Butter Bean Saag Recipe

Introduction

This Butter Bean Saag is a comforting and flavorful vegetarian dish combining creamy butter beans with spiced spinach. It’s simple to prepare and perfect for a wholesome weeknight meal served alongside chapatis and mango chutney.

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 and finely chopped (optional for less heat)
• 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

Instructions

1. Step 1: Heat the ghee or butter in a frying pan over medium-high heat. Add the chopped onion and black mustard seeds, frying for about 5 minutes until the onion is golden around the edges and the mustard seeds start popping.
2. Step 2: Stir in the grated ginger, garlic, green chilli, and tomato purée. Cook for 4 to 5 minutes, allowing the mixture to become fragrant and caramelised.
3. Step 3: Add the ground cumin, coriander, turmeric, and dried fenugreek leaves if using. Mix in the frozen spinach with a splash of water. Reduce the heat and let it simmer for 10 minutes until the spinach is fully defrosted and the liquid has thickened and reduced.
4. Step 4: Stir through the drained butter beans and squeeze in the lemon juice. Season with salt and pepper to taste.
5. Step 5: Serve the butter bean saag hot with warm chapatis and a side of mango chutney.

Tips & Variations

• For extra richness, stir in a splash of cream or coconut milk before serving.
• You can substitute canned chickpeas for butter beans if preferred.
• Adjust the green chilli quantity to control the heat level.
• Fresh spinach can be used instead of frozen, just wilt it down in the pan until soft.

Storage

Store any leftover butter bean saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. It also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, simply replace the ghee or butter with a plant-based oil or vegan margarine to keep it completely vegan.

Is it necessary to use fenugreek leaves?

No, fenugreek leaves add a unique flavor but are optional. The dish will still be delicious without them.

Butter Bean Saag Recipe

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★★★★★

4.5 from 648 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful Butter Bean Saag featuring tender butter beans cooked with fragrant spices and spinach, perfect for a wholesome vegetarian meal served with chapatis and mango chutney.

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Ingredients

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Main 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

To Serve

• Chapatis
• Mango chutney

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Instructions

1. Heat ghee and fry onion and mustard seeds: Heat the ghee or butter in a frying pan over medium-high heat. Add the finely chopped onion and black mustard seeds. Fry for 5 minutes, stirring occasionally, until the onions are golden around the edges and the mustard seeds begin to pop.
2. Add aromatics and tomato purée: Stir in the grated ginger, grated garlic, finely chopped green chilli, and tomato purée. Cook for 4 to 5 minutes, stirring frequently, until the mixture is fragrant and the tomato purée has caramelised slightly.
3. Add spices, fenugreek, spinach, and simmer: Mix in the ground cumin, ground coriander, ground turmeric, and dried fenugreek leaves if using. Add the frozen spinach along with a splash of water. Reduce the heat to medium-low and leave to simmer for about 10 minutes, stirring occasionally, until the spinach is thoroughly defrosted and any excess liquid has thickened and reduced.
4. Incorporate butter beans and lemon juice: Stir in the drained and rinsed butter beans, then pour in the lemon juice. Season the mixture to taste with salt and pepper if desired, mixing well to combine.
5. Serve: Serve the butter bean saag hot alongside warm chapatis and mango chutney for a delicious and balanced meal.

Notes

• For less heat, remove the seeds from the green chilli before chopping.
• Dried fenugreek leaves add authentic flavor but can be omitted if unavailable.
• Using ghee enhances the richness, but butter works well as a substitute.
• If you prefer a thinner consistency, add a little more water while simmering.
• Make sure to rinse canned butter beans well to reduce sodium content.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Keywords: Butter bean saag, spinach curry, Indian vegetarian recipe, easy vegetarian curry, butter beans recipe, healthy spinich curry