Passage to India Creamed Spinach
Embark on a culinary journey to South Asia with this richly flavorful Passage to India Creamed Spinach recipe. Tender blanched spinach is swirled into a velvety base of heavy cream, aromatic spices like garam masala and cumin, and a hint of tomato for depth. Infused with sautéed onion, garlic, and ginger, and optionally spiced with fresh green chili, this luxurious dish delivers layers of warmth and complexity in each bite. Garnished with fresh cilantro, it pairs beautifully with fluffy basmati rice or soft naan and can elevate any Indian-inspired feast. Ready in just 30 minutes, this quick and easy vegetarian recipe makes for an unforgettable side dish or light main course, perfect for weeknights or entertaining guests.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoons turmeric powder
- 200 ml heavy cream
- 2 tablespoons tomato puree
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 finely chopped green chili (optional)
Instructions
Wash the fresh spinach thoroughly under cold water and remove any tough stems.
Bring a large pot of water to a boil, add the spinach, and blanch for 1-2 minutes until wilted. Drain, rinse under cold water, and squeeze out excess moisture. Chop the spinach finely and set aside.
Heat the butter in a medium-sized pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes until fragrant.
Add the ground coriander, turmeric powder, and garam masala to the pan. Stir well to coat the onions and release the spices' aroma, about 1 minute.
Mix in the tomato puree and cook for 2-3 minutes until the mixture thickens slightly.
Lower the heat and add the heavy cream, stirring constantly to ensure it incorporates evenly.
Fold in the chopped spinach, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the spinach is heated through, and the flavors meld.
Taste and adjust seasoning as needed. Remove from heat and garnish with freshly chopped cilantro before serving.
Serve warm with naan, basmati rice, or as a flavorful side to any Indian-inspired meal.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 9.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 598 mg | 46% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 704 mg | 15% | |
*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.
