8 traditional Indian dishes among 50 Best Stews in the World

India is a land of flavours and the most colourful version of Indian savoury treats and can be enjoyed through the stews. For the unversed, stew is a slow-cooked, one-pot dish, where vegetables, meat, or seafood are cooked in a lightly seasoned broth or gravy, and are also built with spices. Celebrating the beauty of stews around the world, Taste Atlas recently released a list of 50 Best Stews in the World, which celebrates eight traditional Indian dishes. Scroll down to read the details.

Popularly known as Butter Chicken, it is a dish native to Delhi and uses mild curry gravy consisting of tomatoes, butter, and cream. The chicken is marinated in spices and yogurt or cream for at least a few hours, but best if overnight, and then roasted in a clay oven (tandoor). The meat can be grilled or pan-fried instead of roasted, and the spices used in the marinade vary as each chef has his preferred combination, the website reads. The recipe also uses spices like garam masala, ginger, garlic, lemon, chili, and turmeric.

This paneer dish of Punjab is said to have Mughlai origin and is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is prepared during special occasions and festivities as a vegetarian main course. The uniqueness of the gravy of this dish is, it can be used in many other forms. One can add it to pizza base and people even us it for taco base or roll base. The tanginess and creaminess of the gravy makes it very versatile and satiating.

This stew of India is made with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. Keema is commonly served as a main dish, accompanied by pav buns or naan and other flatbreads. It can also be used as a filling for samosas and parathas.

This Punjabi dish is made wuth creamy mixture of fresh leafy greens, also known under the name saag. It is typically made with mustard, fenugreek, spinach, bathua, or collard greens, mashed and incorporated with tomatoes and a rich spice blend.

This northern dish, also known as tadkewali dal is a traditional legume-based dish,made with toor dal (split yellow pigeon peas), garlic, ginger, onions, tomatoes, garam masala, chili peppers, ghee, cumin, coriander, turmeric, red chili powder, and fenugreek leaves.

This is a dish native to West Bengal and is a traditional curry made with a base of coconut milk and prawns that are seasoned with garam masala spices and fried in ghee or mustard oil with onions, hot chili peppers, garlic-ginger paste, and turmeric.

This dish is native to Jammu and Kashmir and is believed to be of Persian origin. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseeded Kashmiri chillies. As per the website, lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices.

It is a traditional curry of Chennai and is made with a combination of chicken or lamb, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, coconut milk, and a spice mix consisting of madras curry powder, chili powder, dried fenugreek, and salt.