1/2 lb. fresh spinach
1 lb. fresh ricotta cheese (see note)
3 medium brown onions
1 tsp. fresh ginger, chopped fine
1 medium tomato
1 tsp. cummin seeds
1 tsp. turmeric
1 tsp. red chile powder (cayenne) (or more to taste)
2 cloves garlic
pinch nutmeg
pinch mace
1 Tbsp. ghee (or use melted butter or oil)
salt (to taste)
Cook the spinach and chop it up. Cut the cheese into 5" 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. Serves 4 to 6.
