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!
Hey! I’m planning on making this gorgeous dish tonight but unfortunately, coconut milk has run out of all the nearby shops I’ve visited & the substitutes you’ve listed such as evaporated milk aren’t available here. Can I use milk or yoghurt as replacement? If not, would you be able to explain why? I just need to know the correct properties of the dairy I need to use – thank you!
Fortunately the chemical properties of the dairy don’t play a huge role in this dish like they would in baking, it’s really just there to provide creaminess, so you have some options. I feel like yogurt might be too tangy and not quite liquid enough for this, but you can try it if that’s all you have available. You can try adding a little whole milk, but if you can get cream that would be even better. :)
Just made this tonight. So good! I will be making this again soon. Thank you!
I was looking for a recipe to use my giant bag of spinach and all of the Indian spices that I had and this is just the best thing I have ever made. I added potatoes that I cut in large cube things (I boiled them separately while I was cooking the rest of the items) I also had on yellow bell pepper on hand and chopped that up and added it to the onion and tomato mixture. And OMG that was the best thing ever. I must add that I generally Don’t care too much for the vegetarian dishes but this one is definitely a must!
Delicious! I found your site through Reddit and so glad I did. I’ve made so many of your recipes. All are delicious. Unfortunately I didn’t have coconut milk so I used 1 cup evaporated milk like you suggested and yum. Making it again tonight but now I have some coconut milk so I can try this way.
My entire weeks meal plan is recipes from your site. So, thanks for all the easy and delicious recipes!
Do you think this could be made with collards, chard or another leafy green? The farms in my area never seem to have spinach ย ๏ผผ(;ยดโก๏ฝ)/
Potentially, although they’re both quite a bit more fibrous than spinach, so you’ll probably want to cook it longer and you may still get some stringier bits.
So good! Made just as recipe called for and very delicious. Thank you!ย
I just made this and it turned out so delicious!! I added tofu to it to make it more of a meal like you suggested and served it with brown rice. So good! I also skipped the cayenne because I’m a big baby about spice ๐ thanks so much for the recipe! I’ll definitely make it again!
I bought a double package of paneer at Costco. ย Can I use it with this recipe? ย If no ot not really, can you suggest a recipe it would be a fit for?
Sure, you could definitely toss some cubed paneer in there. :)
Iโve made this twice now, using frozen chopped spinach (because itโs what I had) and the family loves it! We serve it over basmati. I added chickpeas the first time and carrots the 2nd time. It really is pretty versatile and so easy. โค๏ธ
Is there a way to make this without Coconut milk? Maybe milk and yogurt? Allergic to coconut, but looks delicious.
You could use canned evaporated milk in place of the coconut milk.
I’ve tried this recipe twice now, and both times it turned out great! I doubled the spices, and I think this is one of the best ways to eat a lot of spinach in one serving. Definitely a recipe I’ll be making again and again.
Can I just cut the spinach up before adding to the coconut milk if i do not have a blender?
Yes you can cut it up ahead of time. The blender just gives it all a smooth consistency.
So good! Will definitely be a staple from here on out.
Love this – but have never made it myself- going to make as a side dish with curry later but will prob be to much – can I half the recipe or has anyone managed to freeze it with any luck – thank you for a fab recipeย
Lovely stuff definitely following.
Eve.ย
Flipping DELICIOUS! What a simple recipe and it tastes incredible… I ordered my veggies online and got a massive bunch of spinach. Used 300g for this recipe and it was perfect! I’ve shared it with all my whatsapp groups. Thank you for this great recipe!