Among the most popular Indian dishes, paneer makhani consists of home-made cottage cheese cubes cooked in rich tomato sauce with cashew nut paste.
This versatile dish can be served with rice or bread.
We will also prepare aloo paratha (stuffed potato flatbread) with crispy lotus root subzi, dal tadka(yellow lentils) seasoned with garlic, cumin and curry leaves, mango lassi and fresh cucumber and tomato kachumber.
Quick and easy to prepare, we will sit down to enjoy lunch afterwards.
Recipes for basic chutneys and gravies will be included with the day's recipes.
Instructor
Hema Parekh specializes in Indian and Asian vegetarian cooking. She is dedicated to healthy, flavorful vegetarian dining with fresh ingredients, prepared with the magic of herbs and spices. She is the author of several cookbooks, including The Asian Vegan Kitchen. Hema is a certified teacher, nutritionist and culinary consultant, with more than 25 years’ experience. Her friendly manner and easy style make for a fun-filled class.
Tue
Feb 23
10:30am–1pm
Class fee: ¥9,500
Off-site: Ebisu Station
Cancel by Feb 16
