Mamta's Kitchen - A Family Cookbook

Aubergine and Spinach Dry Curry

Baingan Palak Shak

Mamta Gupta

Curry Free From Garlic Free From Onion Free From Tomato Indian Main Vegan Vegetarian

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 delicious! I now make it regularly and have made a few changes to it. You can add a couple of diced potatoes to it too.

Serve it with Chapatti or Roti or Phulka 1, Indian Flat Bread or Paratha, Plain. It is so easy to make, definitely worth a try. I will be cooking it again.

Serves 4

Recipe edited and pictures replaced July 2018


  • 1 medium eggplant/aubergine/brinjal (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 or Panch Pooran, Indian Five Spice Mix
  • 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.
  4. Add spinach, tomatoes, spices and salt. Stir everything in, cover and simmer together for 10-12 minutes, until everything is fully cooked. Now raise the heat and stir-fry until most of the surplus water is evaporated.
  5. Serve hot with Bhakri Gujarati Paratha, Paratha, Plain, Chapatti or Roti or Phulka 1, Indian Flat Bread or Tandoori Roti - 2, Made Under A Hot Grill.
This recipe was originally created Jul 19, 2017 and last updated Apr 30, 2024

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