Indian-Spiced Creamed Spinach

A lightened-up, spiced-up take on the classic creamed spinach, perfect as an addition to any kind of meal, fully Indian-themed or not.

Indian-Spiced Creamed Spinach

Creamed spinach is a delicious dish, but sometimes it seems like it doesn't really deserve to fall into the "vegetable" category, with the addition of all that, well, cream! This version of the classic lightens things up a bit by replacing that cream with a yogurt and a bit of butter. The tanginess of the yogurt lends itself perfectly to the addition of Indian seasonings, so instead of just a sprinkle of nutmeg, this dish gets a combination of warm and savory spices that adds richness as well as flavor. Try this dish along with some basmati rice and another Indian dish or two, or serve it as a side dish to go with a protein or other main dish!

Spices used in this recipe


Cayenne Pepper
Coriander, Ground
Peppercorns, Tellicherry, Grinder
Nutmeg, Ground
Nutmeg, Whole
Turmeric, Ground
Garam Masala
Salt, Kosher

Ingredients

Preparation

  1. In a small bowl, combine the cayenne, coriander, black pepper, nutmeg, turmeric, and garam masala with 3 Tbs. of water, stirring until evenly mixed. If you are using frozen spinach, cook it according to the package directions and strain to remove excess water.
  2. Heat a large skillet over medium heat and add butter or ghee. When butter (or ghee) is melted and foam has subsided, add the asafetida and let it cook for a few seconds, then pour in the water/spice mixture. Cook until fragrant and starting to dry, about 2 minutes.
  3. If using fresh spinach, pack it into the pan in large handfuls, allowing it to wilt down before adding more. If using frozen spinach, add all the strained spinach to the skillet, stirring well to mix with the spice mixture. 
  4. Cook spinach, stirring occasionally, until soft, about 5 minutes. Remove the pan from heat and stir in the yogurt or sour cream. Taste for salt and adjust if needed. Rewarm briefly if necessary before serving, but use low heat to prevent the yogurt from curdling.

Serves 4 as a side dish. Adapted from The Art of Indian Vegetarian Cooking.

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