Back in Cali, Hubby and I made it our weekly mission to have lunch at our favorite Indian hole-in-the-wall.

I’d habitually order the chicken tikka masala and the tandoori chicken. Plus tons of naan bread. Without fail, Hubby always ordered a heaping side of creamed spinach.

I’ve already paid tribute here to all our favorite Indian dishes here on COL. All except for the creamed spinach. Spinach wants her turn.

This Indian Creamed Spinach is way too good to miss…

This Indian Creamed Spinach is velvety, hugely flavorful, and unbelievably yummy. It has a slight kick to it, which balances out the buttery flavor of the dish.

Try it over basmati rice or tucked into chewy pieces of naan bread.

That’s my personal favorite way to devour this mouthwatering spinach…plenty of naan bread to soak, scoop, and dip.

Here’s to taking spinach to a whole new level of deliciousness. Enjoy it along with this slow cooker chicken tikka masala recipe for a satisfying and delicious meal.

Enjoy.

Easy Indian Creamed Spinach

5 from 2 ratings

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This Easy Indian Creamed Spinach is reminiscent of the popular spinach dish (Saag/Palak) served at Indian restaurants. This version is incredibly fresh, easy, and scrumptious!

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 6 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 1 cup half & half cream
• 3 TB flour
• 3 TB salted butter
• Half of an onion, finely diced
• 4 cloves garlic, minced
• 1 TB ginger, peeled and finely grated
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chili powder, more or less, depending on desired level of heat
• 16 oz fresh baby spinach leaves, roughly chopped
• kosher salt and black pepper to taste
• 1 medium tomato, seeded and diced

Instructions

• In a bowl, whisk together the half & half cream with flour until well combined; set aside.
• In a heavy, deep saucepan, melt butter over medium low heat. Add the onion and cook 2-3 minutes or until soft. Add garlic and ginger and cook until softened, stirring frequently, 3-5 minutes.
• Add the cumin, coriander, and chili powder and cook, stirring frequently, 30 seconds. Add the spinach and cook over medium-low heat until soft and most of the excess liquid has evaporated, stirring occasionally, 3-5 minutes. If the spinach starts to get dry, add a little bit of water.
• Add back the cream/flour mixture and fold in with spinach until well combined and thickened to desired consistency (it will continue to thicken as it cools.)
• Season with salt and pepper to taste. Gently fold in diced tomatoes. Serve immediately.

Notes

If creamed spinach thickens too much, add a bit of milk or broth for desired consistency. 

Creamed Spinach is delicious served hot, with naan bread. Leftovers can be kept in airtight container and chilled for a day or two. Reheat in microwave or stovetop just until warmed through.

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Nutrition (per serving)

Calories: 156kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 189mg | Potassium: 567mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7631IU | Vitamin C: 26mg | Calcium: 143mg | Iron: 3mg

Course: Side, vegetable

Cuisine: Indian

Method: Stovetop

Source: Chew Out Loud, adapted from Cooking with Alison

Just Like Your Favorite Restaurant:

1. Chicken Tikka Masala

1. Tandoori Chicken

1. Homemade Naan Bread

1. Rogan Josh (Indian Spiced Curry)