• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Recipe Garden

Vegetarian Recipes

  • Recipe Index
  • Instant Pot
  • Recipe Videos
  • Resources
  • About
    • Disclaimer
    • Contact
  • Privacy Policy
Home » Curry Recipes » Eggplant Spinach Curry With Yogurt – Eggplant In Creamy Spinach Gravy

Eggplant Spinach Curry With Yogurt – Eggplant In Creamy Spinach Gravy

Published October 20, 2020 Last updated October 22, 2020 By Recipe Garden Leave a Comment

15shares
  • Facebook
  • Twitter
Jump to Recipe Print Recipe

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!

eggplant spinach curry

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.

eggplant in creamy spinach gravy

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.

Contents hide
1 Eggplants In Creamy Spinach Yogurt Gravy
2 Sauces & Spices
3 How To Make Creamy Eggplant Spinach Curry?
4 Ingredients to make eggplant spinach curry
5 Step By Step Instructions
6 More Eggplant Curry Recipes:
7 Eggplant Spinach Curry With Yogurt – Eggplant In Creamy Spinach Gravy
7.1 Ingredients
7.1.1 Spices:
7.2 Instructions
7.3 Notes
7.4 Nutrition

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.

eggplant spinach curry gravy

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.

creamy 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.

eggplant spinach curry with sauces and 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?

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 1/2 teaspoon

red chili powder 1/2 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.

frying eggplant in pan
fried eggplant cubes

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.

sauteeing onions

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.

spinach leaves
spinach yogurt gravy

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

spinach yogurt gravy in pan

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

add eggplants

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

cooking the curry

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).

simmer the curry

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).

add cream to eggplant curry

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

how to make eggplant spinach curry

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.

eggplant spinach curry

Eggplant Spinach Curry With Yogurt – Eggplant In Creamy Spinach Gravy

Easy, delicious and creamy eggplant curry in spinach gravy. Great vegetarian side dish with rice, flatbreads like naan bread, chapati etc.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Indian
Keyword: eggplant curry, spinach curry
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 152kcal
Author: Recipe Garden

Ingredients

  • 1 large size eggplant
  • 2 cups spinach leaves
  • 2 medium sized onions
  • 2 cups water may adjust the amount slightly
  • 2 tablespoons oil may use slightly more if needed
  • 1 tablespoon butter or ghee
  • 3 tablespoons yogurt
  • 4 tablespoons heavy cream
  • 1 teaspoon soy sauce
  • 2 teaspoons barbecue sauce
  • 1 teaspoon tamarind paste
  • 1 teaspoon sugar

Spices:

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 cloves garlic peeled & crushed
  • 1 tablespoon ginger minced or crushed
  • 2 teaspoons garam masala powder
  • 1 teaspoon coriander powder
  • 1 teaspoon italian seasoning

Instructions

  • Slice the eggplant in medium sized cubes. In a large frying pan, add the oil and lightly fry the eggplant slices.
    frying eggplant in pan
  • Transfer the eggplants to a separate bowl.
    fried eggplant cubes
  • 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.
    sauteeing onions
  • 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.
    spinach yogurt gravy
  • Add this spinach yogurt mixture to the pan, add enough salt and stir everything well.
    spinach yogurt gravy in pan
  • Also add the eggplants to the pan. Stir everything well and let the mixture saute for few more minutes.
    add eggplants
  • Also add the tamarind paste and stir in well to blend with the contents in the pan, let it simmer.
    cooking the curry
  • 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.
    simmer the curry
  • Once this is done, add the heavy cream also to the pan (you can also sprinkle a little more italian seasoning on top).
    add cream to eggplant curry
  • 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!
    eggplant spinach curry with yogurt

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.

Nutrition

Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 314mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1220IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 1mg

Filed Under: All Recipes, Curry Recipes

Previous Post: « Coconut Dalia Upma – Easy Broken Wheat Upma
Next Post: Semolina Porridge – Semolina Pudding »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

About Recipe Garden

Recipe Garden is a vegetarian food blog with easy vegetarian recipes (may also include some egg recipes) including easy instant pot vegetarian recipes, South Indian style vegetarian recipes, Kerala recipes and easy vegetarian recipes (and many vegan recipes too) from other parts of the world as well.

Popular Posts

  • How To Remove Sticky Oil... posted on June 22, 2017 | under Resources
  • Pancakes Without Baking P... posted on December 23, 2019 | under All Recipes, Breakfast Recipes, Pancakes
  • Instant Pot Frozen Mini C... posted on November 25, 2019 | under All Recipes, Corn Recipes, Instant Pot Recipes, Side Dish

Amazon Associate Disclosure

Recipe Garden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2021 · Foodie Pro & The Genesis Framework