1 1/2 lb Spinach, fresh

    1/2 lb Ricotta cheese,

           -fresh (see note)
      3 md Brown onions

           Ginger, fresh
           -(1 1/2 inches),
           -chopped fine
      1 md Tomato

  1 1/2 t  Cumin seeds

    1/2 t  Turmeric

    1/2 t  Red chile powder

           -(cayenne; more to taste)
      2    Cloves

      1 pn Nutmeg

      1 pn Mace

      1 T  Ghee (or use

           -melted butter or oil)
           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