*  Exported from  MasterCook  *

                        SPINACH AND CHEESE CURRY

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Entrees                          Indian
               Vegetables                       Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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   t            Cumin seeds
    1/2   t            Turmeric
    1/2   t            Red chile powder
                       -(cayenne -- more to taste)
  2                    Cloves
  1       pn           Nutmeg
  1       pn           Mace
  1       T            Ghee (or use
                       -melted butter or oil)
                       Salt (to taste)

 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%[email protected]

 : Copyright (C) 1986 USENET Community Trust



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