| 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 cubs, heat through and serve with rice and accompaniments. Source: The Curry Cookbook-Charmaine Solomon Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by IMRAN <imranc@onthenet.com.au> on Apr 22, 1997
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