Author:Erren Hart
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This flavorful and aromatic recipe for Quick and Easy Saag Bhaji {Spinach Curry} makes the perfect vegetarian meal or Indian side dish.
Serve this delicious dish alongside Tarka Dal for an Indian Meal everyone will enjoy!
I love Indian food. When we go out to a restaurant, I tend to order vegetarian dishes. I’m not sure why, but I’d rather have two vegetableside dishes with rice than any one dish. It’s my go-to order.
More often than not, I order Saag Bhaji, a comforting and flavorful spinach curry that is delicious and healthy at the same time. I would probably also have a serving of Tarka Dal.
If you aren’t familiar with Tarka Dal or want to try making your own, check out myTarka Dal recipe.
Why This Recipe Works
- Cooking the spinach with some aromatics like onion, garlic, coriander, and garam masala builds layers of flavor.
- Cilantro adds freshness to this boldly flavored dish.
I’ve been told this spinach curry isn’t a dish you would actually find inIndia – much like many other foreign foods we order in restaurants, I guess.
Nevertheless, I think it makes a gorgeous vegetarian meal, served as a main dish with pilau rice, or as a side dish to an Indian curry feast.
So even though this Spinach Curry might not be found in India, you still get all the aromatic Indian flavorsyou’d expect from a restaurant-style curry and I guarantee you will not miss the meat at all.
How to Make Quick and Easy Saag Bhaji {Spinach Curry}:
Heat the oil & butter on medium-high heat.
Add the chopped onion and fry until it starts to soften.
Add the garlic and cook another minute.
Add the ginger and cook another minute.
Add cumin, turmeric, garam masala, and tomato paste
Stir to combine and cook another minute to release the flavors.
Slowly stir in the chicken stock.
Add by the cilantro followed by the spinach.
Cook until it wilts season to taste.
Serve and enjoy!
Erren’s Top Tips
- When buying spinach, look for fresh looking leaves of dark green color.Avoid those with yellow stains or slimy leaves.
- Watch the garlic once added to the pan. Garlic burns easily, especially when minced. If you’re worried it may brown too quickly, keep a little water handy and add a tablespoon or two before adding the spinach to the pan.
- Serve this Spinach Curry with myVegetarian Rice Pilafor mySaffron Rice(with or without chicken).
Recipe Variations:
- For a 100% vegetarian Spinach Curry, use vegetable broth instead of chicken broth.
- Frozen spinach would work here too. Make sure it is completely thawed and squeeze out any excess water.
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Let’s Make Quick and Easy Saag Bhaji {Spinach Curry}
The Spinach in this recipe takes on the spicy flavors beautifully – It’sthe perfect veggie supper or Indian side dish.
4.92 from 123 votes
Prep5 minutes minutes
Cook5 minutes minutes
Total10 minutes minutes
Serves: 4 people
Rate
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion chopped
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 inch fresh ginger peeled and grated
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- ¼ cup vegitable stock or chicken stock
- a good handful of fresh cilantro chopped
- 14 oz fresh spinach washed
- salt and pepper to taste
US Customary – Metric
Instructions
Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
Add the minced garlic and cook another minute. Add the ginger and cook another minute.
Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
Add the spinach cook until it wilts season to taste.
Tips + Notes
- Watch the garlic once added to the pan. Garlic burns easily, especially when minced. If you’re worried it may brown too quickly, keep a little water handy and add a tablespoon or two before adding the spinach to the pan.
Nutrition Information:
Calories: 141 (7%)| Carbohydrates: 9g (3%)| Protein: 4g (8%)| Fat: 10g (15%)| Saturated Fat: 2g (13%)| Cholesterol: 7mg (2%)| Sodium: 159mg (7%)| Potassium: 683mg (20%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 9455IU (189%)| Vitamin C: 31.8mg (39%)| Calcium: 115mg (12%)| Iron: 3.5mg (19%)
Nutritional Data Disclaimer
Author:Erren Hart
Course:Dinner
Cuisine:Indian
Keyword:easy spinach recipe, indian saag curry, spinach curry
Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram
Update Notes:This post was originally published onFeb 17, 2016, but was republished with new photos, step by step instructions, cooking tips, and a video in September of 2018.
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Reader Interactions
4.92 from 123 votes (66 ratings without comment)
Leave a Review
Sue Willis says
I love this recipe, I have some fresh spinach that needs using, will this recipe freeze?
