from region to region showcasing the flavour profile and ingredients of each region. Usually, the ingredients that go into a curry are vegetables, meats or legumes and they are primarily made of tomatoes, onions, garlic and ginger, along with a variety of spices. The actual flavour and richness of a curry come out when it is slow-cooked for a long time.
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What sets Indian curries apart is the depth of flavour that develops over time. Unlike many other dishes that are best enjoyed fresh, Indian curries often taste better the next day. This phenomenon can be attributed to several factors, the primary reason being the purpose of cooking it in low flame for a long time. Some curries are particularly renowned for tasting better the next day.
Chicken Curry
Chicken curry is an Indian dish that tastes even better the next day. This flavour enhancement occurs as the spices, such as turmeric, cumin, coriander, and garam masala, have more time to meld with the chicken and sauce, creating a richer and deeper taste. The curry typically includes onions, tomatoes, garlic, ginger, and coconut milk or yoghurt for creaminess. Served with steamed rice or warm naan, the curry's spices and tender chicken offer a comforting, aromatic meal that intensifies in flavour after resting overnight.
Rajma
Rajma a popular curry from the northern India that is made from red kidney beans is another Indian curry that transforms its taste overnight. Submerged into the gravy, made with tomatoes and several other spices like cumin, coriander and garam masala. Rajma is tastier when it is slow-cooked and each pulse becomes soft and mushy enriched with flavour and spice. The curry often shines out when it is served with either hot basmati rice or roti.
Palak Paneer
Palak Paneer, a classic Indian curry, tastes better the next day as the flavours intensify overnight. Its richness derives from a creamy spinach puree, infused with aromatic spices like cumin, coriander, and garam masala. Tender cubes of paneer soak up this vibrant sauce, becoming more flavourful as they marinate. The marriage of creamy spinach and soft paneer creates a luxurious texture, while the spices offer depth and warmth. Accompany with fluffy basmati rice or warm naan bread to have the perfect experience.
Kadhi
Kadhi’s rich flavour deepens as the tangy yoghurt base melds with aromatic spices like fenugreek, cumin, and turmeric. Tender pakoras, made from gram flour and spices, soak up the savoury sauce, imparting a satisfying texture. The next day, its flavours marry even further, offering a more nuanced taste experience. To complete the meal serve this comforting curry with fluffy basmati rice or warm rotis.
Sarson Da Saag
A popular dish from the state of Punjab that features mustard greens with a blend of spinach, it is slowly cooked after being tempered with garlic, ginger, and green chillies for flavour and depth. This dish is very much authentic to the state of Punjab due to the cultivation of mustard in abundance there. Moreover, this is also available during a specific season only which is cold chilly winter. To complete the dish completely authentically you must pair it with makki di roti, a flatbread made with corn flour.
