How To Make Ricotta Cheese Indian Curry Recipes

One of the most widely used cheeses in Indian cuisine is the Indian cottage cheese, aka paneer. Paneer is made by curdling milk, just like any other cheese. It is a versatile ingredient that can be used both in sweet and spicy dishes. I, for one, prefer to make fresh paneer at home. Here’s an instant pot paneer recipe for you, if you too like to make paneer at home.

However, on busy weeks, I like to use store-bought ricotta cheese for Indian curries. Ricotta cheese works really well with Indian curries and desserts. Listed below are some ricotta cheese Indian curry recipes for you to try on.

Best Ricotta Cheese Indian Curry Recipes

The most popular Indian meals are saag paneer and malai kofta. They’re commonly made with paneer cheese in India, so don’t fret if you can’t find any in your area. Did you know that ricotta cheese can be used in these Indian curry recipes? Yes, it’s true!

So, below are two of my favorite ricotta cheese Indian curry recipes for you to try on!

Saag Paneer

Is paneer not available in your location? That’s fine! Use ricotta cheese instead of conventional Indian paneer in this low-fat Indian palak paneer (or saag paneer) dish.

Saag Paneer (also known as Spinach Stew) is a nutritious vegetarian Indian curry that literally translates to “Spinach-Cheese.” It’s a light, healthy, and quick meal.

Saag paneer can be enjoyed even if you don’t have access to paneer in your city. To cook this spinach meal, use low-fat or reduced-fat ricotta. This recipe calls for fresh, whole milk ricotta cheese, not the gritty variety found in plastic containers. If you don’t, things will turn out quite differently! Fresh spinach and ricotta are combined in a creamy stew in this Indian recipe. 

Ingredients

• Frozen spinach (or swap in any leafy green vegetable)
• 1 cup boiling water
• 4 tbsp ghee or butter
• 1 medium onion chopped
• Finely minced ginger
• Finely minced garlic (3 cloves)
• Turmeric
• Cumin
• Curry powder
• Cream or yogurt
• Fresh lemon juice
• Salt 
• Drained ricotta cubes

Instructions

1. Toss fresh spinach in a blender or food processor, sprinkling it with boiling water as you go so it wilts and fits all the way in. Process until the ingredients are very finely minced but not pureed. Set aside.
2. 3 tablespoons olive oil, sauteed garlic, 1/2 tablespoon ginger, garlic, red chilis, and onion in a large pot till brown. Put the cumin, coriander, turmeric, and sour cream in a mixing bowl and mix them.
3. Bring to the boil, then add the spinach, fresh cream or yogurt, lemon juice, and the remaining salt. Stir in the paneer and heat until it melts.
4. Drop the fresh ricotta cheese into the pre-heated oil one scoop at a time in a separate skillet, using a spoon.
5. In 2 tablespoons of olive oil, fry the ricotta until golden brown.
6. Toss the spinach mixture with the fried ricotta cheese.
7. Cook for another 5 to 7 minutes on medium-low heat.
8. Serve hot with rice.

Ricotta Cheese Malai Kofta

Deep-fried paneer ricotta cheese balls in a thick, creamy, and rich sauce — that’s Malai Kofta. This fried paneer recipe is delicious. With sliced cashews, coriander, raisins, and a pinch of spice, crumbled paneer or ricotta cheese is mixed into mashed potato.

This is another popular ricotta cheese Indian curry recipe. The mixture is formed into balls and cooked in oil softly. After that, the kofta is slowly cooked in a fragrant cashew-tomato-cream sauce. And it’s really delectable. Here’s how to make malai kofta using paneer or ricotta cheese.

