Spinach + Ricotta Dip, à la Saag Paneer

This warm spinach dip is a slight reworking of the North Indian dish saag paneer, and it’s shaped by the version I was introduced to by Rohan Kamicheril on his blog The Tiffin Club. His recipe isn’t enriched with cream, but instead is a gorgeously pure expression of good spinach, which is sweet and velvety in texture when in season. I then dollop fresh ricotta over the warm dip, which lends it necessary creaminess. Serve with pita chips or warmed flatbreads, using melted ghee for the fat. Serves 4 to 6 SnackingDinner Spinach + Ricotta Dip, à la Saag Paneer Oyster Mushrooms in Walnut Oil Gingery Quick-Pickled Beets Warmed Flatbreads Eggplant + Chickpea Whip Crudités Broccoli or Cauliflower, Potatoes, Carrots, Cherry Tomatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using fresh spinach: Add about a ¼ inch of water to a medium skillet and bring it to a simmer. Then pile in the spinach, adding it incrementally as it cooks down, and stirring frequently, until the spinach is cooked down and bright green. Transfer to a colander to cool until safe to handle, then squeeze out excess liquid and finely chop.

Step 2

If using frozen spinach: Fill a medium saucepan with water and bring to a boil. Add the spinach, and when the water comes back to boil, it should be fully thawed. Strain through a fine-mesh sieve and cool until safe to handle, then squeeze out the excess liquid and finely chop.

Step 3

Melt the ghee in an oven-safe, medium skillet over medium heat, then add the cumin seeds, stirring until fragrant. Add the onion and the salt, and cook until it begins to caramelize, about 6 to 10 minutes.

Step 4

Mince the garlic, ginger, and green chili (seeding the chili if desired) together on your cutting board with a pinch of salt, until it resembles a coarse paste. Add to the onions once they’ve begun to caramelize.

Step 5

Stir in the spinach until well combined, followed by the coriander and garam masala, then add the water. Bring to a simmer, then partially cover the skillet and continue cooking for about 10 minutes over low heat, until the mixture has darkened a shade and the liquid has reduced. Transfer to a blender, or a tall container that fits a handheld immersion blender, and puree. Return it to the skillet to rewarm. Either dollop the ricotta over the spinach and serve directly out of the skillet, or transfer it to a serving bowl and garnish with the cheese, cilantro, and lemon wedges. Serve hot or warm.