My family is Punjabi – I grew up eating Punjabi food. Sadly – when my mom – who is a wonderful cook, tried to teach me to cook, to teach me the basics and foundations of truly good Indian food – I resisted. Now as an adult I regret not learning as a child and teen, but as they say – it’s never too late. In fact, during a recent visit to our place in Seattle, my mom cooked up a huge pot of Channa or Chole for my son’s 4th birthday party. The pot was pretty much licked clean and many friends asked about how to make the dish. The next thing I knew – we had organized a cooking class. <br />While not difficult to make there are a few key techniques to take your Indian food to the next level – like cooking your base of onions, ginger and garlic well and finding the right garam masala mix. My mom makes her own blend, she dry roasts spices then grinds them up in small batches. Store bought works in a pinch of course. Making Indian food is very much a “to taste” endeavor and every cook has their own twist – here is my Mom’s! <br />

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