Rasika Creamed Spinach

SERVES 6 • Creamed spinach (malai means "cream" and palak means "spinach") forms the base of other Indian dishes, such as Palak Paneer and Aloo Palak (variations follow). This is my version of it. Blanching the spinach before pureeing it maintains its lovely bright green color. Notice that the dish uses a lot less cream than American versions often do (and no white sauce thickened with roux). It's just enough fat to convey richness while allowing the earchiness of the vegetable to predominate. If you want the dish to be vegan, just leave the cream out. You can make the spinach 2 days ahead of time and store refrigerated. Reheat in the microwave or in a large saucepan over medium heat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set up a large bowl of ice and water. Bring a pot of water to a boil. In two batches, submerge the spinach in the boiling water, stirring well to just wilt it. Use a spider strainer or mesh spoon to transfer it to the ice water.

Step 2

2 Drain the spinach well and transfer it to a blender. Add 1 cup water and blend into a fine, bright green puree.

Step 3

3 In a large skillet, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and garlic and let the garlic brown, about 30 seconds or less. Add the onions and cook, stirring occasionally, until soft but not browned, about 5 minutes.

Step 4

(The garlic will make the onions look browner than they really are.)

Step 5

4 Stir in the ginger, green chili, and turmeric and cook for 30 seconds. Add the spinach puree and cook, stirring constantly, for 5 minutes. Be careful; it will sputter like bubbling lava.

Step 6

5 Reduce the heat to medium and add the cream, salt, and fenugreek leaf powder.

Step 7

Return to a boil and cook for 5 minutes. Serve hot.