THE COMPREHENSIVE INDIAN COOKING COURSE WITH RECIPES

Discover how to make homemade ghee from cultured butter by clarifying, simmering on low heat, and straining to golden milk solids, with buttermilk as a byproduct.

Learn to sprout whole green gram at home by soaking 6–8 hours, draining, and storing in a dark airtight container, then eat sprouts boiled with milk and turmeric.

Learn to craft paneer makhni, a north indian tomato-based gravy enriched with cream, cashews, butter, and a balanced blend of spices.

Learn to make kofta from cauliflower and cottage cheese, deep-fried and served in a tomato-onion gravy infused with cashews, garam masala, cumin seeds, red chili powder, and fenugreek leaves.

Make matar paneer with a tomato onion gravy, featuring peas and cottage cheese, seasoned with cumin, turmeric, Kashmiri red chili, red chili powder, garam masala, and roasted flour for richness.

Learn to make chana bhatura: a yeast-free chickpea curry with darkened, tangy gravy, served with soft fried bhature, featuring tamarind water, tempering, and a fermented dough.

Learn how to make kadhi pakora, a traditional Punjabi curry of yogurt-based curry with fried onion pakoras, spiced batter, and a tempering of ghee, mustard seeds, curry leaves, and chilies.

Master making shahi paneer, a royal cottage cheese curry, by simmering tomatoes, onions, cashews, and spices (garam masala, Kashmiri chili, fenugreek leaves) into a creamy gravy with paneer.

Master dal makhni, an authentic Punjabi dal curry, by soaking black lentils and red kidney beans, simmering with onions, tomatoes, spices, and garam masala, then finishing with cream.

Prepare a Punjabi white chickpea curry with Janat masala, featuring onion-tomato gravy, roasted spices, garam masala, and chinar masala. Boil chickpeas, then finish with a ginger-garlic tempering and cilantro.

Create palak masala puri by blending spinach puree and coriander puree with yogurt, then kneading into a spinach-green dough and frying puris until light brown, served with green coriander chutney.

Learn to make bhatura, a soft, fluffy North Indian fried bread from a fermented dough of wheat flour, curd, and semolina, rolled into patras and fried hot.

Learn to make vegetable pulao, a versatile basmati rice dish, with onions, tomatoes, ginger garlic, and a mix of vegetables, simmered with spices and finished with coriander garnish.

Demonstrates preparing palak paneer by blanching and blending spinach, pan-frying cottage cheese, and finishing with a spiced tomato base, cream, and garam masala.

Learn to make aloo katli, a simple potato dish seasoned with salt, cumin seeds, red chili powder, turmeric, and coriander, then cooked until tender and finished with fresh coriander.

Learn to make a quick aloo matar with potatoes and peas in a tomato gravy, seasoned with salt, red chili powder, and turmeric.

Make bhindi masala with onions, tomatoes, Punjabi spices, mustard oil, and raw mango powder for a tangy, semi-dry curry using fresh okra.

Learn to scramble paneer with black pepper and bell peppers, sautéed with onions and cumin seeds, seasoned with salt, and finished as a cottage cheese scramble served with roti.

Learn to make arbi masala, a dry shallow-fried taro root dish with crunch from onions and tanginess from lemon, seasoned with turmeric, red chili powder, salt, and carom seeds.

Learn to make stuffed okra with a tangy, semi-dry spice filling of onion, cumin, turmeric, coriander, garam masala, and chili powders, then sauté until tender and flavorful.

Learn to make scrambled paneer bhaji by sautéing onions with cumin, turmeric, red chili, and tomatoes, then fold in scrambled paneer, cream, and coriander.

Learn to craft soft, spongy dahi bhalla from soaked lentils, grind and mix, deep-fry, soak in water, then finish with homemade dahi masala and chutneys.

Make stuffed semolina pancakes (souji) with potato stuffing, rest batter 30 minutes, then cook on a greased pan with salt, black pepper, chili flakes, coriander powder, served with coriander chutney.

Learn to make french toast by dipping bread in a milk-egg batter with sugar and optional vanilla, then frying on a buttered pan until golden brown, garnished with sesame seeds.

Learn to make crispy sabatina pops by mixing soaked sabatina with mashed potatoes, peanuts, green chilies, coriander, and lemon, then shallow fry to a golden brown.

Learn to make channa chaat, a popular Indian street style dish, using boiled white chickpeas, chopped vegetables, tamarind chutney, spices, and a tangy lemon finish.

Discover four variations of vegetable soup using pumpkin, carrots, beans, and spinach. Blend, strain, and season with salt, pepper, and raw turmeric, then add corn, crunchy noodles, or boiled noodles.

Whip up a quick, healthy sprout salad at home with turmeric-boiled sprouts and chopped onion and cucumber, tossed with salt, pepper, dried masala, optional lemon juice, and red chili powder.