Easy Cashew & Raisins Icecream (Kaju Kishmish)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)Hi Friends! How have you been?

Things have been so quite here but not so much in my kitchen. Most days, we are eating fresh and home cooked, the kitchen is so busy  but other priorities in life have made me slightly busy that there is less time to set up shoots and hence the lack of posts. I cannot remember being away for this long in the past few years, since I got back to blogging again. I enjoy working on posts. But I guess, sometimes in life, you need to cut the routine to see how nice doing nothing or something different feels. This summer I am involving myself in things which I have not done in last few years, more on that later. It is good to be away for a while. Hope you missed me :) However, I will keep this space buzzing whenever I can.Meanwhile, you can catch me on Instagram & Facebook.

Sinfully Spicy -Ingredients, Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)In the world of artisanal ice creams, ranging from selectively picked flavor combinations and dairy free and nut free and what nots, this classic indian ice-cream with robust indian flavor conjures up a lot of memories in my purist heart. It is one of my childhood and adulthood favorite. One, because there is hardly anything not to like about it – cream, condensed milk, cashews & raisins?, oh delicious! Two, its sheer ability to satisfy a gorilla craving with a small portion, it is so darn rich and dense. Finally, how embarrassingly easy it is to make,  its creamy and luscious without all that thick custard making process involved here. I somehow, shy from putting eegs in my ice cream, this is smooth & silky and all out vegetarian.

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I grew up eating it in small grey cardboard cups which had a flip lid. You flip away the lid and a couple of chubby brown raisins stared at you on top of blushing pink with soft bits of cashews scattered in. I always used my nails to pick the raisins out first and then the paddle shaped wooden spoon to scoop the rest. One cup disappeared after another in no time, sitting under the shade of   kumquat tree in blazing indian summer heat, sweaty foreheads, dripping cream on our dresses and white foamy mustaches, oh to be a child again!

Sinfully Spicy - Kaju Kishmish Icecram (Easy Eggless Cashew Ice cream)I came up with this recipe fueled by this tradition in my kitchen to come up with an ice cream recipe each summer. You can see the previous flavors here and here. It came out amazing, like most homemade ice creams do. I used a subtle flavor of green cardamom but vanilla will work great also. The husband loved it.I loved it and so did our little girl who is fond of all things cashew. I hope you will love it too!

Update 10/03/2015 Recently Sinfully Spicy was included in Top 50 Blogs of India. Link here

Sinfully Spicy - Kaaju Kishmish Icecram (Easy Eggless Cashew Ice cream)Printable Recipe

Ingredients (Makes approximately 1.5 Quart, Serves 4)

  • 1 cup + 1/4 cup raw cashews
  • 1 no 14oz sweetened condensed milk
  • 1 pint (~475 ml) heavy cream
  • 1/2 cup golden raisins
  • 3-4 green cardamom pods (pound seeds only to powder, or use ready made scant 1/2 teaspoon green cardamom powder)
  • a generous pinch of sea salt


Wash the cashews 1-2 times under a running stream of water. In a medium bowl, soak the cashews for 3 hours. Once, the cashews have soaked, drain and discard the water. Set aside.

In a small pot, bring 2 cups of water to a rolling boil. Add the soaked cashews to the water and let boil for 6-8 minutes on high. Drain and set aside to cool.

Meanwhile, in a large bowl, mix together the condensed milk and heavy cream well. Roughly chop 1/4 cup of the boiled & cooled cashews and set aside.

Once the cashews have cooled, transfer the remaining 1 cup of the cashews to the blender, add about 1/3 cup of the heavy cream and condensed milk mixture and grind to a smooth paste. Use as much of the mixture needed while grinding.

Mix back the ground cashews paste to the heavy cream mixture in the large bowl, add the cardamom powder, sea salt and mix very well to form a smooth mixture. The mixture will be thick.

Pour the ice cream base into an ice cream maker and churn/freeze according to the manufacturer’s directions. Add the raisins and the chopped cashews 5-7 minutes before the end of freezing in the maker.

Transfer to a freezer friendly container and freeze well for atleast 6 hours or overnight(preferably).


Thanks for stopping by!

Stay Spicy!

Bhindi Aloo (Spiced Okra & Potatoes)

IMG_8376-2The first thing to be spotted in markets at the turn of April or May as soon as the short fairytale called winter is over is okra pods. It probably tops the list of summer vegetables in India. I would compare the hue and cry about it to sight of fresh tomatoes here. I would accompany my grandmother to our daily vegetable vendor, leaned over his cart and gazed at the pile of okra that occupied half of the space and observed how my grandmother chose the dark green, soft, slender ones while arguing about how costly he sold his produce. Almost each week, sometimes more than once, okra formed a part of our meals. My mother tells me that it was my grandfather’s favorite vegetable so our family recipe repertoire is packed with a lot of ways to cook it. As the summer progressed, by the months of July and august and with the knock of monsoons and okra slowly losing their crisp texture, only then the focus shifted to other vegetables.

Sinfully Spicy : Bhindi Aloo (Spiced Potatoes & Okra)However, it was not until I met the husband that I cooked okra with potatoes. Kid you not, I had not even heard about it in all my years of living in northern parts. It’s hard to say if his suggestion to do so was driven by his childhood food memories or his obnoxious need to combine potatoes with each and every food group possible, but the deal didn’t get too bad here and these two vegetables worked beautifully the first time I cooked them. We continued discussing for many years, each chance I got to get okra home as to how the recipe can get better and better until I mastered it.

