Recipes & Spice Stories

Authentic Chicken Curry — चिकन करी

This home-style chicken curry uses Tongue Feast Chicken Masala for an effortless burst of authentic Indian flavor. The recipe comes straight from the back of our Chicken Masala pack.

Ingredients

• ½ kg chicken, washed and cleaned
• 2 tbsp red chilli powder
• 2 large tbsp Tongue Feast Chicken Masala
• ½ tbsp turmeric powder
• 2 tbsp ginger-garlic paste
• 2 large tbsp curd (yogurt)
• 2 tbsp oil, 1 bay leaf
• 2 finely sliced onions
• ½ cup tomato puree, fresh coriander & mint leaves

Method

Marinate the chicken with ginger-garlic paste, turmeric, chilli powder, curd, salt and Chicken Masala for 1 hour. Heat oil, sauté bay leaf and onions until golden. Add the marinated chicken and cook. Add tomato puree, cover and simmer for 4-5 minutes on medium heat. Garnish with coriander and mint. Serve hot with roti, paratha or rice.

Spice Used: Tongue Feast Chicken Masala

Bharwan Baingan — भरवां बैंगन

A traditional Maharashtrian stuffed eggplant dish using Tongue Feast Kala Masala. The smoky, dark-roasted spice blend gives this dish its characteristic deep flavor.

Ingredients

• 200g small baby eggplants (brinjals)
• 1 tbsp oil, 1 tsp red chilli powder
• ½ tsp turmeric, 1 tbsp Tongue Feast Kala Masala
• ½ tsp coriander powder, ½ tsp jaggery powder
• 4 tbsp roasted peanut powder, salt to taste

Method

Wash and slit the eggplants lengthwise (keep the stem intact). Mix all dry spices together. Stuff this masala mixture into the slits of the eggplants. Heat oil in a kadhai, place the stuffed eggplants gently. Cover and cook on slow flame, turning occasionally until all sides are done. When tender and spiced through, stop the heat. Garnish with fresh coriander and serve hot with roti or bhakri.

Spice Used: Tongue Feast Kala Masala

Saoji Mutton Curry — सावजी मटन करी

The legendary Saoji mutton curry from Nagpur's Vidarbha region — fiery, complex, and unforgettable. Uses Tongue Feast Saoji Masala for authentic flavor.

Ingredients

• 500g mutton (bone-in, cleaned and washed)
• 2 large onions, finely sliced
• Ginger-garlic paste, 1 tbsp
• 3 tbsp Tongue Feast Saoji Masala
• ½ tbsp turmeric, 1 tbsp red chilli powder
• Salt to taste, oil — 4 tbsp
• Fresh coriander for garnish

Method

Heat oil in a heavy-bottom pan or pressure cooker. Add sliced onions and fry until deep golden. Add ginger-garlic paste and sauté. Add mutton pieces, turmeric, and salt — brown for 1-2 minutes. Add Tongue Feast Saoji Masala and red chilli powder. Mix well, add water as needed, cover and cook until mutton is tender (4-5 whistles in cooker). Remove lid, cook on slow flame until gravy thickens. Garnish with coriander and serve with hot bhakri, roti or rice.

Spice Used: Tongue Feast Saoji Masala

Classic Mutton Curry — मटन करी

A rich, aromatic mutton curry using Tongue Feast Mutton Masala. Slow-cooked for tender, fall-off-the-bone meat in a luscious red gravy.

Ingredients

• 500g mutton (cut into pieces)
• 3 tbsp oil, finely sliced onions (3 medium)
• Ginger-garlic paste — 1 tbsp
• 1 tbsp red chilli powder, ½ tsp turmeric
• 1 tbsp Tongue Feast Mutton Masala
• Salt to taste, fresh coriander

Method

Heat oil, fry onions until golden. Add ginger-garlic paste and sauté. Add mutton and brown. Add spices and Tongue Feast Mutton Masala. Add water and pressure cook until tender. Garnish with coriander.

Spice Used: Tongue Feast Mutton Masala

Spicy Chavali Masala — चवली मसाला

A nutritious Maharashtrian comfort dish using Tongue Feast Kanda Lasoon Masala for that authentic village-style taste.

Ingredients

• 1 cup Chavali (Black-eyed peas), soaked overnight and boiled
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder, ½ tsp turmeric powder, ½ tsp coriander powder
• 1 tbsp Tongue Feast Kanda Lasoon Masala
• 1 tbsp oil, Salt to taste, Fresh coriander

Method

Heat oil in a pan. Sauté chopped onions until golden brown. Add chopped tomato and cook until soft. Stir in ginger-garlic paste, red chilli powder, turmeric, coriander powder, and Tongue Feast Kanda Lasoon Masala. Sauté for a few minutes. Add boiled Chavali and 1/2 cup water. Simmer on low heat for 4-5 minutes. Garnish with fresh coriander and serve hot with roti, bhakri, or rice.

Spice Used: Tongue Feast Kanda Lasoon Masala

Sev Bhaji & Misal — सेव भाजी / मिसळ

Learn to make a versatile, fiery Maharashtrian gravy using Tongue Feast Sevbhaji Masala. Use it to make the classic Sev Bhaji or a hearty Misal Pav.

Ingredients (Master Gravy)

• 2 tbsp oil
• 2 medium onions, finely chopped
• 1 medium tomato, chopped
• 1 tsp ginger-garlic paste, 1 tsp ginger paste
• 2/3 tbsp Tongue Feast Sevbhaji Masala
• 1 tbsp red chilli powder (optional), 1/4 tsp turmeric
• Salt to taste, Fresh coriander

Method (Master Gravy)

Heat oil in a kadhai. Sauté onions until golden brown. Add ginger-garlic paste and sauté for 1 minute. Add tomatoes, turmeric, chilli powder, and Tongue Feast Sevbhaji Masala. Cook until tomatoes soften and oil starts separating. Add hot water and salt, then bring to a boil.

To make Sev Bhaji:

When the gravy is boiling, lower the heat. Add 1 cup of thick Besan Sev. Cook for 2-3 minutes (be careful not to overcook or the sev will become soggy). Turn off the heat, garnish with coriander, and serve with bhakri or roti.

To make Misal:

Add 1/2 cup of boiled Matki (sprouted moth beans) to the boiling gravy. In a serving plate, add a layer of farsan, then pour the hot gravy (rassa) over it. Garnish with chopped onions, coriander, and a squeeze of lemon. Serve with pav, curd, and extra rassa on the side.

Spice Used: Tongue Feast Sevbhaji Masala