Category: Cheese
Rating: 4.33
Servings: 4


1 bunch spinach, leaves only
250 gm ricotta cheese, cubed
1 oil for frying
2 teaspoon dried fenugreek leaves
1 large onion, finely sliced
2 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
2 teaspoon ground cummin
1/2 teaspoon ground turmeric
1 medium tomato, chopped
1 teaspoon salt
1 juice of half a lemon

Directions: How to Cook Sag Paneer (Spinach With Ricotta Cheese)

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to the surface and the mixture smells fragrant. Mix in the spinach and cook for further 5 minutes. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.

Source: The Curry Cookbook-Charmaine Solomon

Imran C.

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