Aloo Gobi (potatoes-cauliflower) & Paratha–Vegan/Vegetarian
Aloo Gobi (potatoes-cauliflower) & Paratha–Vegetarian/Vegan
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.
Aloo Gobi or spiced potatoes with cauliflower is a classic versatile Indian dish. The combination of crunchy cauliflower and the sweet, moist flavor of potatoes makes this a mouthwatering side dish to either rice or bread.
We will also be making an Indian flat bread called Paratha. It is made with whole wheat flour. You will have a choice of adding carom seeds with its thyme-like aroma or cumin seeds with their warm, earthy flavor to make this bread tasty. This bread is not only filling but healthy too!
Note: We will chop the vegetables in class. No prepping required.
This class is limited to 8 people for an intimate experience.
Ingredients for Aloo Gobi
· 1-2 potatoes (3/4-1 cup cubed)
· About 1 ½-2 cups cauliflower florets (cut into 1 1/2”)
· 1 onion (1/2 cup finely chopped)
· 1 tomato (1/2 cup finely chopped)
· 1 tablespoon minced ginger-garlic
· 1 green chili
· 1-2 tablespoons fresh cilantro
· 3/4- 1 teaspoon cumin seeds
· 1/2 teaspoon turmeric
· 1 teaspoon Garam Masala
· 3/4 teaspoon coriander powder
· Red chili powder
· 1 teaspoon Kasuri or Kasoori Methi (optional)
· 2 tablespoons oil
Ingredients for Paratha
1 ¼ cup wheat flour or whole wheat flour (keep extra for dusting)
About 1 teaspoon cooking oil for kneading the dough
About ½ cup lukewarm water
About ¼ to ½ teaspoon salt
1teaspoon cumin seeds or carom seeds (Ajwain)
Couple of pinches turmeric (optional)
2 to 3 tablespoons of oil (to make the parathas needed)
Note: In addition to other utensils you will need a flat skillet, a spatula, and a rolling pin or something equivalent.
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.
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