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.
Linda says
Last time I checked, chicken stick is not vegetarian, so why is this listed as a vegetarian dish?
Erren Hart says
Hi Linda, the recipe calls mainly for vegetable stock. The chicken stock is listed as an alternative.
Holly says
Tastes amazing and was so easy to make.
Erren's Kitchen says
Thank you Holly, so pleased you enjoyed making this recipe!
Bryony says
So easy to make and so delicious!
Erren's Kitchen says
Thank. you, so glad you liked it 🙂
Jake Lynn says
If I wanted to make this in a slow cooker, what would I have to do differently? I’m thinking of doing a version of this with paneer. To be honest, this is my first time making or trying saag.
Erren's Kitchen says
Hi Jake, if I’m honest I don’t think this particular recipe would work well in a slow cooker, you would always need to do the first three steps in the frying pan then add the rest of the ingredients into the slow cooker, which I fear would turn the spinach into mush. I’m sorry I can’t be more helpful. Best of luck 🙂
Jackie Oliver says
So tasty, made this quite a few times & nowhere near getting fed up with it.
Erren's Kitchen says
That’s so good to hear, thank you Jackie 🙂
Aditi Dhara says
It was delicious. I made this recipe today. Thanks for sharing.
Erren's Kitchen says
I’m so happy you enjoyed it, thank you 🙂
Pall says
Fantastic
Erren's Kitchen says
Thank you 🙂
Andrea Wright says
Delicious. So easy
Erren's Kitchen says
Isn’t it wonderful? So glad you liked it 🙂
Imran says
Simple to prepare and very tasty. Will be making this again. Thanks.
Erren's Kitchen says
I’m pleased you enjoyed this dish, it is very tasty!
Gill says
Fabulous, easy and tasty. Added chickpeas at the end and was a hit with everyone especially the vegetarians.
Erren's Kitchen says
Hi Gill, I’m so glad everyone enjoyed it. Thank you.