Spinach and Cheese Curry     

DescriptionIndian vegetarian spinach and cheese curry
Curry TypeUnknown
DifficultyEasy to moderate
SourcePeter C. Maxwell, Department of Computer Science, University of New South Wales, Sydney, AUSTRALIA.
Time to prepareUnspecified
Time to cook1 hour
No. of servings4-6
Ingredients1 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.

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