Passage To India Creamed Spinach Recipes

EASY INDIAN CREAMED SPINACH

Steps:

• In a large skillet, sauté spinach in ¼ cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool. **Skip this pre-cooking step if using frozen spinach**
• In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
• Once the pre-cooked spinach has completely cooled, squeeze out any excess water and run a knife through it to chop it up. (If using frozen chopped spinach, thaw it and squeeze all the water out of it).
• Add the chopped spinach to the pan with the spiced tomato mixture, stir well to combine, and heat through. Reduce heat to low.
• Add the heavy cream to the spinach mixture and stir well. Simmer over low heat until mixture is heated through, about 5 minutes. Serve immediately.

PASSAGE TO INDIA CREAMED SPINACH

Steps:

• NOTE: Make sure the spinach is very fresh! No slimy leaves!
• Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently.
• Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
• Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
• Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth) and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!) If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan.
• Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary.
• Serve hot.

INDIAN CREAMED SPINACH - PALAK NOT PANEER

Steps:

• 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.