Sinfully Spicy : Okra

Sinfully Spicy : Bhindi Aloo (Spiced Potatoes & Okra)These emerald looking, slender beauties pair with earthly flavor of starchy potatoes so well. On the lines of stuffed okra, I always add fennel seeds to my okra recipes and you will need to do that to know how deliciously this grassy vegetable braces the liquorice of that spice.Try it. The deal with dealing with all the nuances which people associate with okra is not to go too stingy on oil quantity  as well as not to let the vegetable steam too much while cooking. I cover it for no more than few initial minutes after its added to pan and then continue cooking uncovered till its done, this preserves the beautiful color as well as eliminates the chances of mushy okra.

Sinfully Spicy : Bhindi Aloo (Spiced Potatoes & Okra)

Serve these as a side with daal (lentils ) and rice or with skillet fried flatbreads and chutney. It is good on side as well as on its own.

Sinfully Spicy : Bhindi Aloo (Spiced Potatoes & Okra)


Printable Recipe

Ingredients (Serves 2-3)

  • 1 lb bhindi (okra)
  • 2 small potatoes
  • 1/4 cup mustard oil (substitute with vegetable/olive oil)
  • 1 cup thin sliced red onions
  • 2 garlic cloves, chopped
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds (optional)
  • 1/4  teaspoon (heaped) fennel seeds, lightly crushed
  • 1  teaspoon red chilli powder (or cayenne, adjust to tolerance)
  • 1  teaspoon coriander powder
  • 1/2  teaspoon amchoor (dry mango powder, substitute with fresh lemon juice, adjust to taste)
  • 1/4 teaspoon chaat masala
  • 1/4 tsp garam masala
  • pinch of sugar (optional)
  • Salt to taste


Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours. If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry.

Halve or quarter the okra lengthwise or cut as you like them. Discard the bottoms and tips.

Peel the potatoes and cut them lengthwise. Try not cut them very thick or thin.

Heat up the oil on medium in a wide pan.Temper the oil with cumin, fennel and fenugreek seeds. Let crackle. Add the potatoes to the pan, sprinkle a pinch of salt,stir around to coat the potatoes. Reduce heat to  low, cover the pan and let the potatoes cook till 50%done.

Add the sliced onions and garlic next ,fry for 3-4 minutes till they start to soften and the onion starts turning brown on the edges.

Add the okra, powdered spices (except sugar, chaat masalagaram masala) and salt to the wok and mix well. Cover the lid and let cook for 5 minutes on medium heat. The okra will soften and start looking deep green .

Remove the lid, reduce heat to low and cook the okra for another 8-10 minutes till its cooked through and the potatoes are fork tender. Stir at intervals to avoid sticking to the bottom of the pan.

Once the okra & onions are soft,turn the heat to high, sprinkle the sugar and garam masala and saute for another 1-2 minutes. Let sit for 15 minutes before serving.

Serve as a side dish.

Thanks for stopping by.

Stay Spicy!

Zarda – Sweet Saffron Rice

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceA little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited. Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems to be a superior option than baking and frosting a whole 9 inch round which will then lurk at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular dessert making but that’s how I think.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceAnyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typical in east indian homes and I could only think of my grandmother’s zarda, only about it. That night, I must have dreamed  about it. The little puffy, steamy bubbles that surface on the top layer when a pot of  basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.

Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling on one side and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. These blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amount than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron RiceMy mom got me these little packs of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.

Sinfully Spicy : Zarda /Meethe Chawal , Sweet Saffron Rice

Printable Recipe

Ingredients (Serves 3-4)

  • 1 cup long grain basmati rice
  • 1 green cardamom, break open
  • 3-4 cups water to par boil the rice
  • 1 tablespoon ghee (substitute with coconut oil for vegan)
  • 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
  • 3 tablespoon ghee (substitute with coconut oil for vegan)
  • 2-3 green cardamom, break open
  • 2 cloves
  • 1 heaping teaspoon good quality saffron
  • 1 generous pinch of fresh ground nutmeg
  • 3/4 cup granulated sugar (can go upto 1 cup)
  • 3 tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
  • 2 tablespoon golden raisins + more for garnish


  1. Use good quality spices in this recipe.
  2. Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
  3. To make the zarda more rich, instead of using roasted nuts, you can fry them in a small pan in 1/2 tablespoon of ghee and add on top.


Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it) required for parboiling. You can soak rice in the same pot that you will use for cooking.

Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice.  To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of melted ghee in the warm rice.

While the rice is boiling, add milk, 3 tablespoon ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.

In the same pot in which you parboiled the rice, add the warm spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.

After 15-20 minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.

Serve warm or at room temperature.

Thanks for stopping by.

Stay Spicy!

Green Masala Trout

Sinfully Spicy : Green Masala TroutFish or any seafood is my preferred choice of protein any time of the year but particularly more during summer months. I will not bore you with stories of how lean and healthy and good for you it is, rather lets talk about the green masala that I slathered my fresh trout with.I must have laid my hands on this fresh catch after a decade or so.The last time I remember tasting trout was while on a family vacation to northern Himalayas where grilled trout was a local speciality and a lot of restaurants could be spotted showcasing it.

Sinfully Spicy : Green Masala Trout

Sinfully Spicy : Green MasalaThere are a lot of ways in which this green masala is prepared in different parts of india, depending on the region, but the basic herbs remain more or less the same. Most recipes, on the lines of green chutney, use a bunch of grassy cilantro, few mint leaves and (Thai or any hot)green chillies which are ground to a fine paste and then that green paste is your canvas. Add more flavorings to it. Think fresh desiccated coconut, think grainy brown mustard, think nuts, think capers, think soy sauce or maybe cheese.

