Saag gobi is a comforting Indian spiced spinach and cauliflower curry where roasted cauliflower florets are folded into a mildly spiced saag base and finished with a touch of cashew cream.
I like this version because roasting the gobi first adds texture and depth, while the saag keeps the curry balanced and flavorful without feeling heavy. It's a simple, everyday curry that works well for lunch or dinner with rice or roti.
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Why I Roast the Cauliflower First
For saag gobi, I always roast the cauliflower before adding it to the saag. Roasting removes excess moisture, concentrates flavor, and gives the florets a lightly crisp edge that holds up well in the spinach sauce. When cauliflower goes straight into saag without this step, it tends to turn soft and bland.
I follow the same approach I use in my roasted paneer and roasted veggies recipes: keep the seasoning simple, roast until lightly golden, and let the oven do most of the work.
Once roasted, the gobi absorbs the saag beautifully without losing its texture, making the curry more balanced and satisfying.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: In a small bowl, add salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well to combine.
Step 2: Add the cauliflower florets and oil to a baking tray. Sprinkle the prepared spice mix over the florets and toss until they are evenly coated. Spread the spiced cauliflower florets in a single layer.
Step 3: Bake until the gobi is well roasted and slightly crisp, with browned edges. I roasted mine for 20 minutes at 400°F.
Step 4: Cook spinach with onion, green chili, garlic, ginger, spices, oil, and salt until wilted and soft. Blend the mixture using a hand blender for a coarse texture or a regular blender for a smoother consistency.
👉 For detailed step-by-step photos and tips, refer to my Indian Saag Recipe.
Step 5: Transfer the prepared saag sauce, roasted ghobi to a pot or deep pan and place it over low to medium heat. Add cashew cream and mix well.
Step 6: Simmer the curry for 4 to 5 minutes, allowing the flavors to come together.
Step 7: Turn off the heat and serve the saag gobi warm.
Serving Tips
While making this curry, I often cook dal and rice together in the Instant Pot and serve the saag gobi warm for a simple, wholesome meal.
- Serve with fluffy basmati rice for a classic pairing. Check my detailed guide on cooking basmati rice in the Instant Pot for perfect results every time.
- Enjoy it with whole wheat flatbread for easy scooping and a comforting meal.
- Try it with zucchini paratha for a seasonal and slightly indulgent twist.
- Add a protein-rich fresh side like cucumber peanut salad or moong sprouts salad to make a filling meal.
Leftovers: Use saag gobi as a filling for a quick chapati wrap, or mix it with cooked quinoa, shape into patties, and pan-cook to make easy vegetable burgers.
Recipe
Saag Gobi (Indian Spinach and Cauliflower Curry)
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Ingredients
For Saag Sauce
- 12 ounces spinach chopped
- ½ cup onion finely chopped
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- 2 green chilies or jalapeños
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon oil
- ½ teaspoon salt
For Saag Gobi
- 3 cups cauliflower florets
- 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 cup prepared saag sauce
- ¼ cup cashew cream
Instructions
Make the Saag Sauce
- Heat oil in a wide pan over medium heat.1 teaspoon oil
- Add onion, green chilies, ginger, and garlic. Sauté until the onions soften and turn lightly golden.½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 2 green chilies
- Add cumin, coriander, turmeric, garam masala, and salt, and mix well.1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ½ teaspoon salt
- Add the spinach and cook on high heat until fully wilted and most of the moisture evaporates.12 ounces spinach
- Blend to a coarse or smooth consistency, based on preference.
Make Saag Gobi
- In a small bowl, mix salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.¼ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala
- Add cauliflower florets and oil to a bowl and toss with the prepared spice mix until evenly coated.3 cups cauliflower florets, 1 teaspoon oil
- Spread the spiced cauliflower on a baking tray in a single layer and bake until well roasted with lightly crisp edges. I roasted mine for 20 minutes at 400°F.
- Add the prepared saag sauce to a pot and warm it on low to medium heat.1 cup prepared saag sauce
- Add the roasted cauliflower and cashew cream. Mix gently and simmer for 4 to 5 minutes until the curry comes together.¼ cup cashew cream
- Turn off the heat and serve warm.
Notes
Tested Tips from My Kitchen
- I like to slightly over-roast the cauliflower so it holds its texture after mixing with the saag.
- Cashew cream adds gentle richness without overpowering the spinach; coconut cream also works.
- This curry tastes best fresh, but leftovers can be used in chapati wraps or mixed with cooked quinoa to make patties.
- Saag sauce freezes well. If meal-prepping, freeze the saag separately and add roasted cauliflower when ready to serve.
- Keep the spice level mild so the flavor of spinach and cauliflower stays front and center.
Nutrition
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Feedback & More Saag Recipes to Try
If you try this saag gobi, I'd love to know how it turned out for you. Did you serve it with rice or flatbread, or use the leftovers in a wrap or patties? Please comment here; your feedback helps me keep these everyday recipes practical and flexible.
If you enjoy cooking with spinach, explore more from my kitchen in this collection of Indian spinach recipes. You may also like other saag-based dishes, all made using the same simple saag base with different vegetables and proteins.
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