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Indian Cooking Class with Sirisha Bhandaru

Here are all the recipes from our latest Virtual Indian Cooking Class with Sirisha Bhandaru! Cook along in your kitchen while learning how to make a colorful and flavorful Indian dinner from scratch. In this class, we will explore preparation and cooking, flavors and textures, and blending traditional Indian recipes with locally grown ingredients.

 

The menu includes:
  • Paneer Makhani - seasoned tomato sauce with blended cashews, cream, spices, and cubes of paneer cheese
  • Vegetable Pulao - mixed vegetable basmati rice with spices and ghee
  • Onion Raita - a cooling yogurt sauce with sweet red onions
  • Naan - Indian flatbread to accompany the other recipes

 

Ingredients
Paneer Makhani
Paneer, cubed & soaked in hot water
8 ounces
Yellow onion, medium dice
1
Vine-ripe tomatoes, medium dice
3-4
Cashews, soaked for 30 minutes in hot water
15
Coriander powder
1 tablespoon
Turmeric
1/4 teaspoon
Garam masala
1 teaspoon
Kashmiri chili powder
1/2-1 teaspoon
Kasoori methi
1/2 tablespoon
Heavy whipping cream
3 tablespoons
Ginger, peeled and chopped
8 grams
Garlic, peeled and chopped
15 grams
Cumin seeds
1/2 teaspoon
Oil
3 tablespoons
Salt
To taste
Vegetable Pulao
Aged basmati rice
1 cup
Whole raw cashews
15
Frozen mixed vegetables
1 cup
Ginger, peeled and finely chopped
6 grams
Garlic, peeled and finely chopped
10 grams
Yellow onion, sliced
1
Cinnamon stick
1-inch piece
Bay leaves
2
Whole cloves
6
Greed cardamom
6
Black pepper
1/4 teaspoon
Cumin seeds
1/2 teaspoon
Thai green chilies, slit lengthwise
1
Oil
2 tablespoons
Ghee
2 tablespoons
Salt
1 teaspoon
Onion Raita
Plain whole milk yogurt
1 cup
Red onion, thinly sliced
1
Cilantro, finely chopped
Handful
Salt
To taste
Cumin seeds
1 teaspoon
Naan
Paneer Makhani
  1. Make masala paste:
    1. In a pan, add 1 tablespoon oil. Add ginger, garlic, and cashews.
    2. Once they sizzle and roast slightly, add onions and cook until translucent.
    3. Add tomatoes and continue cooking until tomatoes start sizzling and some of the moisture evaporates. 
    4. Add salt and stop cooking. Once it cools, blend into a fine puree and set aside.
  2. In a saucepan, add 2 tablespoons olive oil. Add cumin seeds. Once they sizzle, add the tomato onion masala paste. Mix well and cover.
  3. Once it begins to bubble, add coriander, turmeric and garam masala and mix. Add Kashmiri and mix.
  4. Add some water to adjust consistency. It should have a smooth flowy sauce-like consistency.
  5. Add paneer and let this bubble in the sauce. Add 2 tablespoons of cream, mix well, and cook for 2 minutes.
  6. Crush karoori methi between your palms and add it to the pan. Taste and adjust seasoning.

 

Vegetable Pulao
  1. Wash rice 3 times and soak rice for 20-30 minutes.
  2. Finely chop ginger and garlic, slit the green chili lengthwise. Split open the cashews and set aside.
  3. In a wide pan, add 2 tablespoons olive oil and 1 tablespoon ghee. Keep the pan on low heat and cardamom, cloves, and black pepper. Let them heat up slowly and release their essential oils into the oil. Once they are sizzling and the oil smells fragrant, remove the spices from the oil.
  4. Add cumin seeds, bay leaf, and cinnamon stick. Once the cumin seeds are sizzling, add the cashews, ginger, garlic, and green chili. Once the cashews look toasty and the raw smell of garlic is gone, add the mixed veggies and mix well.
  5. Once the veggies get a little roasted, add the rice and mix well. Add 1 tablespoon ghee.
  6. Add 2 cups of water, 1 teaspoon salt, and mix well. Let this come to a gentle boil, then lower the heat to a gentle simmer, cover and cook for 12 minutes. The water should be completely absorbed and the rice cooked. This could take 10-15 minutes, depending on the vessel.
  7. Enjoy with raita or as is.
 
Onion Raita
  1. Dry roast the cumin seeds and crush them in a mortar & pestle or the back of a spoon.
  2. Place the yogurt in a bowl and beat it until it is a smooth texture.
  3. Add the rest of the ingredients and mix well. If you want a thinner consistency, add a tablespoon or two of water and mix well.
  4. Transfer to a serving bowl and sprinkle a little cumin powder and red chili powder to make it pretty.
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