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Indian-Spiced Spinach with Tomatoes and Dill

4 Servings

30 minutes

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This hearty vegetable dish was inspired by India's dakhini saag—spinach cooked with onions, tomato and dill. Our version is rich with butter, cumin seeds and turmeric. Use as much cayenne as suits your taste for spicy heat. The slightly saucy greens work well as a side for seafood or chicken. Or serve with basmati rice or naan as a flavorful vegetarian main.




Don't use baby spinach. It's too delicate in both flavor and texture. Use mature bunch spinach with large, deep green leaves and crisp stems.

30 minutes


  • 4

    tablespoons (½ stick) salted butter

  • teaspoons cumin seeds


Lori T.

We didn’t have spinach and I substituted kale. It turned out great! The perfect side to Butter Chicken from this site.