Butter Bean Saag Recipe

Introduction

Butter bean saag is a comforting and flavorful dish combining creamy butter beans with nutritious spinach and warming Indian spices. It’s quick to prepare and perfect served with chapatis and mango chutney for a satisfying meal.

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

Instructions

1. Step 1: Heat the ghee or butter in a frying pan over medium-high heat. Add the finely chopped onion and black mustard seeds. Fry for about 5 minutes, stirring occasionally, until the onion is golden around the edges and the mustard seeds start popping.
2. Step 2: Stir in the grated ginger, garlic, chopped green chilli, and tomato purée. Cook for 4 to 5 minutes until fragrant and the mixture is caramelised.
3. Step 3: Add the ground cumin, ground coriander, ground turmeric, and dried fenugreek leaves if using. Mix in the frozen spinach along with a splash of water. Let it simmer gently for about 10 minutes until the spinach has fully defrosted and the liquid has thickened and reduced.
4. Step 4: Stir through the drained butter beans and lemon juice. Taste and season with salt as needed. Serve hot with chapatis and mango chutney.

Tips & Variations

• To reduce cooking time, thaw the spinach before adding it to the pan.
• For a creamier texture, mash some of the butter beans before stirring them in.
• Adjust the amount of green chilli to suit your heat preference, or omit for a milder dish.
• Add a dollop of yogurt or coconut milk for a richer sauce.
• If you can’t find dried fenugreek leaves, a small pinch of mustard seeds or curry leaves can add depth of flavor.

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 until warmed through. The flavors often deepen after a day, making it even tastier the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 300g of fresh leaves, washed and roughly chopped. Add it in the same step and cook until wilted, which will take less time than frozen spinach.

Is this dish vegan?

By using ghee or butter, the recipe is not vegan. To make it vegan, replace ghee or butter with vegetable oil or vegan butter. The rest of the ingredients are plant-based.

Butter Bean Saag Recipe

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★★★★★

4.8 from 86 reviews

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

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Description

A flavorful and comforting Butter Bean Saag recipe combining creamy butter beans with vibrant spinach and aromatic Indian spices, perfect for a nutritious vegetarian meal served alongside 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
• Chapatis and mango chutney, to serve

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Instructions

1. Heat the fat: Heat the ghee or butter in a frying pan over medium-high heat to create a flavorful base for the dish.
2. Sauté aromatics: Add the finely chopped onion and black mustard seeds. Fry for 5 minutes until the onion is golden around the edges and the mustard seeds start popping, releasing their aroma.
3. Add fresh ingredients: Stir in the grated ginger, garlic, chopped green chilli, and tomato purée. Cook for 4-5 minutes until the mixture becomes fragrant and slightly caramelized, enhancing the depth of flavor.
4. Incorporate spices and spinach: Mix in ground cumin, coriander, turmeric, and dried fenugreek leaves if using. Add frozen spinach along with a splash of water. Let simmer for 10 minutes until spinach is fully defrosted and the liquid has thickened.
5. Finish with beans and seasoning: Stir in the drained butter beans and lemon juice. Adjust seasoning to taste with salt and pepper to balance the flavors.
6. Serve: Serve hot with chapatis and mango chutney on the side for a complete and delicious meal.

Notes

• Deseed the green chilli to reduce heat if preferred.
• Dried fenugreek leaves add an authentic flavor but are optional.
• Use ghee for a richer taste or butter as an alternative.
• Ensure to rinse canned butter beans well to reduce sodium content.
• Adjust seasoning after adding lemon juice to balance acidity.

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

Keywords: Butter Bean Saag, Indian Recipe, Spinach and Beans, Vegetarian Indian Dish, Healthy Indian Curry