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Palak “Paneer” with Pressed Fresh Ricotta

Palak "Paneer" with Pressed Fresh Ricotta
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Palak “Paneer” with Pressed Fresh Ricotta is a vibrant and creamy twist on the classic Indian spinach and cheese curry. This healthy and flavorful dish combines nutrient-rich fresh spinach puree with homemade paneer-like pressed ricotta cheese, enhanced by aromatic spices and a smooth gravy. Suitable for all cooking levels, it offers a comforting, wholesome meal perfect for lunch, dinner, or meal prep.

Ingredients

Vegetables and Dairy

  • Fresh Spinach (Palak) – 500 grams
  • Pressed Fresh Ricotta – 250 grams, drained and pressed
  • Onions – 1 medium, finely chopped
  • Tomatoes – 2 medium, chopped
  • Heavy Cream or Greek Yogurt (optional) – 2 tablespoons
  • Green Chilies – 2, finely chopped

Spices and Aromatics

  • Cumin Seeds – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Garam Masala – 1 teaspoon
  • Garlic and Ginger Paste – 1 tablespoon
  • Salt – to taste
  • Black Pepper – to taste

Oils and Fats

  • Oil or Ghee – 2 tablespoons

Instructions

  1. Preparing the Spinach: Thoroughly wash fresh spinach leaves to remove dirt and impurities. Blanch the leaves in boiling water for 2 minutes, then transfer immediately to ice-cold water to keep the vibrant green color. Drain well and blend the spinach into a smooth puree without adding water.
  2. Preparing the Pressed Fresh Ricotta: Place fresh ricotta in a cheesecloth or clean muslin cloth. Press gently for about 30 minutes to remove excess moisture and achieve a firm, paneer-like texture. Cut into cubes when ready.
  3. Sautéing the Aromatics: Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
  4. Building the Gravy: Add chopped tomatoes to the pan and cook until soft and mushy. Mix in turmeric powder, salt, and garam masala, cooking the spices together for 2-3 minutes to intensify flavors.
  5. Combining Spinach and Ricotta: Pour in the spinach puree and stir well with the tomato and spice mixture. Simmer on low heat for 5-7 minutes. Gently fold in pressed ricotta cubes, warming them through without breaking apart.
  6. Finishing Touches: If desired, add a splash of heavy cream or Greek yogurt to enrich the gravy and mellow flavors. Stir carefully and cook for another 2 minutes. Remove from heat and serve.

Notes

  • Use fresh spinach for a brighter and more flavorful curry compared to frozen spinach.
  • Press ricotta well to ensure it holds shape and mimics paneer’s texture.
  • Simmer the spinach gravy gently on low heat to preserve color and taste.
  • Adjust salt and spices gradually, tasting as you cook for perfect flavor balance.
  • Fold ricotta cubes gently to keep their shape and avoid curdling.

Nutrition

Keywords: Palak Paneer, Spinach Curry, Ricotta Paneer, Indian Vegetarian, Healthy Indian Recipe, Gluten Free Indian, Homemade Paneer, Spinach and Cheese Curry

Find it online: https://ninagourmet.com/palak-paneer-with-pressed-fresh-ricotta/