This week, I’ve been warming up for my Easy Indian cooking class. Ever since I returned from a trip to India, I’ve wanted to learn how to recreate some of the memorable dishes from my travels. But I was always a bit intimidated by the unfamiliar spices and ingredients.
So I called on my dear friend Supriya, who is one of the most talented cooks I know, to show me a few of her tricks. We spent a morning together, cooking six of her home-style family recipes that we would demonstrate later to my students. My kitchen bloomed with the exotic aromas of ginger and roasted spices. And all at once, my adventures in India came back to me — the pungent scents, the vibrant colors, the lively clamor on the streets, the buttery sunsets.
Don’t be dissuaded, as I was, by the long list of ingredients. The spices can be found at a gourmet or Indian grocery store, or online (one of my favorite resources is Kalustyans), but if you leave something out, it’s unlikely anyone will notice. Paneer
All spice and verve, this dish is the antithesis of bland. And it captures perfectly the spirit of India, which — fortunately — is still splendidly tattooed on my taste buds.
2 tablespoons olive oil
1 cinnamon stick
3 bay leaves
1 large onion, finely minced
1 inch piece of fresh ginger, peeled and finely minced
4 cloves garlic, minced
2 large tomatoes, chopped finely with seeds and juice
1 teaspoon cumin seeds
1-1/2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch of ground chile powder, or to taste
1/2 teaspoon ground turmeric
2 pounds fresh spinach leaves, steamed, or 1 (16-ounce) bag frozen chopped spinach, cooked for 2 minutes in the microwave
1 teaspoon sea salt, or to taste
1 (14-ounce package) paneer, cut into 1/2-inch cubes
1/4 cup coconut milk
1. In a large saucepan, heat 2 tablespoons of the oil over a low flame and sauté the cinnamon stick, and bay leaves until fragrant. Add the onions, ginger and garlic and sauté until translucent, stirring occasionally, about 5 minutes. Add the cumin seeds, garam masala, and ground spices and cook another minute. Add the tomatoes and continue to cook, stirring occasionally, about 5 minutes.
2. In a blender, purée the spinach with 1/2 cup water until smooth. Add to the onion mixture, cover, and allow to simmer for 10 more minutes.
3. Add the paneer cubes, season with salt, and bring to a simmer again.
4. Just before serving, remove the cinnamon stick and bay leaves. Finish with half and half and serve hot, with raita on the side and rice or naan.
If your Spring fling involves spinach, too, try my Indian-Spiced Spinach Soup with Fried Chick Peas!
Last chance to enter my March cooking contest! Share your favorite way to go green!
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
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