If you love bright flavours and nutritious greens, saag bhaji—Indian spinach curry—is for you. This simple side dish combines tender spinach with aromatic spices and chilli to taste, creating a versatile, healthy accompaniment that works well with rice, breads or as part of a larger meal.
Quick to prepare and naturally gluten-free, dairy-free, vegetarian and vegan, saag bhaji is also low in carbs and fat when cooked with modest oil. You can easily control the heat by adjusting the number of chillies or omitting them entirely.
How to make Saag Bhaji
Use the recipe card below for exact quantities and timings, or follow the steps in the guide for an easy, flavorful spinach side dish.
📖 Step by Step Recipe
Saag Bhaji – Indian Spinach Recipe
Luke and Kay – Flawless Food
This vegan-friendly curry is easy to cook and can serve as a side or a light main.
Adjust chillies to your preferred heat level or omit them for a mild version.
Equipment
Ingredients
- 550 g Spinach
- 1 Red onion, sliced
- 4 large garlic cloves, chopped
- 1–4 Red chillies, diced (to taste)
- 3 tbsp Vegetable oil
- ¼ tsp Asafoetida
- ¼ tsp Cumin seeds
- Pinch of salt, to taste
- 1 tbsp Vegetable oil (extra, to finish)
Instructions
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Roughly chop 550 g spinach.
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Finely slice 1 red onion. Dice 1–4 red chillies and chop 4 garlic cloves.
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Heat 3 tbsp vegetable oil in a pan over low heat. Add ¼ tsp cumin seeds and ¼ tsp asafoetida and stir to infuse.
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Add chillies and garlic, stirring so the oil absorbs their flavour.
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Add onions and cook on low for about 5 minutes until soft, stirring to prevent burning.
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Add the chopped spinach and stir until it wilts.
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When wilted, sprinkle a pinch of salt to draw out moisture. Cook for another 10 minutes and pour off any excess liquid.
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Add 1 tbsp vegetable oil and gently fry the spinach for another 5–10 minutes until the flavours meld and the water is mostly evaporated.
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Serve hot with rice, flatbreads or as part of an Indian spread.
Video
Nutrition
Ingredients
All the ingredients you need for this saag bhaji are listed in the recipe card above. Use fresh spinach for best texture, or defrost and drain frozen spinach thoroughly before using.
Spinach
Fresh spinach provides the vibrant colour and earthy base for saag bhaji. Baby or regular spinach both work well; if using frozen, squeeze out excess liquid after thawing.
Oil
Vegetable oil is used here, but you can substitute neutral oils, coconut oil or ghee if you prefer. Use moderate oil to keep the dish light.
Onion
Red onion adds a hint of sweetness and texture; shallots, white or brown onions can be used as alternatives.
Garlic
Garlic gives depth and aroma. Fresh cloves are best, but garlic paste or a garlic-ginger paste can be used for a slightly different flavour.
Chillies
Use red or green chillies to set the spice level. Remove seeds for milder heat, or add more for a punchier curry. Dried chilli powder is another option.
Spices
Essential spices in this version are cumin seeds and asafoetida, which add warm, savory notes. You can expand the spice profile with turmeric, garam masala or curry powder to taste.
Salt
Salt helps draw out moisture while sauteeing and enhances the overall flavour—season to taste.
Asafoetida
Asafoetida (hing) contributes a subtle onion-garlic umami. Only a pinch is needed; it’s a strong-flavoured spice so use sparingly. If unavailable, a small amount of garlic or onion powder can be substituted.
Cumin Seeds
Cumin seeds add a warm, nutty aroma. If you prefer, use ground cumin instead, adding it a little later in the cooking process to avoid burning.
Optional Extras
Try mustard seeds, mustard oil, turmeric, garam masala or other curry blends to vary the flavour. Adjust the spices to match your preferences.
Equipment
No specialised tools are needed. A cutting board and sharp knife, a large pan with room for the spinach, and a wooden spoon or spatula are all you need.
Instructions
Below is a concise version of the cooking steps. Refer to the recipe card above for exact quantities and timings.
Recipe Card for Saag Bhaji
Chop the spinach, slice the onion, and dice the chillies and garlic. Heat oil in a pan, add cumin seeds and asafoetida, then add garlic and chillies to flavour the oil. Cook the onions on low until soft, then add the spinach and stir until wilted. Season with a pinch of salt, cook a further 10 minutes, drain excess water, add a splash more oil and fry gently for 5–10 minutes until well combined. Serve hot.
Serving Suggestions
Saag bhaji pairs beautifully with basmati rice, flatbreads like roti or naan, and fresh salads such as kachumber. For cooling contrasts, serve with cucumber raita; for sweet-tangy notes, add a spoonful of mango chutney.
Serve as a side alongside other Indian dishes or enjoy it as a light main. Adapt accompaniments to taste for a balanced meal.
Storage Advice
Cool saag bhaji completely before storing.
Fridge
Keep in an airtight container in the refrigerator for up to 3 days.
Freezer
Place cooled saag bhaji in freezer-safe containers or bags and store for up to one month. Defrost in the fridge overnight before reheating.
Reheating
Reheat gently in a pan over medium heat, stirring occasionally to ensure even warming and to prevent sticking. Add a splash of water or oil if it seems dry.
FAQs
Yes. This recipe is vegetarian and vegan when cooked with plant-based oil. Avoid ghee to keep it vegan.
Absolutely. Vary the number of fresh chillies or use chilli powder to taste. Start with less—you can always add more after tasting.
Yes. Prepare in advance and store in the fridge or freezer using the storage advice above.
Yes—defrost and squeeze out excess water before adding to the pan for best results.
More Indian Side Dishes
If you enjoy Indian flavours, try other simple side dishes to complement saag bhaji. They make it easy to build a varied and satisfying meal.
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Mushroom Rice
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Chilli Paneer Curry
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Brinjal Bhaji
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Mushroom Bhaji
We hope you enjoy this Indian-style saag bhaji. If you try it, consider leaving feedback or sharing a photo—it’s always great to see how cooks personalise the recipe.