You are currently viewing Indian Vegan & Vegetarian – Mattar Paneer, Aloo Paratha, Channa Dhal, Vegetable Biriani

Indian Vegan & Vegetarian – Mattar Paneer, Aloo Paratha, Channa Dhal, Vegetable Biriani

It was a pleasure seeing you at the cookery school for your Indian Vegan and Vegetarian class. Farzana loves sharing her passion for spicy cuisine – if you have any questions you’d like answered please get in touch.

Menu: Mattar Panner, Aloo Paratha, Channa Dhal, Vegetable Biryani.

Mattar Paneer

Ingredients – Serves 3/4

  • 400g frozen green peas 
  • 250g paneer, cut into 1cm cubes (or replace with tofu)
  • 2 medium onions, finely chopped
  • 6 cloves of garlic, chopped
  • of grated/chopped ginger
  • green chillies, chopped (optional)
  • 4 chopped tomatoes or half a tin of tomatoes
  • 1 tsp. of salt (adjust to taste)
  • 1 cup of single cream (optional)
  • 1 tsp. of turmeric powder 
  • 1 tsp. of coriander powder 
  • 1 tsp. of garam masala  
  • ½ tsp. of chili powder
  • 1 tsp. of cumin seeds
  • 4 bay leaves 
  • 1 tbsp. of fenugreek leaves/seeds (optional)
  • 1 tbsp. of cashew nuts (optional)
  • ¾ cup of water 
  • ½ cup of ghee/vegetable oil 
  • Handful of chopped coriander leaves


  1. In a frying pan add a tablespoon of oil. Once the oil has heated, add the paneer and cook until slightly brown on all sides. Remove from the pan and set aside.
  2. Into the same frying pan heat a tablespoon of oil and add 1 tablespoon of cashew nuts (or other nuts) and fry in the oil until light brown. Remove the nuts using a slotted spoon and set aside.
  3. Add the remaining oil to a pan and add the onions. Fry until light brown in colour.
  4. Add the salt, chilli powder, coriander powder, turmeric, ginger and garlic. Cook for a couple of minutes then add the chopped tomatoes and ¾ cup of water. Cook until soft.
  5. Put this mixture into a blender with the cashew nuts and blend until it makes a fine paste.
  6. Heat a pan and once heated, add the cumin seeds and cook for a couple of minutes. Then add the blended puree, bay leaves and the green chillies.
  7. Once the sauce has heated up, add the fenugreek leaves and the green peas.
  8. Cook for about five minutes, then add the paneer, and cook for another five minutes. Check if the peas are soft, if not cook for a bit longer.
  9. Add the single cream and cook for a few minutes until there is a shine or a glow. Garnish with garam masala and fresh coriander.

Aloo Paratha

Ingredients for the dough

  • 2 cups chapatti flour (atta) 
  • ¾ to 1 cup water (or lukewarm water)
  • ¼ tsp salt (optional)
  • 5 tbsp ghee or oil as needed

Ingredients for the filling

  • 2 medium sized potatoes boiled and mashed
  • 1 green chilli chopped finely
  • ¼ tsp- ½ tsp of chilli powder
  • 2 tbsp of chopped coriander leaves
  • ¼ tsp of cumin powder
  • ¼ tsp of salt (to taste)


  1. Making dough for parathas

    1. Mix together flour and salt. Pour the water little by little to make a dough. The dough must be firm and not sticky.
    2. Knead well to make the dough soft and pliable. If necessary, apply a bit of water to your fingers.
    3. Leave the dough to rest for at least 15 minutes.
    4. Knead the dough again for couple of minutes and then leave to stand for about 30 minutes.
    5. In the meantime, mix the mashed potatoes, the chopped green chilli, cumin powder, chilli powder and the salt.
    6. Check the taste and add more salt or chilli powder if needed
    7. Add the chopped coriander leaves


