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.
Rosa says
Can I use frozen spinach?
Erren's Kitchen says
Hi Rosa, you can, just defrost it and squeeze out any excess liquid 🙂
Emma says
This recipe is superb! I added cabbage, peas and potatoes to make a vegetable sagwalla and it was so good. Also nice to have a recipe where it’s easy to get ingredients.
Erren's Kitchen says
That sounds amazing Emma! Glad you liked it 🙂
Peter says
Thanks for this. Simple, quick and excellent.
I found it was easiest to cook on a wok, because of the volume of spinach and the need to turn it in the base sauce.
Erren's Kitchen says
Hi Peter, thank you, using a wok is a great idea, glad you enjoyed it 🙂
Shannon says
Hi!
Am I supposed to add ground ginger as well as fresh? The instructions list adding the ginger twice and I could only see fresh ginger in the ingredients.
Thanks so much for the recipe xo
Erren's Kitchen says
Hi Shannon, thank you for pointing this out, I have now adjusted the recipe, you only put the ginger in once. Enjoy 🙂
Saahil Dossani says
In the part of India where my family is from at least, palak (spinach) is very much a thing. Mom has been making it for me since I was a child as palak is my favourite vegetable of all time (when she prepares it). I’m alone in the UK at the moment, and I whipped up your recipe (with a minor addition/alteration). It really hit the spot. Thank you so much for sharing it.
Erren's Kitchen says
Thank you Saahil, I’m so pleased you enjoyed it 🙂
Wendy says
I intended to make Saag Paneer tonight but didn’t have enough time but did have a lot of spinach to use. Found this recipe and it was delicious! Loved all of the spices and came together in no time. It was great with Chicken Curry and Rice. Thank you!!
Erren's Kitchen says
I’m so pleased you enjoyed it Wendy 🙂
Fiona says
Yummy recipe! Thank you for this 🙂
Erren's Kitchen says
I’m so pleased you enjoyed it 🙂
Jamie says
My husband and I LOVE Indian food and we only have a couple great Indian restaurants close to us. This dish is every bit as great as what we get when we go out and we are so excited to be able to have this absolutely delicious dish whenever we want! Quick and easy, smells and taste amazing!!!! Thank you so much for sharing this!!!
Erren's Kitchen says
That’s so great to hear, this is exactly why I do this, I’m pleased you both enjoyed it 🙂
Annika says
Ok, maybe the food is nice but too many photos and ads. Could ‘t be bothered finding the recipe.
Erren's Kitchen says
I’m not sure if you’re aware Annika, but there is an arrow at the top of the post that will take you straight to the recipe.
Amanda Keeling says
The best Saag Bahji recipe I have ever used – really lovely and tasty. Scrumptious!!
I had broccoli leaves left in my veg patch from my crop of purple sprouting so used the broccoli leaves instead of spinach which worked really well.
Will be doing this one again, and soon!!!
Erren's Kitchen says
Wow, that’s really inventive, sounds delicious, glad you enjoyed it 🙂