Indian Creamed Spinach - Palak Not Paneer
photo by Duke of Prunes
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 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
directions
- 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.
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