Dive into the heritage and recipes of Punjabi cuisine in this hands-on cooking class. Chef Madan will teach you how to make four flavorful dishes as well as the history behind them. To begin, make crispy vegetable samosas fried until golden and served with green chutney. Next, use onions, chickpeas and tomatoes to make an aromatic channa masala. Make a deep-fried poori, a flatbread to eat with rice and peas. Finish the meal by indulging with a sheer korma, a pudding made with milk, sugar and aromatic spices, for dessert.
MENU
Vegetable Samosa With Green Chutney
With all-purpose flour, vegetables and aromatic spices
Channa Masala
With chickpeas, onions, tomatoes and Indian spices
Poori and Peas Pilav
With deep-fried Indian bread, rice and peas
Sheer Korma
With rice, milk, sugar and aromatic spices
Verified Chef
