Step into the vibrant kitchens of North India in this interactive cooking experience. Together we’ll prepare three comforting, flavorful vegetarian dishes: Rajma, a hearty red kidney bean curry simmered with warming spices; Matar Paneer, a classic dish of peas and paneer in a spiced tomato-onion gravy; and Tofu Bhurji, a plant-forward twist on scrambled paneer, full of bright herbs and spices. In this class, you’ll learn essential Indian cooking techniques—like building a masala base, balancing spices, and creating depth of flavor with simple ingredients. Along the way, we’ll talk about the nutritional benefits of spices, legumes, and plant-based proteins, and how to bring these wholesome, satisfying meals into your weekly cooking routine. Whether you’re new to Indian cooking or looking to expand your skills, this class will give you the confidence to recreate authentic, delicious North Indian dishes at home.