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!
Made this recipe last night and left out half the cayenne after reading other’s reviews. It was still plenty spicy enough for us. It was okay. It’s not at all like what I get at my favorite Indian restaurant but still just okay.
We love to make Indian cuisine and this is WAY too HOT! I DO NOT recommend this much cayenne pepper! I do t even think we can eat it:( food wasted. Boo!
If you don’t like spicy food, you could always, like, look at the amount of spice called for in the recipe and logically come to the conclusion that you might want to tame down the spice. Just sayin’
Oh my god, this was hot. Is 1 tsp. of cayenne right? My husband and Ienjoyed it but were happy to have naan to temper it a bit. I will make again, but with less cayenne.
Did I understand that coconut milk can b substituted for the evaporated milk?
Yes, you can use coconut milk instead of the evaporated milk. :) Full fat coconut milk, not the thin dairy milk substitute type.
very good recipe!!!! i would put a tad less turmeric though, the taste of the powder was bit too obvious when i made it.
Indian food is pretty forgiving usually..great post!
SO GOOD! I’ve made this twice now; the first time exactly as written and it was outstanding. The 2nd time I wanted to see if I could get away with using frozen chopped spinach (cheaper!) that I microwaved before adding it to the rest of the onion/tomato mixture. I didn’t puree the chopped spinach and wish I had because the texture was slightly off but the flavor was still delicious. Looking forward to making it again!
Holy Moly this is good! Grateful for the pics because I went through the “oh my this is ugly ” stage as well. Thank you!
SO good!! Wish I would’ve doubled the recipe. My husband and I devoured it in one sitting. The only thing I changed was adding coconut milk at the end. Dairy doesn’t like me. :)
I had some spinach to use up, but I couldn’t decide between this recipe, or the spinach & feta grilled cheese. I then hatched a plan. I made this recipe, then let it hang out in the fridge all day so the flavours could get acquainted, and made some naan. I put the creamed spinach all over the naan, topped it with some feta and fresh cracked pepper and bunged it in the oven. Incredible. My one regret is that it had to end when all the food was gone.
This was awesome! The only thing I would change, is add no sugar. It doesn’t need it. It is going into our “Keepers” Recipe book!
I know that it has been a while since this was originally posted – so hopefully this post doesn’t go unseen! I was wondering if this recipe was basically a palak paneer recipe, that was minus the paneer? I know I can buy paneer at my local grocery store, and I wonder if I could add it to this recipe to turn it into my beloved take out dish?
I’ve looked up other palak paneer recipes online, and they are a little bit intimidating, but I think I could totally accomplish this one (your step-by-step pictures are a real life saver).
Yes, this is like a scaled back version of palak paneer also minus the paneer. :)
Can’t wait to try this recipe out! Paneer Saag is one of my favorite dishes. Just so you know can substitute traditional homemade paneer with store bought queso fresco (a Mexican unaged cheese that is very similar to paneer) which can be bought at most supermarkets for under 3 bucks. Would recommend makhani (a tomato gravy) paneer as well.
Tried this recipe with whole milk and cream. Had to simmer it a little more (for around 20 minutes in total) but turned out awesomely delicious. Everyone loved it :) Thanks for the wonderful and super easy recipe.
The step by step photos really help to make sure you are in the right direction – great idea for posting recipes ! going to try others from your blog too.
This is the 3rd thing I’ve made from Budget Bytes and I am a huge fan! Telling everyone about you.
So I made this for a get together with friends last night, as the host was making tandoori chicken and rice. It was a HUGE hit. I made this a bit more semi-homemade – used a can of diced tomatoes, frozen chopped spinach, garlic and ginger I bought pre-diced, pre-diced onion, and coconut milk – to save time and clean up. It got RAVE reviews from the dinner party.
Well I made a double batch, not knowing how much I’d need for the friends, so tonight I plopped some of the left overs on pasta and had a DELICIOUS pasta dish. Added some ground turkey and it was a full meal.
Thanks for all that you do!