Sunday, 9 October 2011

Spinach and Curd Cheese Curry

I am writing a novel set in Queen Anne’s reign in which the hero lived in India for some years. He became a vegetarian and this is one of the recipes he brought back to England. I hope you will enjoy the receipt – as he would have called it - as much as he did.

Spinach and Curd Cheese Curry

¼ kilo paneer – curd cheese
½ kilo baby spinach
¼ kilo fresh or frozen peas
3tablespoons olive oil or vegetable oi
2 tablespoons of finely grated ginger
1 or 2 chillis optional.
Juice of one lemon
Salt to taste
Pepper to taste

1. Cut curd cheese into cubes. Deep fry until golden brown and put in a bowl of cold water to keep it soft until needed.
2. Shred and cook the spinach until tender in four tablespoons of water. Add more water if necessary to prevent it burning.
3. Cook the frozen or fresh peas.
4. Heat the oil in a large pan. Add the ginger and chillis and stir fry for one minute. Add the spinach and peas with the salt and pepper. Cook for two or three minutes on a high heat stirring all the time. Add the curd cheese and, if necessary a little water to keep the ingredients moist, and cook for two minutes. Turn off the heat and stir in the lemon juice. Serve with lemon wedges, chappatis and or rice with or without a dahl, a spiced soup and green salad tossed in lightly salted yoghurt.

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