SPINACH-CURRY(MV) USENET Cookbook SPINACH-CURRY(MV)
SPINACH AND CHEESE CURRY
SPINACH-CURRY - Indian vegetarian spinach and cheese
This is a dish I learned from an Indian lady, at
class. It's simple to make and has a beautifully
flavor. As per true curries, it uses raw spices
some prepackaged curry powder.
INGREDIENTS (Serves 4 to 6)
1 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
1 Tbsp ghee (or use melted butter or oil)
salt (to taste)
(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
(3) Fry the chopped onions in the ghee.
brown, add the finely-chopped ginger.
medium to high heat.
(4) When the onions are golden, reduce the
add the skinned and chopped tomato, then
spices and salt.
(5) Cover for a few minutes, then add the
(6) Cover and simmer about 5 minutes to let
(7) Add the cheese pieces, mix, and serve.
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
flexible. I never measure them, just putting in
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
cheese. Specialty ethnic markets in large cities
solid Ricotta. You can make your own by buying
a tub of pot
Ricotta and wrapping it in a clean cloth to wick
ture out, leaving the whole assembly in the refrigerator
a week or so, and changing the cloth every day.
treatment the cheese will gradually solidify enough
can slice and fry it. Buffalo-milk Mozzarella is
a fair sub-
stitute, and ordinary Mozzarella is a last-chance
Don't fry the cheese too long. It should have
exterior and have a marshmallow texture inside.
long makes it hard and dry.
Use whole cummin seeds and cloves, not the ground
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,
From: shore@adobe (Andrew Shore)
Subject: RECIPE: Spinach dip
Date: 23 May 86 03:38:15 GMT
Organization: Adobe Systems, Palo Alto CA
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