Step 1

Bring a large pot of water to a boil. Add the spinach and blanch for 1-2 minutes until wilted.Drain the spinach and put it in a bowl of ice-cold water. This helps the spinach leaves retain their green color.This step makes it easier to work with the spinach since there's so much volume/bulk before it cooks down.

Step 2

Then finely chop the blanched spinach. You can also leave it as it is or even run it in a blender to get a smooth texture.

Step 3

Heat oil in a pan/Kadai, add cumin seeds, let the cumin sizzle.

Step 4

Then add onions, minced ginger, and garlic, green chili, and fry until onions turn light brown.

Step 5

Next add diced tomato, turmeric powder, garam masala powder, salt, and cook for 1-2 minutes till the tomatoes are mushy.

Step 6

Add the blanched spinach and stir in the full-fat coconut milk or heavy cream on a medium flame for 3-4 minutes. The sauce will thicken up as it cooks.

Step 7

Squeeze some fresh lime juice and serve Indian creamed spinach curry hot with naan, rice, and onion slices.