It’s no news that Indians love spicy food. No matter how much we huff, puff, pant and sweat, we just can’t help ourselves dig into more of it. Here’s our list of the spiciest Indian dishes you’ll ever end up tasting. In fact, eating spicy food regularly may reduce your risk of death from cancer, heart diseases and diabetes, a new study of over 485,000 people in China has claimed. Those who reported eating spicy foods weekly had a 14% lower risk of death compared to those who consumed spicy foods less than once a week, researchers said. 

 Phaal Curry

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“This is the world’s hottest curry, because it contains the world’s hottest chile, the Bhut Jolokia or ‘Ghost Chile’, which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!”

Ingredients

• 2 tomatoes, diced
• 1/4 cup water
• 10 cloves garlic, coarsely chopped
• 2 tablespoons grated fresh ginger root
• 1 tablespoon tomato puree
• 1 tablespoon salt
• 3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground fenugreek
• ground black pepper to taste
• 2 pounds cubed lamb
• 1/4 cup clarified butter (ghee)
• 1 large onion, diced
• 1 tablespoon chopped fresh cilantro, or to taste

Laal Maas

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Laal Maas is a traditional Rajasthani spicy lamb recipe made with yoghurt, garlic and lots of dry red chillies. This non-vegetarian recipe tastes exotic and has a unique flavour of pure ghee. Usually served on special occasions, this main dish is best served with rice and bajra roti. Try this simple recipe at home and surprise your loved ones.

Ingredients

• 1 kilograms lamb
• 5 teaspoon red chilli powder
• 3 sliced onion
• salt as required
• 1 tablespoon garlic paste
• 2 bay leaf
• 1 cinnamon stick

• 1/2 cup ghee
• 3 teaspoon coriander powder
• 1 cup yoghurt (curd)
• 1 teaspoon powdered turmeric
• 2 teaspoon garam masala powder
• 4 green cardamom

Vindaaloo

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Vindaloo is an Indian curry that is popular in Goa and the surrounding Konkan region.

This spicy and slightly tangy curry was brought to the region by Portuguese colonists. Vindaloo was traditionally made with pork but now versions using chicken and lamb are also popular.

You can even make a vegetarian version with potatoes or cottage cheese.

The tang in vindaloo curry comes from the vinegar which along with the spicy dried red chilies is the star ingredient of this dish.

Ingredients

For Vindaloo Paste

• 10-12 Dry Kashmiri Red Chillies
• 2 tbsp Coriander Seeds
• 3-4 Clove
• 1 inch Cinnamon
• 2-3 Cardamom
• 8-10 Black Peppercorns
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 8-10 cloves Garlic
• 1 inch Ginger Chopped
• 1 tbsp Vinegar
• 1 and 1/2 tbsp Tamarind paste

For the curry

• 4 tbsp Vegetable Oil
• 2 cups Onion Chopped
• 1 kg Chicken Curry Cut
• 1 cup Fresh Tomato Puree
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sugar