Sai Bhaji is a traditional, nutrient rich Sindhi curry consisting of dal, leafy greens and seasonal vegetables. Easy to make and rich in veg protein, it is an essential part of the regular Sindhi Thali. The curry is usually smooth and creamy once cooked, without the addition of cream or nut paste. In Sindhi language sai means greens and bhaji is the vegetables. Serve it with roti, rice, koki (Sindhi flatbread), khichdi or any Sindhi style rice dish. After having made it for the first time way back in 2017, this bhaji is a regular on our menu—we love it. Sometimes, I serve it with Bhuga Chawal (Caramelized Onion Rice) or khichdi. It is finger licking good. However, Hubby prefers it with roti.
Memories
I first read about Sai Bhaji in some Bollywood Film Gossip Magazine where Raveena Tandon mentioned that she likes it very much. Later, I googled the recipe and found out that it is a popular Sindhi sabji or curry. Subsequently, planned to make it as my veg protein rich contribution to the group Blogging Marathon. The theme was Protein Rich Dishes. I decided to share 26 protein rich dishes that are suitable for vegetarians. This recipe was posted on 09/09/2017.
Memories – Back From Montreal
After an exhausting flight back from Montreal to Mombasa, hubby and I weren’t in the mood to venture out to go and shop for grocery. Luckily, the shop in our building complex stocks on milk and bread. Just pick up the phone and it gets delivered to my door. Hubby and I slept for over 12 hours, that’s how tired we were. Meal on that day was toast and tea. Next day the reliable veggie lady, Esther comes with loads of spinach in her basket. I bought the spinach, fenugreek and other veggies I needed. God was looking out for me. One of the dishes I had jotted down for the Protein Rich Theme was Sai Bhaji. Just the right ingredients had arrived in Esther’s basket. Made that for lunch with rotis. After 24 hours of plane and airport food, a nice hot sabji with roti was the ultimate comfort food.
A Bit About Sai Bhaji
The recipe of Sai Bhaji varies from one home to another. The main ingredients are lots of spinach, split chickpea lentil (chana dal) and vegetables. Some homes use seasonal vegetables like okra, eggplant, colocasia roots, sorrel, purslane, cauliflower, etc. What I like about this spinach preparation is that one can choose what vegetables to add. To give it a creamy texture, it is best to cook sai bhaji in a pressure cooker or Instant Pot. Also soaking the dal is paramount.
Did you know that spinach is one of the vegetables recommended to include in one’s diet for protein. Though not too high in protein, 1 cup of cooked spinach has about 5g protein. The other source of protein in dish is chana dal (split chickpea lentils).
Sharing Sai Bhaji Recipe With 2026 Alphabet Challenge Group
We’re already on letter S of the Alphabet Challenge initiated by Wendy. Check out her blog A Day in the Life on the Farm. For letter S I had jotted down that the old post on Sai Bhaji needed a fresh look – better photos and write up. Republishing this recipe on 16/09/2026. I make this spinach sabji or curry often but every time forgot to take photos. Finally the time has come!
S is for Sai Bhaji
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Preferably fresh spinach. Can use baby spinach for this bhaji recipe. By weight we need 300g spinach. Include the stalks if they are tender.
Fresh Dill
We love the flavour that dill imparts. Alternately can add fresh fenugreek. Or add a mixture of both. We need approximately 50g.
Fresh Coriander
Chop roughly about 50g with the leaves and stalk.
Chana Dal
Split chickpea lentils. Though a small quantity is used, it makes the bhaji creamy. Add about ¼ – ⅓ cup. Must soak the dal in warm water for at least 2 hours.
Split Moong Dal
I prefer to use the one with the skin. Soak about 2-4 tbsp of the dal in warm water for 2 hours.
Vegetables
Add fresh vegetables of your choice. Sometimes I add eggplant, cauliflower, peas. Occasionally add either bottle gourd or zucchini. This time round I have added potato and carrot. Whichever vegetable or combination g veggies you use, the weight is about 200-250g.
Onion
Peel and chop finely about 50g of onion. I prefer to use the red one. However, use any of your choice.
