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saag bhaji
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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.