I mean if vodka can go well with pasta recipes then why no Indian food too? I mean it just elevates the flavor level to whatever is the next level 😆 30 minutes is all you need to make this beauty of a curry. It’s has a perfect balance of spices, oils (not so many that it gets heavy to digest like in restaurants but enough to get Makhani flavors), vodka (I know you all lovvveeeeeee Vodka – I used 30ml ish or more since I didn’t measure it 😬) and heavy cream. All together is lunch/dinner made in heaven đŸ„șđŸ„ș I love to serve this with jeera rice 🍚 or Naan. Do try it and let me know how you like it đŸ„°

INGREDIENTS – (serves 6-8 people)

  • 2 tbsps peanut oil (or any flavorless oil)
  • 1/2 cup cashews
  • 4-5 whole Kashmiri chili (you’ll find it in any Indian store – its not spicy and only used to give that red/orange color)
  • 1 cup filtered water to soak cashews and whole chillies
  • 1-2  bay leaf
  • 1 tbsp cumin seeds
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 green cardamom pods
  • 1 medium red onion, washed, peeled and chopped in chunks
  • 2 large tomatoes, washed and chopped in chunks
  • About 1 cup water/ice + extra to adjust the consistency of the curry later
  • 2 tbsps ghee
  • 30 ml vodka (I used the cheap French vodka – but use any per your preference – Note it has to be flavorless)
  • 1/2 cup full fat heavy cream
  • 1/2 tsp kashmiri red chili powder
  • 2 Thai green chillies (optional – I like the spicy curry version but restaurants make it sweet. So feel free to skip)
  • 1 tbsp sugar (add jaggery as an alternative)
  • Salt to taste
  • 1 lbs paneer, cut in cubes
  • 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)



  • Soak both cashews and red chillies in the water for at least 10 minutes (more time the better – I usually soak it for 30 minutes.) If I make it in a hurry then I cook it with onions/tomatoes.

Curry –

  • Heat oil in a deep pan over medium heat. Once the oil is warmed up add cumin seeds, cardamom, caraway seeds, and sautĂ© for a few seconds.
  • Then add the the onions, tomatoes, Thai green chili. SautĂ© them on medium flame until the tomatoes stick to the bottom. It takes about 10-15 minutes. Now add vodka. As you see vodka steam/sputtering – turn off the flame (typically it happens while you add it).
  • Then add cashews/chillies along with the water they are soaked in. Cool onion-tomato-vodka-cashew-chillies mix completely before transferring it to a blender. If in a hurry add ice.
  • Grind it to a smooth paste and set aside. I used my Nutribullet.
  • Heat the same pan, add ghee and bay leaf. SautĂ© until ghee melts on medium heat. 
  • Once the ghee melts, add curry paste. BE CAREFUL – THE CURRY MAY SPUTTER. Also, add some water in the blender to get all the curry mix – we want to use every last bit of it.
  • Then add the sugar, crushed kasuri methi, adjust salt per your taste and cream
  • Mix well and boil for a 10 minutes. Add 1/4 cup water at a time if the curry is too thick
  • Lastly, add paneer and combine. Close the lid and let it simmer for 5 mins. Turn off the flame.
  • Serve immediately while hot with naan or rice. If you let it cool or refrigerate, the curry may thicken – add water per the consistency you are looking for and serve.
  • Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



I saw this on @thebakefeed IG prior to Boxing Day and I knew that I instantly had to make these. The original recipe on the bake feed site may have authentic ingredients for the pudding but I did a few tweaks that maddest even more *insert chef’s kiss* 😘

Few tweaks I did – 

  • used a kitchen aid standing mixer instead of blender 
  • used 1/4 cup cream cheese instead of cheese mentioned in the recipe 
  • only used 4 tbsps melted butter in the batter 
  • used two green chillies finely minced with chives 

Ingredients (serves 6 people and makes 12 popovers/puddings)

  • 1Âœ cups whole milk
  • 3 large eggs
  • 4 tbsps melted butter
  • 1Âœ cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cream cheese
  • 2 finely minced green chillies
  • 3 tbsps chopped fresh chives


  • Preheat oven to 425°F. Heat the empty muffin pan for 5 minutes.
  • In the stand mixer – dump eggs, milk, eggs, butter, flour, cheese, chillies, chives and salt; process just until smooth. It’ll take about 3-4 minutes.
  • Once the batter is ready, remove the muffin pan from oven and add 1/4 tsp butter in all the cups.
  • Spoon the batter while the muffin tin is hot working swiftly.
  • Bake until it puffs up and/or golden brown, 15 minutes. Garnish with more chives. Serve warm slathered with cream cheese all over.
  • They refrigerate well too; Just microwave for 1 minute and you are good to go.
  • Bon Appetit 🎉

Note – This is not my recipe – It is just adapted from the Bake Feed website. I only published it because I wanted to highlight what worked for me and how my twist to the recipe added a glam to it 😅