Indian Creamed Spinach ~ Malai Palak
User Reviews
4.4
10 reviews
Good
Indian Creamed Spinach ~ Malai Palak
Report
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.
Share:
Ingredients
- 1 pound baby spinach
- 1/4 cup vegetable oil mild
- 1/2 teaspoon cumin seeds
- 2 tablespoons garlic finely chopped
- 2 1/2 cups onion yellow; finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1 teaspoon Thai green chili or jalapeno; finely chopped; fresh
- 1/2 teaspoon Turmeric ground
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon fenugreek leaves dried; finely ground
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
(25%)
Trans Fat
0.1g
(5%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
Other Recipes
You'll Also Love
