Ingredients Jump to Instructions ↓

  1. 1/2 lb Spinach, fresh 

  2. 1/2 t Turmeric

  3. 1/2 lb Ricotta cheese, 

  4. 1/2 t Red chile powder

  5. -fresh (see note) -(cayenne; more to taste)

  6. 3 md Brown onions 

  7. 2 Cloves

  8. Ginger, fresh 1 pn Nutmeg

  9. -(1 1/2 inches), 1 pn Mace

  10. 1 T Ghee 

  11. 1 md Tomato -melted butter or oil)

  12. 1/2 t Cumin seeds Salt (to taste)

Instructions Jump to Ingredients ↑

  1. Cook the spinach and chop it up. Cut the cheese into about 3/4-inch cubes and deep fry a few pieces at a time in oil (a wok is good for this).

  2. Fry the chopped onions in the ghee. When almost brown, add the finely-chopped ginger. Use a medium to high heat. When the onions are golden, reduce the heat and add the skinned and chopped tomato, then the spices and salt. Cover for a few minutes, then add the spinach and salt.

  3. Cover and simmer about 5 minutes to let spices penetrate. Add the cheese pieces, mix and serve.

  4. NOTES:

  5. * Indian vegetarian spinach and cheese curry — This is a dish I learned from an Indian lady, at a cooking class. It’s simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder. Servings: Serves 4 to 6.

  6. * We eat this dish as a meal with rice, although you can use it as one dish along with others.

  7. * The quantities given for the spinach and cheese are very flexible. I never measure or weigh them, just putting in what seems right. Experiment.

  8. Similarly, it can be kept hot for a while with no loss in taste or texture.

  9. * In North America, most Ricotta cheese is packed as a pot cheese. This recipe calls for a more solid form of the cheese. Specialty ethnic markets in large cities will carry solid Ricotta. You can make your own by buying a tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture out, leaving the whole assembly in the refrigerator for a week or so, and changing the cloth every day. With such treatment the cheese will gradually solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a fair substitute, and ordinary Mozzarella is a last-chance substitute.

  10. * Don’t fry the cheese too long. It should have a golden exterior and have a marshmallow texture inside. Frying too long makes it hard and dry.

  11. * Use whole cumin seeds and cloves, not the ground variety.

  12. * Like most curries, this reheats splendidly.

  13. : Difficulty: easy to moderate.

  14. : Time: 1 hour.

  15. : Precision: Approximate measurement OK.

  16. : Peter C. Maxwell, : Department of Computer Science, : University of New South Wales, : Sydney, AUSTRALIA. :

  17. : peterm


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