Spiced Creamed Spinach ( Malai Sak )

Spinach is one of the characteristic flavours of North Indian cuisine, and a spiced and creamy spinach dish is often found on tables as an accompaniment to all kinds of meals when in season. This lightly spiced creamed spinach is a modern adaptation of a Delhi-style malai sak in which flour and milk is used instead of yogurt to give the sauce a thicker and more pliable consistency, and is delicious served on its own as a vegetable side dish for North Indian meals, or spooned on rice or toast, scooped in a soft flatbread, or used as a filling in dosas. It also makes an incredible base for an Indian-style Eggs Florentine.

You can also used defrosted frozen chopped spinach in this recipe, pressed through a strain to drain away excess liquid, though I highly recommend you purchase some fresh spinach for the full flavour experience.

Spiced Creamed Spinach ( Malai Sak )

Recipe by Lisa Turner Cuisine: Indian Published on March 24, 2008 A lightly spiced and wonderfully fragrant North Indian creamed spinach classic — delicious served as a vegetable side dish, spooned on rice or toast, scooped in a soft flatbread, used as a filling in dosas, or as an elegant base for my Indian-Style Eggs Florentine Print this recipe Ingredients: 3 tablespoons ghee or butter pinch of asafoetida powder 1/4 teaspoon garam masala 1/4 teaspoon ground coriander 1/8 teaspoon cayenne 1/8 teaspoon turmeric 1/8 teaspoon ground nutmeg 1/4 cup unbleached all-purpose flour 2 cups milk, heated 10 ounces spinach, chopped 3/4 teaspoon sea salt fresh ground black pepper Instructions: Melt the ghee or butter in a large saucepan or wok over medium heat. As it melts, toss in the asafoetida powder into some of the heated butter, wait a few seconds, then stir in the garam masala, coriander, cayenne, turmeric and nutmeg. Turn down the heat to moderately low, and stir-fry the spices for a couple of minutes until fragrant. Whisking the spiced butter or ghee continually with one hand to avoid clumping, slowly sift the flour through a fine-mesh strainer into the pan with the other hand. Slowly pour in the heated milk, while continuing to whisk. As the milk is blended into the butter and flour mixture, it will become a medium-thick sauce. Continue whisking to keep the sauce smooth until it reaches the desired consistency. Add the spinach and use a fork to spread the spinach evenly throughout the sauce. Cook for 5-6 minutes, stirring frequently with a wooden spoon. Remove from heat, and season with the salt and black pepper. Serve hot. Makes about 3 cups