Most Indian cuisines begin with a hot pan into which cooking oil or butter is put, followed by the spices, a variety of veggies, and meat needed for a particular dish. A few similar ingredients are used throughout the subcontinent, despite the fact that the components used in Indian cuisine vary from place to region.
Oils
Most meals begin by putting oil in a hot pan. Many Indian households cook with ghee, which is clarified butter that can handle more excellent heat than regular butter. Some Indian families also use vegetable oil. Mustard oil, coconut oil, peanut oil, sunflower oil, and canola oil are a few additional frequently used oils.
Vegetables
Most Indian meals are based on vegetables, and almost all begin with onions, tomatoes, garlic, and ginger. Potatoes, cauliflower, spinach, mustard greens, okra, peas, carrots, green beans, and other vegetables are also frequently included.
If you’re one of the folks who can’t handle the plant, you’ll need to request that the restaurant leave the fresh cilantro out of any Indian dishes you order. Fresh coriander is the common name for cilantro in India.
Grains
While the types of grains used in Indian cuisine vary significantly by area, some common ones are chickpeas and lentils, often known as split peas and available in red, black, green, and yellow variations.
Many Indian recipes are served with rice or bread and are gravy-based. In India, basmati rice, a long-grain variant, is frequently consumed. Depending on the region, bread can be produced with various flours, including rice flour, chickpea flour, and wheat flour.