Ingredients for Passage To India Creamed Spinach
- Baby Spinach Leaves
- Vegetable Oil
- Yellow Onion
- 1 tablespoon grated fresh ginger
- 1/2 cup chopped tomatoes (fresh or canned)
- 1/2 cup plain yogurt
- 1/4 cup water
- Turmeric
- Cracked Black Pepper
- Ground Cinnamon
- Ground Cumin
- Salt
- Jalapenos
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Passage To India Creamed Spinach? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Passage To India Creamed Spinach
- Wash and roughly chop the spinach. Add spinach and 1/4 cup water to a large pot. Cook uncovered over medium heat, stirring frequently, until spinach wilts (about 2-3 minutes).
- Drain the spinach well and roughly chop it again. Set aside.
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the chopped onion and saute until softened and lightly browned, about 5 minutes, stirring frequently.
- Stir in the grated ginger, chopped tomatoes, plain yogurt, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, and a pinch of cayenne pepper (if using).
- Cook for 3-4 minutes, stirring constantly, until the mixture slightly thickens. If it starts to stick, add 1-2 tablespoons of vegetable broth or water.
- Reduce heat to low. Add the chopped spinach to the sauce.
- Stir gently until the spinach is heated through and coated in the yogurt sauce (about 2 minutes).
- Season with salt to taste.
- Serve hot over basmati rice or whole wheat fettuccine noodles.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
8g
Fat
2g
Carbs
2g
