Butter bean saag
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Butter bean saag

By Ailsa Burt

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

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 341
  • fat 16g
  • saturates 8g
  • carbs 25g
  • sugars 0g
  • fibre 17g
  • protein 16g
  • salt 0.11g

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

Method

  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.

  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.

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