| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Indian | Entrees, Indian, Vegetables, Usenet | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Spinach, fresh |
| 1/2 | lb | Ricotta cheese, fresh (see note) |
| 3 | md | Brown onions |
| Ginger, fresh (1 1/2 inches), chopped fine | ||
| 1 | md | Tomato |
| 1 1/2 | ts | Cumin seeds |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Red chile powder (cayenne; more to taste) |
| 2 | Cloves | |
| 1 | pn | Nutmeg |
| 1 | pn | Mace |
| 1 | tb | Ghee (or use melted butter or oil) |
| Salt (to taste) |
INSTRUCTIONS
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). 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. Cover and simmer about 5 minutes to let spices penetrate. Add the cheese pieces, mix and serve. NOTES: * 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. Yield: Serves 4 to 6. * We eat this dish as a meal with rice, although you can use it as one dish along with others. * The quantities given for the spinach and cheese are very flexible. I never measure or weigh them, just putting in what seems right. Experiment. Similarly, it can be kept hot for a while with no loss in taste or texture. * 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. * 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. * Use whole cumin seeds and cloves, not the ground variety. * Like most curries, this reheats splendidly. : Difficulty: easy to moderate. : Time: 1 hour. : Precision: Approximate measurement OK. : Peter C. Maxwell, : Department of Computer Science, : University of New South Wales, : Sydney, AUSTRALIA. : : peterm%cadvax.oz@seismo.css.gov : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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