Description
This Palak Paneer recipe is a delightful vegetarian Indian dish made with fresh spinach and pressed ricotta cheese, which serves as a creamy, paneer-like substitute. The spinach is blanched and pureed to retain its vibrant color and mixed with a spiced tomato-onion base. The pressed ricotta cubes are gently warmed in the sauce, creating a rich and flavorful curry, finished with fresh cream or yogurt for added creaminess and garnished with fresh cilantro and toasted cumin seeds.
Ingredients
Scale
Spinach and Cheese
- 500g fresh spinach, washed and blanched
- 250g pressed fresh ricotta cheese, cut into cubes
Spices and Aromatics
- 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
Others
- 2 tablespoons oil or ghee
- Salt, to taste
- Black pepper, to taste
- 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. Garnish with fresh cilantro and toasted cumin seeds before serving.
Notes
- Pressing the ricotta is key to achieving a firm texture similar to paneer to prevent it from falling apart during cooking.
- Blanching spinach briefly keeps its vibrant green color and reduces bitterness.
- Adjust green chilies according to your heat preference.
- Using fresh cream or yogurt adds richness; omit for a lighter version or substitute with a plant-based cream.
- Serve with naan, roti, or steamed rice for a complete meal.
