Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good.

8 tips for the perfect cup of homemade chai

1. Balance your spices

This homemade Masala Chai recipe delivers aromatic flavours as well as a warming whack of dried ginger and peppercorns.

When cool, aromatic spices and warming spices work in tandem, beautiful things happen.

For me, it’s the spiciness of the ginger and peppercorns, offset by cooling cardamom that takes a standard cuppa chai to the next level.

2. Pick decent quality tea

Use good-quality black tea. It doesn’t have to be super premium, just strong and with great flavour (a flavour you like!). Assam and Darjeeling are both good options.

Tea bags or loose leaf tea for chai? Loose leaf tea is traditional but tea bags make for easier clean up. Choose what works for you.

I live in the UK and my preference is to use Yorkshire Tea Leaf Tea. It’s what I’ve always had and I’m used to it. The flavour is suitably strong and it makes for a great cup of chai.

3. Boil it in a pan, on the stove

No teapots or cups for brewing. To make proper Masala Chai, you need a saucepan and a good 15 minutes or so. It’s a no shortcut zone.

4. Steep the tea

Brew your tea for 2-3 minutes. I like to give it a hard boil to extract as much tea flavour as possible.

5. Add milk and boil the chai properly

I cannot emphasise this step enough. Boil the tea with the milk in the pan, for at least 10 minutes. The spices and tea need time to infuse and the milk needs to reduce so its’ raw ‘dairy’ flavour condenses and cooks out. This is crucial.

Those coffee chains that sell “chai tea latte” with frothed milk are charging you too much for something that isn’t chai.

6. Stir often

To stop anything burning at the base of the pan.

7. Skim and strain

Skim off any skin (malai) that forms on the surface of the chai. It’s totally fine to consume but makes pouring rather difficult. Malai is less likely to form with plant-based milks.

Pour through a tea strainer into a cup or mug.

8. Don’t forget the biscuits

This is extremely important.

How to make vegan chai or chai with oat milk

Switch dairy milk for your usual non-milk milk. Almond milk, oat milk and rice milk make excellent chai. You can also use soy milk or cashew milk.

I do not recommend using coconut milk in chai (unless you really love coconut milk). It will completely change the flavour.

Pay attention to whether your dairy-free milk is sweetened or unsweetened so you know whether to add sugar or not.

I like to boil my vegan chai with oat milk for longer to make sure it’s really well infused and slightly condensed.

Sweeten to taste

Use any sugar or sweetener of your choice. I recommend something neutral tasting but go with your preference.

Personally, I don’t sweeten my chai at all but for family and guests, I only ever serve use white sugar, light brown sugar or agave.

Some people like to add artificial sweeteners which are usually fine taste-wise (in small amounts).

I do not recommend using maple syrup in chai (unless you really love maple syrup). It will completely change the flavour.

Popular varieties of Masala Chai

Cutting chai

Literally “half a cup” of chai. Cutting translates as a half serving or shot of tea. It’s just enough to give you a refreshing pick-me-up. The tea is usually rocket-fuel strong (karak chai or kadak chai).

To make Cutting chai: Half the recipe below and serve the chai in small glass cups. Leave some room at the top of the cup so it’s not too hot to hold.

Adrak Chai

Adrak chai or ginger tea is a zippy, fresh cup with the addition of fresh ginger.

To make ginger chai: Add 3-4 sliced rounds of fresh ginger along with the black tea in the recipe below and boil.

Tulsi Chai

Chai with Tulsi or holy basil provides a soothing, peppery hit of flavour. It’s herbal and and very delicious.

To make Tulsi chai: Add 5-6 tulsi (holy basil) leaves along with the black tea in the recipe below and boil.

Lemongrass Chai

As with ginger chai, lemongrass chai provides a refreshing change from everyday masala chai. The grassy, citrus aromas are a delicious addition.

To make Lemongrass chai: Add one lightly-bruised stalk of lemongrass along with the black tea in the recipe below and boil.

How to make Chai Masala

My recipe for chai masala calls for dried ginger, cardamom, black peppercorns, cinnamon, cloves, dried rose petals, mace and nutmeg.

Every recipe for chai is truly unique. Many call for other spices and some don’t include the ones I use in my blend. Some other common additions in masala chai recipes are star anise, fennel seeds and white peppercorns.

Watch how to make Masala Chai

Do I need to toast spices for Chai Masala?

No. There’s no need to toast the spices prior to grinding when making chai masala. The heat of the blade when grinding will do the hard work.

Simply throw your spices into a high-powered spice grinder or coffee grinder, blitz and store in an airtight container.

How long can I store Chai Masala?

This recipe for Chai Masala will keep well for around 6 months. It’s a relatively small batch so you can always have fresh Chai Masala to hand.

Can I use this Chai Masala to make Masala Coffee?

Absolutely, yes. I often do and it turns out delicious every time.

How to make Masala Coffee: Instead of adding the black tea leaves, add 3-4 teaspoons of instant coffee depending on how strong you like your Masala Coffee and then continue as directed in the recipe.

My essentials for Very Good Homemade Masala Chai

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Other recipes you might like

• Puffy Masala Poori
• Crispy Potato Bhajia
• Indian Cheese Twists
• Vegetable Samosas

Very Good Homemade Masala Chai recipe

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Very Good Homemade Masala Chai

Here's my favourite recipe for Masala Chai, including a homemade spice blend. As the title suggests, I think it's very good.

Course Breakfast, Drinks

Cuisine Indian

Keyword chai, drinks, spice blends, tea

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 150 grams

Author Sanjana

Equipment

• Spice grinder or coffee grinder
• Saucepan or milk pan
• Tea strainer

Ingredients

For the chai masala (150g)

• 50 g ground ginger
• 50 g green cardamom
• 30 g black peppercorns
• 15 g ground cinnamon
• 10 g rose petals
• 8 g cloves
• 4 g mace 2 blades
• 2 g nutmeg 1/2 or 1 very small kernel

For two cups of masala chai

• 400 ml water
• 400 ml milk
• 3 tsp 10g strong black tea leaves (or 3 teabags)
• 1 1/4 tsp chai masala (recipe included in this card)
• Sugar or sweetener to taste

Instructions

To make the homemade chai masala

• Add all of the spices, including the one that are already ground to the jar of a spice grinder or coffee grinder. Grind to a fine powder. Stop halfway to stir the spices and make sure everything is properly ground.
• Sift the chai masala into a bowl to ensure there are no longer any large spice fragments left in there.
• Pack the chai masala into a clean, dry airtight container. It will keep well for around 6 months. After this, it will begin to lose some of its' flavour and aroma.

