Spinach is one of the characteristic flavors 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 flat bread, 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 flavor experience.
|Spiced Creamed Spinach (Malai Sak)|
|Recipe by Lisa Turner|
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