  2. Making the parathas

    1. Make two small balls from the dough. Flatten them and dust with chapatti flour.
    2. With a rolling pin, roll them into about 10cm in diameter. Try making both the rounds of the same size.
    3. On one of the rolled dough circle, place the potato stuffing in the centre and keep about 1 inch empty space from the sides.
    4. Gently place the second circle on top.
    5. Press and seal the edges with your fingertips.
    6. Dust some flour on the stuffed paratha and the work top and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
    7. Sprinkle little more flour to work surface if needed to prevent sticking.
    8. Heat a tawa or frying pan until hot on a medium high flame. Coat the surface with oil or ghee. Transfer the paratha to the pan.
    9. Brush some oil/ghee to the top side of paratha too.
    10. When it changes colour slightly flip it.
    11. Flip it once again. You know it’s cooked when both sides are golden and crispy.
    12. Remove from the pan using spatula and place on a kitchen towel to get rid of excess oil

Channa Dhal


  • 1 cup of channa dhal 
  • 3 cups water 
  • 1 tsp salt 
  • 1 large onion chopped 
  • 3 cloves garlic finely chopped 
  • 3 tablespoon melted ghee or oil
  • ½ tsp of turmeric 
  • 1 tsp of red chili
  • 1 tsp of ground coriander
  • of ground cumin
  • tablespoons of chopped coriander


    1. Wash the dhal in several changes of water or until the water starts to run clear.
    2. Leave it to soak for an hour or so. (optional)
    3. Put the dhal into a saucepan with the water and bring to the boil.
    4. Turn the heat down and simmer uncovered for twenty minutes skimming off the froth that collects at the top. Now add the ground cumin, turmeric, ground coriander, salt and chillies. Mix everything together.
    5. Partly cover the pan and leave to cook for about an hour or until the dhal become soft, stirring now and again.
    6. At the end of the hour you should have a yellow soup like mixture.
    7. While the dhal is cooking fry the onion in the ghee/ oil for about 5 minutes then add the garlic and fry until onions are pale brown. Be careful not to burn the garlic.
    8. Stir the onion mixture into the cooked dhal. Serve hot sprinkled with fresh chopped coriander.

Vegetable Biryani


  • 2 cups of Basmati Rice
  • 3 large onions (thinly sliced)
  • 3 medium sized chopped tomatoes
  • handful of fresh coriander (chopped)
  • handful of fresh mint chopped
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ½ cup of full fat plain yogurt
  • 2 green chillies finely chopped  (optional, more or less may be used depending on spice preference)
  • Juice of half a Lime or Lemon
  • A few strands of Saffron (optional)
  • 2 tbsp. whole milk (optional)
  • 3 medium size potatoes chopped into 2 cm pieces
  • 2 carrots cut into 1cm cubes
  • cup of green peas
  • (Other vegetables or frozen mixed vegetables could be used instead)
  •  ½ cup of clarified butter or cooking oil
  • tbs. of roasted cashew nuts

Dry Spices for grinding -Biryani Masala

  • 2 tsp. coriander powder
  • 1 tsp. turmeric powder
  • 1tsp. paprika
  • ½ tsp. red chilli powder (adjust to taste)
  • 1 tsp. cumin powder
  • 4-cloves/ ground or whole
  • 3 green cardamom pods
  • 2 black cardamoms
  • 1 cinnamon stick
  • 1 tbsp. salt
  • ½ tsp. Garam Masala Powder

2 bay leaves  just add these to Masala without grinding

3 dry plums  just add these to Masala without grinding

All ground and mixed.  (or you may use readymade biryani masala)

All the above can be replaced with three and half tablespoons of Masala


  1. Clean and wash the rice and leave it to soak.
  2. Meanwhile, slice onions very thin, and fry in the oil or butter until brown.
  3. Remove a third of the onions with a slotted spoon and set aside.
  4. Add the chopped tomatoes and fry for about 5 minutes.
  5. Add the ginger paste, garlic paste, and the biryani masala and cook for about 5 minutes.
  6. Add the chopped potatoes and the rest of the vegetables and stir-fry them for about 5 minutes.
  7. Add ½ cup of water and the yogurt and cook the vegetables until nearly

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