Sinfully Spicy : Green Masala Trout

Often,mom would make this.If you are a regular reader here, you would know that we grew up eating a lot of fish, which is slightly uncommon for north indian families, but we loved our seafood. She desiccated fresh coconut and mixed it with that herby, garlicky paste and then slathered it over rohu(indian green carp) steaks, coated in semolina  and pan-fried. The oily, milky shreds of coconut complemented the fatty fleshy protein even though coconut was not a very popular ingredient in her kitchen but somehow it worked in this recipe.The flavors are simple and fragrant.

In my recipe, I changed up things a bit and tried to make it glutenfree and used oven to cooking. The fish comes out moist and clean on the palate with simple, herby flavors.

Printable Recipe

Ingredients (Serves 1-2)

  • 1 trout, cleaned and de scaled (weight about 1.5 lb)
  • 2 tablespoon olive oil, to drizzle
  • 3/4 cup packed fresh cilantro (from 18-20 sprigs)
  • 2-3 fresh mint leaves (optional)
  • 3 garlic cloves
  • 1/2 ” shoot of fresh ginger
  • 1-2 Thai green chillies (or any hot chili, adjust to taste)
  • 1/2 teaspoon cumin seeds
  • 5-6 black peppercorns
  • 1 clove
  • 2 tablespoon finely desiccated fresh coconut
  • 1-2 tablespoon fresh lime juice
  • Few lemon slices to insert while baking (optional)
  • 1-2 tablespoon olive oil (optional, only if needed during blending)
  • Oil for frying
  • salt to taste

Note – Make sure that the herbs etc and olive oil are of good quality in this recipe.


Pat the trout dry. Drizzle it with olive oil and sprinkle liberally on both sides as well as the slit inside with salt.Set aside for 10 minutes.

In a blender, place all the ingredients listed and pulse to make a fine paste. Do not use water to thin the paste. If needed, use olive or any neutral oil. Brush this paste on both sides of the fish, stuff inside the fish. Layer sliced lemon if using. Let sit for 25-30 minutes, refrigerated.

When ready to cook. Heat up the oven to 400 F. Heat up 2-3 tablespoon oil to smoking high in a cast iron (or any oven safe pan). Put the marinated fish in the pan and let sear for 2-3 minutes. Flip and let sear on the other side. Once the fish has seared, put the pan in the preheated oven and let cook for 8-10 minutes (this time will be more or less depending on the type of fish and the cut & weight, adjust accordingly)

If you do not have an oven, after searing on both sides, put the heat to low, cover the pan and let finish cooking on its juices for 8-10 minutes, flipping once in between for even cooking.

Once the fish has cooked, squirt some fresh lime juice to taste.

Serve with some steamed vegetables of steamed rice.

Thanks for Stopping by.

Stay Spicy!

Lauki-Chana Daal (Bengal Gram Lentils With Summer Squash)

Sinfully Spicy: Lauki Vaali Chana Daal (Bengal Gram Lentils With Summer Squash)  Each summer, last few days of school before the break started were hectic. Even after the vacations started, I remember going to school for extra classes during the high school year. By the time I returned home around noon, I was welcomed in the verandah of our house filled with the intoxicating aroma that emanated from the khus ki chik, a rustic kind of air conditioner made from reeds and laid in the form of window blinds, using the loo (indian summer winds) as a natural fan to cool the space inside. Clasping the finger numbing cold tumbler of rose sherbet that mom kept ready in the refrigerator, I stationed myself in the lobby to observed ladies of the house sitting on the jute chatai (mat) on the floor. There were all sorts of labelled containers of what is inside what around them and stained brass paraat (wide, shallow plates) infront. Sitting with legs neatly folded on top of each other, very immaculately, they picked the lentils, sometimes arguing teasingly or plainly gossiping about relatives and neighbors,their deft fingers, picking the little stones or unhusked bits all the time.They scanned through minute grains scattered in the shallow dish, separating one from the other, unmistakably picking out the hard inedible parts and segregating the cleaned portion towards the other side of the paraat. 

Sinfully Spicy:Chana Daal (Bengal Gram Lentils)

I guess ‘picking’ the lentils is a ritual followed in many indian homes, even though most of the lentils available in the markets these days are clean and processed. It’s a kitchen habit that is passed from a generation to other, more as a traditional than need. If it’s not an arduous number of hours to be spent, a vigilant scan of the beans and lentils is what I go through each time I am about to wash or soak. Sinfully Spicy: Lauki Vaali Chana Daal (Bengal Gram Lentils With Summer Squash)

Sinfully Spicy: Lauki, Bottle GourdIn those years, it was dal – chawal for lunch or dinner  everyday. The variety of lentil changed and so did its preparation and tempering but the menu, though a bit monotonous remained comforting. On bright, sunny summer evenings, chunks of fleshy lauki (indian summer gourd) were added to chana daal, slow cooked till the squash softened and then the turmeric hued boiled lentils were topped with a tadka (tempering) of slow caramelized onions & browned garlic, filling the kitchen with aroma of ghee & smoky cumin & green chillies. Fresh dhaniya (coriander leaves), exuberantly priced during summer months was especially purchased from our daily vegetable vendor, to be finely chopped and scattered while the daal was still hot. It did make a lot of difference.