To make two cups of masala chai

• Bring the water to the boil in a saucepan, milk pan or chai pan. Add the tea leaves or tea bags as well as the chai masala. Continue to boil for about 2 minutes.
• Add the milk of your choice and stir well. Bring to a rolling boil, stirring often. Once the chai begins to foam up, you can turn the heat down a little but continue to boil it quite vigorously for about 10 minutes. Note: Do not leave the chai unattended as it boils. It has a tendency to froth up and overflow. Cleaning it up isn't so fun.
• Once the chai has boiled for 10 minutes, remove it from the heat and strain into cups. Serve hot with your favourite biscuits or savoury snacks.

Video

Notes

• This recipe makes approximately 150g chai masala.
• If you don’t want to make your own chai masala, feel free to use your favourite shop-bought one.
• To customise this chai and make a ginger, tulsi, lemongrass, etc variety, see my suggestions in the post above.
• Store your chai masala in a cool, dark place. After 6 months, it will begin to lose some flavour and aroma.

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If you like this, you’ll love my recipe for Vegetable Samosas

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These vegetarian cheese twists can be ready in under 40 minutes, including prep time.

These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai, your favourite glass of fizz or even as a dunker for soup. They’re divine!

These Indian Cheese Twists are…

Quick & easy
Vegetarian
Egg free
Easy to veganise

How to make Cheese Twists with Puff Pastry

The process is so simple. All you need are two sheets of ready-rolled puff pastry, cheese and any extra fillings of your choice. I’m using garam masala, onions, chilli flakes and fresh coriander for an Indian twist (literally!).

If you want to make vegan cheese twists, be sure to grab yourself a roll or block of vegan puff pastry. I use Jus Rol for a vegan version, along with plant-based cheese like Violife and an oat milk “eggwash”.

What’s in Indian Cheese Twists?

My favourite way to make Indian-style cheese twists is with puff pastry, a blend of two types of cheese (Cheddar and mozzarella), onions, chillies and this Homemade Garam Masala.

You can use shop-bought garam masala if you like and reduce or increase the amount of chillies as per your taste, too. I like them to be medium-hot.

How to twist Cheese Twists

Step 1

The most important thing is to begin with very cold pastry. Pop it in the fridge for at least an hour before you start. Only take it out of the fridge after you’ve prepared your filling ingredients.

Step 2

Take a sheet of puff pastry. Top it with your prepared cheese filling mixture, leaving a 1cm gap at the edges of the pastry.

Step 3

Gently press the cheese down with your hands, taking care not to press it into the pastry too hard. Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn’t all fall out when you twist.

Step 4

Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don’t always find this necessary.

Step 5

Return the sealed pastry to the fridge for 10 minutes or so to chill again. If your pastry is still super cold, you can skip this step.

Step 6

Cut the pastry into long rectangles about 5-6cm wide. My 320g sheets of puff pastry makes 6 large cheese twists.

Step 7

Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape.

How many twists you get depends on the size of the pastry. I get about 1-2 full twists with each hand. They will puff up in the oven so the shape won’t matter too much. They don’t have to look perfect.

Step 8

Brush with the eggless “eggwash” (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.

Step 9

Bake in a pre-heated oven at 200C/400F for 20-25 minutes until golden all over. Serve hot.

How to make Cheese Twists with shortcrust pastry

If you prefer shortcrust pastry, you can make this recipe with ready-rolled shortcrust sheets. As with the recipe below, ensure the pastry is very cold before you begin filling, cutting and twisting.

I recommend cutting each twist about half the size of the puff pastry version for a more dainty cheese straw to serve with drinks.

The result will be a little less puffy and more like a biscuitty cheese straw. Both versions are delicious but the puff pastry style will always have my heart.

Are supermarket Cheese Twists Vegetarian?

Supermarket-bought cheese twists are not always vegetarian. Some may contain cheese which is made from animal-sourced rennet. If you’re not sure, check the ingredients label. This will usually list the type of cheese in the product.

How to make “eggwash” without eggs

If you’ve been following me for a long time, you’ll remember these Mini Mushroom & Feta Pies. This was one of the first times I made an eggwash without eggs and the results were perfect.

Simply mix together warm milk of your choice, a very small amount of ground turmeric and agave. And there you have it. A perfect “eggwash”, minus the eggs.

Milk for spreadability, agave for a shiny finish and turmeric for this glorious egg-yellow colour. Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

How to make Vegan Cheese Twists

Yes, it’s entirely possible! Many brands of packaged puff and shortcrust pastry are vegan. Read the label and most importantly, make sure it’s made with shortening instead of butter.

As for the cheese, you can substitute the dairy cheese for your favourite plant-based blend of cheese. There are tonnes of options on the market now, most made with nuts or coconut.

Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

Can you freeze Cheese Twists?

Absolutely. I like to freeze these prior to the baking stage. This way, you can pop them on a lined baking tray and bake for 20-25 minutes until bubbly and golden.

To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.

Watch the video: How to make Cheese Twists

What flavours of Cheese Twist can I make?

Other delicious flavour options you have are pesto and olives, sun-dried tomatoes and wholegrain mustard or even a Greek-inspired version with spinach and feta.

For something more festive, try brie or camembert with cranberry sauce. The options are truly endless!

Indian Cheese Twists: Recipe

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Indian Cheese Twists

Ultra flaky, buttery cheese twists baked with a blend of Indian-inspired spices inside. Use ready-rolled puff pastry sheets for a quick-fix snack with drinks or even with tea for breakfast.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword cheese, christmas, dinner party, masala, party, pastry, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 2 x 320 g sheets ready-rolled puff pastry cold
• 75 g mature Cheddar, grated (or vegan alternative)
• 75 g low-moisture mozzarella, grated or cubed into very small pieces (or vegan alternative)
• 1 small red onion very finely diced
• 1 tbsp fresh coriander finely chopped
• 1 tsp garam masala recipe linked below
• 3/4 tsp red chilli flakes
• 2 tsp kalonji seeds (nigella seeds)

For the egg-free "eggwash":

• 2 tbsp warm milk (any of your choice)
• < 1/8 tsp ground turmeric
• 1 tsp agave

Instructions

• In a bowl, mix together the cheese, onions, coriander, garam masala and chilli flakes.
• Take your first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking parchment about the size of your tray. Top with the cheese mixture, leaving a 1cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
• Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn't all fall out when you twist.
• Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don't always find this necessary.
• Return the sealed pastry to the fridge for 10 minutes to chill again. If your pastry is still super cold, you can skip this step.
• Cut the pastry into long rectangles about 5-6cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking parchment. My 320g sheets of puff pastry makes 6 large cheese twists.
• Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don't worry if any cheese falls out, just put it back in.

