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)



  • 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 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!



I MEAN – Who would have thought that I can have sea urchins 😛 Got super creative over the Thanksgiving holidays and made this vegan White Sea Urchins. I mean they scream winter vacation on a Caribbean island to me (yes coz Google says that they are found in the Caribbean.) Step by step recipe in the reel video – TRY NOW and thank me later 🥳👊👍  That tofu, almond flour, rice flour, sesame oil, salt, pepper, soy sauce , minced onions/ginger/garlic, sugar and extra chillies if needed. Make meatballs sized balls and roll them in soaked uncooked rice (I soaked the rice overnight). Exact ingredients and method below. I also make a step by step reel video – linked here.

INGREDIENTS: makes about 15-18 and serves 6-8 people

  • 1lb firm tofu, remove water and set it aside
  • 1/3 cup minced onions
  • 2 tbsps minced ginger & garlic – combo (or 1 tbsp each if you have separate)
  • 3 tbsps spring onions or scallions
  • 1 tbsp sugar
  • 1/8 cup soy sauce
  • 4 tbsps sesame oil
  • 1 tbsp black pepper (use white pepper if you have it – I didn’t at that time)
  • 1 cup blanched almond flour
  • 1/3 cup rice flour
  • salt to taste
  • Additional seasoning optional (I didn’t add a ny as I wanted to keep the urchins white)
  • 1/2 cup rice washed & soaked in water overnight or for at least 4-5 hours
  • Scallions & Sesame seeds to garnish (optional)

METHOD: ( step by step reel video – linked here.)

  • Drain water from soaked rice and keep it aside
  • Combine all the ingredients – tofu, onions, ginger, garlic, soy sauce, sugar, almond flour, rice flour, scallions, 2 tbsps sesame oil, pepper, and salt. Mash and combine well.
  • Form balls and roll them in the soaked rice – making sure rice sticks to the tofu balls. Repeat for all balls.
  • Preheat the idli maker (I didn’t have bamboo steamer – if you do – you’ll steam like dumplings or bas buns)
    • Put some water and let the water boil. In the mean time, Use remaining 2 tbsps to grease individual section of idli maker.
    • Put the plates in the idli maker and steam for 15 minutes on medium flame and then turn off the flame and let it sit for 10-12 minutes without opening the lid.
  • Serve warm and garnish with sesame seeds and more scallions and some Teriyaki (or any other) sauce on the side.
  • 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!