Sinfully Spicy: Tadka, Lentil Tempering

Sinfully Spicy: Lauki Vaali Chana Daal (Bengal Gram Lentils With Summer Squash)  If you know even a little about indian food, you would know that lentils are an everyday part of our meals, be it any time of the year. There are numerous ways of preparing and tempering them, native to each region of the country. The flavorings can vary from coconut, sugar, garlic to tomato based to curried to what not. This daal is my summer favorite. I guess every family has its own twist on it. Some temper it with just cumin, leaving out the garlic or onions, while some prepare it with coconut and mustard seeds. I had the opportunity to taste a variation tempered with curry leaves at one of my friend’s place. There is no right or wrong, just a choice. This is the beauty of indian food, it has no set rules. The same basic ingredients convert to a delicious outcome depending on who is handling them.Here, in my recipe, you could or could not add the squash even though it makes it hearty. Paired with rotis or steamed rice, salad and a dollop of chili achaar, it is such a satisfying complete meal for hot evenings.

Sinfully Spicy: Lauki Vaali Chana Daal (Bengal Gram Lentils With Summer Squash)

Printable Recipe

Ingredients (Serves 3-4)

Cooking the Lentils

  • 3/4 cup chana daal (bengal gram lentils)
  • 1 tablespoon ghee (or use oil for vegan version)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 large tomato, finely chopped (yield about 1/2 cup)
  • 1 tablespoon fresh ginger, finely chopped (optional, adjust quantity to taste)
  • 1/4 teaspoon hing powder (asafoetida)
  • 2-3.5 cups of water (adjust depending on the desired consistency)
  • 1 small bottle gourd (peeled and cut into 2″ batons)
  • Lime juice to taste
  • Chopped fresh cilantro to garnish

For the Tadka (Tempering to be added after the lentils have cooked)

  • 3-4 tablespoon ghee (or use oil for vegan version)
  • 1 teaspoon cumin seeds
  • 1 small clove
  • generous pinch of hing powder (asafoetida)
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 2-3 fat garlic cloves, finely chopped
  • 2-3 dried whole kashmiri chillies
  • 1/2 teaspoon red chilli powder (or to taste)


  • Replace lauki (bottle gourd) with your choice of summer squash (yellow squash is a good choice over green ones). You can skip the squash all together too.
  • The cooking time mentioned in this recipe are for split lentils. If you use whole lentils the cooking time would be more.
  • Hing or asafoetida is a strong, aromatic spice available both in crystal and powdered form.A little goes a long way. It gives a unique flavor to daal but can be skipped if you do not have it.
  • If you are vegan, use any oil in this recipe instead of ghee. Coconut oil might not be a very good choice since the spice selection in the recipe does not go great with it but any neutral oil or olive oil is fine.


Thoroughly wash the lentils under running water 2-3 times. Drain and transfer the washed lentils to a pressure cooker and add 3 cups of water. Let soak for 30 minutes. Add chopped tomatoes,  ginger (if using), hing, ghee, turmeric and salt. Put on the lid and pressure cook the lentils on medium heat for 3-4 whistles (This cooking time will depend on the quality of lentils, so adjust). Take off the heat and let sit on the counter till the pressure releases out of the cooker.

If you do not have a pressure cooker, use a heavy bottomed pot with lid and cook the lentils for around 30-40 minutes or till 95% cooked.

Once you open the lid, with the help of a whisk or a spoon, mash the lentils a bit so that they are chunky-smooth consistency. I like my lentils to have some texture, however you can mash them to consistency desired.

Add the chunks of lauki and return the pressure cooker to the stove. Cover with a plate or a lid and let simmer (not pressure cook) on medium heat for 15-20 minutes until the gourd is completely soft.  If you like a thinner consistency of dal, add a cup or more of water.If you add extra water, let simmer for another 5-7 minutes on medium heat. Ideally, for this kind of daal, once it’s cooked, the grain should be intact in its shape but completely soft or cracked to look at.

While the dal is simmering, make the tadka. In a small sauce pan, heat up the ghee. Add the cumin seeds & clove, let crackle, about 15-20 seconds. Add the whole dried chillies and let them turn darker in color. Lower the heat and immediately add the onions and garlic and let cook till they are golden brown, taking care not to burn.(Tadka can become very hot very quickly, take care that you act fast so that nothing burns.) Put off the heat and add the red chili powder. Immediately add this tadka to the simmered lentils and cover so that the aroma infuses. Let sit undisturbed for 10-15 minutes.

Scatter with chopped cilantro and serve warm.

Thanks for stopping by!

Stay Spicy.

Green Mango Granita

Sinfully Spicy - Green Mango Granita #frozentreatSince last year, our indian grocer is bringing to us green mango exports straight from the heart of India. Whats different about them you would ask? They are much smaller in size, fibrous & sour and bring back picture perfect memories of those pickles & sharbat in the kitchen that I have grown up on. I am making chutney with them, as well as adding them to lentils.

Sinfully Spicy - Green MangoesHowever, such special things do always come with a big price tag (I paid $12 for 5 small pieces), so after spending that fortune last week, I made sure to come up with something new. After much thinking, this granita was made to beat the extreme summers that have hit our part of the world.
Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreatOn a different note, this summer, I have been lucky with homegrown herbs and a little vegetable patch after trying hard for years. Each year my pots fell victim to weeds and heat but this time, so far all looks great. Even a small twig of it feels so rewarding. I used homegrown mint to infuse the refreshing notes in this recipe. Sinfully Spicy : Homegrown MintIt is the tang of the green mangoes enhanced with sweet lemon & tart lime juice and grassy heat of the green chili which makes it special, along with a much-needed refreshing notes from fresh, homegrown mint to a lightly sweet, healthy dessert for summer months. Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it has a coarser texture. It is a very simple thing to make except that you need to stare open at a freezer scraping the bowl every other hour or so.

So if you do not desire to put in the baby sitting it needs, turn the same recipe to a sorbet. It tastes as good.

