One Pot, Big Flavor: Indian Weeknight Cooking

Comfort, ease, and the joy of a good meal can happen at the end of a long day! Indian food can feel intimidating, but it doesn’t have to be. In this hands-on class, you’ll learn how to make deeply flavorful Indian dishes using simple techniques and just one pot—perfect for relaxed weeknight cooking.

We’ll cook keema matar, egg curry, dal, and tahri while gently building confidence in the kitchen. You’ll see how spices, aromatics, and everyday ingredients come together in a natural, intuitive way, without rushing or overthinking. 

You’ll leave feeling comfortable and confident cooking Indian food at home, with cozy, satisfying dishes you can easily return to on busy nights—food that feels nourishing, familiar, and deeply comforting.    

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Keema Matar – Spiced ground lamb meat simmered with onions, tomatoes, and green peas.

Egg Curry – Boiled eggs in a gently spiced tomato-onion gravy.

Dal Tadka – Creamy lentils finished with a fragrant spiced tempering.

Tahri – One-pot spiced vegetable rice, simple and comforting.

Spinach Raita – Cooling yogurt with spinach and mild spices.

Cilantro Chutney

Allergens: Dairy, Egg, Wheat. Concerns? Email info@18reasons.org.

Learn more about Meghna here.

Review our registration and cancellation policies here.