Butter bean saag

Dinner with 15 ingredients.

Servings: 2

Total time: 35 minutes

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon black mustard seeds
• chapatis and mango chutney to serve
• 1 teaspoon dried fenugreek leaves (optional)
• 400 gram can butter beans drained and rinsed
• 1 tablespoon tomato purée
• 1 green chilli (deseeded if you prefer less heat), finely chopped
• 0.5 lemon juiced
• 25 gram ghee or butter
• 0.5 teaspoon ground turmeric
• 3 garlic cloves grated
• 400 gram frozen spinach
• 1 onion finely chopped
• 1 teaspoon ground cumin
• 20 gram ginger grated

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.