The Best Saag / Palak Recipe (Indian Creamy Spinach Side Dish)

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1. 1Step 1: In the food processor, puree the onion, garlic and ginger and set aside (or you could finely dice the onion and finely mince the garlic).
2. 2Step 2: Whisk together the flour and whipping cream until well combined and set aside at room temperature.
3. 3Step 3: Melt the ghee over medium low heat in a deep skillet.
4. 4Step 4: Add the onion, garlic and ginger and cook until softened, stirring frequently for 3 to 5 minutes.
5. 5Step 5: Add the cumin, coriander, and chilli powder and cook, stirring frequently for 30 seconds.
6. 6Step 6: Add the thinly sliced spinach, fenugreek leaves and salt, and cook over medium low heat until soft and most of the excess liquid has evaporated, stirring occasionally, for about 5 to 8 minutes.
7. 7Step 7: If the spinach starts to get dry, add a little bit of water.
8. 8Step 8: Add the cream and flour and give it a few stirs until the spinach dish is mixed thoroughly with the cream and until it has thickened to your preferred consistency.
9. 9Step 9: Keep in mind that it will continue to thicken as it cools.
10. 10Step 10: If it is too thick, stir in a bit of water at a time.
11. 11Step 11: Optional: Add a few tomato slices on top as garnish or mix in a few tomato chunks.
12. 12Step 12: Serve hot with rice or bread (naan, chapati or roti).