Eggplant Spinach Curry With Yogurt – Eggplant In Creamy Spinach Gravy

Eggplant spinach curry using spices, sauces and yogurt makes a very creamy, delicious vegetarian curry with spinach gravy that goes great with rice or Indian flatbreads like chapathi, naan bread etc!

The combination of eggplants, which is also known as brinjal or aubergine, with spinach is great and you can easily spice it up with your choice of spices, sauces and flavors.

The combination of eggplants or aubergine and spinach leaves is also popular in Indian cuisine where it is known as palak baingan sabzi (palak refers to spinach and baingan refers to brinjal or eggplants), however it is a different preparation.

Eggplants In Creamy Spinach Yogurt Gravy

This easy and delicious eggplant spinach curry is prepared by cooking lightly fried eggplant cubes in a creamy spinach gravy.

The creamy spinach gravy is made by blending fresh spinach leaves & yogurt (curd) and then the gravy is cooked along with eggplants & sauteed onions and spices.

We also add a little amount of sauces like soy sauce, barbecue saue and also a little sugar to balance the sourness of the yogurt and we finally add a little heavy cream too, to make the perfect & delicious eggplant & spinach curry.

The base for this delicious eggplant curry is the spinach gravy, which is prepared using pureed spinach leaves similar to the preparation of recipes like restaurant style palak paneer, instant pot palak paneer, easy palak paneer without cream.

This mustard greens curry is also prepared in a similar fashion where the mustard green leaves are cooked and pureed to make the base for the gravy.

Sauces & Spices

We use some sauces and spices to make this delicious eggplant spinach curry very flavorful.

The addition of sauces like soy sauce and barbecue sauce is something that is not traditional in the Indian cuisine, but eventhough this recipe is adapted from the Indian preparation of palak based curry, its different since we use sauces along with the spices.

The spices we use in this recipe includes garlic, ginger, turmeric, red chili powder etc and the dish not spicy and it’s an easy fix to add some greens and vegetables to even kids diet.

How To Make Creamy Eggplant Spinach Curry?

We use the following ingredients to make this creamy & delicious eggplant spinach curry that goes great as a side dish with rice or chapathi, naan etc.

Ingredients to make eggplant spinach curry

eggplant 1 large sized

spinach leaves 2 cups

water 2 cups (may adjust the amount slightly)

oil 2 to 3 tablespoons

ghee or butter 1 tablespoon

yogurt 3 tablespoons

heavy cream 4 tablespoons

onions 2 medium sized

soy sauce 1 teaspoon

barbecue sauce 2 teaspoons

tamarind paste 1 teaspoon

sugar 1 teaspoon

spices:

turmeric powder ½ teaspoon

red chili powder ½ teaspoon

garlic 2 cloves peeled & crushed

ginger 1 tablespoon crushed

garam masala powder 2 teaspoons

coriander powder 1 teaspoon

italian seasoning 1 teaspoon

Step By Step Instructions

Slice the eggplant in medium sized cubes.

In a large frying pan, add the oil and lightly fry the eggplant slices. Transfer the eggplants to a separate bowl.

In the same pan, add sliced onions and lightly fry for few minutes (about 3 to 4 minutes).

Also add garlic and ginger and saute for another 2 minutes.

Add turmeric powder and salt, stir well. Saute the onions for few more minutes.

Meanwhile, make a spinach puree by blending the spinach leaves along with the water in a blender.

Also add the yogurt to the blender and blend again until smooth.

Add this spinach yogurt mixture to the pan, add enough salt and stir everything well.

Also add the eggplants to the pan. Stir everything well and let the mixture saute for few more minutes.

Also add the tamarind paste and stir in well to blend with the contents in the pan.

Bring the mixture to a boil, then cover the pan with lid and cook this mixture of eggplants and spinach in low heat for about 15 to 18 minutes or until the eggplants are cooked and soft.

Once the eggplants and the spinach gravy is cooked enough, add all the remaining spice powders, sugar, soy sauce and barbecue sauce and also add the butter (or ghee).

Stir well and let it simmer for a couple of minutes. If needed, you may cover and cook for another couple of minutes.

Once this is done, add the heavy cream also to the pan (you can also sprinkle a little more italian seasoning on top).

Stir well to mix with the curry and the delicious eggplant spinach curry is ready to be served!

Enjoy the eggplant spinach curry with rice or Indian breads like chapathi, poori, naan bread etc as you like!

Notes: To make the best eggplant spinach curry, make sure to cook the curry until the eggplants are completely cooked and soft and tender in texture.

If the eggplant pieces are not cooked enough, they may feel rubbery in texture.

When the eggplant pieces are completely cooked and soft, they also add more flavor to the curry as we simmer the curry.

More Eggplant Curry Recipes:

eggplant curry in creamy tomato onion gravy

Punjabi baingan bharta (roasted eggplant curry)

instant pot eggplant curry

fried eggplant curry in coconut cashew gravy

Below you can get the recipe for eggplant spinach curry in detail.