Palak "Paneer" with Pressed Fresh Ricotta

5.0

(1)

1 Review

A little extra hands-off pressing time firms up fresh ricotta into a block that can be cut into paneer-like cheese. Fried in ghee, the crispy, cheesy cubes transform into cheese croutons and are a perfect pair for the warm puree of chile-and-ginger-spiked spinach and cilantro.

Paige Grandjean

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Palak "Paneer" with Pressed Ricotta — Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

Active Time:

45 mins

Total Time:

2 hrs 45 mins

Servings:

Cook Mode (Keep screen awake)

Ingredients

1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained
2 tablespoons ghee
1 small yellow onion, finely chopped
3 garlic cloves, chopped
1 tablespoon finely chopped peeled fresh ginger
1 medium-size fresh serrano chile, stemmed and chopped
1 teaspoon garam masala
¼ teaspoon cayenne pepper
1 pound baby spinach, roughly chopped
1 cup firmly packed fresh cilantro leaves and stems (about 2 oz.), plus additional cilantro leaves for garnish
½ cup water
¼ cup heavy cream or plain yogurt
1 teaspoon kosher salt, plus more to taste
½ teaspoon kasoori methi (dried fenugreek leaves), optional
Basmati rice or flatbread, for serving

Directions

Place a 10-inch square of damp double-lined cheesecloth on a clean work surface. Spoon ricotta into center of square. Using your hands, press to shape ricotta into a 5-inch square. Wrap cheesecloth tightly around ricotta, and press to form a 5 1/2-inch square (about 3/4 inch thick). Place wrapped ricotta on a double layer of paper towels. Top with a double layer of paper towels, and weight with a large cast-iron skillet (6 to 8 pounds). Let stand until paneer is firm and set, 1 hour and 30 minutes to 2 hours, changing out paper towels after 45 minutes.
Unwrap ricotta, and cut into 3/4-inch squares, wiping knife clean after each slice. Heat a large nonstick skillet over medium; add ghee. Fry ricotta cubes, flipping once, until lightly browned on 2 opposite sides, 3 to 5 minutes total. Transfer to a plate; set aside.
Return same skillet with ghee to heat over medium. Add onion, and cook, stir- ring occasionally, until lightly browned, 6 to 8 minutes. Stir in garlic, ginger, serrano, garam masala, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Gradually add spinach. Cook, stirring often, until wilted, 3 to 4 minutes. Remove from heat.
Transfer spinach mixture to a blender; add cilantro leaves and stems and 1/2 cup water. Remove insert from blender lid, and cover with a kitchen towel. Process until mixture forms a coarse paste, 5 to 10 seconds. Return mixture to skillet over low. Cook, stirring occasionally, until thickened to desired consistency, 5 to 10 minutes. Stir in cream, salt, and kasoori methi, if using. Add ricotta cubes. Cover and cook until ricotta is heated through, about 2 minutes. Season with salt to taste. Garnish with cilantro leaves, and serve with basmati rice or flatbread.