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