Saag Paneer

Ingredients

• 4 oz whole milk ricotta cheese, ricotta salata (see Notes)
• 2 tsp olive oil
• 1/2 cup(s) uncooked onion(s), minced
• 2 clove(s) (medium) garlic clove(s), minced
• 1 tsp ginger root, grated
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 10 oz fresh spinach, fresh, leaves, rinsed
• 1/4 tsp table salt

Instructions

1. Cut cheese into 1/2-inch cubes. Heat oil in a large nonstick skillet over medium heat. Add cheese cubes and cook until golden, about 1 minute per side. Remove cheese from skillet with a spatula and set aside.
2. Add onion, garlic and ginger to same skillet; sauté 2 minutes. Add cumin and turmeric and stir to coat.
3. Add spinach and cook until leaves wilt, stirring constantly, about 2 minutes; stir in salt.
4. Return cheese cubes to skillet and cook 1 minute to heat through.

Notes

Yields about 3/4 cup per serving.

Ricotta Salata is a hard cheese that is formed from aged fresh ricotta cheese. Look for it at Italian specialty stores or cheese shops.