A lusciously rich, softly spiced and mildly sweet dish. It is so creamy that it coats the palette leaving a taste that will linger around
Many of us have this habit. We try to mimic a dish we had in a restaurant or at a party, right?
I love an Indo-Chinese restaurant and often visit it when I am in the neighborhood. I think I have pretty much tried everything on the menu! One item I specifically remember is ‘Creamy Spinach Masala’. I loved it so much that I tried to make it at home. As much as it is fun, it is also challenging to reconstruct a dish just from the taste. I can’t say if I was even close but definitely the creamy spinach I prepared was a tongue-tickler!
A creamy blend of spinach, shallots, tomatoes and heavy cream, makes a rich and flavorful dish. This lusciously creamy dish has the earthy flavor of spinach and delicate sweetness of cream. It is softly spiced, mildly sweet, and so creamy that it coats the palette leaving a taste that will linger for a long time.
Makes - 4 servings
|Spinach||- 2 bunches||Garam Masala||- 2 tsps|
|Cream||- 3 cups||Pav Bhaji Masala||- 2 tsps|
|Green Peas||- 1/2 cup||Cloves||- 3|
|Onion||- 1 small||Cinnamon||- 1 inch stick|
|Tomato||- 1 medium||Salt||- to taste|
|Oil||- 2 tbsps|
Heat oil in a pan. Add cloves, cinnamon, and fry for a minute.
Add chopped onions and cook until soft and translucent.
Add chopped tomato and cook until it becomes soft and mushy.
Now add chopped spinach, green peas and mix.
Close the lid and cook for about 10-15 minutes. Stir occasionally to make sure it does not burn.
Spinach gives out water as it cooks. If there is not enough water, you can add some.
Now add salt, masalas, and mix and cook for few more minutes.
Pour in the cream and cook for 5 more minutes till all the flavors blend.
You can add some green coloring to give the dish a nice bright color.
Turn off the heat and serve hot with rice or rotis.