Indian Style Creamed Spinach

This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as […]

The post Indian Style Creamed Spinach appeared first on Budget Bytes.

This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as a base for a more complete meal.

Originally posted 3-12-12, updated 1-22-2020.

Indian Creamed Spinach

A black bowl full of Indian Creamed Spinach on a wooden plate with a piece of naan dunked into the bowl

Make it Dairy-free or with Dairy

When I originally posted this recipe seven years ago I made it with evaporated milk. Since that time I’ve discovered how incredibly amazing coconut is with garam masala, so this time around I swapped out the evaporated milk for coconut milk. That also happens to make this recipe vegan and friendly to those who can’t consume dairy. If you prefer the dairy version, simply use one cup evaporated milk in place of the coconut milk.

Can I Use Light Coconut Milk?

Yes, you can use light coconut milk in place of the full-fat coconut milk, but the end result will be slightly less thick. I do not suggest using coconut milk sold in a carton, the type meant to be used as a dairy milk substitute. It will be far too watery for this recipe.

What to Serve with Indian Creamed Spinach

As mentioned in the intro, this Indian style creamed spinach makes a great side dish. You can serve it with dishes like Slow Cooker Chicken Tikka Masala, Cauliflower and Chickpea Masala, or Slow Cooker Coconut Curry Lentils. Or, you can add a couple more ingredients into your creamed spinach and make that your main dish. Consider adding cubed tofu, a can of chickpeas, or a diced potato or two.

A skillet full of Indian Creamed Spinach with a wooden spoon in the center

Is this Creamed Spinach Spicy?

This recipe does have a little heat, thanks to a ¼ tsp cayenne pepper. If you prefer a mild creamed spinach, simply skip the cayenne pepper.

Is there a Substitute for the Garam Masala?

If you can’t find Garam Masala in a store near you, you can substitute it with curry powder. Or, try your hand at making a homemade garam masala

 

Indian Style Creamed Spinach

Rich and fragrant, this Indian Creamed Spinach makes a delicious side dish or, with a few additions, a simple vegetarian meal.

  • 1 13.5 oz. can full-fat coconut milk ($1.79)
  • 8 oz. fresh spinach ($1.29)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp grated fresh ginger ($0.30)
  • 2 Tbsp olive oil ($0.32)
  • 2 tsp cumin ($0.20)
  • 1 tsp garam masala ($0.10)
  • 1/2 tsp turmeric ($0.05)
  • 1/4¼ tsp cayenne pepper ($0.02)
  • 1 large tomato ($0.97)
  • 1/4 cup water ($0.00)
  • 3/4 tsp salt (or to taste) ($0.03)
  1. Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.

  2. Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.

  3. Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).

  4. Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.

  5. Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).

  6. Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.

  7. Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).

Front view of a bowl full of Indian style creamed spinach with a spoon lifting a bite and a piece of naan stuck in the side of the bowl

 

How to Make Indian Creamed Spinach – Step By Step Photos

Add coconut milk to pot

Start by pouring one 13.5 oz. can of full-fat coconut milk into a soup pot.

Wilted spinach in the coconut milk

Add 8 oz. of fresh spinach to the coconut milk. Stir and cook over medium heat just until the spinach has wilted (this should only take about five minutes). Do not over cook the spinach here. It should still be bright green in color.

Blended spinach and coconut in the blender

Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces. You can blend until smooth if you prefer, but I like a little texture in mine. Set this mixture aside.

Onion, garlic, and ginger in skillet

Dice one yellow onion, mince two cloves of garlic, and grate about 1 Tbsp fresh ginger. Add all three to a skillet along with 2 Tbsp olive oil. Sauté the onion, garlic, and ginger over medium heat until the onions are soft (about 5 minutes).

Spices added to skillet with onion garlic and ginger

Once the onions are soft, add 2 tsp cumin, 1 tsp garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about 2 minutes more.

Diced tomato added to skillet

Dice one tomato and add it to the skillet along with about ¼ cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomatoes have broken down (5-8 minutes).

Pour coconut spinach into skillet

Finally, pour the coconut and spinach mixture into the skillet and stir to combine.

Finished Indian Style Creamed Spinach in the skillet

Allow the mixture to heat through, stirring occasionally. Once hot, give it a taste and add salt as needed. I added about ¾ tsp. I suggest starting with ¼ tsp and adding more to your liking. Adding the correct amount of salt will help the flavors pop.

A finished skillet full of Indian Style Creamed Spinach with naan on the side and a wooden spoon in the center of the skillet

Serve hot with some bread for dipping!

The post Indian Style Creamed Spinach appeared first on Budget Bytes.

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy…

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

This 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes.

Easy 1-Pot Tikka Masala from Minimalist Baker →

Spiced Hasselback Sweet Potatoes

The spice is right with these crispy hasselback sweet potatoes, slathered in butter and seasoned with a fragrant garam masala spice blend. This unique method for roasting sweet potatoes may be a bit more work than your standard spud, but the impressive results are well worth the effort! This post is sponsored by The Spice […]

The spice is right with these crispy hasselback sweet potatoes, slathered in butter and seasoned with a fragrant garam masala spice blend.

This unique method for roasting sweet potatoes may be a bit more work than your standard spud, but the impressive results are well worth the effort!

Overhead view of four Hasselback Sweet Potatoes arranged on a metal plate with forks

Garam Masala (which roughly translates to “warming spice mix”) is a spice blend with origins in Northern India. I’d describe it as pumpkin spice meets curry: with fragrant cinnamon, cloves and cardamom complimented by savory cumin, black pepper and coriander, though the particular spices and proportions will vary greatly from one recipe to another.

It’s those pumpkin-spiced notes that make it such a perfect compliment for sweet potatoes, which around this time of year are usually smothered with brown sugar, cinnamon, and marshmallows. But unlike those sticky sweet iterations, the savory spices in garam masala make this dish particularly pleasing. So the next time you can’t decide whether to cook sweet potatoes in a sweet or savory manner: garam masala lets you have both at the same time.

The Spice Hunter’s Garam Masala Blend has just the right amount of earthiness, plus a balanced sweetness and warming heat, making it perfect for this satisfying holiday recipe.

Spiced Hasselback Sweet Potato on a white plate with a fork

The method of cooking potatoes hasselback-style originated in Sweden, where potatoes were sliced very thin to allow for even cooking with crispy skin and creamy insides. That same method works equally well for sweet potatoes, which come out of the oven with beautiful crispy skin and silky smooth, tender flesh.

Yes, there might be a bit more work involved than a standard baked sweet potato, but the end result is way more impressive (not to mention much more fun to eat).

We topped our garam masala-spiced hasselback sweet potatoes with some sliced green onion to urge it more towards savory, toasted pumpkin seeds or crispy bacon bits would be good too. You could also top them with candied pecans, marshmallows or even a sprinkle of brown sugar if you prefer things sweet… this recipe can really go either way.

(more…)