Spinach & Cheese Curry

Directions

Cook the spinach and chop it up.

Cut the cheese into about ¾ 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.

NOTE: 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.