Indian Creamed Spinach - Palak Not Paneer

Name: Indian Creamed Spinach - Palak Not Paneer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 bunch fresh spinach; 0.5 cup shallot; 2 garlic cloves; 2 tbsp butter; 1 pinch white pepper; 1 tsp black pepper; fenugreek leaves; 1 tsp turmeric; 0.5 tsp curry powder; 0.25 tsp nutmeg; 1 dried red chili; 2 tbsp parmesan cheese

A South Asian dish of spinach and parmesan cheese, seasoned with fenugreek and turmeric and simmered on the stove.

25 min · Serves 8 · Easy

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: easy

1
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.
8 min
2
In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.
5 min
3
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.
1 min
4
Allow to cool, pour into bowls and sprinkle with the cheese. Or just throw it in the trash or see if your dog will eat it.