Saag Bhaji Recipe | Easy Indian Spinach Curry

Saag Bhaji is a beloved Indian side dish featuring a medley of leafy vegetables cooked with aromatic spices. Popular in both homes and Indian restaurants, this vegetarian dish brings together fresh spinach, mustard greens, and sometimes even beet greens or radish greens for a nutrient-rich, flavorful meal. Whether you enjoy it with naan bread or steamed rice, this easy saag bhaji offers a perfect balance of a spicy kick and earthy goodness, making it a perfect vegetarian meal.

Let’s dive into this aromatic recipe that’s simple enough for everyday cooking and special enough to impress your guests!

Ingredients

• Oil (preferably mustard oil)
• Cumin seeds
• Ginger garlic paste (or freshly grated ginger and garlic cloves)
• Small onion (or red onion)
• Medium tomatoes (or tomato paste)
• Fresh spinach (or frozen spinach)
• Turmeric powder
• Red chili powder
• Water
• Salt

Step-by-Step Instructions (Image-Based)

Step 1: Temper the Cumin Seeds and Sauté Onions

Heat oil in a large pan over medium heat. Once hot, add cumin seeds and let them sizzle. Add finely chopped onions and sauté until they soften and turn translucent.

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Step 2: Add Tomatoes

Add chopped tomatoes to the softened onions. Stir to combine well.

Step 3: Spice it Up

Sprinkle turmeric powder and red chili powder over the onion-tomato mixture. Mix well to evenly coat the vegetables with the spices.

Step 4: Add Spinach

Now, add the chopped fresh spinach (or thawed frozen spinach) into the pan. Stir the spinach into the onion-tomato-spice mixture.

Step 5: Cook Until Soft

Continue cooking uncovered, stirring occasionally, until the spinach wilts and most of the water evaporates. The spinach will shrink and become a thick, flavorful mixture.

Print Recipe

Saag bhaji recipe

Easy spiach curry recipe

Ingredients

• 2 tbsp mustard oil or neutral oil
• 1/2 tbsp cumin seeds
• 1 tbsp ginger garlic paste or 1 tsp grated fresh root ginger + 2 garlic cloves
• 1 small onion finely chopped (red onion optional)
• 2 medium tomatoes chopped (or 1 tbsp tomato paste)
• 300 g fresh spinach chopped (or 300g frozen spinach, thawed and drained)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup water
• Salt to taste
• 2 tbsp chopped fresh cilantro leaves for garnish
• Optional: 1/2 tsp fenugreek seeds 1/2 tsp fennel seeds, or a splash of coconut milk

Instructions

• Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent and soft.
• Stir in the chopped tomatoes. Sauté for 1-2 minutes until they begin to soften.
• Sprinkle turmeric powder and red chili powder over the mixture. Stir well to coat the onions and tomatoes with spices.
• Add the chopped spinach and mix it well into the masala.
• Pour in 1/2 cup water. Cook uncovered on medium heat, stirring occasionally. Let the spinach wilt and the mixture thicken, about 5–10 minutes.
• Garnish with fresh cilantro leaves. Serve hot with naan or steamed rice.