Spinach & Cheese Curry
This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spinach
fresh |
|
| ½ | pound |
ricotta cheese
fresh (see note) |
|
| 3 | each |
onions
brown, medium |
|
| 1 | x |
ginger
fresh, (1 1/2 inches), chopped fine |
*
|
| 1 | each |
tomatoes
medium |
|
| 1 ½ | teaspoons |
cumin seeds
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
red chile powder
(cayenne, more to taste) |
* |
| 2 | each |
cloves
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
mace
|
*
|
| 1 | tablespoon |
ghee (clarified butter)
or use melted butter or oil |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spinach
fresh |
|
| 226.8 | g |
ricotta cheese
fresh (see note) |
|
| 3 | each |
onions
brown, medium |
|
| 1 | x |
ginger
fresh, (1 1/2 inches), chopped fine |
*
|
| 1 | each |
tomatoes
medium |
|
| 7.5 | ml |
cumin seeds
|
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
red chile powder
(cayenne, more to taste) |
* |
| 2 | each |
cloves
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
mace
|
*
|
| 15 | ml |
ghee (clarified butter)
or use melted butter or oil |
|
| 1 | x |
salt
to taste |
*
|
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.
