Butter bean saag

• ghee↗25g g

  or butter

• onion↗1

  finely chopped

• black mustard seeds↗1 tsp tsp
• ginger↗20g g

  grated

• garlic cloves↗3

  grated

• green chili↗1

  (seedless if you prefer milder), finely chopped

• tomato purée↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground turmeric↗½ tsp tsp
• dried fenugreek leaves1 tsp tsp

  (optional)

• frozen spinach↗400g g
• butter beans↗400g can g

  drained and rinsed

• lemon↗½

  juice

• chapati and mango chutney

  for serving

Step-by-step instructions

1. 1

   Heat the ghee or butter in a pan over medium‑high heat. Add the onion and mustard seeds and sauté for 5 minutes, until the edges turn golden and the mustard seeds begin to pop. Add the ginger, garlic, green chili and tomato purée. Cook for 4‑5 minutes until fragrant and caramelised.

2. 2

   Add the remaining spices, fenugreek leaves (if using) and the frozen spinach with a splash of water. Simmer for 10 minutes until the spinach is completely melted and the liquid thickens and evaporates. Stir in the beans and lemon juice, then season to taste. Serve with chapati and mango chutney.