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    Creamed Spinach

    May 13, 2015 · 4 Comments

    My 160th recipe, "Creamed Spinach",  a delicious side dish or dip. Once in a while I would accompany RK to the Boston Market here where he loves to have grilled chicken. I do not have much of a vegetarian option there and would restrict myself to the 2 side dishes we get there along with RK's chicken. I would order a potato dish as one side and the other side would be always the delicious creamed spinach. I love spinach in any form. I however make only the Indian style Spinach Dal frequently at home. So the creamed spinach offers me a wonderful change in taste. It is perfectly creamy, rich and super delicious. Since I love garlic flavor very much, at times I would also chose the garlicky spinach. That is a very simple side but loaded with lots of flavor. So when I thought of making creamed spinach today, I wanted to combine the goodness from both the dishes. A smooth, creamy and rich side with loads of wonderful garlic flavor. The outcome of that experiment is this wonderful version of creamed spinach which is exceptionally tasty 😉 You can just have it in spoonfuls. But trying to experiment, I used it as a dip for tortilla chips. It worked out so well that I polished off a whole bowl of this wonderful creamed spinach in no time 🙂 

    creamed spinach

    Creamed Spinach

    Print Recipe Pin Recipe
    Cook Time 15 mins
    Total Time 15 mins
    Servings 3

    Ingredients
      

    • Butter - 1 Tbsp + 2 Tbsp
    • Baby Spinach - 1 big bunch / packet about 227 gms
    • All purpose flour - 2 Tbsp
    • Yellow Onion - ½ small finely chopped
    • Garlic - 2 cloves grated
    • Salt - as per taste
    • Pepper - as per taste
    • Nutmeg Powder - ⅛ tsp
    • Milk - ½ Cup
    • Fresh Cream - ½ Cup
    • Grated parmesan cheese - 2 Tbsp

    Instructions
     

    • First melt 1 Tbsp butter in a pan. Add the baby spinach to the pan and saute for 2-3 mins until the leaves are wilted and all the water has evaporated. Transfer to a plate and keep aside.

      spinach   spinach  

      spinach   spinach
    • In the same pan, melt 2 Tbsp butter. Add the all purpose flour, mix well and cook until it starts turning slightly golden brown in color. Add the onion, garlic and give a nice stir and cook for another 30 secs.

      spinach   spinach  

      spinach   spinach
    • Add the milk and mix well. Now add the cream and mix well until eveything is combined into a smooth paste without any lumps.

      spinach   spinach

      spinach   spinach
    • Add the salt, pepper, nutmeg powder and give a quick stir. Cook until it thickens. If you immerse the back of the ladle into the sauce and draw a line on the ladle, the line should stay. That is the right consistency.

      spinach   spinach
    • Add the sauteed spinach to the sauce and mix well. Turn off the flame. Add the parmesan cheese and mix well.

      spinach   spinach

      spinach   spinach
    • Transfer to a serving bowl and enjoy warm.
      creamed spinach   creamed spinach   creamed spinach

    Notes | FAQ

    - Adjust the quantity of all other ingredients based on the quantity of baby spinach.
    - Fresh cream is purely optional. You can instead use more milk.
    - You can use this as a side or dip. Adjust the consistency of the sauce according to your needs.
    - Yellow onion works well for this recipe.
    Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.
    Delectable-Flavours

    « Onion Uttapam
    Mumbai Mast Tomato Pulao »

    Reader Interactions

    Comments

    1. Lallie Pillay says

      July 05, 2017 at 4:15 am

      All the keerai recipes are yummy
      I have made them
      Especially spinach chutney

      Thanks for sharing

      Reply
      • revifood says

        July 05, 2017 at 5:54 am

        Thanks Lallie Pillay for trying and glad to hear that you loved them all 🙂

        Reply
    2. kushi says

      May 13, 2015 at 7:55 pm

      WOW dear.. This dip looks very rich and Yummy..

      Reply
      • revifood says

        May 14, 2015 at 7:00 am

        Thanks Kushi.

        Reply

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