Description
A fresh and creamy spin on the classic Indian Palak Paneer, this recipe uses pressed fresh ricotta as a tender and flavorful alternative to paneer. Featuring vibrant spinach cooked with aromatic spices, garlic, ginger, and tomatoes, this dish is quick to prepare, nutritious, and adaptable to various dietary preferences. Perfect for a comforting meal that combines traditional flavors with a softer texture and a rich, creamy sauce.
Ingredients
Scale
Main Ingredients
- 500g fresh spinach, washed and blanched
- 250g pressed fresh ricotta cheese, cut into cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 green chilies, finely chopped (adjust to taste)
- 2 medium tomatoes, finely chopped
- 1 teaspoon cumin seeds or powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 tablespoons oil or ghee
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- 2 tablespoons fresh cream or yogurt
- Fresh cilantro (coriander) for garnish
- Toasted cumin seeds for garnish
Instructions
- Preparing and Pressing the Ricotta: Firmly press the fresh ricotta cheese to remove excess whey. Place it in a cheesecloth-lined sieve and drain for 1-2 hours or press gently with a weight to achieve a dense, paneer-like texture that holds well during cooking.
- Blanching and Pureeing the Spinach: Wash the spinach thoroughly, blanch it in boiling water for 1-2 minutes until wilted, then immediately transfer to an ice bath to preserve its vibrant green color. Drain well and puree into a smooth paste using a blender or food processor.
- Cooking the Aromatics: Heat oil or ghee in a pan over medium heat. Sauté finely chopped onions until they turn golden and translucent. Add minced garlic, grated ginger, and chopped green chilies, cooking until fragrant.
- Adding Spices and Tomatoes: Stir in cumin, turmeric, and garam masala powders, gently toasting them to release their aroma. Add the finely chopped tomatoes and cook until they soften and blend smoothly into the mixture, forming a rich, tangy sauce.
- Combining Spinach and Ricotta: Pour the pureed spinach into the pan and mix thoroughly with the spiced tomato base. Let the mixture simmer gently for 5-7 minutes. Carefully fold in the pressed ricotta cubes or crumbles, warming them through without breaking them apart.
- Final Touches: Adjust salt and pepper to taste. Stir in a splash of fresh cream or yogurt if a creamier texture is desired. Cook for an additional 2-3 minutes until everything is well heated and flavors meld together.
Notes
- Don’t skip pressing the ricotta to avoid a watery curry and achieve that perfect paneer-like bite.
- Blanch spinach quickly to retain its vibrant color and fresh flavor.
- Use freshly ground spices for enhanced aroma and depth.
- Add green chilies gradually to control the spice level without overpowering the creamy sauce.
- Simmer gently after adding ricotta to maintain its delicate texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg