GARAM MASALA YOGURT-CREAMED SPINACH

GARAM MASALA YOGURT-CREAMED SPINACH

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SNACK ON THIS WARM AND TANGY YOGURT-CREAMED SPINACH.  I’LL BE RIGHT WITH YOU.


Let’s pretend that you’re scooching on my overly soft leather sofa, and while I’m making a considerable amount of noise in the kitchen getting the dinner ready.  You guys pop a bottle of something white, and snack on this warm, mildly spicy and tangy yogurt-creamed spinach with garam masala.  There are crusty baguette and sour dough on the table for your breaking, and you’re being harassed by a slobbering… borderline-obese blonde.  You surrendered a small piece over.  

“If you keep my secret.  I’ll keep yours.”

“I heard that~”.  

And I’ll be right with you.

  
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Serves: 2 ~ 4

Garam masala is quite different from typical curry powder in my opinion, consisting more spices that are “warmer” and “sweeter” such as cinnamon, cloves and cardamon, and less coloring from turmeric.  Nowadays it should be pretty common in supermarkets, and of course, online.  This would serve great as a side-dish, or just as a simple meal with a loaf of crusty baguette or sour dough.


Ingredients:

  • 17.6 oz (500 grams) of fresh baby spinach, or 1 1/2 cup (240 grams) of squeezed-dry frozen spinach
  • 1/4 cup (40 grams) of golden raisins
  • 2 tbsp of unsalted butter + 1 tsp for creaming
  • 6 small shallots, finely minced
  • 1 clove of grated garlic
  • 1 tbsp of grated ginger
  • 2 tsp of all-purpose flour
  • 3/4 tsp of garam masala
  • 1/8 tsp of ground cumin
  • 1 cup (245 grams) of whole milk
  • 1/2 cup + 2 tbsp (163 grams) of Greek yogurt
  • 1 tbsp of chopped cilantro
  • 1 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/4 ~ 1/2 tsp of sugar (depending on the sweetness of the raisin)

Soak the raisins in hot water until plumped.  Bring 2 cups of water to boil in a large pot.  Wash and remove the roots from the spinach, add to the pot and cover with lid.  Let steam for 1 min, or until the spinach has just wilted.  Transfer the spinach to a large sieve and rinse under cold water until cooled enough to handle.  One small handful at a time, squeeze as much water out of the spinach as you can with your hands and set aside (you should have approx 1 1/2 cup after squeeze).  Finely chop the spinach.

Cook 2 tbsp of unsalted butter in a pot over medium-high heat until bubbly and browned.  Add the finely minced shallots and cook until slightly browned on the edges, then add the grated garlic and grated ginger with 1/2 tsp of salt and 1/2 tsp of black pepper, and sauté a little bit until fragrant.  Add the flour, garam masala and ground cumin, and cook for 1 min.  Off heat, add the whole milk and stir everything together quickly to prevent lumping, then bring the mixture back to a simmer to thicken.  Add the chopped spinach and raisins, re-season with salt’n pepper and sugar, and continue to cook over medium heat for 10 ~ 15 min until most of the liquid has reduced down.

Evenly stir in the Greek yogurt and chopped cilantro until creamy and cook until just warmed through.  Do not boil the yogurt or it might break.  Stir in the last 1 tsp of unsalted butter, and re-season with salt and pepper if need be.

Sprinkle with more ground cumin on top, and dried chili flakes if preferred.  Serve with crusty breads.

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22 Comments
  • David

    August 12, 2014 at 4:56 PM Reply

    Creamed spinach was the only way I could eat spinach as a kid. This sounds seriously tasty. One note, I noticed there were some dried morels in the photos, but nothing listed on the ingredients list. I guess we could just add them at our discretion? Thanks Mandy.

    • mandy@ladyandpups

      August 12, 2014 at 5:13 PM Reply

      DAVID: Those are raisins! Hahaha but dried morels would not be a bad idea at all either!

