Chapatis
We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients
Butter bean saag
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 25g ghee or butter
- 1 onion, finely chopped
- 1tsp black mustard seeds
- 20g ginger , grated
- 3 garlic cloves, grated
- 1 green chilli (deseeded if you prefer less heat), finely chopped
- 1tbsp tomato purée
- 1tsp ground cumin
- 1tsp ground coriander
- ground turmeric
- 1tsp dried fenugreek leaves (optional)
- 400g frozen spinach
- 400g butter beans, drained and rinsed
- lemon, juiced
- chapatis and mango chutney, to serve
Method
- STEP 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.
- STEP 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.
