Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts 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

Compiled by Imran C.
Submitted By IMRAN CHAUDHARY On 07-06-95

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