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Add a photoServings: 4
Ingredients
- 1 bn spinach, leaves only
- 250 gm Ricotta cheese, cubed
- Â Â Oil for frying
- 2 tsp Dry fenugreek leaves
- 1 lrg Onion, finely sliced
- 2 tsp Finely minced garlic
- 1 tsp Finely minced fresh ginger
- 2 tsp Grnd cummin
- 1/2 tsp Grnd turmeric
- 1 med Tomato, minced
- 1 tsp Salt
- Â Â Juice of half a lemon
Directions
- Boil spinach in c. (8 fl ounce) water for 5 min, drain, chop and set aside. Fru cheese to a golden and set aside. Heat 3 Tbsp. oil in a saucepan, stir in fenugreek leaves then onion and fry until soft and golden brown. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook until oil comes to the surface and the mix smells fragrant.
- Fold in the spinach and cook for further 5 min. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 63 | 45% |
| Total Fat 7.01g | 9% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 699mg | 29% |
| Potassium 557mg | 16% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.63g | 2% |
| Protein 9.98g | 16% |
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