Sinfully Spicy - Green Mango Granita #frozentreat

Sinfully Spicy - Green Mango Granita #frozentreat

Printable Recipe

Ingredients (Serves 4-5)

  • 1 lb green mangoes( about 6-7small )
  • Water for boiling the mangoes
  • 3/4 cup granulated sugar (or to taste)
  • 3/4 cup water
  • 5-6 fresh mint stems and leaves
  • 1 small green chili, seeds and veins removed
  • 1.5 tablespoon fresh lime juice (adjust quantity depending on how tart the mangoes are)
  • 1 tablespoon fresh lemon juice (adjust quantity depending on how tart the mangoes are)
  • 1.5 teaspoon black salt (kala namak, reduce amount if the mangoes are really tart)
  • 1/4 teaspoon regular salt ( or to taste)


Wash the mangoes. Bring the water to a rolling boil in a pot and add the whole mangoes. Let boil on high heat for 5-8 minutes or until the skin turns pale and they are slightly soft to touch(take care that the mango skins do not break open). Take the mangoes out of boiling water and leave to cool off. Once cooled, peel off (the skin will separate in a squeeze) and discard the skins.

While the magpies are boiling, in another small pot, combine sugar and water and place over medium heat,cook, stirring occasionally, until sugar is completely dissolved. Remove from the stove, immediately add the mint stems and leaves and leave aside to steep for about 3-5 minutes (do not leave for too long else the syrup will turn bitter). Strain the syrup through a sieve and let cool down.

Transfer the mango flesh and green chili( if using) to a blender and pulse to smooth. Take out in a large bowl and add the mint simple syrup, lime & lemon juice, black salt and salt to taste to it. Mix to combine. Strain through a sieve to a smooth mixture.

Pour mixture into a 11 inch by 7 inch glass pan. Cover and let freeze for 1 hour and 30 minutes uncovered. Scrape the icy edges with a fork. Freeze again. Scrape every 45 minutes until completely frozen (about 6-8 hours). Remove from freezer every hour or so; scrape with a fork until fluffy. Once semi solid ice crystals are formed, scrape till fluffy.Cover tightly and freeze. Can be made 1 day ahead. Keep frozen.

Scrape granita into bowls and serve garnished with lime wedges and mint.Dust with a pinch of chaat masala or black salt just before serving(optional).

Thanks for stopping by!

Stay Spicy!

Hot & Sour Chicken (Indo Chinese)

Sinfully Spicy : Hot & Sour Chicken #indochineseIf you asked me about what eating out during childhood years meant, I would have nothing vivid to recollect about fine dining and celebratory dinners. Except for may be the street foods which we gorged on every other evening at Arun Chaat Bhandar, a tiny one room eatery which had been around ever since I have known,the restaurant trips were rare. More so because my grandmother and mother had this undying wish to recreate all kinds of food in their kitchen and less because eating out was not as big part of the indian culture during the 1980s as it is now-a-days. Sinfully Spicy : Hot & Sour Chicken #indochineseYou can gauge that from the fact that whenever I tell my mother about anything non indian food that my daughter likes her play school, she asks me to look up the recipe on internet and cook it for her. ‘Ghar par hi bana do, accha rahega“, cook at home, it will be far better in taste, she tells me. Well, we will keep it for another day as to how I go about her suggestions (wink!) but coming back to my chidlhood days, other than the chaat corner, the other place that me and my siblings looked forward to was indo chinese food at ‘Sabus‘, a neon red-painted food van permanently situated at the front of the back wall of an old housing complex, itched with graffiti of an indian comic character, Sabu, a monstrous alien from planet Jupiter, huge & strong, bald and muscular,always wearing gumboots. It would be slightly untrue to state that we loved eating at that van just because of the noodles, there was more fun in the form of free stickers, liquid filled transparent chopsticks and cheap stamps if you placed a large order. Unlike the food trucks in the States, that red van without tyres was a lot dilapidated, with a much tamed down kitchen as far as cooking facilities & techniques available, but the food from there made sure that the street infront always smelled of soy & spices. You know that burnt, fermented savory ‘stink’?, when the soy bubbles & splutters when as soon as it hits the hot as volcano wok, that! As I write this, I can still remember the taste of food there from some 20 years ago, of the greasy chowmein and the scarlet colored chilli chicken. “It’s all in the wok”, the little Nepalese guy with golden hair and wrinkly forehead replied whenever questioned about his recipes or where he got his condiments.

Sinfully Spicy : Hot & Sour Chicken #indochineseMy mom has been making this hot and sour chicken for so many years, the only difference being that she serves it with a runny sauce than what we ate at Sabus. I follow her recipe mostly except that I do not deep fry the chicken, rather lightly sear it before proceeding to make the sauce.This recipe is more of for an appetizer or starter course than the mains, however the husband insists on combining it some steamed jasmine rice each time. Any which way, the way that garlic & hot chili laced sauce with hints of tomato, soy and fresh cracked black pepper combines with vinegar soaked succulent morsels of chicken is just too delicious. Try it!

Sinfully Spicy : Hot & Sour Chicken #indochineseHot & Sour Chicken 

A tangy fusion dish of vinegar soaked chicken stir fried with garlic – chili paste, soy sauce and spices. 

Printable Recipe Ingredients (Serves 2-3)

  • 1 lb boneless chicken thighs,skinless
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 tbsp dark soya sauce ((I use Ching’s brand)
  • 1/2 tsp salt
  • 1 teaspoon black pepper, fresh cracked
  • 1.5 tablespoon white vinegar
  • 2-3 tablespoon of oil (for skillet frying)


  1. Use tofu, paneer and assorted vegetables for a vegetarian version of this recipe.
  2. If you would like to deep fry the chicken before adding to the sauce, mix 4 tablespoons all-purpose flour and 1 tablespoon corn starch when you marinate.

