Easy Indian Creamed Spinach

Easy Indian Creamed Spinach is a deliciously easy variation of the traditional Indian Saag. Made with fresh tender baby spinach, this dish can be on the table in 20 minutes.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 163kcal

Author Karrie | Tasty Ever After

Ingredients

16 ounces fresh organic baby spinach (or can substitute a thawed 10 ounce package of frozen chopped spinach)
¼ cup water
1 teaspoon olive oil
1 medium tomato , diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon garam masala
1 teaspoon jalapeno , finely minced (fresh or pickled)
½ teaspoon turmeric
½ teaspoon fresh grated ginger
¼ teaspoon salt
¾ cup heavy cream (To make vegan: substitute full fat coconut milk for heavy cream)

US Customary - Metric

Instructions

In a large skillet, sauté spinach in ¼ cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool.
**Skip this pre-cooking step if using frozen spinach**
In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
Once the pre-cooked spinach has completely cooled, squeeze out any excess water and run a knife through it to chop it up. (If using frozen chopped spinach, thaw it and squeeze all the water out of it).
Add the chopped spinach to the pan with the spiced tomato mixture, stir well to combine, and heat through. Reduce heat to low.
Add the heavy cream to the spinach mixture and stir well. Simmer over low heat until mixture is heated through, about 5 minutes. Serve immediately.

Notes

• To make vegan: substitute full fat coconut milk for heavy cream

Nutrition