Classic Indian Creamed Spinach Recipe

Ingredients

• 2 pounds (960 g) fresh spinach leaves, stemmed
• 4 tablespoons (60 ml) unsalted butter
• 1 teaspoon (5 ml) cumin seeds
• 1/2 teaspoon (3 ml) freshly ground coriander
• 1/4 teaspoon (1 ml) ground turmeric
• 1 medium yellow onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 tablespoon (15 ml) finely chopped fresh ginger
• 1 teaspoon (5 ml) chopped mild green chili, seeded and ribs removed
• 2 ripe plum tomatoes, diced
• 1/2 teaspoon finely chopped red chili pepper, seeded and ribs removed
• 1/3 cup (80 ml) low-sodium fat-free chicken broth
• 1/4 cup (60 ml) heavy (double) cream
• salt, to taste

Instructions

Rinse spinach leaves well, shaking off any excess off the water.

Place washed spinach into a large heavy pot. Cover and cook over medium-high heat until completely wilted, for about 3-4 minutes, stirring occasionally.

Remove the pot from the heat. Using a colander, drain cooked spinach well, then chop coarsely and set aside.

In a  heavy saucepan, melt the butter over low heat. Add the cumin seeds, ground coriander, and turmeric. Cook, stirring constantly, for about 2 minutes. Stir in the onion and garlic and continue cooking and stirring, until wilted and lightly golden, for about 6-8 minutes.

Stir in grated ginger and mild green chili. Cook for a further 1 minute. Add diced tomatoes and red chilies, then increase heat to medium and cook, stirring often, for about 8 minutes.

Add reserved chopped spinach and cook, stirring, over medium-high heat for 5 minutes more, then pour in chicken broth and heavy cream. Whisk well. season to taste with salt. Cook to heat through, then remove from the heat and serve immediately.