Creamy Palak (Spinach)

“Although your spinach recipes vary from ‘nice’ to ‘spectacular’, I am a purist where spinach is concerned. Give it to me straight out of the good earth cooked in only the water clinging to the leaves. MAYBE with a dot of butter and/or salt. Maybe! Your site is most enjoyable and my family has had the good fortune to benefit from the many meals based on your recipes.As my kids say: “You Rule!””

“Really very good.Easy to prepare.I substituted 1/3 less fat cream cheese & it worked well.In the future I would not use a full cup of water in the first step – had to simmer finished dish for a long time to reduce it to the consistency that I like… otherwise a great recipe & I suspect a lot healthier than ordering takeout.”

“I printed this recipe months ago and finally made it. It was wonderful. I only wanted four servings, so I halved the spinach, chilies and cream cheese but kept all the spices the same as the full recipe. I think this one will become a regular in our house!”

“I just made it and it turned out great!!! I was in my lazy mood today and substituted dried onion and garlic for the real thing and it STILL tastes amasing!!!Thanks a lot!”

“Awesome, what can I say? This is one of our favorites…we use it over and over and it’s always wonderful! Of course it varies a bit since the recipe doesn’t specify what size of tomato and onion to use. I use the 4 oz canned green chiles and definitely recommend using the cream cheese instead of the sour cream…it’s just a bit richer this way. And, yes, the key here is to saute the spices instead of just adding them to the ingredients. I actually just about burned the spices once and my hubby kept saying how good it was. LOL”