Creamy Spinach Recipe – Authentic Indian Palak Sauce

Last Updated on 2 months by Neha Deshmukh

Creamy Spinach Recipe – Authentic Indian Palak Sauce

Introduction

Oh, Palak Sauce! This creamy spinach sauce is pure comfort food. It’s one of those dishes that instantly feels like a warm hug, and honestly, it reminds me of my grandmother’s cooking. I first made this myself when I was craving something cozy and flavorful, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the result is a vibrant, delicious sauce that’s perfect with rice, roti, or even as a dip. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Sauce isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic way to sneak in some extra greens, and it’s naturally vegetarian. Plus, it comes together relatively quickly – perfect for a weeknight meal. You’ll love how the simple ingredients transform into something so incredibly flavorful and satisfying.

Ingredients

Here’s what you’ll need to create this creamy spinach magic:

• 4 cups chopped fresh spinach (about 300g)
• 2 tablespoons butter (30ml)
• 1 teaspoon garlic, minced (5ml)
• ½ cup onions, finely chopped (about 120g)
• 2 tablespoons whole wheat flour (15g)
• ½ cup whole milk (120ml)
• ½ cup low-fat cream (120ml)
• ½ cup cream cheese (115g)
• Salt and pepper to taste
• 1 pinch nutmeg

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Spinach Selection & Freshness: Fresh spinach is key here. Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works well too, but mature spinach has a slightly earthier flavor that I personally love.
• Butter vs. Ghee – Flavor Profiles: I usually use butter for a lighter flavor, but ghee (clarified butter) adds a beautiful nutty richness. Feel free to swap them out – about 2 tablespoons of ghee will work perfectly.
• The Role of Whole Wheat Flour (Besan Alternative): We’re using whole wheat flour to thicken the sauce. It adds a subtle nutty flavor and is a great alternative to besan (gram flour) if you don’t have it on hand.
• Milk & Cream Choices – Full Fat vs. Low Fat: I’ve used low-fat cream here to keep things a little lighter, but full-fat cream will give you an even richer, more decadent sauce. Use what you prefer!
• Nutmeg in Indian Cooking – Aromatic Depth: Don’t skip the nutmeg! It adds a warm, aromatic depth that really elevates the flavor. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a really good rinse and drain it well. Then, finely chop it – you’ll need about 4 cups.
2. Now, melt the butter in a skillet over medium heat. Add the minced garlic and chopped onions and sauté until they become translucent and fragrant, about 3-5 minutes.
3. Add the chopped spinach to the skillet and cook until it wilts down, which should take around 5-6 minutes.
4. Sprinkle in the whole wheat flour and sauté for another 3-4 minutes. This gets rid of that raw flour taste and helps create a smooth sauce.
5. Gradually pour in the milk and cream, stirring constantly to prevent any lumps from forming. This is important!
6. Reduce the heat to low and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens to your liking.
7. Finally, stir in the cream cheese, nutmeg, salt, and pepper. Mix until everything is smooth and creamy.
8. Taste and adjust the seasoning as needed. If the sauce is too thick, add a splash of milk to reach your desired consistency. Serve warm!

Expert Tips

Want to take your Palak Sauce to the next level? Here are a few of my go-to tips:

• Achieving a Smooth, Lump-Free Sauce: The key is constant stirring when you add the milk and cream. If you do get a few lumps, don’t panic! Just whisk vigorously or use an immersion blender to smooth it out.
• Balancing the Flavors – Salt, Pepper & Nutmeg: Taste as you go! Salt and pepper are essential, but don’t overdo it. The nutmeg adds a lovely warmth, so start with a pinch and add more if needed.
• Preventing Spinach from Becoming Bitter: Cooking the spinach quickly helps prevent it from becoming bitter. Don’t overcook it – you want it wilted, not mushy.
• Perfecting the Sauce Consistency: If the sauce is too thin, simmer it for a few more minutes. If it’s too thick, add a little more milk.

Variations

This recipe is a great base for experimentation!

• Vegan Palak Sauce Adaptation: Swap the butter for vegan butter, the milk and cream for plant-based alternatives (like cashew cream or coconut milk), and the cream cheese for a vegan cream cheese.
• Gluten-Free Palak Sauce Adaptation: Use a gluten-free flour blend instead of whole wheat flour.
• Spice Level Adjustment – Adding Green Chilies: My friend, Priya, loves a little heat, so she always adds a finely chopped green chili along with the garlic and onions.
• Festival Adaptations – Palak Paneer Inspiration: Add cubes of paneer (Indian cheese) to the sauce for a classic Palak Paneer dish. It’s a staple at festivals and celebrations!

Serving Suggestions

This Palak Sauce is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• Alongside warm roti or naan.
• As a dip for vegetable sticks or papadums.
• As a sauce for grilled chicken or fish.

Storage Instructions

Leftovers? Yes, please!

• Refrigerating: Store leftover Palak Sauce in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze Palak Sauce for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• What type of spinach is best for this Palak Sauce? Either mature spinach or baby spinach will work. Mature spinach has a slightly earthier flavor, while baby spinach is more tender.
• Can I make this Palak Sauce ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.
• How can I adjust the thickness of the sauce? Simmer for longer to thicken, or add more milk to thin it out.
• What is the best way to prevent the sauce from sticking to the pan? Use a non-stick skillet and stir frequently.
• Can I freeze leftover Palak Sauce? Yes, you can! It freezes well for up to 2 months.