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Indian Creamed Spinach ~ Malai Palak

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.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Drain the spinach well and transfer it to a blender. Add 1 cup of water and blend into a fine, bright green purée.
  3. 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.)
  4. 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.
  5. 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

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

% 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.