Friday, 16 March 2018



This is one of my favorite recipes, which is regularly made in my kitchen. I use different types of spinach to make this recipe and enjoy it every time. In my long stay in Africa, I used white silver beet spinach, which was the only type that was locally available there. I even enjoyed cooking with this type of spinach straight from my kitchen garden in Africa. This type has long and hard leaves like kale, takes more time is chopping, cooking and the taste is also a little bit different. There I had no choice but to use that type only because tender baby spinach or English spinach was not available, I even tried to grow the soft and tender baby spinach in my kitchen garden but failed, I think the harsh African sun, the dry and hot climate there was not suitable for it.

Here in Calgary, baby spinach is available in plenty throughout the year and if I buy a big packet, it is triple washed, which I am also using in my salads. Because of its availability in abundance, I am using it a lot in my old recipes which were already made in my kitchen and trying some new recipes as well.

I tasted this recipe, the very first time, in a four-star hotel, around 20 years ago, where I stayed with my family for 2 and half months. It was a long time ago, isn’t it? I was staying in the hotel after getting transferred from a town to a city, I couldn't get accommodation in teacher's houses available in my school. The head chef of that hotel was very nice, I met him personally and informed him that all four members of my family are vegetarian. He really made our stay enjoyable with his lovely and tasty vegetarian dishes, which were made by him personally every day. Some of the days he really surprised us by serving some tasty Indian vegetarian dishes as well.

This recipe is not only my favourite recipe but the whole family likes it, even my grandchildren. Spinach is one of the vegetables which they really enjoy, so I try to use spinach in different curries, salads and lentils as well so that they get the health benefit of this green vegetable. This is a simple recipe, which can be enjoyed with rice, naan, Indian flat bread or even with dinner bun.

  • 1 kg fresh baby spinach (frozen can be used in this recipe)
  • 500 ml fresh/whipping cream
  • 1 big onion (200 grams)
  • 3-4 cloves of garlic
  • A small piece of ginger
  • 2 green chili (optional)
  • 1 tsp cumin seeds
  • 1 tbs coriander powder
  • salt and chili flakes to taste
  • 2 tbs oil
  • 2 tbs tomato puree


  • Chop and wash the spinach thoroughly.
  • Grate or finely chop the onion, ginger, garlic and green chili.
  • Heat oil in a pan, add the cumin seeds, once changing the colour add the ginger, garlic, onion and green chili and saute till onions are brown.
  • Add spinach and salt, chili and coriander powder and cook for 8-10 minutes till spinach is cooked and the extra water evaporates.
  • Add cream and let it boil for 2-3 more minutes, then add the tomato puree, mix well and switch off the stove/gas.
  • Serve hot with rice, naan, roti or dinner bun.