Reply
Erren's Kitchen says
Hi Sue! So happy you love it! You should be able to freeze it and still retain the texture and flavor. Wait until it is completely cooled before freezing. I suggest dividing the recipe into smaller portions. Place them in airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. The spinach can be frozen for up to 2-3 months. When you’re ready to use the frozen spinach, thaw it in the refrigerator overnight and then reheat gently on the stovetop until warmed through.
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Courtney Longhurst says
No changes, it was delicious!
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Erren's Kitchen says
So great to hear! Glad it was delicious, Courtney! Thank you for giving it a try and leaving feedback!
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Sarah Oliver says
I made this and added a bunch of mushrooms and aleppo peppers. Was Awesome! I added a bit more olive oil too! Oh and celtic sea salt.
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Erren's Kitchen says
Hi Sarah. We are glad you loved it! We also love your additions to the dish! Thank you for sharing!
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Bob - Enough says
Is there a way to sign up to this site ?
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Erren's Kitchen says
Yes there is. You can provide your email right here on the main page. Would love to have you join us! 😊
https://www.errenskitchen.com/Reply
Poppy smith says
Bland and texture is off
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Erren's Kitchen says
I’m sorry to hear that the Saag Bhaji recipe didn’t meet your expectations. It’s disappointing when a dish doesn’t turn out as desired. If you’d like, you can try to adjust the recipe to suit your taste by adding more spices or seasoning to enhance the flavor. Additionally, you can experiment with the cooking time to achieve the desired texture. Everyone’s palate is different, so don’t hesitate to customize the recipe to better suit your preferences. Thank you for sharing your feedback.
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Katy says
This is a really good, simple side dish to a curry, thank you. it’s gentle and tasty so you can customise as you wish.
Erren's Kitchen says
Thank you so much, Katy! We are so happy you enjoyed it!
Diane Davies says
this turned out delicious will definitely make it again
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Erren's Kitchen says
That’s wonderful to hear! I’m so glad to hear that you enjoyed the recipe and that it turned out delicious for you. Saag Bhaji is a flavorful and healthy dish, and it’s great to know that you plan to make it again. Thank you so much for your feedback!
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Diane Davies says
how much frozen spinach do I use instead
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Erren Hart says
Hi Diane, The amount would be the same. Just defrost the spinach and squeeze out any extra moisture before using it.
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Mo Duggan says
Fantastic recipe. I vary the vegetables I use. Tonight cauliflower and potatoes. Delicious!
Thank you , ErrenReply
Erren Hart says
I’m so glad to hear you enjoyed the spinach curry recipe, Mo! It’s wonderful that you took the liberty to vary the vegetables with cauliflower and potatoes. Those are both excellent choices that can soak up the flavors of the curry really well. The best recipes are the ones that you can adjust to fit your own tastes and what you have in your kitchen. Your creative twist not only adds variety but also shows that the recipe is versatile. If you ever try out other vegetables or add some new spices, I’d love to hear about it. Thanks for taking the time to share your experience, and happy cooking!
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Deni says
I made this today. In a word – WOW 🤩
This was delicious and so flavourful!! I added a bag of kale together with the spinach, because it was in my fridge and needed to be eaten. Delicious, just delicious. Thank you for sharing.Reply
Erren Hart says
You’re absolutely welcome! 🤗 I’m thrilled to hear that you had a “WOW” experience with the dish! Adding kale along with the spinach sounds like a fantastic idea and a great way to use up ingredients from your fridge. Thank you for trying out the recipe and sharing your feedback. Happy cooking!
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Bhagya says
Erren..Just wanted to add that this recipe is made in households in India. My mother does, now I do. It’s also made with soaked daal or lentils.
Erren's Kitchen says
Thank you so much for sharing your personal connection to the recipe! It’s wonderful to hear about the tradition of making this Spinach Curry in households in India and the addition of soaked daal or lentils for heartiness. Food has a beautiful way of connecting generations and cultures. If you have any more insights or variations you’d like to share, we’d love to hear them. Happy cooking, and thank you for being a part of the recipe journey! 🌿🍛✨
Gloria Piccioni says
This was delicious! No changes whatsoever. I’m making it again tonight.
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Erren Hart says
Hi Gloria, Thank you for trying our recipe and for sharing your feedback! I’m happy to hear that the recipe worked well for you and that you didn’t feel the need to make any changes. I hope you enjoy it just as much the second time around and thank you again for your comment!
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