      • David

        August 12, 2014 at 5:20 PM Reply

        Wow! Really?! Are they made from those big muscato grapes? They look huge! I need a banana for scale, Mandy!!!~

  • Dixya @ Food, Pleasure, and Health

    August 12, 2014 at 9:05 PM Reply

    i love spinach in general but creamed with garam masala – fantastic.

  • molly yeh

    August 12, 2014 at 9:15 PM Reply

    i only just used garam masala for the first time two days ago! i am hooked. will definitely have to try this spinach.

  • Katrina @ Warm Vanilla Sugar

    August 12, 2014 at 9:42 PM Reply

    I could definitely eat this every day. I love using garam masala with random vegetables – why not spinach?!

  • Pang @circahappy

    August 12, 2014 at 11:13 PM Reply

    I will definitely & happily surrender ANYTHING & EVERYTHING for Shrimpie (well actually, all of them).
    This looks so good, Mandy. I can have baguette with this cream spinach everyday. <3

  • Sophie

    August 12, 2014 at 11:57 PM Reply

    The first time I used garam masala was ill-advised and I pretty much decided I hated it. I’ve since found that different blends of it mean different flavor and also, delightful flavor. When done right. Like on CREAMED SPINACH with ginger and garlic! Hallelujah.

  • cheri

    August 13, 2014 at 12:14 AM Reply

    This is such a special dish love this combination!

  • Doreen

    August 13, 2014 at 1:47 AM Reply

    Sounds delicious! Making this for saag paneer tonight – omitting the raisins and folding in the pan fried paneer cubes at the very end.

  • Crystal | Apples & Sparkle

    August 13, 2014 at 3:31 AM Reply

    This sounds amazingly delicious! Love your photos – as always. : )

  • Millie l Add A Little

    August 13, 2014 at 7:14 AM Reply

    Sounds like the best party appetiser!! A nice change from the usual (but also delicious) spinach artichoke dip!

    http://youtube.com/addalittlefood

  • Bryan

    August 13, 2014 at 8:58 AM Reply

    Thanks for demystifying one of my fave Indian dishes. Look forward to trying this at home.

  • kristie / birchandwild.com

    August 13, 2014 at 10:46 AM Reply

    Spinach re-invented, and I love it. I can’t imagine a more delicious spread for freshly baked bread. I am going to make this now!

  • Thalia @ butter and brioche

    August 13, 2014 at 11:11 AM Reply

    this sounds seriously delicious. definitely trying out the recipe, will go perfectly with a good baguette, cheese and crackers! (+ a glass of wine or two..)

  • Geraldine

    August 13, 2014 at 9:38 PM Reply

    This is the best version of creamed spinach i have seen, warm and luxurious, and yet healthy. Thanks so much from Paris. Been putting your name about with huge success, hopefully some folks have subscribed. Now if only this beautiful recipe could be combined with some potty training tips for a stubborn 3 yr old……oh well might just have to start one myself. take it easy and thanks for the inspirations

  • Maggie

    August 13, 2014 at 9:57 PM Reply

    Interesting recipe! I like the flavor of garam masala and this one looks yummy and healthy. It will be great to serve it with pita bread or tortilla!

  • Joyti

    August 14, 2014 at 10:57 AM Reply

    This reminds me of saag paneer, with the cream replacing the paneer (cheese). And you’re absolutely right about the difference between garam masala and curry powder :)

    Also, this sounds seriously, actually incredible. I can’t wait to make it for myself :P

  • Joanne

    August 15, 2014 at 12:00 AM Reply

    Why yes, I think I will make a meal of this. And then cuddle up with the leftovers. It just feels right.

  • jenny

    August 16, 2014 at 10:27 AM Reply

    I need to stop reading your blog so late at night!! This looks so delicious… *let the cravings begin*

  • Amanda

    September 9, 2014 at 1:55 PM Reply

    Yum!!! This is amazing. Can’t wait to serve it up to guests. I made it in my Thermomix. Do you mind if I post the conversion and link back to this recipe, crediting you?

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