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Name: Spinach and Cheese Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 md Tomato; 1/2 lb Ricotta cheese,; Salt (to taste); 1 tb Ghee (or use; 2 Cloves; 1 1/2 ts Cumin seeds; 1/2 ts Red chile powder; 1 pn Mace; 1 1/2 lb Spinach, fresh; 3 md Brown onions; 1 pn Nutmeg; Ginger, fresh; 1/2 ts Turmeric

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INGREDIENTS

1 md Tomato
1/2 lb Ricotta cheese,
Salt (to taste)
1 tb Ghee (or use
2 Cloves
1 1/2 ts Cumin seeds
1/2 ts Red chile powder
1 pn Mace
1 1/2 lb Spinach, fresh
3 md Brown onions
1 pn Nutmeg
Ginger, fresh
1/2 ts Turmeric

Servings

INSTRUCTIONS

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. Its 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. * 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 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

NOTES

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Spinach and Cheese Curry

1 md Tomato
1/2 lb Ricotta cheese,
 Salt (to taste)
1 tb Ghee (or use
2 Cloves
1 1/2 ts Cumin seeds
1/2 ts Red chile powder
1 pn Mace
1 1/2 lb Spinach, fresh
3 md Brown onions
1 pn Nutmeg
 Ginger, fresh
1/2 ts Turmeric

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. Its 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.    *  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 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

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4 Servings

Calories: 96
Calories from Fat: 16 (17%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 734mg		25 %
Potassium 1214.9mg		32 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 7g	28 %
	Sugars, other 11.3g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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