Vegan Spinach Sabzi
Simple, home-style Indian spinach stir-fry that comes together in 20 minutes. Tender spinach leaves cooked with gentle spices bring out a naturally sweet, earthy flavor. It is a light, everyday sabzi that pairs beautifully with roti or dal-chawal.
For 4 servings
- prep
Prep the spinach and aromatics.
1.Wash spinach thoroughly and roughly chop the leaves. Set aside.2.Finely chop the onion and tomato. Slit the green chilies. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadhai or pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped garlic and slit green chilies, sauté until fragrant, about 30 seconds. - saute · ~8 min
Sauté the onion and tomato base.
1.Add chopped onions and cook until translucent, about 4 minutes.2.Stir in chopped tomatoes, turmeric, red chili powder, and coriander powder.3.Cook until tomatoes soften and oil begins to separate, about 4 to 5 minutes. - saute · ~5 min
Wilt the spinach.
1.Add the chopped spinach in batches, stirring gently as it wilts.2.Once all spinach is in, sprinkle salt and mix well.3.Cook uncovered on medium heat until moisture evaporates and spinach is tender, about 5 minutes. - garnish
Finish with garam masala and lemon juice.
1.Turn off the heat. Sprinkle garam masala over the sabzi.2.Drizzle lemon juice on top and give it a final gentle stir. - serve
Serve hot with roti or as a side with dal and rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash spinach in multiple changes of water to remove all grit before chopping.
- 2Cook the tomato-onion masala until oil separates for deeper flavor.
- 3Add spinach in batches so it wilts evenly without overcrowding the pan.
- 4Cook uncovered to let excess moisture evaporate for a drier sabzi.
- 5Stir in garam masala only after turning off the heat to preserve its aroma.
- 6Squeeze lemon juice just before serving for a fresh tangy finish.
- 7Make ahead and refrigerate; reheat gently as the flavor improves overnight.
Adapt it for your goals.
Protein boost
Add 1/2 cup of boiled chickpeas or crumbled paneer after the spinach wilts for a more filling, protein-rich meal.
low oilLow-oil
Reduce oil to 1 teaspoon and cook the tempering on low heat, or use a non-stick pan and a splash of water to prevent sticking.
veganVegan
This recipe is naturally vegan as written — just skip any non-vegan side pairings and serve with roti or rice.
jainJain
Omit garlic and onion, and replace with a pinch of asafoetida (hing) added with cumin seeds for a Jain-friendly version.
Why this is on our healthy list.
Rich in Iron
Spinach is a well-known source of plant-based iron, important for healthy blood and energy levels.
Low in Calories
With only 2 teaspoons of oil and fresh vegetables, this sabzi is a light, low-calorie option for everyday meals.
High in Vitamin C
Tomatoes and lemon juice provide vitamin C, which aids iron absorption and supports immunity.
Anti-Inflammatory Spices
Turmeric and cumin contain compounds that may help reduce inflammation and support digestion.
Frequently asked questions
Yes, thaw and squeeze out excess water before adding to the pan. Reduce cooking time since frozen spinach is already partially cooked.
