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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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
Ingredients:
1 1/2 Pound(s) Spinach, fresh
1/2 Pound(s) Ricotta cheese, fresh (see note)
3 medium Brown onions
1 medium Red chile powder (cayenne; more to taste)
1 1/2 Teaspoon(s) Cumin seeds
1/2 Teaspoon(s) Black pepper, freshly ground
2 Ghee (or use melted butter or oil)
1 Pinch(s) Nutmeg
1 Pinch(s) Mace |
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