Baked Ricotta in a Tomato Base

• 350 g ricotta cheese, baked
• 1 kg fresh peas or 750 g frozen peas
• 2 tablespoons oil
• 1 large onion, finely chopped
• 3 teaspoons garlic cloves, finely chopped
• 3 teaspoons fresh ginger, finely grated
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 5 fresh tomatoes, chopped or 270 g canned tomatoes
• 1 teaspoon salt
• 1 12 teaspoons garam masala (you can buy this in spice section)
• 6 tablespoons of fresh mint, finely chopped
• 6 tablespoons coriander, finely chopped (cilantro)

1. Baked ricotta:.
2. buy a 400-500g (1lb)block of ricotta and cut in halves.
3. Wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
4. Place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
5. Turn over with spatula and bake a further 20 minutes.
6. Leave to cool and cut into dices.
7. Main dish:.
8. Shell peas or thaw frozen peas.
9. Heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
10. Add ground spices and stir for 1 minute.
11. Then add tomatoes, salt and 1 tsp of garam masala.
12. Stir, cover and cook until tomatoes can be easily mashed into a pulp.
13. Add a little water if mixture sticks to pan.
14. Add peas and cook until almost tender.
15. Add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
16. Sprinkle remaining garam masala and fresh herbs over.
17. Stir well and serve with indian bread or rice.

ricotta cheese, fresh peas, oil, onion, garlic, fresh ginger, ground coriander, ground cumin, ground turmeric, chili powder, fresh tomatoes, salt, garam masala, mint, coriander

Taken from www.food.com/recipe/baked-ricotta-in-a-tomato-base-293691 (may not work)