For the egg-free "eggwash":

• Mix together the warm milk, turmeric and agave.
• Brush with the eggless "eggwash" (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.
• Bake the cheese twists in a pre-heated oven at 200°C/400°F for 20-25 minutes until golden all over. Serve hot.

Video

Notes

• Storage: Store in an airtight container in a cool place. Eat within 48 hours. To re-heat, pop the cheese twists in an oven preheated to 200C/400F for 3-4 minutes or in an air fryer at the same temperature for 2 minutes.
• To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.
• For a vegan version of these Indian Cheese Twists: Use a vegan brand of puff pastry (Jus Rol in the UK and Pepperidge Farm in the US) have vegan products available. Use your favourite plant-based blend of cheese. I recommend using at least one mozzarella-style cheese for added cheese pull action. There are tonnes of vegan cheese options on the market now. Most are made with nuts or coconut. Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

How to make Homemade Garam Masala

Homemade Garam Masala

Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.

Check out this recipe

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I almost lost my marbles trying to perfect this recipe for homemade ladyfingers and after many attempts, the result is beautifully-light, spongy and perfect for soaking up espresso.

My Eggless Ladyfinger journey

You know how people say, “Third time lucky”? Well for me, this Homemade Eggless Ladyfingers recipe was more of a ninth-time lucky project!

To achieve a perfectly light egg-free ladyfinger (savoiardi) requires both the sponge to be lower in fat than a traditional cake, yet still moist enough to rise adequately in the oven.

After what’s felt like a mammoth task, I present you with my perfectly-delicious Eggless Ladyfinger recipe. They drink up espresso like no man’s business and remain super light inside our favourite desserts.

While they may no be piped into oblong “fingers” like their traditional eggy counterparts, I guarantee you’ll never know the difference when you eat your dessert. Neither will your friends and family.

Here’s how I make them.

How to make Eggless Ladyfingers (Savoiardi)

1. Mix up the batter for the Eggless Ladyfingers

With the combination of self-raising flour, potato starch and DIY buttermilk, our egg-free savoiardi will have both the lightness and sponginess of shop-bought ladyfingers.

2. Pour and bake

Spread the batter quite thinly onto a lined baking tin. It will seem like there’s no enough batter but it will rise to double the height in the oven. Be sure to use the correct size tin.

See notes in the recipe card below for tin dimensions.

3. Top with sugar

Like any good shop-bought ladyfingers, our sponge must have a crunchy sugar top. Only scatter the sponge with sugar once it’s cooled a little or the sugar will start to melt. I speak from experience!

Allow the eggless sponge fingers to cool

Be patient, this could take about an hour.

4. Cut and dry

No, I’m not talking about what you ask for at the hairdressers. Carefully lift the sponge out of the tin and cut it into rectangles (approx. 2.5cm x 8.5cm).

Okay, so this isn’t the typical shape of ladyfingers you buy from the shop but hey, this is homemade. Also, nobody will even see the shape once you blanket them in mascarpone cream and cocoa powder.

Gently peel the cut eggless ladyfingers from the baking parchment and lay them on a wire rack.

Now leave them there, uncovered for 24 hours. Yep, a whole day.

This last step is a crucial step in making good Eggless Ladyfingers that soak up lots of espresso! We want them to become stale and hard so they keep their shape and drink in all those delicious coffee flavours.

Video: Learn how to make amazing Eggless Tiramisu from scratch

How to make Eggless Tiramisu with Mascarpone

1. Make the eggless ladyfingers. Don’t forget the wait 24 hours after they’re cut. The drying time is essential!
2. Pour some strong espresso. I use instant Arabica coffee granules and boiling water. You can add some booze if you like. Allow to cool.
3. Whip up the mascarpone and sweetened condensed milk. Fold in whipped cream.
4. Dunk the dry eggless ladyfingers in the cold espresso and arrange them in a dish.
5. Top with mascarpone cream and a flurry of cocoa powder and cinnamon.
6. Repeat!
7. Pipe the final third of mascarpone cream on top. This is totally optional. Just spread it if you want something simpler.

8. Dust with more cocoa and cinnamon.

9. Cover and chill in the fridge for 24, 48, 72 hours… whatever. The longer the better. It keeps well in the fridge for up to a week.

Can I add alcohol to this Eggless Tiramisu with Homemade Ladyfingers?

Be my guest! I normally would but not everyone in my family drinks so I thought I’d give it a miss this time.

If you like your eggless tiramisu boozy, add 3-4 tablespoons of marsala, Bailey’s, dark rum or whiskey to the cold espresso.

Can I make this Tiramisu in advance?

Yes! Please do. It tastes so much better after 72 hours in the fridge. 24-48 hours ahead of time are also fine. It will last for a week in the fridge (covered) since there are no raw eggs in the recipe.

Can I skip the cinnamon?

You sure can. If cinnamon isn’t your thing, just leave it out of the cocoa mixture. I do recommend using the best-quality cocoa powder you can afford. In this recipe, I’m using this Valrhona Cacao Powder.

Why do you use potato starch in the Eggless Ladyfingers recipe?

For a much lighter sponge. Too much and the sponge will turn gummy so be sure to weigh your ingredients with precision.

I have tried the recipe with cornstarch but find potato starch produces a better texture.

Shop my Eggless Tiramisu essentials!

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Eggless Tiramisu with Homemade Ladyfingers (+ Video) recipe

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Eggless Tiramisu with Homemade Ladyfingers (+ Video)

A creamy, dreamy eggless Tiramisu recipe. Make your own spongy ladyfingers with my easy step-by-step video. No eggs required!

