Easy Indian Creamed Spinach
- By Amy Dong
- Updated May. 20, 2026
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!
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.
Indian Creamed Spinach
Ingredients
- 1 cup half & half cream
- 3 tablespoons flour
- 3 tablespoons salted butter
- ½ onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, peeled and finely grated
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- teaspoon chili powder, more or less, depending on desired level of heat
- 16 oz fresh baby spinach leaves, roughly chopped
- kosher salt, to taste
- black pepper, to taste
- 1 tomato, medium, 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
- Use fresh baby spinach for the best flavor and texture. If using mature spinach, remove the stems and chop it finely so it cooks evenly.
- Whisk the flour and half & half until completely smooth before adding it to the pan. This prevents lumps and gives the sauce a silky finish.
- Cook the spices briefly before adding the spinach. This step helps release their aroma and deepens the flavor.
- Don’t overcook the spinach. Once it’s wilted and most of the liquid has evaporated, it’s ready for the cream mixture.
- If the sauce thickens too much as it cools, stir in a splash of milk or broth to loosen it up.
- Add the diced tomatoes at the end to keep their color and freshness.
- Taste and adjust the seasoning before serving. A pinch of salt or squeeze of lemon can brighten the flavors.
- For a lighter version, swap half & half with whole milk or coconut milk.
- Make it ahead and reheat gently over low heat, stirring often to keep the sauce smooth.
- This recipe is part of our Indian Recipes Collection.
- Serve it warm with Garlic Naan or Instant Pot Jasmine Rice so the creamy sauce can soak in perfectly.
Nutrition (per serving)
Source: Chew Out Loud, adapted from Cooking with Alison
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