Divine Indian Spinach
Experience the soul-soothing flavors of "Divine Indian Spinach," a velvety, spiced dish that transforms humble fresh spinach into a dazzling centerpiece of Indian cuisine. Sautéed with aromatic cumin, garlic, and ginger, this dish features a vibrant spinach puree enriched with warming spices like coriander, turmeric, and garam masala. A swirl of heavy cream—or coconut cream for a dairy-free twist—adds luxurious richness, while a final squeeze of lemon juice provides a bright, tangy finish. Ready in just 35 minutes, this gluten-free recipe is perfect served with steaming basmati rice, soft naan, or as a flavorful side dish. Bursting with nutrients and bold flavors, it’s a celebration of wholesome Indian cooking!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons ghee (or clarified butter)
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 unit green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 100 milliliters heavy cream (or coconut cream for dairy-free)
- 0.75 teaspoon salt
- 100 milliliters water
- 1 teaspoon lemon juice
- 2 tablespoons fresh coriander leaves, chopped (for garnish)
Instructions
Thoroughly wash the spinach to remove any grit or debris. Drain well and set aside.
Heat 1 tbsp of ghee in a large skillet or pan over medium heat. Add the spinach gradually, stirring as it wilts. Cook for 3-4 minutes until completely wilted. Remove from heat and allow to cool slightly.
Once cooled, blend the spinach into a smooth puree using a food processor or blender. Set aside.
In the same skillet, heat the remaining 1 tbsp of ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 3-4 minutes until golden brown. Stir in the minced garlic, ginger, and green chili (if using). Cook for another 1-2 minutes.
Mix in the coriander powder, turmeric, and garam masala. Fry the spices for 30 seconds to release their aroma.
Lower the heat and add the spinach puree to the pan. Stir well to combine with the spiced mixture.
Stir in the cream (or coconut cream for a dairy-free option) and add the water to adjust the consistency. Mix thoroughly and let simmer for 5-7 minutes.
Season with salt and stir in the lemon juice for a fresh, tangy finish.
Remove from heat and garnish with chopped fresh coriander leaves before serving.
Enjoy your Divine Indian Spinach hot with rice, naan, or as a side to your favorite main course!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 421 mg | 9% | |
*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.