Course Dessert

Cuisine Italian

Keyword christmas, coffee, dessert, dinner party, eggless, pudding

Prep Time 1 hour hour 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Sanjana

Equipment

• 20 x 3.5 x 31.5 cm cake tin or traybake tin
• Deep ceramic or glass dish

Ingredients

For the sponge layer:

• 280 g self-raising flour
• 180 g caster sugar + 4 tbsp
• 330 ml full-fat milk at room temperature
• 2 tsp white vinegar or apple cider vinegar
• 2 tsp pure vanilla extract not vanilla essence
• 30 g potato starch
• 70 ml any flavourless oil
• 1/4 tsp salt

For the coffee:

• 20 g instant Arabica coffee
• 650 ml boiling hot water

You will also need:

• 500 g mascarpone
• 600 g double cream divided
• 200 g sweetened condensed milk
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon

Instructions

To make the eggless ladyfingers:

• Pre-heat the oven to 175°C/350°F. Line a baking tray with baking parchment, leaving a 3cm overhang at the longest sides for easy removal from the tin later.
• Sift together the flour, 180g caster sugar, potato starch and salt.
• In a jug, whisk together the milk and apple cider vinegar. Set aside for 10 minutes. Once it looks like its curdled a little, add the vanilla extract and oil. Whisk briefly.
• Pour the wet ingredients into the sifted dry ingredients and whisk until smooth, about 90 seconds. It should be of a flowing, ribbon consistency.
• Immediately pour HALF of the batter into the lined tin and spread it out using a spatula. Rasp the tin on the counter top a dozen times to encourage any air bubbles to rise to the surface. This will give you a more even bake.
• Bake the sponge in the preheated oven for 15 minutes. It should be springy to the touch and slightly golden on top.
• Remove the sponge from the oven and allow to cool for 10 minutes. After this time, scatter 4 tbsp caster sugar over the top and give the pan a gentle shake to distribute it evenly. The surface of the sponge should look beautifully frosty. Carefully lift the sponge from the tin.
• Repeat the same baking steps above to bake the second half of the batter.
• Once both sponges have cooled, slice them into rectangles, about 2.5cm x 8.5cm. Carefully peel the sponge fingers away from the baking parchment and set them on a wire rack. Leave them out at room temperature, uncovered for 24 hours. Do not skip this step. The air-drying ensures the sponge fingers become dry enough to dip into the coffee without breaking.

To make the espresso:

• Mix together the instant coffee and boiling water. Allow to cool completely. Now is the time to add any alcohol if you like. I kept mine alcohol free.

To make the mascarpone cream:

• In a bowl, mix together the mascarpone and sweetened condensed milk. Once combined, whisk until smooth.
• In a separate bowl, whisk the double cream until it produces soft peaks. Don't overwhip.
• A little at a time, fold the whipped cream into the mascarpone mixture. The finished mascarpone cream should be smooth and able to hold a peak.
• In a small bowl, mix together the cocoa powder and cinnamon.

To assemble to tiramisu:

• Take a large glass or ceramic dish. Dip the now stale ladyfingers in the cold coffee until soaked, about 5-6 seconds and then arrange in the base of the dish. Top with 1/3 of the mascarpone cream and spread out into an even layer.
• Use a tea strainer to sift half of the cocoa powder and cinnamon mixture on top of the mascarpone cream.
• Repeat the sponge finger and espresso layering process. You can plug any gaps with broken sponge fingers to fit. Top with another 1/3 of the mascarpone cream.
• Place the remaining mascarpone cream in a piping bag fitted with a large, round nozzle. Pipe little blobs of cream on the top of the tiramisu for a pretty finish. Sift the remaining cocoa powder and cinnamon mixture over the top of the tiramisu.
• Cover the dish, taking care not to smudge the top. Refrigerate the tiramisu for at least 24 hours (or up to 72 hours) before serving.

Video

Notes

• Since this tiramisu is eggless, it will keep well in the fridge for up to a week.
• Freeze any leftover tiramisu in freezer-safe containers for up to 3 months. Defrost at room temperature and consume within 24 hours. Do not re-freeze.
• If you don’t want to pipe a design on top of the tiramisu, divide the mascarpone in half rather than thirds. Use half in the first layer and half on top.
• Decaf coffee can be used in place of regular coffee.
• Cinnamon is optional. Leave it out if you don’t like it.
• If you like your eggless tiramisu boozy, add 2-3 tablespoons of marsala, Bailey’s, dark rum or whiskey to the cold espresso.
• This recipe makes approx. 52 ladyfingers/sponge fingers.

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Pin this Homemade Eggless Ladyfingers recipe

If you like this, you’ll love my recipe for Roasted Vegetable & Mascarpone Lasagne

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Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone besciamella and melting mozzarella. The crowning glory is yet more cheese, sliced red onions and hot red and green chillies. A Desi touch.

The secret to amazing vegetarian lasagne

Roasting the vegetables intensifies their natural flavours. Their sweetness caramelises and they release bags of savoury goodness.

I like to mash them to a chunky texture to encourage every last bit of flavour to season the tomato sauce.

Tomatoes and onions are a natural source of “umami” and they give my rich tomato sauce plenty of savouriness, without the meat.

The soy mince does a great job of adding texture and protein to this vegetarian lasagne recipe. Brown it off in some extra-virgin olive oil to really give this vegetarian lasagne depth of flavour.

Can you freeze vegetarian lasagne?

This lasagne is great for feeding a big family, so leftovers are likely. Thankfully it freezes perfectly, too.

To freeze this lasagne: Cook the lasagne completely as directed in the recipe. Allow it to cool completely and then transfer portions to freezer-safe containers. Seal with a tight-fitting lid or wrap with cling film.

To freeze a whole lasagne: Wrap it in plenty of cling film. Make sure the dish it’s in is freezer safe. It stores well in the freezer for up to 6 months.

To reheat a whole lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F until golden and bubbly, about 35 minutes.

To reheat individual portions of lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F until golden and bubbly, about 20 minutes depending on the portion size.

What to serve with vegetarian lasagne

It’s one of my favourite cold-weather comfort foods and a sure-fire crowd pleaser at Christmastime. On this occasion, I pair my veggie lasagne with all the best festive sides: sprouts, carrots, roast potatoes and parsnips.

Some of the best accompaniments for lasagne have to be garlic bread, salad and fries. A full-on carbfest is what wintry evenings call for.

Failing this, I always find some leafy greens and broccoli with garlic make for an excellent side. Or Tandoori Hasselback Potatoes. Or a simple fresh tomato salad. Let’s be real, I’d eat lasagne with just about anything!

How to make vegan lasagne

To make this veggie-friendly lasagne suitable for vegans, you’ll need to replace all the dairy components with suitable alternatives. Swap out the mascarpone for a plant-based cream cheese.

