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Indian Curries

In this hands-on class, you’ll make a popular Indian dish called Keema. Veena’s recipe consists of ground chicken cooked with ginger, garlic, and aromatic spices that’s finished with peas and a bit of heavy cream to add body and richness to the sauce.

Next, you’ll make chana masala, curried chickpeas simmered in onions, tomatoes, and layers of warm spices. Then, make saag paneer, spinach cooked with garlic, onions, and spices. Paneer is a mild, firm, creamy Indian cheese.

Veena will prepare three accompaniments to be served with the meal you’ve cooked, which will be served with a light white wine: rice pilaf, raita, a cool yogurt and cucumber side dish, and naan.

If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.
Instructor: Veena Bansal I never ever thought that I would be teaching cooking classes. When I first told my mom she couldn’t stop laughing. By profession I am a fine art artist and over twenty years cooking has become my passion. It gives me the same kind of calmness as when I paint. Very therapeutic! Grinding fresh spices, bringing out different flavors, everything just changed for me. I enjoy entertaining and cooking for my friends and I always offer my help if anyone needs it. This is how my cooking journey started. I’ve taught cooking classes at Franklin Park Conservatory prior to the pandemic and I’m excited to continue teaching others.