Spinach Curry Recipe | Bhaji | Spinach Curry Vegan | Dry Spinach Curry | Gujarati Spinach Curry
Updated: Jan 29
Here is a simple spinach curry recipe just like I make at home regularly. Not only is spinach good for you, it is very tasty if it cooked right. You definitely need enough oil in the curry so that it doesn't have a 'boiled' taste. After all, who likes boiled spinach? Exactly!
So follow this recipe for a simple and delicious spinach curry. You'll feel like I made it for you myself!
Spinach Curry | Bhaji Recipe Cooking Time 30 Minutes (Approx)
Serves 3-4 People
· 600g Ready to Eat Spinach
· 1 ½ Medium Onions, Sliced (about 2 Cups)
· 4 tspn Ginger-Garlic-Chili Paste
· 2 tspn Coriander-Cumin Powder
· ¼ tspn Turmeric powder
· ½ tspn Red Chili Powder
· ¾ tspn Salt
· ¼ Cup (60ml) Sunflower Oil
· 5-7 Fenugreek Seeds
Make sure your Spinach is washed and ready to eat. Otherwise, wash it in plenty of water and let it drain thoroughly.
Slice the Onion by cutting it in half, then cutting it in half across the grain, then slicing into 1/2cm strips.
Then gather some spinach leaves and chop them into about 1cm strips.
Heat oil in a large frying pan (not aluminium) on medium-high heat.
Add the Fenugreek seeds and let them go slightly red.
Add the chopped Onions and fry until they are soft and start to go golden.
Add the chopped Spinach in handfuls (2 to start with). Let the spinach wilt.
Then add another 2 handfuls.
Once all the spinach has been added, add all the spices and mix.
Continue to cook this on a medium heat uncovered until the water has evaporated and the onions are nicely softened.
Serve with Kadhi and Khichdi for a traditional Gujarati feast!