The milk can be switched for your favourite kind of non-dairy milk, such as soy milk, oat milk or almond milk. In place of butter, use olive oil or a vegan spread.

To layer and top the lasagne, try a rice-based mozzarella (there are lots of recipes online like this one) or simply buy a vegan cheese blend from your local supermarket. The options are so vast these days so please don’t feel limited.

How to make gluten-free Roasted Vegetable & Mascarpone Lasagne

Simple! Instead of using plain flour in the mascarpone besciamella, use your favourite gluten-free flour blend. Choose gluten-free lasagne sheets at your supermarket.

What is in vegetarian lasagne?

My recipe uses a medley of Mediterranean-style veggies but you can raid the fridge and use up anything you have. I like to add the following vegetables:

• Aubergine
• Courgette
• Peppers (bell peppers/capsicum)
• Cherry tomatoes
• Onions
• Garlic

However, you can also throw in mushrooms, squash, leafy greens like spinach or kale, carrots, celery and fennel. The world is your lasagne.

Do I have to add soy mince to this Roasted Vegetable & Mascarpone Lasagne?

Not at all. If soy mince or non-meat meats aren’t your thing, you can simply substitute the soy mince for more vegetables.

If you’d still like some protein, try throwing in a tin of cooked chickpeas or mashed firm tofu in lieu of soy mince. Very finely chopped mushrooms are also a delicious soy substitute.

Should you let lasagne rest before cutting it?

Yes! I know you’re probably super eager to dig in, but you should always let your lasagne rest before you cut it. Allow the lasagne to stand for 20 minutes before serving.

This will give the pasta time to become one with the sauce so it doesn’t turn to slop when you try to slice it. Don’t worry, it will still be incredibly hot inside after this time.

My lasagne-making essentials

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Roasted Vegetable & Mascarpone Lasagne recipe

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Roasted Vegetable & Mascarpone Lasagne

A hot, gooey and bubbling veggie lasagne fresh from the oven. Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone besciamella and melting mozzarella.

Course Main Course

Cuisine Italian, Mediterranean

Keyword cheese, christmas, lasagne, vegetables

Prep Time 40 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Author Sanjana

Equipment

• Oven-safe baking dish. I used a 30cm x 19cm x 7cm deep lasagne dish.

Ingredients

For the roasted vegetables:

• 1 courgette cut into half moons
• 1 aubergine cut into chunks
• 2 red onions peeled and cut into chunks
• 2 peppers cut into chunks
• 80 g cherry tomatoes
• 1 bulb garlic unpeeled
• 3/4 tsp salt
• 75 ml extra-virgin olive oil
• 75g soy mince soaked in hot water, rinsed well and squeezed of excess water (or use 100g frozen)

For the rest of the lasagne:

• 500 g tomato passata
• 200 ml water
• 2 tbsp extra-virgin olive oil
• 1 tsp chilli flakes
• 1 tsp dried oregano
• 1 tsp garam masala
• 10g fresh basil leaves torn
• 400 g dried lasagne sheets
• 200g g mozzarella torn
• 1/2 red onion, finely sliced
• 50 g Cheddar
• 2 chillies finely sliced
• 1 tbsp extra-virgin olive oil

For the mascarpone besciamella (white sauce):

• 50g plain flour
• 75g butter
• 800 ml full-fat milk
• 250 g mascarpone
• 1/2 tsp salt

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a large roasting tray, combine the chopped vegetables, garlic cloves in their skins, olive oil and 1/2 teaspoon of salt. Toss well to coat and roast in the oven for 40 minutes whilst you make the tomato sauce.

For the tomato sauce:

• Heat two tablespoons of extra-virgin olive oil in a large saucepan. Add the chilli flakes, dried oregano and garam masala. Sauté for 10-15 seconds and then add the soy mince. Cook the mince for 5-6 minutes until it's very lightly browned in places.
• Add the passata and water. Season with 1/4 teaspoon salt. Stir well. Bring to the boil and add the torn basil leaves. Stir and cover. Cook over a medium-low heat for 25 minutes.

For the mascarpone besciamella (white sauce):

• Melt butter in a pan. Once the butter begins to foam, add the flour and stir well. Cook the flour out over a low heat for about a minute. Do not let the flour brown. Switch the heat off.
• Stirring or whisking all the time, add the milk. Once the mixture is free from lumps, switch the heat back on to medium and add the mascarpone and salt. Whisk well until completely smooth.
• Continue to cook the sauce, stirring all the time until it has thickened. Make sure not to let the sauce catch on the bottom of the pan. It's ready when the sauce coats the back of a spoon. Switch the heat off and set the sauce aside.

To finish the tomato sauce:

• Once the vegetables have finished roasting, allow them to cool slightly. Slip the garlic cloves out of their skins and add them back into the tray. Roughly mash the vegetables. This will give us tonnes of flavour and a more uniform sauce.
• Add the mashed roasted vegetables to the tomato sauce and stir well. Taste to check the seasoning. Set aside.

To build the lasagne:

• Take a deep lasagne dish or baking tray. Add a small amount of the tomato sauce to the bottom and layer in some lasagne sheets. Top with more tomato sauce, some torn mozzarella and more lasagne sheets. Try to alternate the direction of you pasta layers so the finished lasagne has good structure.
• Cover the lasagne with some of the mascarpone besciamella and top with more lasagne sheets. Repeat the layering process, alternating between the sauces until everything has been used up. The final layer should be the white sauce. In total, I got 8 layers of pasta and used 24 lasagne sheets in my 30cm x 19cm x 7cm deep lasagne dish.
• Top the lasagne with grated Cheddar, any leftover mozzarella, red onions, chillies and a final drizzle of extra-virgin olive oil.
• Bake in the preheated oven at 200°C/400°F for 25 minutes. After this, turn the heat down to 160°C and continue to bake for a further 25-30 minutes. If the top starts browning too much, cover the lasagne loosely with aluminium foil.
• Allow the lasagne to stand for 20 minutes before serving. This will give the pasta time to become one with the sauce so it doesn't turn to slop when you try to slice it. Don't worry, it will still be incredibly hot inside after this time.

Video

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What to serve with this lasagne

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Masala Chips & Vegan Avocado Mayo

The ultimate recipe for Masala Chips & Vegan Avocado Mayo. Made from homemade chips and the perfect blend of Indian-style masalas. Serve them with my smooth and creamy avocado mayo for a vegan take on this street food favourite.

Check out this recipe

Pull-Apart Samosa Bread

My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you.

