Bell Pepper Masala Curry and Naan (bread) - Vegetarian
Bell Pepper Masala Curry and Naan (bread)
Ah, the cuisine of India! And the aroma of its spices! It made the Europeans salivate and their daring explorers risk their lives to find a sea route to India! That remarkable cuisine is now yours to create and enjoy through this class.
We will be making this bell pepper curry with a unique gravy. This versatile dish can be eaten with rice or roti (Indian bread).
Naan is a thick Indian flatbread that resembles pita bread. It is traditionally cooked in a tandoor or clay oven but we’ll be making it on a skillet instead. It is typically served hot, brushed with ghee (clarified butter). Naan is generally made with all-purpose flour, yeast, and other ingredients, but we will be using whole wheat flour and baking soda instead.
Note: We will be doing everything, including chopping the vegetables, in class. No prepping required.
This class will be limited to 8 people for an intimate experience.
Ingredients for Bell Pepper Masala (serves 2-3)
· 2 medium potatoes (optional or reduce it to 1 potato)
· 2 medium bell peppers (1 red and 1 green OR 2 green bell peppers)
· 3 teaspoons oil
· 1 onion (equal to ¾ cup chopped)
· 1 tomato (equal to ¾ cup chopped)
· 2 tablespoons peanuts
· 1 tablespoon white sesame seeds
· About 3 tablespoons unsweetened coconut flakes or fresh grated coconut or frozen grated coconut
· 2 teaspoons ginger
· ¼ - ½ teaspoon red chili powder
· ¼ teaspoon turmeric
· ½ teaspoon coriander powder (optional)
· 4 tablespoons fresh chopped cilantro
Ingredients for Naan
· About ½ cup whole wheat flour
· 1/8 teaspoon baking soda
· ¼ teaspoon sugar
· ½ teaspoon salt
· ¾ teaspoon oil
· 2 tablespoons plain yogurt
· 1 ½ teaspoons garlic (optional)
· ½ teaspoon sesame seeds or Nigella Sativa seeds (Kalonji)
· Oil (butter or ghee)
: You will need a skillet, metal tongs, a plate to cover and cook the naan, blender and a rolling pin.
To Sheela, cooking is a joy and a passion right from childhood, inspired by her loving grandmother. With a particularly rich and diverse repertoire of Indian dishes, she has wielded the chef's spoon creatively for 30 years delighting her family and friends, and finding fulfillment in it. A fearless experimenter, she believes that you can become a great cook, armed only with interest and no gifts. She is a former school teacher and principal, and enjoys arts and crafts, and growing her own organic vegetables too.