This is a creamy, wonderful dish with lots of flavor. I have always loved creamed spinach, and the Western versions are bland to me. This version is delicate, yet flavorful and delicious. So easy to make.
A vegan version of this dish can be made with coconut milk instead for cream.
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1 lb baby spinach
1/2 teaspoon cumin seeds
2 tablespoons garlic, minced
21/2 cups onions, minced fine
1 tablespoon ginger paste
1 green chile, chopped fine, or to taste
1/2 teaspoon turmeric powder
1 tablespoon dried fenugreek leaves (Kasuri methi)
1/2 cup cream
3-4 tablespoons oil or ghee
Salt to taste
Blanch the spinach in boiling water for 1 minute. Or cook in the microwave till soft and mushy. Cool, add to a small blender and puree with 1/2 cup of the cooking water till smooth. set aside.
Add the oil to a pot and heat on medium. Add the cumin seeds and garlic and brown for 1 minute. Add onions and cook till translucent and soft, about 3 minutes. Do not brown. Add the chili, ginger and cook for 1 minute. Add the turmeric powder and saute for another minute.
Add the pureed spinach, salt and fenugreek leaves and bring to a simmer for 10 minutes. Taste and adjust for salt and spice.
Turn off the stove and add the milk. Fold into the mix gently. Never boil the dish attended after adding cream, you may risk splitting the cream.