Indian Cooking Class - MasterClass Madhur Jaffrey

This class, we will learn how to make homemade Garam Masala and Roasted Cumin Powder. We will also make Potatoes a Thousand Ways - don't worry it's just an expression - we will use different combinations of spices to cook 4 different kinds of potato dishes:

1. Potatoes with cumin seeds
2. Southern Potatoes
3. Northern Potatoes
4. Dosa Potatoes
   The menu this week is vegan, vegetarian, and gluten free, as well as delicious.

We will provide all pots, pans, and equipment. BYOA - Bring your own apron 🙂
The food will be provided, but you are welcome to bring anything that contributes to the recipe. Please contact us by Dec 10 let us know what you plan to bring.

Ingredients:

For the homemade Garam Masala
2 cinnamon sticks
(2 inches each), broken
into pieces
⅓ whole nutmeg,
broken into shards with
a meat pounder
1 tbsp green cardamom
seeds (if using pods,
crush in a mortar and
pestle and discard the
outer shells)
1 tsp black cumin
1 tsp whole black
peppercorns
1 tsp whole cloves

For the potatoes with
cumin seeds
2 large waxy potatoes,
such as red potatoes
or Yukon Gold
2 tbsp vegetable oil
or another neutral oil,
such as peanut oil
1 tsp whole cumin seeds
Salt to taste

For the southern
potatoes
2 large waxy potatoes,
such as red potatoes
or Yukon Gold
2 tbsp vegetable oil
or another neutral oil,
such as peanut oil
1 tsp whole brown
mustard seeds
2 dried red chilies
8 to 10 fresh curry leaves
¼ cup water
Salt to taste

For the northern
potatoes
2 large waxy potatoes,
such as red potatoes
or Yukon Gold
2 tbsp vegetable oil
or another neutral oil,
such as peanut oil
1 tsp whole cumin
seeds
1 tsp whole black
mustard seeds
1 tbsp sesame seeds
¼ tsp cayenne pepper
Salt to taste
Lemon juice to taste

For the Dosa potatoes
2 large waxy potatoes,
such as red potatoes
or Yukon Gold
2 tbsp vegetable oil
or another neutral oil,
such as peanut oil
½ tsp chana dal
½ tsp urad dal
1 tsp whole black
mustard seeds
8 to 10 whole curry
leaves
½ cup chopped onion
1 tbsp fresh ginger
1 to 2 fresh hot green
chilies, such as bird’s
eye, destemmed and
finely chopped
½ tsp ground turmeric
Salt to taste
¼ cup chopped fresh
cilantro leaves

A preview of the course curriculum can be found at the following link:

https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking