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Butter bean saag

Butter bean saag with chapatis

Butter bean saag

Name: Butter bean saag
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 25g ghee or butter; 1 onion finely chopped; 1 tsp black mustard seeds; 20g ginger grated; 3 garlic cloves grated; 1 green chilli (deseeded if you prefer less heat), finely chopped; 1 tbsp tomato purée; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; 1 tsp dried fenugreek leaves (optional); 400g frozen spinach; 400g can butter beans drained and rinsed; ½ lemon juiced; chapatis and mango chutney to serve

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Enjoy this take on saag, packed with spinach and spices. It's perfect as a side in an Indian feast, or as a standalone dish served with chapatis

Gluten-free

Vegetarian

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Showing items 1 to 3 of 3

Chapatis

A star rating of 4.8 out of 5.80 ratings

Naan bread

A star rating of 4.8 out of 5.404 ratings

Easy pilau rice

A star rating of 4.6 out of 5.94 ratings

Ingredients

Nutrition

Units:

MetricUS

25g ghee

or butter
1 onion

finely chopped
1 tsp black mustard seeds
20g ginger

grated
3 garlic cloves

grated
1 green chilli

(deseeded if you prefer less heat), finely chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 tsp dried fenugreek leaves

(optional)
400g frozen spinach
400g can butter beans

drained and rinsed
½ lemon

juiced
chapatis and mango chutney

to serve

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Nutrition: Per serving

kcal341
fat16g
saturates8g
carbs25g
sugars7g
fibre17g

high
protein16g
salt0.11g

Method

step 1

Heat the ghee or butter in a frying pan over medium-high heat. Stir in the onion and mustard seeds and fry for 5 mins, until golden around the edges and the mustard seeds are popping. Mix in the ginger, garlic, green chilli and tomato purée. Cook for 4-5 mins, until fragrant and caramelised.
step 2

Stir in the remaining spices, fenugreek leaves, if using, and frozen spinach with a splash of water. Leave to simmer for 10 mins, until the spinach has completely defrosted and the liquid has thickened and reduced. Stir through the beans and lemon juice, then season to taste. Serve with chapatis and mango chutney.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 4.3 out of 5.7 ratings

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