Sunday, October 6, 2024
Homevegan FoodSaag Butter Beans (Beans in Indian Spinach Sauce)

Saag Butter Beans (Beans in Indian Spinach Sauce)


Saag butter beans — creamy spinach curry with melt-in-your-mouth beans and many wonderful Indian spices — is a hearty, veggie-forward principal dish that’s simply obtained an unbelievable taste and texture! What makes it actually particular is the crispy garlic chili oil tempering that you just drizzle on high. Serve with rice, naan, flatbread, or sourdough for a straightforward, flavorful meal. Gluten-free soyfree and nutfree

saag butter beans in the pan after cooking

I lastly obtained some butter beans to make use of on this easy saag. Saag principally means greens, and the most typical saag makes use of mustard greens. For this saag we use spinach to make a extremely flavorful spinach curry with a set of spices for the genuine taste. In case you don’t have each single spice listed right here, use whichever spices you might have, and it’ll nonetheless end up wonderful. 

close-up of the saag so you can really see the temperingclose-up of the saag so you can really see the tempering

To get the best texture for the greens, use frozen spinach and pulse it within the meals processor whereas it’s nonetheless frozen. That offers it this coarsely chopped texture which I actually love in my saag. In case you don’t like several texture in your saag, you may puree the spinach with some water or non-dairy milk and use that combination.

Select whichever methodology you want for making ready your saag. Whether or not the feel is chunky, chopped, or easy, it’s going to style wonderful, particularly with these creamy butter beans and savory tempering!

saag butter beans in the pan with a piece of flatbreadsaag butter beans in the pan with a piece of flatbread

Why You’ll Love Saag Butter Beans

  • creamy butter beans in a deeply seasoned spinach curry sauce
  • crispy chili garlic tempering oil provides much more taste and wonderful texture
  • straightforward to make with any greens you want
  • easy, 1-pan meal prepared in about half an hour
  • naturally gluten-free, soy-free, and nut-free
saag butter beans on a plate with flatbread on the sidesaag butter beans on a plate with flatbread on the side

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 2 bay leaves
  • 1″ cinnamon stick
  • 2 teaspoons floor coriander
  • 1/2 teaspoon Kashmiri chili powder, or use paprika
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon dried fenugreek leaves
  • 1/4 to 1/2 teaspoon black pepper
  • 1 cup chopped pink onion
  • 1/2 teaspoon salt, divided
  • 1 tablespoon ginger garlic paste, or use 4 cloves of garlic and 1/2 inch of ginger, minced
  • 1 tablespoon tomato paste, or ketchup or use 3 tablespoons tomato puree.
  • 7 to eight ounces frozen spinach, or finely chopped recent greens of selection, similar to a mixture of mustard greens, amaranth greens, chard, and spinach
  • 1/4 cup non-dairy yogurt, or use non-dairy cream, similar to cashew cream or vegan bitter cream
  • 1 cup water, or non-dairy milk
  • 15 ounce can butter beans, or use different white beans, similar to cannellini beans, or use chickpeas
  • pepper flakes and vegan parmesan, for garnish

For the Garlic Chili Oil Tadka

Stop your display from going darkish

  • Warmth the oil in a big skillet over medium warmth. As soon as the oil is scorching, add the cumin seeds and prepare dinner till they’re very aromatic and alter coloration to be evenly darkish brown. This will take wherever from 1 to three minutes. Then, add within the bay leaves and cinnamon stick and blend in for 10 seconds or so, then combine within the floor spices. If the spices are beginning to smoke, cut back the warmth to medium low. Combine for only a few seconds, and blend within the onion and 1/4 teaspoon of the salt.

  • Improve the warmth to medium once more, and proceed to prepare dinner, including splashes of water as wanted, till the onion is beginning to flip brown and has picked up the spices. This can take wherever from 6 to eight minutes. As soon as the onion is properly roasted, combine within the ginger garlic paste, tomato paste, and a splash of water. Add the remaining salt, and blend in and prepare dinner for a minute, then stir within the non-dry yogurt, spinach and water and blend. then add within the beans. Combine properly, then cowl and prepare dinner for six to eight minutes.

  • Style and modify the salt, taste, and texture. If the saag is simply too thick, you may add some extra non-dairy milk at this level. Or, in order for you it thicker, then proceed to prepare dinner, uncovered, for a minute or two. Garnish with some pepper flakes and vegan parmesan, and make the tempering/tadka .

Make the garlic chili oil tadka.

  • Warmth the oil in a small skillet over medium warmth. As soon as the oil is scorching, break the pink chili in half and add to the oil and let it prepare dinner till it begins to alter coloration. Add the garlic, combine in, and change off the warmth. There will likely be sufficient residual warmth within the oil to prepare dinner the garlic slices, if the garlic slices had been fairly skinny. In the event that they’re thicker and never cooking down, proceed to prepare dinner over medium-low warmth for a minute or two earlier than switching off the warmth.

  • As soon as the garlic is beginning to flip golden on a number of the edges, stir rather well and drop this onto the saag beans. Served these beans with naan, flatbread, or roti or served over rice. You may also serve spooned onto sourdough for an elevated beans on toast. 

Including in a splash of water whereas cooking the onions will maintain the spices from burning and assist the onions prepare dinner evenly.
This recipe is gluten free. It’s additionally nut-free and soy-free so long as you utilize nut-free and/or soy-free non-dairy yogurt, vegan parmesan, and non-dairy milk.

