| Description | Indian vegetarian spinach and cheese curry | |
| Curry Type | Unknown | |
| Strength | Mild | |
| Difficulty | Easy to moderate | |
| Source | Peter C. Maxwell, Department of Computer Science, University of New South Wales, Sydney, AUSTRALIA. | |
| Vegetarian | Yes | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | 1 hour | |
| No. of servings | 4-6 | |
| Ingredients | 1 1/2 lbs fresh spinach
1/2 lb fresh ricotta cheese (see note) 3 medium brown onions 1 1/2 inches fresh ginger, chopped fine 1 medium tomato 1 1/2 tsp cummin seeds 1/2 tsp turmeric 1/2 tsp red chile powder (cayenne) (or more to taste) 2 cloves pinch nutmeg pinch mace 1 Tbsp ghee (or use melted butter or oil) salt (to taste) | |
| Instructions | (1) Cook the spinach and chop it up.
(2) Cut the cheese into 3/4-inch cubes and deep fry a few pieces at a time in oil (a wok is good for this). (3) Fry the chopped onions in the ghee. When almost brown, add the finely-chopped ginger. Use a medium to high heat. (4) When the onions are golden, reduce the heat and add the skinned and chopped tomato, then the spices and salt. (5) Cover for a few minutes, then add the spinach and salt (6) Cover and simmer about 5 minutes to let spices penetrate. (7) Add the cheese pieces, mix, and serve. | |
| Notes | 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 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 substi- tute. Dont 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 cummin seeds and cloves, not the ground variety. | |
| Comments |
| [ Home |
Search |
Indexes |
News |
Links |
About ]
| ||
| Death by Curry | http://rubymurray.com |