Take your first class for only $10! Use promo code MYFIRSTCLASS at checkout to get $15 off if this is your first time.

Let Masala Mama show you how easy it is to make delicious and healthy Indian food! We’ll send you the spices you need, so you don’t have to worry about that.

This is homestyle vegetarian and plant-based Indian food that I grew up with, in which spices are used with a light hand and oil is used judiciously. I will also share shortcuts and cooking hacks that don't compromise on taste but make cooking quick and easy.

To take the class, place it in your cart and check out. You will receive a recipe and a Zoom meeting invitation. You can either cook along or make notes while I demonstrate. If you want to cook along, you should have the ingredients prepped as needed before the class.

Please make sure that the email address on the checkout form is for the person who plans to join the class.

It makes a great gift as well, and easy to give with a Masala Mama Gift Card!

Spinach Chickpeas & Squash and Tomato Chutney

MEET ON: Sunday 6/14/20 at 6 pm EDT (class runs 60-90 minutes)
LIMIT: 15 attendees

Spinach, Chickpeas and Squash

Palong Shaaker Ghonto is a classic Bengali dish with spinach & mixed vegetables (Palong Shaak is spinach in Bengali). I could eat this dish every week, it’s simple yet delicious and makes great leftovers. This is my take on the classic dish. Traditionally it’s made with pumpkin, but I recommend making it with Kabocha squash, and you can also use Butternut.

Tomato chutney

Savory, a little spicy and sweet, it’s the best chutney you’ve never had (unless you’re Bengali). Bengalis are one of the few communities in India that eat their food in courses. They have a slew of chutneys that they have after their food but before dessert, almost like a palate cleanser. I can have it before, during and after the curry! It’s also great with cheese (who knew?). I love making this with hand crushed San Marzano whole peeled tomatoes.

Ingredients needed for the class:

1 bunch spinach
1 small can chickpeas
1 small eggplant
2 cups cubed Kabocha squash (Butternut is fine too)
1 can (16 oz) whole peeled tomatoes (San Marzano would be great, but not essential)
2-3 tbsp raisins
Ginger (fresh)
Mustard oil or olive oil (mustard oil is more authentic, if you can get it)

Spices (I will mail these to you):
Panch phoron (a traditional Bengali 5-spice mixture: cumin seeds, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds)
Crushed red chillies
Mustard powder
Turmeric
Red chilli powder