. . : Spinach and Cheese Curry Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Spinach and Cheese Curry
Category Cheese
Total Hits 631
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

1 1/2 lb Spinach, fresh

1/2 lb Ricotta cheese,

-fresh (see note) 3 md Brown onions

Ginger, fresh -(1 1/2 inches), -chopped fine 1 md Tomato

1 1/2 t Cumin seeds

1/2 t Turmeric

1/2 t Red chile powder

-(cayenne; more to taste) 2 Cloves

1 pn Nutmeg

1 pn Mace

1 T Ghee (or use

-melted butter or oil) Salt (to taste) 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. It's 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. * 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. : 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

Render: 0.003 Sec ¦ By AhmBay