Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       ricotta cheese -- (15 oz)
  10      ounces        spinach -- frozen chopped
     1/4  large         onion -- finely chopped
     1/4  cup           sour cream
                        fresh ginger -- finely grated
   1      clove         garlic
   1      tablespoon    cumin powder
     1/2  tablespoon    coriander powder
     1/2  tablespoon    turmeric powder
   2                    chillies -- finely chopped
     1/8  cup           vegetable oil
                        salt -- to taste

Preparation:

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.