Ingredients:
Spinach – 450 gms, thawed (fresh or frozen)
Oil – 2 tblsp
Onions – 2 medium, diced
Curry Leaves – 6 to 8
Onion Seeds – 1/4 tsp
Garlic – 1 tsp, crushed
Fresh Root Ginger – 1 tsp, grated
Chilli Powder – 1 tsp
Salt – 1 tsp
Ground Coriander – 1 1/2 tsp
Red Pepper – 1 large, seeded and sliced
Mushrooms – 1 1/2 cups, roughly chopped
Ricotta Cheese – 1 cup
Fresh Coriander Leaves – 2 tblsp
Method:
1. If using fresh spinach, blanch it briefly in boiling water and drain thoroughly. If using frozen spinach, drain well. Set aside.
2. Heat the oil in a kadai and fry the onions with the curry leaves and the onion seeds for 1-2 minutes.
3. Add the garlic, ginger, chilli powder, salt and ground coriander. Stir-fry for a further 2-3 minutes.
4. Add half the red pepper slices and all the mushrooms and continue to stir-fry for 2-3 minutes.
5. Add the spinach and stir-fry for 4 to 6 minutes, then add the ricotta cheese and half the fresh coriander, followed by the remaining red pepper slices. Stir-fry for a further 2-3 minutes before serving, garnished with the remaining coriander.
