Indian Creamed Spinach Malai Palak Recipe

Cooking Directions

• STEP 1.Start by blanching the spinach leaves in boiling water for a few minutes until they wilt. Drain and rinse with cold water to retain the vibrant green color.
• STEP 2.In a pan, heat oil or ghee and sauté finely chopped onions until golden brown. Add minced garlic and ginger and cook for another minute.
• STEP 3.Add the blanched spinach to the pan and mix well with the onion mixture. Cook for a few minutes until the flavors meld together.
• STEP 4.Add spices like turmeric, cumin, coriander, and garam masala to the spinach mixture and stir well. Cook for a few more minutes.
• STEP 5.Finally, add cream or yogurt to the pan and mix well. Simmer for a few minutes until the sauce thickens and the flavors are well incorporated.
• STEP 6.Serve the Indian Creamed Spinach hot with naan or rice. Garnish with a dollop of cream or yogurt and enjoy!

Cooking Tips

• To retain the vibrant green color of the spinach, blanch it for a short time and immediately rinse with cold water.
• For a healthier version, you can substitute cream with yogurt or coconut milk.
• Adjust the spices according to your taste preferences. You can add more or less depending on your preference for heat and flavor.
• For added texture and flavor, you can garnish the dish with toasted cashews or almonds.
• Leftover Malai Palak can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Indian Creamed Spinach in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve the Malai Palak hot with naan, roti, or rice for a complete and satisfying meal.
• Garnish with a dollop of cream or yogurt and some toasted cashews or almonds for added flavor and texture.