saag bhajee

Saag Bhaji is a light mild spinach curry that can be served as a veggie side dish or as a standalone main. If serving it solo with rice as a vegetable curry, we recommend bulking it out with potato and tomato to make it into saag aloo or alternatively make the curry with cabbage or cauliflower. The curry is full of flavour, it is salty with hint of sweet caramelised onion. To get the flavours right, we highly recommend that you make homemade Garam Masala.

This vegetable dish is nutty, spiced and the more you eat, the better the flavour. It is a perfect way to cook spinach, and is very healthy. If serving Saag Bhaji as a side, this curry would pair well with a sweet curry to balance the flavour and a chapati. As a side dish, this recipe serves 4 but as a main it would serve 2 people.


  • Fresh or frozen spinach (450g)
  • Sunflower oil (2 tsp)
  • Small onion (1)
  • Garlic clove (1)
  • Salt
  • Ghee
  • Cumin seeds (1/2 tsp)
  • Garam masala (1/3 tsp)


Wash fresh spinach, then chop into strips and remove the hard stalks. Boil the spinach until soft in its own natural moisture. Heat a frying pan and fry cumin seeds for 2 minutes, then add in the onion and garlic and fry for 1 minute.

Add the garam masala, stir and fry for about 5 minutes. Then add the drained spinach to the frying pan, add a teaspoon of ghee and continue frying on low heat for a few minutes; season with salt and serve.


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