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.
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
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.
Jinny says
The Easy Saag Bhaji recipe was fantastic – the instructions were clear and the use of pre-washed spinach made it a breeze. The spices were perfectly balanced, and it turned out to be delicious. I highly recommend this recipe for anyone looking for a quick and easy way to enjoy some tasty Indian food.
Erren Hart says
Thank you so much for trying the Easy Saag Bhaji recipe and for sharing your review! I’m delighted you enjoyed the recipe and found it easy to follow. It’s always rewarding to hear that my recipes are a hit with others, and I’m grateful for your recommendation. Thank you again, and happy cooking!
Margie says
This recipe is absolutely delicious! I am so glad I found your site!
Erren Hart says
Hi Margie, thank you so much for trying our Saag Bhaji recipe and leaving such a positive review. We’re glad you enjoyed it! If there’s anything we can do to make your experience with our site even better, please don’t hesitate to let us know. 🙂
pea says
Great Recipe – thank you!
Can I check if its ok prep a big batch and freeze in portions if using fresh spinach?
Erren Hart says
Sure! It freezes really well.
Sara says
Amazing recipe as always! Keep Sharing!
Aliya D says
Thanks for this recipe, I have been looking for something like this for a while. It is quite close to my mother and grandmother’s recipe from my childhood (I think).
Although you would not find this recipe in (modern) India, it is a regional dish to certain parts of Gujarat (state in Indian) and specific communities of Hindu’s and Muslim’s around Kutch and Southern Kathiawar; the mass diaspora of Indians who left this province in the late 1800’s and early 1900’s for East Africa took a similar Bhaji Saag recipe and adapted it to East African ingredients, climate and methods of cooking. What you have is a hybrid or adapted Indian/East African dish and one, very close from my own family history (whose ancestors were part of that diaspora – we now reside in Canada). And although, you can definitely eat this with rice, we would normally eat it for a whole wheat flat bread called Roti or Mani which is quite healthy (and a great alternative to high carb rice and naan – especially for diabetics). Just thought you might find this interesting… https://www.seriouseats.com/khoja-ismaili-diaspora-cuisine
Erren Hart says
Thank you for trying our recipe and for leaving such a positive review. We’re so glad you enjoyed it, and it stood up to such special memories! Thanks so much for all the great info! Very interesting!
APL says
Delish!
Erren's Kitchen says
Thank you 🙂
Zach says
This was really subtle and good, top notch flavor. Next time I make it, I will add a couple chiles for extra heat. Thanks for the recipe!
Erren's Kitchen says
I’m so glad you liked it Zach, thank you for taking the time to comment 🙂
Jo B says
So easy and so delish, I halve some cherry Tom’s and put in at the end. I’ve cooked loads of times and the recipe has been passed on to many who enjoy.
Erren's Kitchen says
Thank you so much Jo, and cherry tomatoes sounds amazing! 🙂
Mary says
Great recipe. I added a dollop of natural yoghurt too which helped to balance the sweetness
Erren's Kitchen says
I’m so glad you enjoyed it Mary 🙂
Steve says
I’ve made this meal three times now. It’s so easy to make and super tasty. Thanks for the recipe.
Erren's Kitchen says
I’m so glad you like it Steve 🙂