HANDBOOK
1. Place a 10-inch square of damp doublelined 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 51/2-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. 2. 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. 3. Return same skillet with ghee to heat over medium. Add onion, and cook, stirring 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.
Palak “Paneer” with Pressed Fresh Ricotta ACTIVE 45 MIN; TOTAL 2 HR 45 MIN SERVES 4
1 Tbsp. finely chopped peeled fresh ginger 1 medium-size fresh serrano chile, stemmed and chopped 1 tsp. garam masala
A little extra hands-off pressing time firms up fresh ricotta into a block that can be cut into cubes just like paneer, the popular Indian cheese. Fried in ghee and heated through in a puree of chile- and gingerspiked spinach and cilantro, the crispy, cheesy cubes make this dish a meal. 1 lb. Homemade Fresh Ricotta (recipe p. 35) or store-bought fresh ricotta, drained 2 Tbsp. ghee 1 small yellow onion, finely chopped 3 garlic cloves, chopped
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MARCH 2022
1/4
tsp. cayenne pepper
1 lb. baby spinach, roughly chopped 1 cup firmly packed fresh cilantro leaves and stems (about 2 oz.), plus additional cilantro leaves for garnish 1/2
cup water
1/4
cup heavy cream or plain yogurt
1 tsp. kosher salt, plus more to taste 1/2
tsp. kasoori methi (dried fenugreek leaves), optional Basmati rice or flatbread, for serving
4. 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. —PAIGE GRANDJEAN MAKE AHEAD Ricotta can be prepared
through step 1, removed from cheesecloth, wrapped tightly in plastic wrap, and refrigerated up to 2 days. WINE Earthy French red: 2019 Bernard
Baudry Le Domaine Chinon NOTE Find kasoori methi at South Asian
markets or online at desiclik.com.
