Palak "Paneer" with Pressed Fresh Ricotta

 

Palak "Paneer" with Pressed Fresh Ricotta

 

This is a present day twist at the classic Palak Paneer, replacing conventional paneer with pressed clean ricotta. The end result is a creamy, barely tangy curry that’s wealthy, comforting, and ideal with naan or steamed rice.

Ingredients

Spinach Gravy:

500 g clean spinach leaves, washed and chopped

2 tbsp ghee or oil

1 medium onion, finely chopped

2–3 garlic cloves, minced

1-inch ginger piece, minced

2 inexperienced chilies, chopped (optional)

1 medium tomato, chopped

½ tsp cumin seeds

½ tsp turmeric powder

½ tsp coriander powder

½ tsp garam masala

Salt to taste

2–three tbsp cream or coconut milk (optional)

Pressed Ricotta:

250 g fresh ricotta, drained and pressed into a organization block for 30–60 mins

Lightly cubed

Method

1. Prepare Spinach Puree:

Blanch spinach in boiling water for two mins, then plunge into ice water. Drain and mix right into a clean puree. Set apart.

2. Cook Aromatics:

Sauté onions till golden. Add garlic, ginger, and inexperienced chilies; cook dinner 1–2 minutes. Cook until tomatoes melt and oils separate.

3. Add Spinach:

Stir in the spinach puree. Simmer five–7 minutes. Add garam masala and cream (if the use of). Adjust seasoning.

4. Prepare Ricotta Cubes:

While spinach simmers, gently pan-sear pressed ricotta cubes in a small quantity of ghee or oil till gently golden. This enables them maintain their shape within the curry.

Five. Combine:

Add the ricotta cubes to the spinach gravy. Gently stir to coat with sauce. Simmer 2–three mins so flavors meld.

6. Serve:

Drizzle a bit cream on top.

Tips & Variations

Pressing Ricotta: Essential to keep away from crumbling. Place in cheesecloth or among paper towels below a weight.

Firm Texture: Briefly freeze pressed ricotta earlier than cubing; this corporations it up and offers a paneer-like texture.

Flavor Boost: Add a pinch of nutmeg or smoked paprika to the spinach puree for diffused intensity.

Vegan Option: Use tofu instead of ricotta and coconut cream in place of dairy cream.

Storage: Store leftover curry in an airtight container for two–three days in the fridge. Reheat gently to avoid breaking ricotta cubes.

This version of Palak "Paneer" maintains the signature green, velvety spinach sauce whilst introducing the delicate creaminess of ricotta. The gently golden ricotta cubes provide a gentle but corporation bite, making every spoonful rich and pleasurable.