Indian Spiced Creamed Spinach Recipe

Malai Palak Masala
Indian Spiced Creamed Spinach
Submitted By: Taz


3 lbs Fresh Spinach Leaves (Palak)
1 Small Red Onion (Pyaz) - halved and thinly sliced
2 Roma Tomatoes (Tamatar) - seeded and small chopped
5 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - grated into a fine paste
1 Cup Vegetable Stock (can use chicken stock if desired)
1/2 Cup Heavy Whipping Cream (Malai)
1 Tbs Olive Oil (Zetoon ka Tel)
1 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
1 tsp Coriander Seeds (Dhania) - roasted and ground into a fine powder
1 tsp Fenugreek Seeds (Methi Dana)
1 tsp Garam Masala
Kosher Salt (Namak) to taste

  1. Heat olive oil in a large frying pan over medium-low heat - Once oil is hot, add onion, garlic,cumin, coriander, and fenugreek seeds - Sauté for 2 minutes until spices are fragrant
  2. Add tomato, ginger, and garam masala - Thoroughly combine
  3. Continue to sauté until onion is tender and tomato has broken down
  4. Add spinach and cook until wilted (add spinach in batches in order to fit)
  5. Add vegetable stock and cream - Thoroughly combine
  6. -OPTIONAL- Transfer a portion (overall amount is up to you) of the wilted spinach to a blender and purée until smooth - Return to pan and thoroughly combine
  7. Reduce heat to low and continue to cook until liquid has reduced (consistency should be relatively thick and creamy)
  8. Adjust seasoning with salt
  9. Serve Hot

Share by: