Creamy Palak Spinach
Delight your taste buds with Creamy Palak Spinach, a vibrant and luscious Indian-style spinach curry that's both nutritious and utterly satisfying. This recipe transforms fresh spinach into a silky, rich puree, enhanced by the aromatic blend of cumin, garlic, ginger, and warming spices like garam masala and turmeric. A generous swirl of fresh cream takes this dish to the next level, adding a velvety texture that beautifully complements the earthy greens. Perfect as a wholesome vegetarian main, it pairs wonderfully with fluffy basmati rice, crispy naan, or soft roti. Ready in just 35 minutes, this flavorful recipe is ideal for busy weeknights or when you're craving a comforting home-cooked meal. Packed with vitamins and easy to prepare, Creamy Palak Spinach is the ultimate way to enjoy a healthy and indulgent Indian classic.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon, minced Ginger
- 2 sliced Green chilies
- 1 medium, finely chopped Tomato
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 4 tablespoons Fresh cream
- 2 tablespoons Cooking oil or ghee
- 0.5 cup Water
- 1 teaspoon or to taste Salt
Instructions
Wash the spinach leaves thoroughly under running water to remove dirt. Blanch the spinach in boiling water for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to retain its bright green color.
Once cooled, blend the spinach into a smooth puree using a blender or food processor. Set aside.
Heat the oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the finely chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Add the chopped tomato and cook until it softens and blends with the spices, about 4-5 minutes.
Sprinkle in the turmeric powder, red chili powder, and garam masala. Mix well and cook for 1 more minute to toast the spices.
Pour the spinach puree into the pan and stir to combine. Add 1/2 cup of water to adjust the consistency and bring the mixture to a gentle simmer.
Add salt to taste and let the mixture cook for 5 minutes, stirring occasionally.
Stir in the fresh cream and cook for another 2 minutes. Adjust seasoning if needed.
Serve hot with rice, roti, or naan, garnished with a drizzle of cream or a sprinkle of garam masala if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 22.7 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
