North Indian Vegetarian Feast Cooking Class

Step 1: Prepare Ingredients

Slice potatoes, green bell peppers, and red onions. Mince garlic and julienne ginger. Chop tomatoes. If making homemade ghee, follow the instructor's method: boil non-homogenized milk, skim fat, process to butter, then into ghee.

Step 2: Start Dal Makhani (Instant Pot)

Heat 1 tablespoon of ghee or oil in an Instant Pot. Add 2-3 whole dry red chilies.

Step 3: Prepare Stir-Fry Base

In a separate pan, heat 2-3 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds. Once they start to splutter, add minced garlic and julienned ginger. Sauté for 1-2 minutes until aromatic.

Step 4: Cook Bell Pepper Potatoes Stir-Fry

To the pan with sautéed ginger and garlic, add sliced red onions and cook until translucent (about 3-4 minutes). Add sliced potatoes and cook for 5-7 minutes until they start to soften. Then add sliced green bell peppers and green peas. Season with 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander seed powder, 1 teaspoon garam masala, and salt to taste. Continue to stir-fry until all vegetables are cooked through and flavors are well combined.

Step 5: Cube Paneer

Cut 100g of paneer into small cubes.

Step 6: Finish Dal Makhani

To the Instant Pot with chilies, add lentils, chopped tomatoes, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander seed powder, 1 teaspoon garam masala, and salt to taste. Add enough water to cover the lentils and cook until tender and creamy. Stir in cubed paneer if desired.

Step 7: Prepare Raita

Grate cucumber and mix with 2 cups of yogurt. Season with salt and a pinch of roasted cumin powder if desired.

Step 8: Serve

Serve the Smooth Creamy Dal Makhani hot, garnished with fresh cilantro. Serve the Bell Pepper Potatoes Stir-Fry hot, garnished with julienned ginger and pomegranate seeds. Accompany with cooked Basmati Rice, Cucumber Yogurt Raita, and a fresh salad.

• To make homemade ghee, use non-homogenized milk. Boil it to separate the fat, skim the fat, process it into butter, and then into ghee.

• Having a basic set of seven Indian spices (cumin seeds, crushed fennel seeds, red chili powder, turmeric powder, coriander seed powder, whole dry red chilies, garam masala) allows you to cook a wide variety of Indian recipes.