List of Indian soups and stews

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]

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

• Kadhi, or karhi, is a dish originating from the 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.
• 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]
• Hindi: क़ोरमा; Bengali: কোরমা) is a dish originating in South Asia,^[9] consisting of meat or vegetables braised with yogurt (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]
• 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.
• cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic.^[18][19]
• 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

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