Inspired by: Steakhouse creamed spinach
- All year
Creamed Spinach with Ricotta & Nutmeg
- Serves
- 4
- Portion
- ≈130 g
- Time
- 20 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Spinach (palak) | 3 bunches | 600 g | 3000 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Ricotta (whole milk) | ⅔ cup | 150 g | 750 g | |
| Cow's milk, whole | ⅓ cup | 80 ml | 400 ml | |
| Nutmeg | ¼ tsp | 0.2 g | 1 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Wilt spinach; squeeze and chop finely.
Step 2: Warm ghee; add spinach 2 minutes.
Step 3: Stir in ricotta, milk and nutmeg; simmer 3 minutes; season.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCream and garlic→Toricotta, milk and nutmeg
Appears in
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