Spinach & cheese curry
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Spinach & cheese curry
  Spinach    Cheese    Curry    Entrees    Indian    Vegetables  
Last updated 6/12/2012 1:24:28 AM. Recipe ID 58019. Report a problem with this recipe.
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      Title: Spinach & cheese curry
 Categories: Entrees, Indian, Vegetables
      Yield: 4 Servings
 
  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 ts Cumin seeds
    1/2 ts Turmeric
    1/2 ts Red chile powder
           -(cayenne; more to taste)
      2    Cloves
      1 pn Nutmeg
      1 pn Mace
      1 tb 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%cadvax.oz@seismo.css.gov
  
  : 




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Recipe ID 58019 (Apr 03, 2005)

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