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 vegetable side 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 my Tarka 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 in India – 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 flavors you’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 my Vegetarian Rice Pilaf or my Saffron 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}
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
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:
Update Notes: This post was originally published on Feb 17, 2016, but was republished with new photos, step by step instructions, cooking tips, and a video in September of 2018.
Kim says
This recipe reminds me exactly of what I would get at the Indian restaurant down the street from our house when I was young. Super easy wonderful flavor. Would be great paired with homemade naan. We paired it with homemade coconut chicken tikka masala.
Erren's Kitchen says
Thank you Kim, yes it really is close to perfect, so glad you enjoyed it!
Carie says
Excellent . We don’t care much for ginger so I just added a small amount of dried ginger. I found a recipe for garam masala and made it myself.
Erren's Kitchen says
Thank you for your feedback Carie!
beth says
I really like this recipe. I didn’t have masala but recipe was still very good.
I added chicken but spinach alone would be good too.
Erren's Kitchen says
Chicken is a good touch, Beth!
David says
Great. Made vegan with vegan spread and took out olive oil
Erren's Kitchen says
I’m glad you enjoyed it, Dave!
Nikki says
Made this last night and I was really impressed! It was such an easy recipe but very tasty. Will definitely be making this again!
Erren's Kitchen says
That is awesome to hear, Nicky!
matt says
Absolutely loved this meal !
Had to google cilantro ! its coriander in the uk
maybe add that fact in brackets ?
only had dried coriander leaves so used 2x teaspoon
worked a treat
Erren's Kitchen says
I’m glad you enjoyed it, Matt, Thank you!
Pete Randall says
Good call, but do try it with fresh ‘cilantro’ if you can find it next time… it really adds a whole new dimension to the flavour!
Lucy says
Me too lol
Ru says
This was really delicious!! I wasn’t expecting it to be so good. I think the butter really improves the dish- more creamy. I’ll be making this all the time now. Thanks
Erren's Kitchen says
It’s amazing what little things make a difference, Thank you for your feedback!
Gren says
This is NOT a vegetarian meal as it contains both Butter and chicken stock.
Erren's Kitchen says
Hi Gren, I have a non-vegan, vegetarian friend that eats dairy products, being vegetarian is a personal choice, by all means, leave the butter out and replace with oil!
Rupert says
This IS a vegetarian dish! The ingredients clearly state vegetarian stock OR chicken stock and butter is ok if your vegetarian. It’s up to you if you want to add chicken stock or not. I made the vegetarian option and it was delicious
Erren's Kitchen says
Thank you, Rupert, for your support and awesome feedback!!
Amy Plá says
Hi Gren. This recipe is vegetarian but NOT vegan. Vegan dishes do not contain any animal products such as dairy, eggs or meat. Vegetarian dishes may contain products such as dairy and eggs.
Erren's Kitchen says
Thank you Amy!
Dani says
I had an Indian take away on Sunday night and always get Chicken Tikka Saag or Saag bhaji as a side. I decided it can’t be too difficult to make so searched for a recipe and came across this one.
Its was so cheap and simple to make! I already had all the spices and herbs so it cost me the price of an onion and a bag of spinach!
The flavours were incredible and I’m genuinely amazed that it tastes even better than the take away. I will be making this for many years to come! Thank you!
Erren's Kitchen says
Hi, Dani, Thank you for your awesome feedback, this made my day! I’m glad you enjoyed!
Cynthia says
I also had a big bag of spinach already washed that I had to use up and decided at the last minute to add this as a side dish. I randomly chose this recipe and am so glad I did! I just loved the way the flavors accumulate as they are added–a real alchemy of rich and bright flavors. I had a tiny, nearly dried out piece of ginger root which I almost left out, but I salvaged enough and it really made the the dish. Like another person said, next time the only thing I will do different is make more. Served with cucumber raita, basmati and a side of paper-thin jalepenos for those who wanted the heat. Thank you so much!
Erren's Kitchen says
That sound’s delicious Cynthia well done, Glad you enjoyed and thanks for the feedback!