For the Sauce

  • 6 fresh garlic pods
  • 2 whole fresh Fresno chillies (or any hot chili pepper, adjust to tolerance, de seed if you like )
  • 2 teaspoon dark soya sauce (I use Ching’s brand)
  • 2 tablespoon chilli tomato sauce (I use Maggi Hot & sweet, substitute with Sriracha & 1/2 teaspoon cayenne, or use 1.5 – 2 tablespoons Sambal oelek )
  • 1.5 tsp honey (or brown sugar, adjust to taste)
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon pure, untoasted sesame oil (optional but recommended)
  • 1 teaspoon corn starch
  • 1/2 cup chicken/vegetable stock or water
  • 3-4 tbsp oil (I used sunflower, use any neutral oil)
  • 5 scallion stalks, white & green cut separately
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh tomatoes, finely chopped
  • 3/4 tsp red pepper flakes (adjust to tolerance)
  • Salt to taste
  • 1.5 – 2 tbsp white vinegar (adjust to taste, or use a few dashes of balsamic vinegar)
  • For Garnish – chopped scallions(green parts)


Preparation Clean the chicken, pat it dry. Cut the cleaned chicken into bite size pieces. Rub it with garlic, chili, soy sauce, salt & pepper, vinegar and let sit for about 25-30 minutes. While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic and Fresno chillies to tiny bits.You could use some water if required for blending. In a small bowl, mix up the soy sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.

Cooking In a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Pick up the marinated chicken pieces, shake to release vinegar and layer on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on the size of pieces. Once done, transfer the chicken pieces to a plate and reserve the drippings in the skillet itself. Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic chili paste  and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn (else it will be bitter). Next add the chopped onions and scallions (white parts) and cook on medium high for 3-4 minutes or till light brown in color. Add the tomatoes next and let cook till they begin to soften. Next, add the ginger along with the soy sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides. Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly. Next, taste & adjust the salt in the sauce. Sprinkle the red chili flakes & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated. Garnish with chopped green scallions & serve immediately. Thank you for stopping by! Stay Spicy!

Pickled Red Chili Peppers (Laal Mirch Ka Achaar)

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianThe summer mornings at my badi mummy’s (grandma) house started early with preparing for meals ahead that day. By the time I walked down half sleepy to the lobby, the central area of our house where the whole family gathered for chai in the morningsat meal times or just to sit chatting away, the “lobby” with tiny pink and ivory marble pieces embedded in the floor and a fish aquarium decorating one corner of the wall facing the door that opened into the backyard, I would often find her either chopping vegetables,segregating them into what will be for which mealtime, kneading the dough , picking the lentils or just involved in some kitchen chore.A half filled teacup always on her side on top of a newspaper folded in quarters which she read in between of being busy.I inched to sit close to her and see what her keep busy.I would flip a few pages of the newspaper and often she told me ” hamare babuji 25 paise har mahene english padne ke leye jayda dete they”(my father spent extra money each month to let me learn english at school). In the 1930s, many old women of her age in India would not be reading english newspapers or speaking the language at that time.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indian

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianWhen it was the pickling season, the attention shifted from regular tasks to raw mangoes, baby limes and chilies.To tell you the truth the pungent smell of strong pickling spices along with the piquant aroma of virgin mustard oil would be the last thing you would want to sniff at 6 in the morning but her dedication and involvement towards this business was contagious. Attention to detail boiled down to sterilizing the knifes and kitchen towels that would or could touch those chilies and mangoes,leave alone the large glass containers and spoons or bowls. In that time of no fancy appliances,magic bullets and all, hand crushing the tough seeds of fenugreek and tiny rai (brown mustard) did not come easy if you lacked sincerity. She often covered her nostrils with the end of her cotton saree, which was especially worn in any other color but white that day to guard against stains and those fragile, slightly wrinkly hands worked energetically in unison with the heavy terra-cotta mortar & pestle. In between, she paused to wipe off the spice dust off her steel framed glasses but continued with double vigor in the next few minutes.I often wondered if there could be anything, anything in this whole wide world right now which could deter her attention.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianFor the next few hours, the coarse ground fenugreek, nigella, fennel and mustard seeds were mixed with copious amounts of turmeric powder and salt and then doused in liters of raw, virgin mustard oil, the pungent oil, which my kitchen still feels lifeless without for I have consumed it right from childhood days. Half of the mixture was separated for the mango pickle to which she would add more chili powder later and the rest was stuffed inside plum,red peppers with slightly shriveled skin from a day or two of sun drying prior to pickling. The jars would be situated in sun to ferment for week or ten days and she found something else to keep her busy like no other.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianHaving lived on homemade pickles all those years of growing up, I could never acquire a taste for the store-bought ones.My tastebuds can make out the slightest hints of those citric acid and preservatives. It is my aim every season to make at least one pickle. Last year it was raw mangoes and prior to that I pickled no oil limes. It was the turn of red chili peppers as soon as I spotted them at Whole foods this time. Over the years, I have slightly changed the recipe to be more like my mom’s. Instead of stuffing the whole red chili peppers, I slit them in half and then stuff the halves. Thats the only change I have made to my badi mummy‘s recipe.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indian

Printable Recipe

Ingredients (Makes 40 halves of pickled chilies and extra spice (masala) & oil )

