| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Main dish, Vegetables, Indian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch spinach, leaves only |
| 250 |
g |
Ricotta cheese, cubed |
|
|
Oil for frying |
| 2 |
ts |
Dried fenugreek leaves |
| 1 |
lg |
Onion, finely sliced |
| 2 |
ts |
Finely chopped garlic |
| 1 |
ts |
Finely chopped fresh ginger |
| 2 |
ts |
Ground cummin |
| 1/2 |
ts |
Ground turmeric |
| 1 |
md |
Tomato, chopped |
| 1 |
ts |
Salt |
|
|
Juice of half a lemon |
INSTRUCTIONS
Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil
in a saucepan, stir in fenugreek leaves then onion and fry till soft and
golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon
juice. Cook till oil comes to the surface and the mixture smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubes, heat through and serve with rice and accompaniments.
Compiled by Imran C.
Posted to EAT-L Digest 25 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Thu, 26 Dec 1996 19:47:37 +1000
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”