Spinach And Cheese Curry Recipe - Cooking Index
Spinach And Cheese Curry Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Fresh spinach |
| 1/2 lb | 227g / 8oz | Fresh ricotta cheese - see note |
| 3 lbs | 1362g / 48oz | Brown onions (medium) |
| Fresh ginger - (1 1/2 inches), chopped fine | ||
| 1 | Tomato (medium) | |
| 1 1/2 teaspoons | 7.5ml | Cumin seeds |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1/2 teaspoon | 2.5ml | Red chile powder - (cayenne) or more, to taste |
| 2 | Cloves | |
| 1 | Nutmeg | |
| 1 | Mace | |
| 1 tablespoon | 15ml | 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.
Yield: Serves 4 to 6
NOTES: 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.
* 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.
Source:
Peter C. Maxwell
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