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Spinach Curry – Creamy Spinach Curry With Spice Tarka

Spinach curry

All this lovely spice tempered oil gets stirred into the spinach curry. Absolutely delicious.

This spinach curry is so easy to make and is great served with plain white rice, chapattis or homemade naans. I tried a similar dish when my wife and I visited Thali in London and we absolutely loved it.

The chef wasn’t ready to give away his secret spinach curry recipe at the time which was totally understandable. Still, I felt I had to try to copy it. I think I’ve come pretty close.

This is a delicious spinach curry in its own right but sometimes I use a little of the finished curry in other curries.

It is delicious stirred into most keemas and other meat or poultry curries. So feel free to experiment. If it sounds good, it probably is.

Spinach curry

Tempering the fenugreek seeds and turmeric in the hot oil.


Spinach curry

The spinach, chillies, garlic and ginger after blending.


Spinach curry

The perfect consistency for me. Here, adding the tomatoes and gram flour paste.

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The next time I make it, I will be taking a few more photos of the process. I’ll be doing that very soon as I love it!


Yield: 4 -6

Creamy Spinach Curry

Creamy Spinach Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 ½ tablespoons gram flour
  • 1 litre (1 quart) milk
  • 350g fresh baby spinach leaves
  • 1 – 5 finely chopped green chillies
  • 2 tablespoons garlic and ginger paste
  • 1 tablespoon rapeseed oil
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon turmeric
  • salt to taste
  • 1 large tomato – diced
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chilli powder (more or less to taste


  1. Whisk about 250ml of the milk with the gram flour to form a thin, smooth paste and set aside for later.
  2. Using a food processor or blender, blend the spinach together with the chillies, garlic & ginger paste and just enough milk to make a thick paste. You may need to do this in batches. Set aside.
  3. Heat the ghee/oil in a large, high sided pan over medium high heat. When hot, add the fenugreek seeds and turmeric and stir it up.
  4. Pour in the spinach paste and fry for about a minute before adding the rest of the milk.
  5. Bring to a boil and then reduce the heat and simmer, stirring and scraping the sides from time to time for about 20 minutes or until you are happy with the consistency. Stir in the gram flour paste and the diced tomatoes and simmer to thicken. Set aside and keep warm.
  6. In another frying pan, heat the ghee until visibly hot and stir in the cumin seeds and chilli powder. I prefer this dish nice and spicy so I do use about 2 tablespoons of chilli powder but play it safe if you aren’t sure.
  7. Temper the spices for about 30 seconds and then pour it over the spinach curry.

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Thursday 24th of August 2017

This sounds lovely, do you think it would work with an alternative milk - e.g. soya?

Dan Toombs

Sunday 27th of August 2017

Hi Clare

To be honest, I've never tried it. I do experiment a lot though and might try that next time.

Thanks, Dan

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