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Spiced Creamed Spinach MALAI SAK – vegetarian recipe
Stav Kogan

Spiced Creamed Spinach MALAI SAK

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Servings: 4 servings
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • 0.125 tsp (0.02 oz / 0.5g) Cayenne pepper
  • 0.5 tbsp (0.1 oz / 3g) Ground coriander
  • 0.25 tsp (0.03 oz / 1g) Freshly ground black pepper
  • 0.125 tsp (0.02 oz / 0.5g) Freshly grated nutmeg
  • 0.25 tsp (0.03 oz / 1g) Turmeric
  • 1 tsp (0.07 oz / 2g) Garam masala
  • 3 tbsp (1.5 oz / 45g) Water
  • 4 tbsp (2 oz / 57g) Ghee or unsalted butter
  • 0.125 tsp (0.02 oz / 0.5g) Yellow asafetida powder (hing) (Note: This amount applies to yellow Cobra brand. Reduce any other asafetida by three-fourths).
  • 32 oz (2 lbs / 907g) Fresh spinach (trimmed, washed, and coarsely chopped)
  • 1 tsp (0.2 oz / 6g) Salt
  • 0.5 cups (4 oz / 113g) Heavy cream, cream cheese (cubed), crème fraîche, sour cream, or stirred yogurt
  • Bloom Spices Carefully: When adding your wet spice paste to the hot ghee, keep the heat moderate. Frying the spices for those 2 minutes is crucial to cook off the raw flavor of the turmeric and coriander, but high heat will easily burn them and make the dish bitter.
  • Control the Moisture: Fresh spinach releases a high volume of water as it cooks. If your pan looks too watery after the initial 6-8 minutes of covered cooking, leave the lid off for the final few minutes to allow the excess moisture to evaporate before adding your dairy.
  • Prevent Dairy Separation: The most important step when finishing your Spiced Creamed Spinach MALAI SAK is removing the pan from the heat before stirring in your heavy cream, crème fraîche, or yogurt. Boiling dairy, especially yogurt, will cause the proteins to rapidly curdle and ruin the silky texture.
  • Mind the Asafetida (Hing): Asafetida is highly pungent when raw but mellows into a beautiful, onion-garlic flavor when cooked in fat. Always ensure it hits the hot ghee for a few seconds to sizzle before adding the rest of your ingredients.

Method
 

  1. Combine the cayenne, coriander, black pepper, nutmeg, turmeric, and garam masala in a small bowl, add the 3 tbsp. (1. 5 oz / 45g) of water, and mix well to create a smooth spice paste.
  2. Melt the ghee or unsalted butter in a 5-quart (4. 7-liter) nonstick pan over moderate heat, add the asafetida to sizzle for a few seconds, then pour in the spice mixture and fry for about 2 minutes to release the oils.
  3. Pack the fresh spinach into the pan, sprinkle evenly with the salt, cover the pan with a lid, and reduce the heat to let it steam for 6 to 8 minutes.
  4. Turn the spinach leaves over using tongs or a spatula so that the uncooked top layer mixes with the cooked bottom layer, replace the lid, and cook for an additional 2 to 3 minutes until fully tender.
  5. Remove the pan from the heat, gently stir in your 0. 5 cups (4 oz / 113g) of chosen dairy until combined, return to the heat to rewarm briefly without boiling (to prevent curdling), and serve immediately.

Nutrition

Calories: 215kcalCarbohydrates: 7gProtein: 6gFat: 20g

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