Baked Ricotta In A Tomato Base

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 350 g ricotta cheese, baked
• 1 kg fresh peas or 750 g frozen peas
• 2 tablespoons oil
• 1 large onion, finely chopped
• 3 teaspoons garlic cloves, finely chopped
• 3 teaspoons fresh ginger, finely grated
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 5 fresh tomatoes, chopped or 270 g canned tomatoes
• 1 teaspoon salt
• 1 1/2 teaspoons garam masala (you can buy this in spice section)
• 6 tablespoons fresh mint, finely chopped
• 6 tablespoons coriander, finely chopped (cilantro)

Recipe

• 1 baked ricotta:.
• 2 buy a 400-500g (1lb)block of ricotta and cut in halves.
• 3 wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
• 4 place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
• 5 turn over with spatula and bake a further 20 minutes.
• 6 leave to cool and cut into dices.
• 7 main dish:.
• 8 shell peas or thaw frozen peas.
• 9 heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
• 10 add ground spices and stir for 1 minute.
• 11 then add tomatoes, salt and 1 tsp of garam masala.
• 12 stir, cover and cook until tomatoes can be easily mashed into a pulp.
• 13 add a little water if mixture sticks to pan.
• 14 add peas and cook until almost tender.
• 15 add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
• 16 sprinkle remaining garam masala and fresh herbs over.
• 17 stir well and serve with indian bread or rice.