Creamed spinach -- Indian-style

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 of cream.

Rasika is a beautiful cookbook of contemporary Indian flavours. The chef has taken a variety of fabulous recipes and presented them in a modern setting, like this raita. I recommend this book to those who want something different on their table.

For more wonderful recipes from this cookbook, click here.

Ingredients:

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 until soft and mushy. Cool, add to a small blender, and puree with 1/2 cup of the cooking water until 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 the onions and cook until translucent and soft, about 3 minutes. Do not brown. Add the chilli and ginger and cook for 1 minute. Add the turmeric powder and saute for another minute.

Add the pureed spinach, salt and fenugreek leaves and simmer for 10 minutes. Taste and adjust for salt and spice.

Turn off the stove and add the milk. Fold it into the mix gently. Never boil the dish after adding cream; you may risk splitting the cream.