Spinach and Cheese Curry

• 1 1/2 pounds spinach fresh
• 1/2 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 1/2 teaspoons cumin seeds
• 1/2 teaspoon turmeric
• 1/2 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

1. Cook the spinach and chop it up.
2. 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).
3. Fry the chopped onions in the ghee.
4. When almost brown, add the finely-chopped ginger.
5. Use a medium to high heat.
6. When the onions are golden, reduce the heat and add the skinned and chopped tomato, then the spices and salt.
7. Cover for a few minutes, then add the spinach and salt.
8. Cover and simmer about 5 minutes to let spices penetrate.
9. Add the cheese pieces, mix and serve.
10. NOTE: In North America, most Ricotta cheese is packed as a pot cheese.
11. This recipe calls for a more solid form of the cheese.
12. Specialty ethnic markets in large cities will carry solid Ricotta.
13. 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.
14. With such treatment the cheese will gradually solidify enough that you can slice and fry it.
15. Buffalo-milk Mozzarella is a fair substitute, and ordinary Mozzarella is a last-chance substitute.
16. It should have a golden exterior and have a marshmallow texture inside.
17. Frying too long makes it hard and dry.
18. Use whole cumin seeds and cloves, not the ground variety.
19. Like most curries, this reheats splendidly.

ricotta cheese, onions brown, ginger, tomatoes, cumin seeds, turmeric, red chile, cloves, nutmeg, mace, ghee, salt

Taken from recipeland.com/recipe/v/spinach-cheese-curry-37329 (may not work)