Check out this recipe

Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

Check out this recipe

Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Check out this recipe

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If you like this, you’ll love my recipe for Creamy Saffron-Vegetable Pasta

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The post Roasted Vegetable & Mascarpone Lasagne appeared first on Sanjana.Feasts.

I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

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Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Garam Masala Potato Gratin recipe

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Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

If you like this, you’ll love my recipe for Homemade Garam Masala

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There’s a soft and juicy gulab jamun surprise hidden inside this fluffy eggless red velvet cupcake.

Use either shop-bought Gulab Jamuns or make your own. I have a video tutorial and recipe for Perfect Gulab Jamun here. There’s nothing quite as satisfying as making gulab jamun at home.

Can I bake these eggless red velvet cupcakes without the gulab jamuns?

I know you’re thinking it. Of course you can bake these cupcakes without the Gulab Jamuns.

Be sure to fill the cases 3/4 way up and bake at 170°C/340°F for 22 minutes. This recipe calls for standard-sized cupcake cases (not fairy cakes and not muffins, somewhere in between).

Note: Smaller cupcakes will take less time at the same temperature. Larger muffin-sized cakes will take longer at a slightly reduced temperature.

How to make Gulab Jamun-Stuffed Cupcakes

1. Make the eggless red velvet cupcake batter

2. Fill the cupcake cases and add your surprise inside

3. Frost and serve!

Eggless cupcake FAQs

Q. Is there a single egg replacer that works for all baking recipes?

A. There’s not a one-size-fits-all answer as the techniques and make-up of different bakes all require different approaches and ingredients.

E.g. Mashed banana, flax eggs and applesauce are fine for eggless bakes like banana cake, dense muffins and crumb cake but they don’t work so well in red velvet cakes.

The eggless cake would end up tasting of those ingredients rather than having the light, white, fluffy texture we all want in a good red velvet cake.

Q. Can I swap the sugar in the recipe for a sugar alternative?

A. No. Sugar helps proteins bind and form a good structure in cakes. In the absence of eggs, sugar plays a vital role in binding proteins, forming a good crumb and holding the cake together.

Using liquid-based ingredients like honey will change the texture of final cake.

Coconut sugar and sweetener have a different make-up to regular sugar too and swapping them in place of sugar will also change the final result of the eggless cake.

Q. My eggless cupcakes are tough. Where did I go wrong?

A. Overworked batter can produce a dense, tough cake. This is the case with all cakes, not just the eggless kind. If you overbeat cake batter, the in the flour gluten develops and this results in tough, stodgy eggless cupcakes.

Q. Can I veganise these eggless cakes?

A. Yes, you can but again, the texture and flavour of the finished cake may vary slightly.

Increase the amount flour by 1 tbsp (8g) and switch the milk for unsweetened almond milk (at room temperature).

Do not add the gulab jamuns unless you happen to have vegan gulab jamuns to hand.

The butter in the frosting can be swapped with your favourite vegan spread. Use your favourite plant-based cream cheese.

Q. What type of food colour should I use?

I recommend using a gel-based red food colour, such as Wilton or Americolor for the best results. Liquid food colours can affect batter consistency when we add larger amounts.

Q. Can I use normal self-raising flour?

You can use either regular self-raising flour or cake/sponge flour. Note that sponge flour has a lower gluten content which will result in a lighter cake. Normal self-raising flour is fine to use, but your cake won’t be as light.

Handy equipment & tools for this recipe

If you make this recipe, please consider leaving a review and comment below.

Eggless Gulab Jamun-Stuffed Red Velvet Cupcakes recipe

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Eggless Gulab Jamun-Stuffed Red Velvet Cupcakes

There's a soft and juicy Gulab Jamun surprise hidden inside this fluffy red velvet cupcake. Perfect for celebrations!

Ingredients

For the gulab jamun-stuffed red velvet cupcakes:

• 180 g extra-fine self-raising cake flour
• 20 g cocoa powder
• 150 g caster sugar
• 1 tbsp cornflour
• 1 tbsp skimmed milk powder
• 1/4 tsp baking powder
• 1/8 tsp fine salt
• 240 ml milk room temperature
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• 100 ml oil any flavourless oil of your choice
• 1 tsp red gel food colour
• 12 gulab jamuns

For the cream cheese frosting:

• 180 g unsalted butter
• 180 g cream cheese
• 125 g icing sugar
• 2 tbsp skimmed milk powder
• 1 tbsp reserved gulab jamun syrup
• 2 tsp vanilla extract
• 1/8 tsp salt
• 12 gold dragees to decorate (optional)

Instructions

• Preheat the oven to 170°C/340°F. Line a 12-hole cupcake tin with cupcake cases.
• Gently press each gulab jamun between your fingers to remove excess syrup. Don't squeeze them too hard or they will break. Reserve 1 tbsp gulab jamun syrup for the frosting.
• In a jug or glass, mix together the milk and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, add the oil and vanilla extract and give it a brief whisk.
• In a large bowl, sift together the flour, cocoa powder, milk powder, cornflour, baking powder, sugar and salt.
• Add the milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Add the red food colour and mix well until incorporated. Don’t overbeat the cake batter or you could end up with tough cupcakes.
• Pour the batter into the paper cases, about halfway full. Place a gulab jamun in the centre of each case. Top with more cake batter, about 3/4 way up the case and so that the gulab jamuns are covered. Bake the cupcakes for 18-20 minutes. It’s okay if some of the tops crack a bit where they gulab jamuns are.
• Remove from the oven and allow the cupcakes to cool in the tin. Ensure they’re completely cool before adding the frosting.

For the frosting:

• To make the frosting, mix together the milk powder and 1 tbsp reserved gulab jamun syrup. Mix well until smooth.
• Beat the butter until pale. Add the milk powder mixture and vanilla extract. Beat briefly. Next, the icing sugar. Beat until light and fluffy, about 5 minutes.
• Add the cream cheese and continue to beat until smooth. Refrigerate until cold, about 2-3 hours and whip once more. The cream cheese frosting ready to use when it's thick and can hold a stiff peak.
• Frost the cooled cupcakes however you like. I often use the Wilton 1M tip fitted in a piping bag for cute ruffles and rosettes. You can also just use an ice cream scoop to heap the frosting on. This time I liked the idea of a chubby blob piped with a simple large, round piping tip to reflect the roundness of the gulab jamuns. Add a gold dragee for sparkle.