Ingredients

• Boiled and mashed potatoes
• Full-fat ricotta cheese/Paneer
• Flour
• 1 tbsp finely chopped green chili
• Salt to taste
• Plain bread crumbs
• Cashew powder
• Raisins
• Oil for frying

For the Masala Gravy

• 2 tbsp oil
• ½ tsp cumin seeds
• 3 thinly sliced onions
• Cinnamon stick
• 3 cloves
• Black pepper
• 2 generous tbsp of ginger garlic paste
• Turmeric
• Chopped tomatoes
• Garam masala
• Whipping cream
• Cilantro and cashews for garnishing
• Salt to taste

 Instructions

Kofta

1. Toss together the potatoes, ricotta, flour, green chili, pepper, salt, bread crumbs, raisins, and cashew powder in a large mixing bowl. If the mixture appears to be dry, add the oil.
2. Knead the dough for a few minutes before dividing it into equal-sized balls.
3. Heat the oil for frying and fry the koftas in batches until they are golden brown on all sides.
4. With the help of a spoon, remove them from the oil and set them on a wire mesh to drain any extra oil.

Masala Sauce

1. In a deep pan, heat 2 tablespoons of oil and add cumin seeds, allowing them to sputter.
2. Then add the onions and sauté until they become pale and the edges begin to brown.
3. Cook until aromatic, then add the ginger-garlic paste.
4. Cook until the oil separates after adding the tomatoes and the rest of the seasonings.
5. Blend the spice, onion, and tomato mixture until smooth, using a hand blender or a mixer. To allow proper blending, you may need to add half a cup of water at this point.
6. Return the pan to heat and bring the mixture to a boil.

Other Ricotta Cheese Desi Recipes

Ricotta Cheese Peda

Ricotta Cheese Peda is a sweet, thick, and delectable dish. The Indian sweet peda is one of the most popular Indian desserts. It’s soft, sweet, and melts in your tongue. Making Kesar Peda with Ricotta Cheese is the focus of this recipe.

It is one of the Peda recipes that’s simple and quick. I’ve also included saffron and cardamom for added warmth and flavor. 

Ingredients

1. Ricotta Cheese
2. Milk Powder
3. Ghee
4. Sugar
5. Milk + Saffron
6. Cardamom Powder 

Instructions

Preparation

• Soak the saffron strands in two tablespoons of heated milk in a small dish.
• Set it aside for now.

Cooking The Ricotta Cheese

• In a heavy-bottomed pan, ideally non-stick, melt the ghee.
• You can also use unsalted butter instead of ghee.

• Ghee should be heated on a low heat setting.
• Toss in the ricotta.
• I prefer fresh and homemade ricotta cheese. So if you use store-bought cheese, the texture may alter slightly.
• Toss everything together and cook on low heat.
• To keep the ricotta cheese from burning and sticking to the bottom of the skillet, stir it repeatedly.
• Ricotta cheese will soon be making moisture, turning the mixture thinner and wetter.
• Cook (constantly stirring) until the ricotta cheese has lost most of its liquid.
• The cheese will resemble a thick, creamy dough ball at this time.
• It will take approximately 8-10 minutes to complete. It may take longer if you use store-bought ricotta cheese. 

Peda Mixture With Ricotta Cheese

• Sugar, milk powder, and saffron-infused milk are now added.
• Continue to cook after thoroughly mixing everything together.
• Ensure that the mixture is stirred more consistently.

• Taste the mixture once it has been thoroughly blended, and if necessary, add additional sugar.
• Continue to heat until the mixture thickens and forms a large mass. It will take approximately 8-10 minutes to complete.
• Take a tiny piece of the mixture and roll it into a ball to see if it’s the proper consistency.
• It’s done when it’s smooth, forms a ball, and doesn’t adhere to your palm.
• If it clings to your hand and does not become a ball, continue to boil it.
• Add the cardamom powder once the mixture has reached the desired consistency.
• Turn off the heat after thoroughly mixing.

Shaping The Peda

• Place the Peda mixture on the platter and spread it out evenly.
• Allow it to cool slightly but not completely. Scoop it with a spoon and roll it into a ball while it’s still warm but cool enough to handle.
• Peda can be shaped and decorated in any way you want.
• Oil your palm with ghee and roll the dough into Peda for soft edges.
• It’s completely fine if its sides have some cracks in them. Ricotta Cheese Peda will retain its tenderness and melt-in-your-mouth quality.
• Milk Peda can be decorated with a candy mold or just a fork.