This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as a base for a more complete meal.
Make it Dairy-free or with Dairy
When I originally posted this recipe seven years ago I made it with evaporated milk. Since that time I’ve discovered how incredibly amazing coconut is with garam masala, so this time around I swapped out the evaporated milk for coconut milk. That also happens to make this recipe vegan and friendly to those who can’t consume dairy. If you prefer the dairy version, simply use one cup evaporated milk in place of the coconut milk.
Can I Use Light Coconut Milk?
Yes, you can use light coconut milk in place of the full-fat coconut milk, but the end result will be slightly less thick. I do not suggest using coconut milk sold in a carton, the type meant to be used as a dairy milk substitute. It will be far too watery for this recipe.
What to Serve with Indian Creamed Spinach
As mentioned in the intro, this Indian style creamed spinach makes a great side dish. You can serve it with dishes like Slow Cooker Chicken Tikka Masala, Cauliflower and Chickpea Masala, or Slow Cooker Coconut Curry Lentils. Or, you can add a couple more ingredients into your creamed spinach and make that your main dish. Consider adding cubed tofu, a can of chickpeas, or a diced potato or two.
Is this Creamed Spinach Spicy?
This recipe does have a little heat, thanks to a ¼ tsp cayenne pepper. If you prefer a mild creamed spinach, simply skip the cayenne pepper.
Is there a Substitute for the Garam Masala?
If you can’t find Garam Masala in a store near you, you can substitute it with curry powder. Or, try your hand at making a homemade garam masala.
Indian Style Creamed Spinach
Servings 4 about 1 cup eachIngredients
- 1 13.5oz. can full-fat coconut milk ($1.79)
- 8 oz. fresh spinach ($1.29)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 1 Tbsp grated fresh ginger ($0.30)
- 2 Tbsp olive oil ($0.32)
- 2 tsp ground cumin ($0.20)
- 1 tsp garam masala ($0.10)
- 1/2 tsp turmeric ($0.05)
- 1/4¼ tsp cayenne pepper ($0.02)
- 1 large tomato ($0.97)
- 1/4 cup water ($0.00)
- 3/4 tsp salt (or to taste) ($0.03)
Instructions
- Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
- Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).
- Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.
- Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).
- Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.
- Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Indian Creamed Spinach – Step By Step Photos
Start by pouring one 13.5 oz. can of full-fat coconut milk into a soup pot.
Add 8 oz. of fresh spinach to the coconut milk. Stir and cook over medium heat just until the spinach has wilted (this should only take about five minutes). Do not over cook the spinach here. It should still be bright green in color.
Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces. You can blend until smooth if you prefer, but I like a little texture in mine. Set this mixture aside.
Dice one yellow onion, mince two cloves of garlic, and grate about 1 Tbsp fresh ginger. Add all three to a skillet along with 2 Tbsp olive oil. Sauté the onion, garlic, and ginger over medium heat until the onions are soft (about 5 minutes).
Once the onions are soft, add 2 tsp cumin, 1 tsp garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about 2 minutes more.
Dice one tomato and add it to the skillet along with about ¼ cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomatoes have broken down (5-8 minutes).
Finally, pour the coconut and spinach mixture into the skillet and stir to combine.
Allow the mixture to heat through, stirring occasionally. Once hot, give it a taste and add salt as needed. I added about ¾ tsp. I suggest starting with ¼ tsp and adding more to your liking. Adding the correct amount of salt will help the flavors pop.
Serve hot with some bread for dipping!
This is really good and so simple. I used drained caned diced tomatoes (just because that is what I had). I will make this again for sure.
I’ve never had sagwala, but I bet this would be delish with chicken in it!
Is this similar to sagwala (sp??) I would love a good recipe for chicken sagwala & this sounds similar.
This was superb. So superb.
Also with those lentils as well. Delicious!
How well do y’all think this will freeze? Should I worry about the cream/milk separating?
Wow, this is pretty spicy. Will probably not use as much cayenne next time, so the kid can eat some. But this is really good. Might also add some cilantro next time, because this tastes like it would go perfectly with cilantro.
This was amazing! But really spicy, too spicy for the rest of the family. Darn, I guess I’ll have to eat all of it by myself! I must have added too much cayenne, but I’m glad I did. I ate this with your coconut lentils and it is the perfect meal! I did use frozen chopped spinach, I’m anxious to try it with fresh when that goes on sale. Thanks for another great recipe that goes into my keep file!
I’ve made something similar with no cream/milk at all (but with paneer) and it’s delicious. In my experience, cooking down the tomato until it’s almost dry and roasted is what makes it extra-delicious. I also use well-drained frozen spinach, which cuts costs quite a bit. And I use an immersion blend to kind of puree the spinach a bit, but not too much. Now I have to add this to next week’s menu…
I do not see recipe for the cheese.
I love creamed spinach, but I’ve never considered making it Indian style. I love ginger though so I’m thinking I need to give it a try!
Traditionally it would be served with rice, dal and a home madeflatbread. There are probably as many ways to make this as there are cooks. I use Trader Joe’s frozen chopped spinach, chop it a little more before I add it, skip the blender step. Cooks vary a lot on whether to make it fully blended or allow the spinach to just be itself. :)
I’ve used both half and half and cream, & both are fine. Instead of a tomato I use a little tomato paste back there in the ginger/garlic/spices phase of things. I don’t use a whole cup of whatever cream-type stuff I finish it with. I don’t think I’ve had to go beyond half a cup at most.
I either make my paneer or buy some from the Indian store.
In any event, it’s not so expensive as a meal when paired with the other things and I usually have leftovers for lunches.
Trader Joe’s frozen garlic naan makes a great accompaniment.
Cindy – You could use whole milk or cream instead of evaporated milk… AND it will cut the cost even more!
This looks amazing!
I’m well over the “green goop” look in food. Once I tried to make a spinach soup in my slow cooker. I saved the fresh spinach for the end, but then forgot about it anyway. It dissolved into the soup and I thought all was lost. It turned out to be the best tasting spinach soup I’ve ever had. Maybe spinach is magical!
this looks delicious. do you have any alternative suggestions for the evaporated milk?
Double cream
I used 8 oz of fat free milk. Was very disappointed in the taste so to fix it, I took some of it and mixed it with an equal part of cream of celery soup, added some rotisserie chicken breast and little more red chili powder and it made a wonderful soup.
I’m keeping this recipe for a base for cream of spinach soup.
I used canned evaporated goats milk since my son is allergic to cows milk. We are going to try coconut milk next, I bet it will go over well with the indian spices
this looks crazy good!