Video

Notes

The unfrosted cupcakes can be made up to 24 hours in advance. Cover well and store at room temperature. Frost immediately before serving.

Make frosting ahead of time and store in an airtight container in the fridge for up to 1 week.

Frosted cupcakes are best eaten on the day. Refrigerated cupcakes may dry out.

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If you’re after a sharing platter worthy of your Instagram grid, this is the salad for you. I use my Homemade Masala Paneer recipe to give the salad a central focus; it’s crispy, spicy and creamy all at once.

Watch the full recipe video: Crispy Paneer & Grilled Nectarine Salad

The nectarines offset the richness of the paneer and peppery greens like rocket and watercress provide a luscious bed for the salad to lay atop.

What is Masala Paneer?

Masala Paneer is a fresh, unripened cheese from India. It’s similar to farmer’s cheese, also known as Indian cottage cheese. The core ingredients of paneer are cow’s milk and a coagulant like lemon juice, vinegar, citric acid or sour curd (yoghurt).

Having said this, paneer is significantly different in texture and taste to the western concept of cottage cheese.

My simple recipe for Homemade Masala Paneer features a basic paneer combined with black pepper, ginger, cumin seeds, chilli flakes, fresh coriander and salt. It’s then pressed to form a block.

Cube it, slice it, scramble it or create something entirely new with it. I love to use this flavoursome paneer in Parathas. Feel free to experiment with seasonings to create your own special Masala Paneer.

This is such an excellent summer dish. For a festive feel at Christmas time, replace the nectarines with sliced figs. A year-round crowd pleaser!

How to serve this Crispy Paneer & Grilled Nectarine Salad

I like to do it in stages. I start with the leafy greens, then add apple slices, tomatoes, olives, red onions and grilled nectarines (glazed with honey). Next, I add the warm, panko-crusted Masala Paneer.

The final touches are boondi (crisp chickpea flour sprinkles) and tamarind dressing. Choose the largest platter you have and dig in immediately.

This Crispy Paneer & Grilled Nectarine Salad is great as a standalone dish. Or pair it with other Indian nibbles. I love to eat this with my favourite Indian barbecue dishes. For example, these Meatless Seekh Kebabs or Achaari Mushroom Kebabs are perfect partners.

My essentials for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Crispy Paneer & Nectarine Salad

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Crispy Paneer & Grilled Nectarine Salad

Crispy Paneer & Grilled Nectarine Salad is a fresh vegetarian meal or side. The baked Masala Paneer is amazing with juicy grilled nectarines, leafy greens and pearls of fried boondi.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine Indian

Keyword apples, barbecue, cheese, nectarine, paneer, salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 100 g mixed green salad leaves (pea shoots, watercress, rocket, etc)
• 40 g cherry or baby plum tomatoes (I used multi-coloured)
• 1 small red onion finely sliced
• 40 g mixed olives
• 1 Pink Lady apple
• 2 semi-ripe nectarines
• 1 tbsp honey or agave (warm)
• 2 tbsp boondi (friend chickpea flour pearls) I used shop bought (optional)
• 1/4 tsp chaat masala

For the crispy paneer:

• 200 g masala paneer (recipe linked below)
• 100g g panko breadcrumbs
• 100 g chickpea flour
• 3 tbsp vegan mayo or unsweetened yoghurt
• 80 ml water

For the tamarind & date dressing:

• 25 g tamarind and date chutney (recipe linked below)
• 20 ml extra-virgin olive oil

Instructions

For the coated paneer:

• Preheat the oven to 200ºC/400ºF.
• Stir together the chickpea flour (besan), salt, ground turmeric, vegan mayo (or plain yoghurt) and water. Whisk well to form a smooth batter.
• Cut the cold, pressed masala paneer into pieces. You can be as uneven and as rustic as you like with this. I like some cut into cubes, some in fingers and one large piece people can cut at the table. It makes for interesting eating.
• Place the panko breadcrumbs on a large plate. Dip the paneer into the wet mixture and then into the panko breadcrumbs. Be sure to coat the paneer evenly. If you like, you can repeat the wet mix and breadcrumb dip to create a thicker layer of breadcrumbs. Coat all the paneer in this way.
• Arrange the paneer on an oven-safe tray lined with baking parchment. Spray liberally with oil. Bake in the preheated oven for 18-20 minutes. Turn the paneer half way through cooking time and spray the reverse with oil. The paneer is ready when it's crispy and golden all over.

For the grilled nectarines:

• While the paneer is in the oven, halve the nectarines around the stone and twist to open. Remove the stones and brush them with warm honey or agave nectar.
• Flace the nectarine halves face down on a preheated griddle pan. Press them down gently to ensure good contact with the griddle pan bars. Cook over a moderate heat for 2-3 minutes. Don't move them around at this point.
• Turn the nectarine halves over and cook on the other side for a further 2 minutes. You can brush them with more agave or honey if you like.

For the dressing:

• Whisk together the tamarind and date chutney and olive oil. Add a splash of water if necessary.

To build the salad:

• Arrange your favourite mix of salad leaves on a large platter.
• Top with cherry tomatoes (some halved, some whole), red onion slices, olives, the warm grilled nectarines, crispy baked paneer (warm), slices of apple, boondi, tamarind dressing and a sprinkle of chaat masala.
• Take the platter to the table immediately and let everyone help themselves.

Video

Notes

• The masala paneer used in this recipe can be made up to 48 hours in advance. Store in the fridge until ready to breadcrumb and bake. I recommend breadcrumbing only up to 24 hours in advance. Bake the paneer just before serving.
• Shop-bought paneer can be used in a pinch. Be sure it’s a soft variety.
• Plain paneer can be used in lieu of masala paneer but of course, it won’t be as delicious. The joy of this salad is the contrast of spicy, sweet and tangy flavours.

Get my Homemade Masala Paneer Recipe

Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Check out this recipe

How to Make the Tamarind & Date Chutney I use in this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

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If you like this, you’ll love my recipe for my Palak Patta Chaat

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1. Vegan Orange Lassi Blonde Chocolate – Coco Caravan, £2.99

Nibble your way through a bar of orange chocolate inspired by India’s favourite cold drink, Lassi. With notes of cardamom and coconut, this zesty slab of blonde chocolate is raw, vegan and free from refined sugar. I’ll take three, please.

