Indian Creamed Spinach ~ Malai Palak

Name: Indian Creamed Spinach ~ Malai Palak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 pound baby spinach; 1/4 cup Mild vegetable oil; 1/2 teaspoon cumin seeds; 2 tablespoons finely chopped garlic; 2 1/2 cups finely chopped yellow onions; 1 tablespoon finely chopped fresh ginger; 1 teaspoon finely chopped fresh Thai green chili or jalapeno; 1/2 teaspoon ground turmeric; 1/4 cup heavy cream; 1 teaspoon salt; 1 teaspoon finely ground dried fenugreek leaves

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 to 6 servings
Calories
247 kcal
Course
Side Dish
Cuisine
Indian

Indian Creamed Spinach ~ Malai Palak

Iris Warren

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This recipe for Indian creamed spinach (also known as malai palak) is from our restaurant Rasika. It's a quick weeknight dinner--you can make the included version as aloo palak or palak paneer, as well.

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Ingredients

Servings

1 pound baby spinach
1/4 cup Mild vegetable oil
1/2 teaspoon cumin seeds
2 tablespoons finely chopped garlic
2 1/2 cups finely chopped yellow onions
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped fresh Thai green chili or jalapeno
1/2 teaspoon ground turmeric
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon finely ground dried fenugreek leaves

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Instructions

Fill a large bowl with ice and water. Bring a medium pot of water to a boil. Add half the spinach to the boiling water, stirring well until it wilts, about 15 seconds. Using a spider strainer or mesh spoon, transfer the spinach to the ice water and repeat the blanching process with the remaining the spinach.
Drain the spinach well and transfer it to a blender. Add 1 cup of water and blend into a fine, bright green purée.
In a large skillet set over medium-high heat, warm the oil until it shimmers. Add the cumin seeds and garlic and sizzle until the garlic browns, about 30 seconds. Add the onions and cook, stirring occasionally, until soft but not browned, about 8 minutes. (The garlic will make the onions look browner than they really are.)
Stir in the ginger, green chili, and turmeric and cook for 30 seconds. Add the spinach purée and cook, stirring constantly, for 5 minutes. Be careful; it will sputter like bubbling lava.
Reduce the heat to medium and add the cream, salt, and fenugreek leaf powder. Return to a boil and cook for 5 minutes. Serve hot.

Notes

To make palak paneer, simply add 2 cups cubed paneer (a 12-ounce package) along with the cream, salt, and fenugreek leaf powder in step 5.
To make aloo palak, simply add 2 cups cooked potatoes cut into 1/2-inch (12-mm) cubes along with the cream, salt, and fenugreek leaf powder in step 5.

Nutrition Information

Show Details

Serving 1portion Calories 247kcal (12%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 6g (30%) Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 17mg (6%) Sodium 680mg (28%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 247 kcal

% Daily Value*

Serving	1portion
Calories	247kcal	12%
Carbohydrates	16g	5%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	6g	30%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	17mg	6%
Sodium	680mg	28%
Fiber	4g	16%
Sugar	5g	10%