Palak Paneer

This Indian dish combines fresh spinach
and ricotta in a creamy curry.
Use paneer if you can find it!
It's good with basmati rice or naan.

Ingredients:
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste

Directions:
In a large saucepan heat 3 tablespoons of olive oil
and saute garlic, 1/2 tablespoon of ginger,
red chilies and onion until brown.
Mix in the cumin, coriander, turmeric and sour cream
Add the spinach, handfuls at a time until it is cooked down.
Remove from heat and allow to cool slightly.
Pour spinach mixture into a food processor and add the tomato,
the remaining 1/2 tablespoon of ginger, and cilantro.
Blend for 15 to 30 seconds,
or until the spinach is finely chopped.
Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil
over medium heat, and fry cheese until browned;
drain and add to spinach.
Cook for 10 minutes on low heat.
Season with salt to taste.