Description
A delicious and healthy Palak Paneer variant using pressed fresh ricotta cheese instead of traditional paneer. This recipe features blanched spinach pureed into a smooth sauce, aromatics sautéed with spices, and tender ricotta cubes simmered gently to create a creamy, flavorful Indian vegetarian dish perfect for any meal.
Ingredients
Scale
Vegetables and Herbs
- 500g fresh spinach, washed and blanched
- 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
- Fresh cilantro (coriander) for garnish
Dairy
- 250g pressed fresh ricotta cheese, cut into cubes
- 2 tablespoons fresh cream or yogurt
Spices and Oils
- 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
- 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. Garnish with fresh cilantro and toasted cumin seeds before serving.
Notes
- Press the ricotta cheese properly to remove excess moisture to get a firm texture similar to paneer.
- Blanching the spinach preserves its vibrant green color and removes any raw taste.
- Adjust green chilies according to your spice preference.
- For a vegan version, substitute fresh cream or yogurt with coconut cream or plant-based yogurt.
- You can substitute oil with ghee for a richer flavor.
