The combination of cream and spinach plays out in multiple ways in different cuisines with delicious results. There are several global recipes for soups, sides and sauces that call for butter, milk, cream, and spinach. Creamed spinach is a popular side dish in the US served with chicken or steak. Popular in Indian cuisine are two spinach curries: malai palak or creamy spinach and palak paneer or spinach with paneer. This is a recipe that I learned from a friend as soon as I landed in the US several decades ago and I think he may have invented it.

I had forgotten about this quick curry until I saw the Green Giant creamed spinach in the freezer section. My daughters love this curry, especially with hot rotis or naan.

As a newly arrived immigrant to this country, I was trying to use available ingredients and turn them into familiar tastes and textures. Additionally, the Indian grocery stores were not as sophisticated as they are now and we worked with what we had. This frozen packet of creamed spinach was a gem.

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Step by Step

1. 2 packets or boxes of creamed spinach (any brand).
2. Heat 1.5 tsp ghee in a pan.
   • Add 1 tsp cumin seeds
   • 1/2 tsp crushed red pepper flakes
   • 1/8 tsp asafetida
3. Cut open the packets and place the frozen bricks of spinach directly in the pan on top of the spices; cover with a lid.
4. Cook on medium-low heat.
5. Stir the spinach from time to time until all of it is thawed and cooked.
6. Mix well.

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6. I never add salt as there is enough in the frozen packets. Taste and add more if you like.
7. The creamy spinach is ready to serve.

Some Tips

This curry is made without paneer unlike the popular saag palak or palak paneer. You are of course free to add some chopped up paneer too.

This recipe requires only four ingredients and can be made in 10 minutes as you are making or warming up your bread. This is also a great topping for crusty breads like a slice of boule or sourdough. I only add four ingredients to the frozen packets and there are other versions that use onions and garlic but honestly, this is a simple and light curry that allows the asafetida and crushed red pepper flakes to shine.