THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn’t have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
In a large saucepan heat 3 tablespoons of olive oil and sauté garlic, ½ tablespoon of ginger, red chilies (optional ingredient) and onion until brown.
Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess).
Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total.
Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining ½ tablespoon of ginger, and cilantro (add more or less according to taste).
Blend for 15 to 30 seconds, or until the spinach is finely chopped.
Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach.
Cook for 10 minutes on low heat.
Season with salt to taste.
Indian foods are my favorite, this is a perfect Indian recipe.