This Indian creamed spinach is my rivals the versions at your favorite restaurant, and only takes about 20 minutes to make. It’s perfectly seasoned and full of fresh spinach that melts right into the creamy sauce. I love scooping it up with warm naan or serving it over rice.
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Amy’s Notes
This Indian creamed spinach is a restaurant favorite that’s super easy to make at home, not to mention healthier, and is fantastic with any Indian themed meal. The seasonings and creamy sauce gets even my picky kids to eat spinach, which is quite a feat. Here’s what I love about it:
- Creamy Texture: Half & half and butter create a rich, smooth sauce that coats every bite of spinach, similar to this Creamed Corn Au Gratin.
- Aromatic Spices: Cumin, coriander, and chili powder add depth and warmth without overpowering the dish.
- Quick and Easy: This recipe comes together in about 20 minutes, making it perfect for busy weeknights.
- Perfect Pairing: It’s delicious served with basmati rice or naan, especially alongside hearty dishes like this Chickpea Curry.
Key Recipe Ingredients
- Half & Half Cream – Creates a smooth, rich base that gives the spinach its creamy texture. You can use light cream or whole milk if you prefer a lighter version.
- Flour – Helps thicken the sauce so it coats the spinach perfectly without being heavy.
- Ground Cumin – Brings a deep, earthy flavor that’s classic in Indian-style dishes.
- Ground Coriander – Adds a hint of citrusy spice that complements the cumin and balances the richness.
- Chili Powder – Gives gentle heat and color. Adjust the amount to match your spice preference.
- Fresh Baby Spinach – The star of the dish. It cooks down quickly and stays tender with a fresh, green flavor. Frozen spinach can be used if well-drained.
- Tomato – Diced and folded in at the end for a pop of color, freshness, and light acidity that keeps the dish balanced.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I like to stir in cooked chicken, shrimp, or paneer cubes to make it a full meal. You can also add chickpeas for a hearty vegetarian version.
- Greens Swaps: You can mix in kale, mustard greens, or Swiss chard if you don’t have spinach. Just cook them a bit longer until tender.
- Cream Alternatives: I sometimes use coconut milk instead of half & half for a dairy-free option. It adds a mild sweetness that works beautifully with the spices.
Step-By-Step Recipe Instructions
- Whisk half & half and flour until smooth. This creates a creamy base without lumps.
- Sauté onion in butter until soft, then cook garlic and ginger until fragrant. This builds deep savory flavor.
- Add cumin, coriander, and chili powder; cook briefly. Toasting the spices brings out their aroma.
- Add spinach and cook until wilted and excess liquid evaporates. This keeps the sauce from becoming watery.
- Stir in the cream mixture and cook until thickened. The sauce becomes silky and coats the spinach well.
- Season with salt and pepper, then fold in tomatoes before serving. The tomatoes add freshness and color at the end.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Aromatics: You can chop the onion, mince the garlic, and grate the ginger a day in advance. Keep them in separate airtight containers in the fridge so they’re ready to go when you start cooking.
Indian Creamed Spinach
Ingredients
- 1 cup half & half cream
- 3 tablespoons flour
- 3 tablespoons salted butter
- ½ medium onion finely diced
- 4 cloves garlic minced
- 1 tablespoon ginger peeled and finely grated
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- teaspoon chili powder more or less, depending on desired level of heat
- 16 ounces fresh baby spinach leaves roughly chopped
- kosher salt to taste
- black pepper to taste
- 1 medium tomato seeded and diced
Instructions
- In a bowl, whisk together the half & half cream with flour until well combined; set aside.
- In a heavy, deep saucepan, melt butter over medium low heat. Add the onion and cook 2-3 minutes or until soft. Add garlic and ginger and cook until softened, stirring frequently, 3-5 minutes.
- Add the cumin, coriander, and chili powder and cook, stirring frequently, 30 seconds. Add the spinach and cook over medium-low heat until soft and most of the excess liquid has evaporated, stirring occasionally, 3-5 minutes. If the spinach starts to get dry, add a little bit of water.
- Add back the cream/flour mixture and fold in with spinach until well combined and thickened to desired consistency (it will continue to thicken as it cools.)
- Season with salt and pepper to taste. Gently fold in diced tomatoes. Serve immediately.
Notes
- Use fresh baby spinach for the best flavor and texture. If using mature spinach, remove the stems and chop it finely so it cooks evenly.
- Whisk the flour and half & half until completely smooth before adding it to the pan. This prevents lumps and gives the sauce a silky finish.
- Don’t overcook the spinach. Once it’s wilted and most of the liquid has evaporated, it’s ready for the cream mixture.
- If the sauce thickens too much as it cools, stir in a splash of milk or broth to loosen it up.
- Taste and adjust the seasoning before serving. A pinch of salt or squeeze of lemon can brighten the flavors.
- For a lighter version, swap half & half with whole milk or coconut milk.
- This recipe is part of our Indian Recipes Collection.
- Serve it warm with Garlic Naan or Instant Pot Jasmine Rice so the creamy sauce can soak in perfectly.
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What To Serve with Indian Creamed Spinach
Indian Mains
- This creamy spinach pairs beautifully with bold, flavorful mains. We love serving it alongside Rogan Josh Recipe for a cozy, comforting meal.
- It’s also delicious with Chicken Tikka Masala or Tandoori Chicken in Oven for a restaurant-style dinner at home.
Side Dishes
- Scoop up the creamed spinach with warm, buttery Garlic Naan Recipe for the perfect bite.
- For a simple and satisfying plate, serve it over fluffy basmatic rice or try our Instant Pot Jasmine Rice or nutty Instant Pot Brown Rice.
Frequently Asked Questions
Yes. Frozen spinach works well here, just make sure to thaw it completely and squeeze out as much liquid as possible before adding it to the pan. This helps keep the sauce creamy instead of watery.
Start with less chili powder if you prefer mild heat, and add more to taste once the dish is nearly done. The cream helps mellow the spice, so it’s easy to find your perfect balance.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it thickens too much. It can also be frozen for up to a month and thawed overnight before reheating.
They are very similar, but not exactly the same. “Saag” is a broader term used for any dish made with leafy greens (spinach, mustard greens, collard greens), while “palak” strictly refers to spinach.
The flavor comes from a base made with whole and ground spices, including cumin, turmeric, ginger, garlic, chopped chilies, and garam masala. Dried fenugreek leaves are also a classic addition that gives the dish its signature aroma.
Yes, you can. Simply substitute the heavy cream or butter (ghee) with full-fat coconut milk or coconut cream
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