Saag Butter Beans

Cook the recipe

Method

1. 1

   In a large skillet, heat 1 teaspoon of oil over medium heat. Once hot, add 1/2 teaspoon cumin seeds and cook until they turn dark brown and fragrant, about 1 to 3 minutes. Add 2 bay leaves and a 1-inch cinnamon stick, stirring for 10 seconds before mixing in 2 teaspoons ground coriander, 1/2 teaspoon Kashmiri chili powder, 1/2 to 1 teaspoon garam masala, 1/2 teaspoon dried fenugreek leaves, and 1/4 to 1/2 teaspoon black pepper. If the spices begin to smoke, reduce the heat to medium-low and stir in 1 cup chopped red onion and 1/4 teaspoon of the salt.

2. 2

   Raise the heat back to medium and cook, adding splashes of water as needed, until the onion is slightly browned and coated with the spices, about 6 to 8 minutes. Once roasted, mix in 1 tablespoon ginger garlic paste and 1 tablespoon tomato paste, followed by a splash of water. Add the remaining 1/4 teaspoon salt, then stir in 7 to 8 ounces of frozen spinach, 1 cup of water, and 1/4 cup non-dairy yogurt. Gently fold in 15 ounces of drained butter beans. Cover and simmer for 6 to 8 minutes.

3. 3

   Taste and adjust salt and spices. If the consistency is too thick, add more water or non-dairy milk to reach your desired texture. For a thicker saag, cook uncovered for another minute or two. Garnish with pepper flakes and vegan parmesan.

4. 4

   In a small skillet, heat 1 teaspoon of oil over medium heat. Break 1 whole red chili in half and add it to the oil, cooking until it begins to change color. Add 1 sliced clove of garlic, stirring until golden on the edges and fragrant; if needed, cook over medium-low heat for another minute or two.

5. 5

   Drizzle the garlic chili oil over the saag butter beans. Serve with naan, roti, or over rice for a fulfilling meal, or try it spooned over sourdough for a unique toast option.