Indian Style Creamed Spinach

photo of spinach dish

With the Easter weekend just over, we chose to celebrate with an Indian Feast for lunch on Sunday. Indian food is vibrant and makes for a nice change to a more traditional roast. It’s also perfect sharing food.

photo of Indian feast

Four of the dishes I had made before and can be found on the posts Indian Saturday and Indian Tuesday, however I added a couple of new dishes including this spinach dish, which is economical and provides a nice contrast from some of the heavily flavoured dishes, as it is milder but certainly not lacking.

This serves 8 people as a side dish.


  • large onion, finely chopped
  • 3 inches fresh ginger, finely chopped
  • 4 cloves garlic, minced
  • 500g baby spinach
  • 1 teaspoon sugar
  • 4 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoon cayenne pepper
  • 2 large tomatoes, diced
  • 1 teaspoon turmeric
  • 1 teaspoon salt, or more to taste
  • 400ml evaporated milk
  • olive oil, for cooking


  1. Heat some olive oil in a pan and add the onion. After a couple of minutes, add the ginger and garlic and cook over a medium heat for about 3 minutes or until softened.
  2. While the onion mix is cooking, place the spinach in a large saucepan with 1 cup of water and the sugar. Bring to the boil over a medium heat and cook until the spinach is tender. Allow to cool.
  3. Transfer spinach to a food processor and blitz to break it up. Careful not to purée it.
  4. When the onion mixture has softened, add the spices (except for the turmeric) and cook for a few minutes more. Add the tomato and cook for a further 5 minutes until the tomato has broken down.
  5. Stir the evaporated milk to the pan and add the turmeric and salt. Adjust the seasoning if needed. Serve hot and garnish with freshly chopped coriander.

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