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Butter bean saag | Daily Dine

Butter bean saag

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

dinnerside-dishindianspinach

0

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Nutritional Information

Calories:341 kcal

Carbohydrate:25 g

Fat:16 g

Dietary Fiber:17 g

Protein:16 g

Saturated Fat:8 g

Sodium:0.11 mg

Sugar:7 g

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

1/2 tsp ground turmeric

1 tsp dried fenugreek leaves (optional)

400g frozen spinach

400g can butter beans drained and rinsed

1/2 lemon juiced

chapatis and mango chutney to serve

Instructions

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.