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 🥺🥺 I love to serve this with jeera rice 🍚 or Naan. Do try it and let me know how you like it 🥰
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)
CASHEW-WHOLE RED CHILLIES Mix –
- 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.
- Heat oil in a deep pan over medium heat. Once the oil is warmed up add cumin seeds, cardamom, caraway seeds, and sauté for a few seconds.
- Then add the the onions, tomatoes, Thai green chili. Sauté 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. Sauté 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!