Passage To India Creamed Spinach Recipes

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EASY INDIAN CREAMED SPINACH



Easy Indian Creamed Spinach image

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.

Provided by Karrie | Tasty Ever After

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 12

16 ounces fresh organic baby spinach ((or can substitute a thawed 10 ounce package of frozen chopped spinach))
1/4 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))
1/2 teaspoon turmeric
1/2 teaspoon fresh grated ginger
1/4 teaspoon salt
3/4 cup heavy cream ((To make vegan: substitute full fat coconut milk for heavy cream))

Steps:

  • 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.

Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 204 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PASSAGE TO INDIA CREAMED SPINACH



Passage to India Creamed Spinach image

I am certain this recipe has a more colorful name! Adjust the amount of spices according to taste, if desired. Great over basmati rice or whole wheat fettucini noodles. From All American Vegetarian Cookbook.

Provided by COOKGIRl

Categories     Spinach

Time 12m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs baby spinach leaves, rinsed and dried
2 teaspoons vegetable oil
1/2 cup yellow onion, diced small
2 teaspoons minced fresh ginger
1/2 cup tomatoes, seeded and chopped
1/4 cup plain yogurt
2 tablespoons water or 2 tablespoons broth
1/2 teaspoon turmeric
1/4 teaspoon cracked black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt, to taste
1/3 green jalapenos, finely minced (depends on how hot you want the dish) or 1/4 teaspoon hot pepper sauce (depends on how hot you want the dish)

Steps:

  • NOTE: Make sure the spinach is very fresh! No slimy leaves!
  • Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently.
  • Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
  • Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
  • Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth) and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!) If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan.
  • Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary.
  • Serve hot.

Nutrition Facts : Calories 64.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.3, Sodium 223.1, Carbohydrate 8.3, Fiber 3.9, Sugar 2.1, Protein 5

INDIAN CREAMED SPINACH - PALAK NOT PANEER



Indian Creamed Spinach - Palak Not Paneer image

This is a cross between palak paneer without the cheese, and creamed spinach. Note that the fenugreek will add a nice nutty flavor to the concoction. Use the leaves, not the seeds. I've also omitted the salt since the spinach will already be salted. If you decide to add salt, do it sparingly and towards the very end of the cooking process.

Provided by Duke of Prunes

Categories     Spinach

Time 25m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 12

2 bunches fresh spinach
1/2 cup shallot, minced
2 garlic cloves
2 tablespoons butter
1 pinch white pepper
1 teaspoon black pepper, freshly cracked
fenugreek leaves (methi)
1 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
1 -2 dried red chili
2 tablespoons parmesan cheese or 2 tablespoons gruyere cheese

Steps:

  • Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled.
  • In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.
  • Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency.
  • Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.

Nutrition Facts : Calories 63.5, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.7, Sodium 113.7, Carbohydrate 6, Fiber 2.2, Sugar 0.7, Protein 3.4

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