  • 20 whole red chili peppers (I used Fresno)
  • pinch of salt
  • 4 tablespoon rai (brown mustard seeds)
  • 2 tablespoon fenugreek seeds
  • 1 teaspoon + 1/4 teaspoon Nigella seeds
  • 1.5 tablespoon fennel seeds
  • 2 teaspoon turmeric powder
  • 1.5 tablespoon amchoor (dry mango powder, buy online here )
  • 2 teaspoon salt (adjust to taste)
  • 300-350 ml virgin mustard oil, divided (or use olive oil, see notes)


  1. You could use the same recipe to make whole stuffed red chili peppers.Instead of halving them, simply stuff the spices into them.
  2. Never under salt the pickle, it will go bad within few weeks.
  3. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add. Or you can use olive oil in this recipe if you do not get mustard oil. The flavor of the pickle is slightly different from traditional but it works.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days (or more depending on strength of sun where you live to mature and get ready to consume.


Wash and pat dry the chilies. Cut and discard the top stem and the entire green portion, then cut them into half. I discarded the seeds & veins of half the chillies,thats where the heat in the pickle comes from. You can remove seeds for all of them if you want. Layer the chilies on a wide, non reactive shallow dish, sprinkle a scant pinch of salt.

Using your coffee grinder, coarsely pulse the mustard, fennel, nigella & fenugreek seeds separately (this is important).You do not need to make a fine powder, if few specks of whole spices remain, its okay. In a small bowl mix the powdered spices together with turmeric, 1 teaspoon salt and amchoor.Taste the spice mix for salt, it should be slightly more salty than you thinkAdd 2-3 tablespoon mustard oil just so that the spice powder is moistened. This will be make it easy to stuff the chilies.

With dry hands, stuff whole or each half of the chilies with this spice mixture. Place the stuffed chili pepper in a wide glass dish (I use my pyrex). Add 200 ml of mustard oil, any spice mixture remaining and gently mix so that the chilies are coated in oil. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay. Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar (do not use a metal container) , check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. (this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of chilies would have shrivelled and the strong, bitter taste will go away. Store at room temperature for up to 2-3 months. Always use a clean spoon to serve the pickle.

Thank you for stopping by!

Stay Spicy!

Rosewater & Raspberry Loaf Cake

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf CakeThe idea of this rosewater cake came into being about three years back when I first baked a layered cake with raspberries stuffed in between the layers and covered in floral frosting. I was a novice baker, just wanted to use a newly owned oven in the apartment and experiment. If I remember correctly, I baked it for our second or third valentine’s day and it was a hit. We instantly loved this combination and it was so fascinating to see how a strong floral extract from east and tart berries from the west, from different parts of the world can compliment each other so well and create pure, delicious magic inside the oven. I did not bake it again for many years for no reasons whatsoever.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf CakeA couple of weeks back when the husband requested a buttery cake, while hunting down the bakery gear, I got hold of a small bottle of rosewater at the back of the pantry and this straightforward, one bowl loaf cake recipe was born. Basically, I substituted vanilla with rosewater in my favorite loaf cake recipe and the flavors came out amazing. Adding raspberries top did not just make look pretty but they recreated the old, known flavors. This is such an easy recipe and I did not have any intentions whatsoever of posting on blog. But, many of you asked for it when I shared an image on Instagram so I baked it again last week. No one else is complaining except my weighing scales because I am feasting on it for breakfast, after dinner snacks and also with evening chai. Oh lord, why is it so good but so fattening at the same time?Ugh.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf CakeI always find the floral notes in food a bit tricky to work with because it’s difficult to decipher how much of it could be too strong or too mild. And the flavors change equations inside the oven as well so just a plain tasting or sniffing the batter would not help that much. I would recommend to use a tested rose-water brand while baking this cake. Do not pick up a new brand because then you will not be figure out how much is too much or too little.In my first attempt, the rosewater got a little strong so I reduced the quantity in the second.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf CakeThis one bowl cake recipe is tad buttery and dense, not too sweet and I was surprised at how robust the crumb and the inside of it came out. Floral flavors make one of the most exotic and special gifts and I am pretty sure that my mom would have loved this cake over a bunch of roses only if she lived close by. The cake will travel very well if you want to bake and drive it down to your mom’s house on mother’s day. It makes a great work or school lunchbox option.

You could fold the raspberries with the batter two, but I just think that they look prettier on top. It is more of a tea cake than a soft, gooey dessert cake. However, with a side of whipped cream, raspberry compote and some extra berries you can definitely serve it at the end of meal.

Sinfully Spicy - One bowl Rosewater & Raspberry Loaf Cake

Printable Recipe

Pound cake recipe from Martha Stewart

Ingredients (Makes 1 loaf)

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons good quality rosewater (adjust quantity according to how mild or strong the brand is)
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/4 teaspoon salt
  • 1 pint fresh raspberries plus more for serving


Preheat oven to 350 degrees. Butter and flour 9 inch by 4 inch by 2.5 inch loaf pan. I line it with a sheet of parchment at the bottom for easy removal. Set aside.

In a large bowl, using an electric mixer on high-speed, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the rosewater and salt. Beat to combine. With mixer on low, gradually add the flour, beating just until combined (do not overmix).

Pour this batter into the loaf pan. Arrange the fresh raspberries on top, press them lightly as you arrange. Bake in the middle rack, until a skewer inserted in the center of cake comes out clean, about 1 hour. Tent with a piece of aluminum foil if the top starts browning too quickly).

Let the cake cool in pan 15 minutes. Transfer on a wire rack, and turn upright to cool completely.

Slice with a sharp knife and serve.

