---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPINACH AND CHEESE CURRY
  Categories: Entrees, Indian, Vegetables, Usenet
       Yield: 4 servings
  
   1 1/2 lb Spinach, fresh                    1/2 t  Turmeric
     1/2 lb Ricotta cheese,                   1/2 t  Red chile powder
            -fresh (see note)                        -(cayenne; more to taste)
       3 md Brown onions                        2    Cloves
            Ginger, fresh                       1 pn Nutmeg
            -(1 1/2 inches),                    1 pn Mace
            -chopped fine                       1 T  Ghee (or use
       1 md Tomato                                   -melted butter or oil)
   1 1/2 t  Cumin seeds                              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
  
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