- Total Time
Creamy cheese cubes, robust spinach and classic Indian spices make this dish a favorite. Our version has half the calories but all the flavor.
whole milk ricotta cheese4 oz, ricotta salata (see Notes)
olive oil2 tsp
uncooked onion(s)½ cup(s), minced
garlic clove(s)2 clove(s), medium, minced
ginger root1 tsp, grated
ground cumin1 tsp
ground turmeric½ tsp
fresh spinach10 oz, fresh, leaves, rinsed
table salt¼ tsp
- 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.
- Add onion, garlic and ginger to same skillet; sauté 2 minutes. Add cumin and turmeric and stir to coat.
- Add spinach and cook until leaves wilt, stirring constantly, about 2 minutes; stir in salt.
- Return cheese cubes to skillet and cook 1 minute to heat through. Yields about 3/4 cup per serving.