Passage To India Creamed Spinach Recipe

Name: Passage To India Creamed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baby spinach leaves, rinsed and dried; 2 teaspoons vegetable oil; 1/2 cup yellow onion, diced small; 2 teaspoons minced fresh ginger; 1/2 cup tomatoes, seeded and chopped; 1/4 cup plain yogurt; 2 tablespoons water or 2 tablespoons broth; 1/2 teaspoon turmeric; 1/4 teaspoon cracked black pepper; 1/4 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon salt, to taste; 1/3 green jalapenos, finely minced (depends on how hot you want the dish) or 1/4 teaspoon hot pepper sauce (depends on how hot you want the dish)

Servings: persons

2 lbs baby spinach leaves, rinsed and dried
2 teaspoons vegetable oil
1/2 cup yellow onion, diced small
2 teaspoons minced fresh ginger
1/2 cup tomatoes, seeded and chopped
1/4 cup plain yogurt
2 tablespoons water or 2 tablespoons broth
1/2 teaspoon turmeric
1/4 teaspoon cracked black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt, to taste
1/3 green jalapenos, finely minced (depends on how hot you want the dish) or 1/4 teaspoon hot pepper sauce (depends on how hot you want the dish)

1
NOTE: Make sure the spinach is very fresh! No slimy leaves!
2
Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently.
3
Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
4
Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
5
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.
6
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.
7
Serve hot.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs baby spinach leaves, rinsed and dried, 2 teaspoons vegetable oil, 1/2 cup yellow onion, diced small, 2 teaspoons minced fresh ginger, and more.

Yes, Passage To India Creamed Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Passage To India Creamed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions