Spinach & Cheese Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Spinach, fresh
1/2 lbs: Ricotta cheese, fresh, see note
3 medium: Brown onions,
Ginger, fresh, (1 1/2 inches), chopped fine
1 medium: Tomato,
1 1/2 tsp: Cumin seeds,
1/2 tsp: Turmeric,
1/2 tsp: Red chile powder (cayenne, more to taste)
2 Cloves: ,
1 pinch: Nutmeg,
1 pinch: Mace,
1 tbsp: Ghee, or use melted butter or oil
Salt, to taste
Directions:
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
Source from luhu.jp
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
Source from luhu.jp