This Easy Indian Style Creamed Spinach curry is a deliciously easy side dish recipe made with fresh baby spinach, coconut milk, and a few spices ready in 20 minutes. This creamed spinach is Keto friendly, gluten-free, vegan, dairy-free, and low-carb.
This Indian Style Creamed Spinach is very similar to Palak Paneer, but without the paneer(cottage cheese). I have made this recipe dairy-free by using full-fat coconut milk, but by using heavy cream or cream cheese, the dish tastes more heavenly.
The consistency of the Creamed spinach can vary a lot. You can make it thicker or thinner cream sauce based on personal preference. I highly recommend not using thin coconut milk as it will make the dish watery.
Healthy benefits of eating Spinach
Spinach has so many health benefits. It’s loaded with nutrients and antioxidants. It is not only high in iron but rich in vitamins A and C. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. – Source Healthline
How to Make Indian Style Creamed Spinach
Boil water in a large pot and cook the spinach for 1-2 minutes. Drain it into a colander, rinse it with cool water, and squeeze out the extra water.
This step makes it easier to work with the spinach since there's so much volume/bulk before it cooks down.
Then I have finely chopped the blanched spinach. You can leave it as it is or even run it in a blender to get a smooth texture.
Heat oil in a pan/Kadai, add cumin seeds, let the cumin sizzle.
Then add onions, minced ginger, and garlic, green chili, and fry until onions turn light brown.
Next add diced tomato, turmeric powder, garam masala powder, salt, and cook for 1-2 minutes till the tomatoes are mushy.
Add the blanched spinach and stir in the full-fat coconut milk or heavy cream on a medium flame for 3-4 minutes. The sauce will thicken up as it cooks.
Squeeze some fresh lime juice and serve Indian creamed spinach curry hot with naan, rice, and onion slices.
What to Serve with Indian Creamed Spinach
This vegan creamed spinach curry is a side dish that perfectly complements various delicacies like naan, parotta, roti or jeera rice, ghee rice. You can also add chickpeas, paneer (cottage cheese), or tofu to this dish.
If you are on the Keto diet, pair it with another side dish like cauliflower coconut curry, mushroom masala, and serve it with keto naan, cauliflower rice. For more Keto Recipes, check out my Keto Indian Food Recipes collection.
Recipe FAQs
It can be stored in an airtight container for up to 2-3 days in the refrigerator.
The frozen spinach works really well. Just thaw under running water, then squeeze out as much of the excess water as you can.
More Indian Spinach Recipes
We love Spinach at home, I usually make
If you are looking for more such easy spinach recipes, do check Spinach Recipes List from my blog.
More Indian Vegan Curries
- Chickpea Coconut Curry
- Indian Zucchini Curry
- Mushroom Masala
- Instant Pot Channa Masala
- Black Eye Pea Curry(Lobia curry)
- Beetroot & Chickpeas Stir Fry
Explore more Curry recipes for your next family gathering.
Indian Style Creamed Spinach
Ingredients
Measuring cup used 1 cup = 250ml
- 2 tablespoons olive oil
- ½ teaspoon cumin (jeera) seeds
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon ginger grated
- 1-2 green chilies finely chopped
- 1 large tomato finely chopped
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- salt adjust to taste
- 8 oz fresh baby spinach (about 7-8 cups)
- 1 cup full-fat coconut milk Or heavy cream
- juice of half lime
Instructions
- Boil water in a large pot and cook the spinach for 1-2 minutes. Drain it into a colander, rinse it with cool water, and squeeze out the extra water.This step makes it easier to work with the spinach since there's so much volume/bulk before it cooks down.
- Then I have finely chopped the blanched spinach. You can leave it as it is or even run it in a blender to get a smooth texture.
- Heat oil in a pan/Kadai, add cumin seeds, let the cumin sizzle.
- Then add onions, minced ginger, and garlic, green chili, and fry until onions turn light brown.
- Next add diced tomato, turmeric powder, garam masala powder, salt, and cook for 1-2 minutes till the tomatoes are mushy.
- Add the blanched spinach and stir in the full-fat coconut milk or heavy cream on a medium flame for 3-4 minutes. The sauce will thicken up as it cooks.
- Squeeze some fresh lime juice and serve Indian creamed spinach curry hot with naan, rice, and onion slices.
Notes
Nutrition
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Norm Hurst says
Pretty good. I used heavy cream. Note: It says "lime" in the ingredients but "lemon" in the instructions -- I used lime. It's not clear from the instructions if the lemon/lime is meant to be applied to each serving or as part of the cooking process.
Bhavana Patil says
Thank you glad you liked it. You can either add lime or lemon juice. I corrected the instructions to lime juice.