Courtney Cook
Recipe adapted from my Indian cooking class teacher, Vineeta C. I took her classes in 2017 in Okinawa, Japan. I am forever grateful for everything she shared with me and for instilling in me such a deep love of Indian food. This recipe is a little piece of what she taught me, and it remains one of my favorites. Ingredients 4 T oil 1 T cumin seeds 2 teaspoons turmeric 1 teaspoon red chili powder 1 teaspoon cumin 1 teaspoon coriander 2 T chopped garlic 1 T ginger paste 2 onions, chopped 24 oz frozen spinach (reduce this amount if you want a thinner curry) 1 can Rotel, undrained 1 cup frozen peas 2 cups of diced paneer cheese 1.5 teaspoons garam masala 1/4-1/2 cup cream or yogurt Salt and pepper to taste #indian #indianfood
