Recipes Appetizers Antipasto Cheese Palak "Paneer" with Pressed Fresh Ricotta Be the first to rate & 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. By Paige Grandjean Published on February 22, 2022 Print Rate It Share Share Tweet Pin Email 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: 4 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. Make Ahead Ricotta can be prepared through step 1, removed from cheesecloth, wrapped tightly in plastic wrap, and refrigerated up to 2 days. Note Find kasoori methi at South Asian markets or online at desiclik.com. Suggested Pairing Earthy French red: Bernard Baudry Le Domaine Chinon Rate it Print