Thanks for Stopping by!

Stay Spicy!

Matar Paneer

Sinfully Spicy : Matar PaneerI always feel that I end up cooking many dishes just to re-create a special memory, securely nestled in my heart from the years gone by or from days of growing up. Sometimes the sight of the familiar ingredients at the store brings in with itself such a gush of thoughts that I won’t have anyother way except cheering myself up in the kitchen with them,cooking up a storm to recreate those flavors. Fresh peas during spring time, is one of such thing. For less than a second,the sight of exuberantly prized organic sweet peas at the grocer last week made little sense coupled with the effort required to prepare them. But then, I could not walk away without securing a pound in my cart to make some this luscious matar paneer – fresh shelled peas and soft unaged cheese in a spicy sauce redolent of sweet-smelling cardamom and sharp hints of cinnamon and cloves in contrast to the sweetness of the vegetable.

Sinfully Spicy : Fresh Pods Matar Paneer

Sinfully Spicy : Paneer (fresh indian cheese)I don’t remember a single time during childhood when we ate frozen peas.Fresh peas were a winter treat and the only way. My grandmother and other women of the family, after serving lunch, geared up for dinner,pulling chairs around the takht (a very old wide wooden bench still going strong in verandah of my badi mummy’s house), settling down with cups of cardamom chai and spent few good hours to shell three or four kilos of grassy, plum pods, gossiping about the neighbors or the relatives, working with remarkable patience, a virtue that comes hard to me when I know there is a ready to use pouch inside the freezer.

Sinfully Spicy : Shelling fresh Pods

Sinfully Spicy : Shelling fresh Pods Matar Paneer

Sinfully Spicy : Fresh PeasWhen I am engrossed in such strong weaved memories, at times, it becomes difficult to tear away and lend to the present. The joy continues, the nostalgia gets compelling. When I spent about half hour over the weekend in the company of these fresh peas I got, I felt like a child again, badi mummy teasing me to lend help and just not nibble on the seeds.It was raining outside and I felt like a child again,some eighteen or twenty years back, me wearing hand knitted, red colored socks,running away with fistfuls of matar dana. All laughs, so much fun.

Then suddenly, I feel the warmth of my daughter from behind, trying to lift her body on heels to reach for the bowl of seeds that I just shelled.Her smile breaks the array of thoughts. She is like mommy.

Sinfully Spicy : Matar PaneerMatar paneer is a classic north indian dish. I have always liked it on the spicy side with the creaminess limited to that from the paneer (fresh indian cheese). Each home in india has its own version of it, there is nothing wrong or right become curry are so versatile that way.The curry is naturally gluten free since paneer is a gluten free cheese. You can very easily make this recipe vegan friendly using tofu, or any other vegan substitute. I am sharing my mom’s recipe with a little bit of extra spices added in.

Sinfully Spicy : Matar Paneer

Sinfully Spicy : Matar Paneer

Printable Recipe

Matar Paneer – Fresh Peas & Indian Fresh Cheese in a aromatic and spicy tomato – onion sauce

Ingredients (Serves 2-3)

  • 1 cup fresh or frozen peas
  • 2 medium tomatoes (yield about 3/4 cup fresh tomato puree)
  • 1 fat garlic
  • 6 oz paneer (about 200 grams, homemade or store-bought, cubed, use extra firm tofu for vegan)
  • 1/4 cup mustard oil (or use olive/vegetable oil)
  • 1/3 cup onions, finely chopped
  • 2 green cardamom
  • 1 clove
  • 1/4 inch piece of dalchini (cassia bark, substitute with 1/2 inch piece of regular cinnamon)
  • 1/2 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste, substitute with 1/2 teaspoon cayenne)
  • 1/2 teaspoon kashmiri chilli powder (this lends the color not the heat, substitute with paprika)
  • salt to taste
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup -1 cup water (depending on the desired consistency of sauce)
  • 1 teaspoon kasuri methi, crushed between palms
  • 1/2 teaspoon garam masala (adjust to taste)
  • 2-3 tablespoon of heavy cream (optional, I did not use, skip for vegan )
  • Fresh cilantro & ginger juliennes to garnish and serve


If you are using fresh peas, shell the pods. If using frozen, thaw the peas.

Blend the tomatoes along with garlic to a fine puree. Set aside.

Soak the paneer cubes in warm water. Set aside. If using tofu, dry it using paper towels, cube it and let sit.

Heat up the mustard oil in a large pot, wait till you see little ripples on the surface, add the onions along with cardamom, clove, dalchini & cumin seeds.Saute for 5-6 minutes till the onion start to turn light brown.

Add the coriander, turmeric, red chili, kashmiri chilli powder next and sauté for less than a minute. Add the blended tomatoes and reduce heat to low.Let cook slowly till you see little bubbles of oil separating on sides of the pot and the spice paste glistening. At this point, add the peas along with chopped ginger,add salt, stir to combine together with spice paste and on low heat, saute for 3-4 minutes. Add about 3/4 cup water, mix well and cover the pot with a lid. Cook for about 15-20 minutes till the peas are soft (but not mushy).Uncover and add the kasuri methi and garam masala along with paneer cubes. Stir, and again cover and on low heat, let simmer for another 10-12 minutes.

Add the heavy cream (if using) next and simmer (not boil) on very low heat for another 2-3 minutes.Once the sauce has simmered, let sit for at least 45mins -1hour or till ready to serve.

Once ready to serve, warm up the sauce and serve immediately. You can garnish with cilantro, extra cream and ginger juliennes.Serve with rice or flatbreads.

Thanks for stopping by!

Stay Spicy!


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