1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 tsp Dried fenugreek leaves
1 large Onion, finely sliced
2 tsp Finely chopped garlic
1 tsp Finely chopped fresh ginger
2 tsp Ground cummin
1/2 tsp Ground turmeric
1 medium Tomato, chopped
1 tsp Salt
Juice of half a lemon
|
|
Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to the surface and the mixture smells fragrant. Mix in the spinach and cook for further 5 minutes. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.
Source: The Curry Cookbook-Charmaine Solomon
Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by IMRAN <imranc@onthenet.com.au> on Apr 22, 1997
|
|
