Saag Butter Beans (Beans in Indian Spinach Sauce)

Ingredients

• 1 tsp oil (For the curry)
• 0.5 tsp cumin seeds
• 2 bay leaves
• 1 in cinnamon stick
• 2 tsp ground coriander
• 0.5 tsp Kashmiri chili powder (Or use paprika)
• 0.5 tsp garam masala (Up to 1 tsp)
• 0.5 tsp dried fenugreek leaves
• 0.25 tsp black pepper (Up to 1/2 tsp)
• 1 cup red onion (Chopped)
• 0.5 tsp salt (Divided; add 1/4 tsp initially)
• 1 tbsp ginger garlic paste (Or use 4 cloves garlic and 1/2 inch ginger, minced)
• 1 tbsp tomato paste (Or ketchup, or use 3 tbsp tomato puree)
• 7 oz frozen spinach (Up to 8 oz)
• 0.25 cup non-dairy yogurt (Or use non-dairy cream, such as cashew cream or vegan sour cream)
• 1 cup water (Or use non-dairy milk; add splashes as needed while cooking the onion)
• 15 oz butter beans (One can; or use other white beans such as cannellini beans, or chickpeas)
• pepper flakes (For garnish; amount not specified)
• vegan parmesan (For garnish; amount not specified)
• 1 tsp oil (For the garlic chili oil tadka)
• 1 red chili (Whole; break in half. Use a hot chili such as cayenne or Indian chili, or a mild chili such as California red or Kashmiri)
• 1 clove garlic (Thinly sliced)

Steps

1. 1

   Heat the curry oil in a large skillet over medium heat. When hot, add the cumin seeds and cook for 1–3 minutes, until very fragrant and evenly dark brown.

2. 2

   Add the bay leaves and cinnamon stick. Stir them in for about 10 seconds.

3. 3

   Mix in the ground coriander, Kashmiri chili powder, garam masala, dried fenugreek leaves, and black pepper for just a few seconds. If the spices begin to smoke, reduce the heat to medium-low.

4. 4

   Add the chopped onion and 1/4 teaspoon of the salt, and mix to coat with the spices.

5. 5

   Increase the heat back to medium. Cook the onion for 6–8 minutes, adding splashes of water as needed, until it begins to brown and is coated with the spices.

6. 6

   Stir in the ginger garlic paste, tomato paste, and a splash of water. Add the remaining salt, mix, and cook for 1 minute.

7. 7

   Stir in the non-dairy yogurt, spinach, and measured water until combined.

8. 8

   Add the butter beans and mix well. Cover and cook for 6–8 minutes.

9. 9

   Taste and adjust the salt, flavor, and texture. If the saag is too thick, add more non-dairy milk; to make it thicker, cook uncovered for another minute or two.

10. 10

    Garnish the saag beans with pepper flakes and vegan parmesan.

11. 11

    To make the garlic chili oil tadka, heat the second teaspoon of oil in a small skillet over medium heat. Break the red chili in half, add it to the hot oil, and cook until it starts to change color.

12. 12

    Add the sliced garlic and stir it into the oil, then switch off the heat. Thin garlic slices should cook in the residual heat; if they are thicker and not cooking through, continue over medium-low heat for 1–2 minutes before switching off the heat.

13. 13

    When the garlic is starting to turn golden at some edges, stir the tadka well and pour it over the saag beans.

14. 14

    Serve with naan, flatbread, or roti, over rice, or spooned onto sourdough.

Notes

The source describes this as a North Indian spinach curry. If you do not have every listed spice, use whichever spices you have. Serve with rice, naan, flatbread, roti, or sourdough.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• nut-free
• soy-free
• stovetop