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1. Lay the
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farmer's cheese, or
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pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
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2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
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3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the
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pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
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4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried
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pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the
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When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.