Oil
Use any oil of your choice. I have used sunflower oil. We will be also using some oil for the tempering or tadka.
Garlic
Adding some garlic to the sai bhaji and some to the tadka. Peel and slice about 5-6 cloves of garlic.
Fresh Ginger
Peel and cut about 1 inch ginger into thin strips or mince it.
Green Chillis
Add according to your taste. Slice them or split them into halves lengthwise.
Coriander Powder
Freshly ground adds a lot of flavour. Roast some coriander seeds till they turn brown but not burnt. Blend to a powder in a spice blender when the seeds are cool.
Turmeric Powder
A litte is all that is required.
Water
Add according to how thick or thin you want the Sai Bhaji. Remember this is a sabji and not a dal. Don’t add too much.
Salt
Add according to your taste.
Kashmiri Red Chilli Powder
Totally option. I add some to the tadka. Not only does it brighten up the dish but adds a bit of smoky flavour.
Kasuri Methi
Kasuri methi is dried fenugreek leaves. I am adding some to give the flavour of fresh fenugreek as I don’t get fresh fenugreek. When I do get it I prefer to add fresh one.
Sai Bhaji is a traditional, nutrient rich Sindhi curry consisting of dal, leafy greens and seasonal vegetables. Easy to make and rich in veg protein, it is an essential part of the regular Sindhi Thali. The curry is usually smooth and creamy once cooked, without the addition of cream or nut paste. In Sindhi language sai means greens and bhaji is the vegetables.
Course sabji, Side Dish
Cuisine Indian, Sindhi Cuisine
Keyword Sai bhaji recipe, Sindhi Sai Bhaji
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
soaking time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 4
Author mayurisjikoni
Ingredients
FOR THE SAI BHAJI
300gspinachroughly chopped 4-5 cups chopped
50gfresh dill or fenugreek1 cup chopped
50gfresh coriander1 cup chopped
⅓cupchana dal
¼cupmoong dalgreen
1medium potato, peeled and cut into small cubes 100g
1medium carrot peeled and diced 70g
1medium onionfinely chopped
2-3clovesgarlicpeeled and sliced
1tspginger paste
1tspgreen chili paste
2tbspoil
⅓cupwater
1tspsalt
1tspcoriander powder
¼tspturmeric powder
1tbspkasuri methi
FOR THE TADKA
1tbspoil
1-2clovesgarlicsliced
½tspKashmiri red chilli powder
Instructions
PREPARE THE SAI BHAJI
Wash and soak the chana dal and moong dals in enough warm water for 2 hours.
in the meantime prepare the vegetables. Chop spinach, dill, coriander roughly.
Peel and chop potato and carrot. Or any vegetables you choose.
Peel and slice the garlic cloves.
Heat 1 tbsp oil in a pressure cooker.
Add onion and stir fry it till it becomes translucent.
Add the sliced garlic. Stir fry till it turns light brown.
Add ginger and chili paste and stir fry for 1 minute.
Add chopped potato and carrot.
Add turmeric powder, coriander powder and salt.
Add the soaked chana and moong dals, without the soaking water.
Add ¼ - ⅓ cup water.
Add spinach, dill and fresh coriander.
Mix well.
Close the lid of the pressure cooker. Let the sabji cook over medium heat for 2 whistles.
If you are using an Instant Pot then pressure cook at normal low for 12 minutes.
When the pressure valve goes down, open the lid of the pressure cooker or the Instant Pot.
Add kasuri methi. Mix well. This will make the bhaji a bit creamy.
PREPARE THE TADKA
Heat oil in a small pan.
Add garlic slices and stir fry till they turn light brown in colour.
Take the pan off the heat. Add red chilli powder. Mix.
Pour the tempering over the Sai Bhaji and serve.
Notes
Use a mixture of green leaves to make this bhaji. Can use amaranth, collard, beetroot greens, kale, mustard leaves, etc.
Add vegetables like eggplant, okra, bottle gourd, zucchini, etc.
Use a mixture of dals. Can increase the quantity, but not too much. The star of this dish are the leafy greens.
Enjoy Sai Bhaji with roti, rice, khichdi, Bhuga Chawal.
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A Small Request
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
