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!
½tspchili powder, more or less, depending on desired level of heat
16ozfresh baby spinach leaves, roughly chopped
kosher salt and black pepper to taste
1medium 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.