Spinach and ricotta bhurji with garlic naan toast recipe
 Bhurji (pronounced bhoor-jee) is a scramble served in North Indian roadside cafés – it’s usually made with fresh, crumbled paneer but using ricotta is a great shortcut. 125g/4½oz baby leaf spinach 2 tbsp salted butter1 tsp cumin seeds1 large onion, finely chopped2 tsp grated fresh root ginger1 thin green or red chilli, cut into thin rings1 large tomato, finely chopped½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar½ tsp ground turmeric½ tsp garam masala500g/1lb 2oz full-fat ricotta¼ tsp salt 125g/4½oz baby leaf spinach 2 tbsp salted butter 1 tsp cumin seeds 1 large onion, finely chopped 2 tsp grated fresh root ginger 1 thin green or red chilli, cut into thin rings 1 large tomato, finely chopped ½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar ½ tsp ground turmeric ½ tsp garam masala 500g/1lb 2oz full-fat ricotta ¼ tsp salt ½ small red onion, finely chopped½ small tomato, chopped ½ small red onion, finely chopped ½ small tomato, chopped 40g/1½oz salted butter, softened2 garlic cloves, crushed¼ tsp nigella seeds1 tbsp chopped fresh coriander 4 slices bread 40g/1½oz salted butter, softened 2 garlic cloves, crushed ¼ tsp nigella seeds 1 tbsp chopped fresh coriander 4 slices bread Method Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside.Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside.To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes.Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes.Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs.Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato.To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji.