Indian Palak Paneer with Ricotta

In a large saucepan over medium heat, sautee the garlic and onion in 2 tablespoons of olive oil for a minute or two. Add the ginger, cumin, coriander and turmeric, stirring, and allow the spices to cook for another minute.

Reduce the heat to medium low and add the sour cream, stirring to combine, then the spinach. You may need to add the spinach a little bit at a time, waiting for it to cook down before adding more. Allow the spinach to cook until done, about ten minutes.

In a separate skillet, fry the ricotta in 2 tablespoons of olive oil until lightly browned. Add the cheese to the spinach mixture.

Cover and cook on medium low for 5 to 7 more minutes. Add a dash of salt and serve hot.

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