Aubergine And Spinach Bhaji

Baingan Palak Shak

Mamta Gupta

I was talking to my friend Devi Patel one day and wondering what to cook with a bag of fresh spinach leaves that I had. She suggested this dish. I did not think that it will work, but since I had a large aubergine in my fridge, I gave it a try. The result was this delicious dish! You can add a couple of diced potatoes to it too, see last photo. Serve it with chapatties. It is so easy to make, definitely worth a try. I will be cooking it again. Serves 4


  • 1 medium eggplant (about 250 gm.), sliced into small cubes

  • 1 pack/bunch of fresh spinach leaves, rinsed, hard stems removed and roughly chopped. Small leaves can be used whole

  • 1/2 tbsp. grated/finely chopped ginger

  • 3-4 tbsp. vegetable oil

  • 1 tsp. cumin seeds

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • Chilli powder to taste

  • 2 medium tomatoes, roughly chopped


  1. Heal oil in a wok.

  2. Add cumin seeds and ginger separately. When the seeds crackle, mix them together and fry for 10-15 seconds.

  3. Add chopped aubergine and stir-fry them until soft and lightly browned. Lift out and keep aside.

  4. Add spinach, spices and salt. Cover and let them wilt a little.

  5. Then stir in tomatoes and let them cook together for a few minutes.

  6. Now add per-cooked aubergines and stir them in. Let them simmer together for 1-12 minutes until they are fully cooked. Now raise the heat and stir-fry until most of the surplus water is evaporated.

  7. Serve hot with Bhakri or Paratha or Chapatti or Tandoori Roti.

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