Sadia Hussain

30-Minute Spinach and Curd Cheese Recipe

Spinach and curd cheese is a classic combination. This dish is popular in Pakistani cuisine and it's one of my favorites.

I like to fry my curd cheese cubes, so they don't break up while simmering in the spinach. It's hard though, to not eat up all the slightly-crispy -on-the-outside, soft-on-the-inside, cheese cubes as you fry them.

This is a quick vegetable dish to make, especially since I use frozen spinach. I like to blend my spinach into a smooth paste but you can cook it chopped if you prefer. Spicy spinach and curd cheese with a generous pat of butter served with piping hot roti makes for a satisfyingly delicious lunch or dinner any day of the week.

30-Minute Spinach and Curd Cheese Recipe

Sadia Hussain




30 Minutes


  • Cooking oil

  • 1 medium onion, finely chopped

  • 1/4 teaspoon garlic paste

  • 1/4 teaspoon ginger paste

  •  1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon red chili powder or to taste

  • 3 cups frozen spinach, thawed and blended

  • 1 cup curd cheese, cubed and lightly fried

  • 1 teaspoon coriander powder

  • A handful of fresh coriander, chopped

  • A pat of unsalted butter (optional)


  1. In a large pot, heat oil and sauté chopped onions until soft.

  2. Add garlic and ginger pastes, turmeric powder, salt and red chili powder and sauté for a few minutes.

  3. Add spinach and cook on medium heat, covered for 10 minutes.

  4. Add curd cheese and simmer on medium heat, covered for 5 minutes.

  5. Add coriander powder, fresh coriander and butter (optional).

Tips and Bits

You can use fresh spinach for this dish. Washed, chopped, cooked and blended if you like it smooth or leave it chopped.

You can mix 1/4 cup heavy cream into the spinach right at the end to make it rich and creamy

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