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2. Christmas Stocking Spice Sprinkles – Cheeky Food Company, £12.00

Forget rainbow sprinkles, these aromatic superfood spice sprinkles are a must-have stocking filler for all Indian food lovers. Scatter them over the likes of cheese on toast, salads, stir-fries, scrambled tofu and whatever else takes your fancy. They come in four varieties: Pecky Peanut, Hot Chilli Hot, Silly Sesame and Nutter Coconut. There’s a recipe book with lots of ideas included, too.

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3. No. 2 Rosy Chai – Daisy & Mallow, £5.50

Tea lovers rejoice! This beautiful blend of black tea, rose petals, cinnamon, cardamom, pink peppercorns, ginger and vanilla is enough to make the masala chai lover in your life weak at the knees (and possibly buckle over with joy). Now put the kettle on, we’re about to enjoy a sweet, floral, warming and uplifting cup.

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4. Kashmiri Chilli Powder – Sous Chef, £2.95

One of my favourite ingredients for curries, daals and Indian savouries is Kashmiri Chilli Powder. This magical crimson dust imparts a mellow chilli flavour with a delicate fruitiness whilst giving a dish the most wonderful colour. It’s perfect for recipes like Matar Paneer and Gujarati Lasan ni Chutney.

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5. Nankhatai Gift Set – Chins’ Kitchen, £45

Swap your usual box of chocolates for this beautifully-packaged Nankhatai Gift Set this year. Chintal’s buttery, crumbly shortbread-like Nankhatai are delightful. Each flavour is true to its name with the Rose and Cardamom box being full of sweet floral notes and the Orange and Ginger packing a zesty, gingery hit. Other flavours include Cocoa Vanilla, Cinnamon, Coconut and more. If you’re feeling fancy, pop a packet of Kenyan Chai Masala into your basket to sip alongside these luxurious biscuits.

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6. Aloo Paratha Print (Unframed) – Kushiya Designs, £9.45

I’m currently obsessing over this quirky Aloo Paratha Chalkboard-Effect Print. The North Indian treasure of a dish is such a family staple, why not have a recipe reminder on the kitchen wall at all times? Nani would be most pleased, beta.

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7. Nag Champa Handmade Soy Wax Candle – LucyFurr BrightStar, £4

Move over cinnamon and cranberries! Fill your home with the scent of magnolia and sandalwood this festive season. Run a bath and light up this candle to enjoy the fresh, woody and exotic aromas of Nag Champa. I’ve been using Nag Champa incense in my home for years and it’s hands down one of my favourite scents (after the smell of biryani, of course!).

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8. Himalayan Salt Pestle and Mortar – Salt House & Peppermongers, £17.99

Not only is this pestle and mortar set a stunning piece of kitchenware, it also adds a hint of Himalayan Pink Salt to your freshly-ground spices and hand-pounded masala blends. Marble ain’t got nothing on this blush coral beauty. Leave it as a decorative piece on the countertop and soak up the wave of “Ohhs” and “Ahhs” from guests.

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9. Coconut Shell Bowl & Spoon Set – Three by One, £16

Specialists in ethically and sustainability sourced coconut products, Three by One ensure only organic coconut items are on your kitchen table. Each item is sourced from small scale farms in Sri Lanka. This unique coconut bowl and spoon set is made from leftover coconut shells destined to be burned as waste. Each one is cleaned, sanded and polished (using coconut oil) by hand. You can also buy them in sets of four.

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10. Indian Spice Tin with 10 Spices – Spice Kitchen UK, £31.95

Spice tins (or masala dabhas) are a store cupboard staple for all Indian households. The beauty of having one is that all your frequently used spices are all in one place, ready to go. I don’t know what I’d do without mine. This jam-packed tin will ensure your fellow spice lover is never short of masalas to sprinkle into Indian breakfasts, lunches and dinners. You can even choose to have it wrapped in pretty sari-style fabric for an elegant gift.

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11. Steel Tawa – Sous Chef, £9.95

Okay, so admittedly this isn’t the most beautiful gift but it’s an absolute must-have if your passion is Indian breads like chapattis and parathas. You can also use them for cooking dosas and dry curries. When heated over a gas flame, the carbon steel plate imparts the most wonderful, smokey char to food. I use one almost every day when I make Homemade Chapattis – Gujarati Rotli.

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12. Aubergine Dish – Bordallo Pinheiro, £59.50

In the words of Nina Wadia in the 90s TV wonder that was Goodness Gracious Me, “All I need is a smaaall aubergine.” This deep purple beauty will forever remind me of that comedy sketch. If you know an aubergine fanatic or lover of Baingan Bhartha, this Portuguese-made ceramic aubergine dish is the gift for them.

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13. Non-Stick Appam/Paniyaram Pan – Popat Stores, £11.99

This clever little pan is great for making all kinds of things, both Indian and beyond. Traditionally it’s used to cook South Indian Paniyaram, a rice flour breakfast dish often made with leftover fermented dosa batter but you can use it for so much more. Prepare Vitumbua – Tanzanian Breakfast Doughnuts or Æbleskiver (Danish Pancake Puffs) in this too.

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14. Little Doodh Kids’ Lightweight Hoodie – The Playful Indian, £14.99

Keep little ones snug this festive season with this adorable hoodie. It has a super-soft feel and colourful illustration featuring a bottle of milk (“doodh” is the Hindi word for “milk”). Quite frankly that little pint of doodh looks cooler than Bollywood royalty, Amitabh Bachan in the 1978 version of Don.

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15. Samosa N’ Chutney Socks – Halal Socks, £9.99

Many of you are familiar with my love of samosas. Fill them, fry them and serve them with a chilli-laced chutney and I’ll be like putty in your hands. Know someone who feels the same way about these pastry-wrapped pyramids of happiness? Buy them these socks.

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16. Indian Cookery Masterclass Vouchers – The Spice Club, from £69

Give the gift of learning this Christmas with vouchers for an Indian cookery masterclass at The Spice Club. Based in Manchester and Birmingham, these cookery school classes are run by the ultra-talented Monica and her mum, Anita. Each dish is designed with passion and cooked with love. Think it’s time to learn how to cook regional Indian dishes from the masters? Grab your vouchers now.

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17. Six-Course Vegan Tasting Menu – Indian Accent London, £80

Indulge in inventive vegan Indian food at London’s Indian Accent restaurant. With dishes like Jerusalem Artichoke Tikki Chaat and Spice Pear Tatin, Chef Manish Mehrotra reinterprets nostalgic Indian dishes with an openness towards global techniques and influences.

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