15 oz Pack of ricotta cheese 10 oz Spinach, frozen chopped 1/4 lg Onion; finely chopped 1/4 c Sour cream Ginger, fresh, 1"; finely -grated 1 Garlic clove 1 ts Cumin powder 1/2 ts Coriander powder 1/2 ts Turmeric powder 2 Chillies; finely chopped 1/8 c Oil Salt; to taste

Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into 1/2 inch square pieces. Defrost the spinach. Put it into the blender for a couple of minutes. Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion should turn golden. Add the cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by the spinach. Stir till every item gets properly mixed. Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add salt. Cover and cook over slow heat for 15 minutes. Serve with rice or naan (bread available at Indian stores) or pita bread. For the variation using tofu, I usually used firm tofu, dry it by placing it on a paper towel and then baking it at 200 F for about half an hour. I also do not use the sour cream. It works pretty well.