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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.
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


  • 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


  • ½ teaspoon turmeric powder
  • ½ 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


  • 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


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.


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