Energy: 154kcal, Carbohydrates: 25g, Protein: 8g, Fats: 3g, Saturated Fats: 0.3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 0.01g, Sodium: 729mg, Potassium: 525mg, Fiber: 8g, Sugar: 3g, Vitamin A: 5966IU, Vitamin C: 9mg, Calcium: 133mg, Iron: 3mg

Vitamin data is routinely calculated, so ought to solely be used as an approximation.

spinach, butter beans, and other saag ingredients in bowls on the counterspinach, butter beans, and other saag ingredients in bowls on the counter

Elements and Substitutions

  • oil – To toast the spices and to sauté. You additionally want some oil to make the tempering/tarka.
  • complete spices – Toasted cumin seeds, bay leaves, and cinnamon stick are your first layer of taste.
  • floor spices – You second taste layer comes from floor coriander, Kashmiri chili powder (or paprika), garam masala, fenugreek, and black pepper. In case you don’t have each single one in every of these spices, it’s wonderful to omit a pair. It can nonetheless style wonderful!
  • onion – Provides umami.
  • salt – Helps the onion prepare dinner correctly and boosts the opposite flavors.
  • ginger garlic paste – For umami and a bit warmth.
  • tomato paste – For umami. You should utilize ketchup or tomato puree as a substitute, if wanted.
  • frozen spinach – I prefer to finely chop it whereas nonetheless frozen within the meals processor, however the texture you go together with is as much as you. You should utilize finely chopped recent greens as a substitute, in the event you choose, like mustard greens, amaranth greens, or chard. Or use a mixture of greens.
  • non-dairy yogurt – Provides creaminess and tang. You should utilize different non-dairy cream, similar to cashew cream or vegan bitter cream. Select nut-free and/or soy-free, if wanted.
  • water – To bulk out the sauce. For a creamier sauce, use non-dairy milk. Use nut-free and/or soy-free, if wanted.
  • cooked butter beans – You should utilize different white beans or chickpeas as a substitute, in the event you choose.
  • garnishes – Garnish with pepper flakes and vegan parmesan. Go along with nut-free and/or soy-free vegan parmesan, if wanted.
  • tempering – Along with the oil, you’ll want an entire pink chili similar to cayenne or Indian chili, and a thinly sliced clove of garlic.

💡 Ideas for the Finest Saag

  • Use frozen spinach, and chop it finely in a meals processor. In case you prefer it tremendous easy, add a bit water or non-dairy milk and run it till the spinach has nearly a smoothie-like consistency.
  • After cooking, modify the feel to your choice. Add extra non-dairy milk in order for you it thinner or prepare dinner it a bit longer to thicken.
chopping spinach in the food processorchopping spinach in the food processor

Learn how to Make Saag Butter Beans

Warmth the oil in a big skillet over medium warmth. As soon as the oil is scorching, add the cumin seeds and prepare dinner till they’re very aromatic and alter coloration to be evenly darkish brown. This will take wherever from 1 to three minutes. Then, add within the bay leaves and cinnamon stick and blend in for 10 seconds or so, then combine within the floor spices. If the spices are beginning to smoke, cut back the warmth to medium low. Combine for only a few seconds, and blend within the onion and ¼ teaspoon of the salt.

roasting the cumin seedsroasting the cumin seeds
adding the remaining spices to the panadding the remaining spices to the pan
adding the onion to the panadding the onion to the pan

Improve the warmth to medium once more, and proceed to prepare dinner, including splashes of water as wanted, till the onion is beginning to flip brown and has picked up the spices. This can take wherever from 6 to eight minutes. As soon as the onion is properly roasted, combine within the ginger garlic paste, tomato paste, and a splash of water. Add the remaining salt, and blend in and prepare dinner for a minute, then stir within the non-dry yogurt, spinach and water, and blend in . then add within the beans. Combine properly, then cowl and prepare dinner for six to eight minutes.

onion in the pan after cooking with the spicesonion in the pan after cooking with the spices
adding ginger garlic paste, tomato paste, and non-dairy yogurtadding ginger garlic paste, tomato paste, and non-dairy yogurt
tomato paste and non-dairy yogurt after mixing with the onionstomato paste and non-dairy yogurt after mixing with the onions

Style and modify the salt, taste, and texture. If the saag is simply too thick, you may add some extra non-dairy milk at this level. Or, in order for you it thicker, then proceed to prepare dinner, uncovered, for a minute or two. Garnish with some pepper flakes and vegan parmesan, and make the tempering.

adding the spinach to the panadding the spinach to the pan
mixing in the spinachmixing in the spinach
mixing in the butter beansmixing in the butter beans
saag butter beans in the pan before cooking downsaag butter beans in the pan before cooking down

Now, make the tadka/ spiced oil .

Warmth the oil in a small skillet over medium warmth. As soon as the oil is scorching, break the pink chili in half and add to the oil and let it prepare dinner till it begins to alter coloration. Add the garlic, combine in, and change off the warmth. There will likely be sufficient residual warmth within the oil to prepare dinner the garlic slices, if the garlic slices had been fairly skinny. In the event that they’re thicker and never cooking down, proceed to prepare dinner over medium-low warmth for a minute or two earlier than switching off the warmth.

As soon as the garlic is beginning to flip golden on a number of the edges, stir rather well and drop this onto the saag beans and serve.

red chili in the panred chili in the pan
adding sliced garlic in the panadding sliced garlic in the pan
garlic chili tarka in the pan after cookinggarlic chili tarka in the pan after cooking
saag butter beans in the pan with garlic chili oil tempering on topsaag butter beans in the pan with garlic chili oil tempering on top

Regularly Requested Questions

Is that this recipe allergy pleasant?

This recipe is gluten free. It’s additionally nut-free and soy-free so long as you utilize nut-free and/or soy-free non-dairy yogurt, vegan parmesan, and non-dairy milk.

What can I take advantage of as a substitute of spinach in my saag?

You should utilize any finely chopped greens you want, similar to mustard greens, amaranth greens, or Swiss chard.

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments