Palak  

Creamed spinach and artichoke in a curried ginger sauce over light and fluffy basmati rice.

I learned this recipe when I was working in New Orleans at the Windsor Court Hotel as the PM Sous Chef . The Chef at the time was Kevin Graham, who is English. I have never been to England but I have always been told that if you want amazing Indian food go to London. Well this recipe is on repeat when I design menus because it is packed with flavor, simple and great for your vegetarian friends.

‍

What ingredients do you need for palak?

• Onion
• Garlic Oil
• Ginge
• Curry Powder
• Cumin
• Fresh Spinach
• Marinated Artichokes
• Ceam
• Sea Salt and Pepper
• Basmati Rice

‍

The Recipe…

Sauté the chopped onions, in the garlic oil until sweet and cooked through. Add the ginger and continue to sauté for 1 minute. Add curry powder, cumin, and artichokes to the pan. Sauté for 2 more minutes.

‍

Add half of the spinach to the pan until cooked down. Then add the other half of the spinach. Once the spinach is all in, add your cream. Let simmer until reduced and the sauce is thick. This should take 3-4 minutes. Season with salt and pepper. Enjoy served with rice for an easy dinner or side dish.
‍

‍

Recipe Tips:

• You can change out the greens to kale or any other of your favorites.
• Sometimes I will add cooked potatoes or sweet potatoes to this, if I want to make it heartier.

Make Ahead:

• This recipe can be made ahead and reheated to be served. When reheating add a little more cream or vegetable stock so it does not reduce too much.
  

Storing tips:

• This freezes well for up to 3 months.
• Store in the refrigerator for up to 5 days in an airtight container.

‍