Zoom link

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 

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How we run the class?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by contact us.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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Special diets

• Gluten-free - replace GF flour for the naan bread. 
• No nuts. We don't include any nuts in our meals. 

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Equipment

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

Indian Cooking- Sattvic 

Mar Jul Nov

• Naan - Indian Flatbread  

• Aloo Gobi - Potato & Cauliflower Curry

• Palak 'Paneer' - Tofu & Spinach Curry

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INGREDIENTS

Naan - Indian Flatbread  

• 90g bakers flour, plus extra for dusting
• 1/4 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp coconut or vegan yoghurt, room temperature  
• 2 tsp coconut oil
• 50ml vegan milk like soy or almond, room temperature

Aloo Gobi - Potato & Cauliflower Curry

• 2 TBL plant-based oil
• ¼ cauliflower, sliced into thick florets 
• 1 large potato, sliced into thick batons
• ½ red onion, sliced
• 1 garlic clove, minced 
• 2cm ginger, minced 
• ½ tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida 
• 50-100ml water
• ½ lemon, juiced 
• chopped coriander to serve

Palak 'Paneer' - Tofu & Spinach Curry

• 300g firm tofu, diced
• 200g spinach, washed
• 60ml soy milk 
• 2 TBL vegetable oil
• ½ tsp cumin seeds 
• 1 red onion, diced
• 3 cloves of garlic, minced
• 2cm ginger, minced
• 1 tsp salt 
• 1 green chilli, minced 
• 2 tomatoes, diced 
• coconut cream or yoghurt for serving 
• chopped coriander for garnish 

 Ground Spices 

• ¼ tsp Kashmiri chilli powder
• ½ tsp coriander powder 
• ½ tsp ground cumin 
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp black pepper 
• 1 tsp kasuri methi (dried fenugreek leaves) 

Naan - Indian Flatbread

This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and indispensable for mopping up curry and sauces.

Serves - 2 

Total time - 1.5 hours

Active time - 15 minutes

Ingredients

• 90g bakers flour, plus extra for dusting
• 1/4 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp yoghurt, room temperature  
• 2 tsp coconut oil
• 50ml milk, room temperature

Method

1. Mix all the ingredients together in a bowl until they begin to stick together.
2. Tip the mixture onto a work surface and knead for 5 minutes. The dough should become smooth and supple. 
3. Lightly oil a medium size bowl and place the dough inside. Cover with cling film and rest for 1 hour or until the dough has doubled in size. 
4. Use a knife to cut the dough into 2 pieces and roll them into a ball shapes.
5. Lightly dust your work surface and dough pieces with a little flour.
6. Roll the divided dough into round disks, approximately 12cm in diameter.
7. Heat a heavy bottom frypan over medium-low heat and lightly grease the base with cooking spray or oil.
8. Cook the naan for 1-2 minutes on each side or until the dough has bubbled up and starts to brown slightly.

Aloo Gobi - Potato & Cauliflower Curry

This classic North Indian curry combines two creamy crowd-pleasing vegetables: potatoes and cauliflower. It's rich in turmeric and nutty spices and makes an ideal side or stand-alone dish. Replace the ghee used in the video with your favourite plant-based oil for a vegan version. Mustard, coconut, grape seed or vegetable oil are excellent alternatives.

Serves - 2

Active Time - 30 Minutes

Total Time - 30 Minutes

Ingredients

• 2 TBL ghee or plant-based oil
• ¼ cauliflower, sliced into thick florets 
• 1 large potato, sliced into thick batons
• ½ red onion, sliced
• 1 garlic clove, minced 
• 2 cm ginger, minced 
• ½ tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida 
• 50-100ml water
• ½ lemon, juiced 
• chopped coriander to serve

Method

1. Heat a heavy-bottomed skillet over medium heat. Add 1 TBL ghee or oil and fry the cauliflower until golden brown and tender in the centre. Remove and set aside.
2. Add another TBL of oil to the pan and repeat this process with the potatoes. Remove from the pan and set aside.
3. Turn the heat down to medium-low and add a final TBL of ghee or oil (if necessary) before adding the onions to the pan. Sauté for 2-3 minutes or until they start to caramelise. 
4. Add in the minced ginger and garlic and cook for 30 seconds until fragrant, but not browned.
5. Add in the diced tomato and stir occasionally until it begins to soften a little.
6. Add the cumin seeds and place the fried potato and cauliflower back into the pan. Gently mix together. 
7. Fold in the turmeric, Kashmiri chilli powder, salt and asafoetida. 
8. Pour in 50-100ml water. Simmer until the vegetables become tender and the water has evaporated completely.
9. Finish with a squeeze of lemon and garnish with coriander.

Palak 'Paneer' - Tofu & Spinach Curry

This creamy and nutritious curry is packed with iron, vitamin A and vitamin K. The spinach and tomato melt into a luscious gravy blanketing soft cubes of tofu. 

Serves - 2 

Active time - 30 minutes 

Total time - 30 minutes 

Ingredients

• 300g firm tofu, diced
• 200g spinach, washed
• 60ml soy milk 
• 2 TBL vegetable oil
• ½ tsp cumin seeds 
• 1 red onion, diced
• 3 cloves of garlic, minced
• 2cm ginger, minced
• 1 tsp salt 
• 1 green chilli, minced 
• 2 tomatoes, diced 
• coconut cream or yoghurt for serving 
• chopped coriander for garnish 

 Ground Spices 

• ¼ tsp Kashmiri chilli powder
• ½ tsp coriander powder 
• ½ tsp ground cumin 
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp black pepper 
• 1 tsp kasuri methi (dried fenugreek leaves) 

Method

1. To prepare the spinach, place a large pot of salted water on the stove and bring to a boil. Prepare an ice bath. Place the spinach into the boiling water for a minute and remove into the ice bath to cool completely.
2. Drain and blend the spinach with the soy milk into a smooth puree. Set aside.
3. Heat 2 TBL vegetable oil in a heavy-bottomed skillet over medium heat. Add the cumin seeds and fry for 30 seconds to release their flavour.
4. Add in the diced onion and cook for 3-4 minutes until the onion is translucent and beginning to brown slightly around the edges.
5. Add in the salt, ginger, garlic, and green chilli. Fry for 1 minute until everything is fragrant.
6. Add in the tomato and cook until it begins to soften.
7. Add in the ground spices and cook for an additional minute, stirring constantly.
8. Add the tofu to the pan and gently fold it through the spiced tomato and onion mixture.
9. Finally, combine the spinach puree into the pan and simmer for approximately 5 minutes or until the gravy starts to thicken.
10. Garnish with a dollop of coconut yoghurt and chopped coriander before serving.