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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. Pair this mouthwatering dish with Tarka Dal for an Indian feast everyone will love!
I’m a huge fan of Indian food. Whenever I visit an Indian restaurant, I always find myself gravitating toward the vegetarian options. There’s just something so satisfying about mixing two flavorful veggie sides with perfectly fluffy rice—it’s my ultimate go-to order every time!
Saag Bhaji is my go-to choice, a warm, flavorful spinach curry that hits the perfect balance of delicious and healthy. And of course, I can’t resist pairing it with a hearty serving of Tarka Dal—it’s the ultimate comfort combo!
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.
This spinach curry might not be something you’d find in India, but that doesn’t make it any less delicious! Like many dishes we’ve come to love, it’s a creative twist inspired by traditional flavors.
And let me tell you, it’s a showstopper for any vegetarian meal. Serve it as the star of the table with some fluffy pilau rice, or let it shine as part of a larger Indian-inspired feast.
Packed with all the bold, aromatic spices you’d expect from a restaurant-style curry, this dish proves you don’t need meat to create something truly satisfying. Give it a try—I promise you won’t miss a thing!
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.
Recipe
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
- 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.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.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.
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