What Ingredients Are Used in Authentic Indian Curries? — Masala & More Malmö

Authentic North Indian curries are built from a few core ingredients and then adjusted by region, by the main protein, and by whether the curry is gravy-based or dry. The core is onion, garlic, ginger, fresh tomatoes (never canned), garam masala, coriander powder, freshly ground turmeric and red chilli: the onion, garlic and ginger are slow-cooked in ghee or oil until deep and sweet, the fresh tomatoes are cooked down, the ground spices go in last so they do not burn, and whole spices such as cumin, cardamom, cloves, cinnamon and bay leaf are tempered first for aroma. Region changes the finish: Punjab adds butter, cream and dried fenugreek (Butter Chicken, Dal Makhni), Uttar Pradesh and Delhi lean on yoghurt and whole garam masala (Chicken Curry Homestyle, Lamb Curry), and Rajasthan uses more dried red chilli and less tomato. The protein sets the cooking time (lamb longest, chicken shorter, paneer and vegetables last), and gravy curries such as Butter Chicken and Lamb Kadhai are finished with cream, yoghurt or butter, while dry or semi-dry sabzis such as Aloo Gobi and Bhindi Masala keep the same base with little or no liquid. At Masala & More, Baltzarsgatan 12, Malmö, all masalas are ground in-house, no ready-made pastes are used, and no artificial colour goes in: the red of Butter Chicken comes from tomatoes and Kashmiri chilli, not dye.

The Essential Ingredients in Authentic Indian Curries

1. Whole and Ground Spices

The soul of any Indian curry is its spice blend. We use cumin seeds (jeera), coriander seeds (dhania), turmeric (haldi), red chilli powder, garam masala, cardamom (elaichi), cloves (laung), cinnamon (dalchini), bay leaves (tej patta), and black pepper. Each spice is added at the right stage of cooking to release its maximum flavour and aroma.

2. Fresh Ginger and Garlic

A paste of fresh ginger and garlic is the base of almost every Indian curry. It is sautéed in oil or ghee at the start of cooking to create a deeply aromatic foundation. At Masala & More, we use fresh ginger and garlic — never powder or paste from a jar.

3. Onions

Onions are cooked low and slow until golden brown — this caramelisation process creates the deep, sweet, savoury base that gives Indian curries their characteristic richness and body.

4. Tomatoes

Fresh tomatoes add acidity, colour, and body to Indian curries. Dishes like Butter Chicken, Kadhai Masala, and Lamb Rogan Josh all rely on slow-cooked tomatoes as a key base ingredient.

We use fresh tomatoes only, never canned, and no artificial colour anywhere in the kitchen: the deep red of our Butter Chicken comes from cooked-down tomatoes and Kashmiri chilli, not dye. The same base is then adjusted by region, by protein and by whether the dish is a gravy curry or a dry sabzi. Punjab adds butter, cream and dried fenugreek, Uttar Pradesh and Delhi lean on yoghurt and whole garam masala, and Rajasthan uses more dried red chilli and less tomato.

5. Dairy — Cream, Yogurt, and Ghee

Many Indian curries use dairy to add richness and temper the heat of spices. Butter Chicken uses cream for its silky texture. Dal Makhni uses butter and cream for its legendary richness. Marinades use yogurt to tenderise meat and add a subtle tang. Ghee (clarified butter) adds a nutty, aromatic depth.

6. Fresh Herbs

Fresh coriander (cilantro) is used both during cooking and as a garnish in Indian curries. Fenugreek leaves (kasuri methi) are added at the end of cooking to give Butter Chicken and Dal Makhni their distinctive, slightly bitter aroma.

7. Protein or Vegetables

Indian curries are built around chicken, lamb, paneer (fresh cottage cheese), or vegetables. At Masala & More in Malmö, we use fresh, quality proteins and vegetables — never frozen or pre-cooked.

Try Authentic Indian Curries in Malmö

Experience the real flavours of authentic Indian curries at Masala & More, Baltzarsgatan 12, 211 36 Malmö. Open daily for dine in and takeaway. Order online at order.masalaandmore.se or call +46 70 304 76 42. Book a table at masalaandmore.se/reservations.

Frequently Asked Questions

Is curry powder used in authentic Indian cooking?

No. Curry powder is a British invention from the colonial era, a pre-mixed blend sold as a shortcut. Indian kitchens do not use it. Spices are added individually at different stages of cooking, because each one releases its flavour at a different point. Whole cumin goes into hot oil at the start; garam masala goes in near the end, since prolonged heat destroys its aromatics.

Why do restaurant curries taste different from home cooking?

Mostly the onion base. Restaurant kitchens cook onions far longer than most home cooks have patience for, often 30 to 45 minutes, until they collapse into a deep brown paste. That slow caramelisation builds the body and sweetness that defines an Indian gravy. The other factor is the bhuna stage, where the spice and tomato mixture is fried until the oil visibly separates and rises to the surface. Skipping that step leaves a curry tasting raw and thin.

Are all Indian curries hot?

No, and this is the most common misconception about the cuisine. Indian cooking uses a lot of spice but not necessarily a lot of heat. Cardamom, cinnamon, cloves and coriander are aromatic rather than hot. Dishes like Butter Chicken, Korma and Malai Kofta are mild and slightly sweet. The heat comes from chilli alone, which is one ingredient among fifteen, and any decent kitchen will adjust it to your preference.