Bhaji nu Saag (Spinach Curry)

Spinach Curry

You really have to admire that we can make a curry out of any vegetable. I’m not complaining since it beats eating the veggies on their own.

Recipe: Bhaji nu Saag

Also known as: Palak nu Saag/Spinach Curry

Categories: Main Dishes; vegetables

Accompaniments: Rotli/Khichri

Servings: 2-3


  • 1 pkg (300 grams) frozen chopped spinach or fresh spinach
  • 1 onion, finely diced
  • 1/2 cup crushed tomatoes
  • 1 Tbsp tomato paste
  • 1/2 tsp garlic paste
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp turmeric
  • 1/2 tsp coriander powder (dhanaa powder)
  • 1/2 tsp cumin powder (jeera powder)
  • 1 green chili, split or 1/2 tsp chili powder
  • 2 Tbsp vegetable oil
  • Water (as needed)

For a variation in texture/flavor you can any of the below ingredients, or even all:

  • 1 potato, cubed and boiled with a pinch or turmeric
  • 1/4 of a green pepper, cubed
  • 1/2 cup of paneer (firm indian cheese), cut into small cubes (brown slightly in a frying pan with a little oil before adding to the spinach)


  • Heat the oil. Add the green chili if using, then add the onions and cook till slightly brown.

Onions, just added to the pot

Slightly browned, right before adding the tomatoes

  • Add the green pepper cubes if using.
  • Add the tomatoes, tomato puree and garlic. Cook the tomatoes down till the oil separates and the tomato mixture is thicker.
  • Add coriander powder, cumin powder, chili powder, salt and turmeric. Stir, and taste check for salt/chili. Cook for a minute or two. Add 1/4 cup of warm water and stir.

Right before adding the spinach

  • Add the spinach and stir to coat it with the tomato mix. If you are using frozen spinach, you do not need to defrost. Just keep the heat on medium-low and the spinach will thaw, then you can stir. Keep the pot covered. Cook for about 10 minutes. If using paneer or potato, add now. Do not over cook, otherwise the spinach will turn brown.

Frozen chopped spinach


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