Are you a fan of Herbs or Bhaji? Whichever you call it, this Spinach/Bhaji recipe is sure to delight your taste buds! I recently made this dish using baby spinach, and the result was an unbelievably soft and buttery curry 🥰🧈.
As a child, I wasn’t fond of this dish, finding it often bitter and served too frequently. I now relish it with some fresh roti. My mom, on the other hand, can’t get enough of this nutritious dish and enjoys it daily.
Let’s get cooking with this scrumptious Spinach / Herbs / Bhaji recipe 👇
SERVES 2
INGREDIENTS:
- 200g Baby Spinach
- 1/2 Large Onion
- 1 Sprig Curry Leaves
- 4-6 Red Dried Chillies
- 1 Teaspoon Crushed Garlic
- 6-7 Cloves
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fennel Seeds
- 1/2 Teaspoon Mustard Seeds
- 1/2 Tomato, Diced or Liquidised
- 1/2 Teaspoon Salt
METHOD:
- Braise the onions with garlic, dried chillies, whole spices and curry leaves until the onions turn translucent in colour.
- Add the diced or liquidised tomatoes and salt to the mix.
- Gradually add the baby spinach, allowing it to wilt a little before adding more. It’s like magic as a large quantity of spinach shrinks within minutes.
- Use a lid to help the spinach cook evenly.
- As the spinach cooks, it will release water. Let it cook and wilt down.
- Once most of the water evaporates and the spinach darkens in color, it’s almost ready.
- When there’s no excess liquid, your delicious Spinach Bhaji is ready to be served.
- Enjoy the delightful and nutritious dish with your favorite accompaniment. 😉
NOTE:
- For an extra fine and soft curry, use grated tomatoes.
- If you prefer a heartier texture, opt for diced tomatoes. The choice of tomatoes will influence the overall texture of your curry.
Give this Spinach Bhaji recipe a try, and you’ll have a delectable and wholesome dish that everyone will love. Happy cooking! 🌿🍛