Dinner

Butter Bean Saag Recipe

ByEthan Lark January 11, 2026January 11, 2026

Introduction

This Butter Bean Saag is a comforting and flavorful vegetarian dish that combines creamy butter beans with vibrant, spiced spinach. It’s quick to prepare and perfect for a nutritious weeknight meal served alongside warm chapatis and tangy mango chutney.

A close-up of a dark bowl filled with a stew-like dish containing white beans and cooked green spinach mixed with small bits of yellow and orange spices or seasoning. The bowl sits on a white plate, with two pieces of light brown flatbread placed beside it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g ghee or butter
1 onion, finely chopped
1 tsp black mustard seeds
20g ginger, grated
3 garlic cloves, grated
1 green chilli (deseeded if you prefer less heat), finely chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 tsp dried fenugreek leaves (optional)
400g frozen spinach
400g can butter beans, drained and rinsed
½ lemon, juiced
Chapatis and mango chutney, to serve

Instructions

Step 1: Heat the ghee or butter in a frying pan over medium-high heat. Add the chopped onion and black mustard seeds, frying for about 5 minutes until the onion is golden around the edges and the mustard seeds begin to pop.
Step 2: Stir in the grated ginger, garlic, chopped green chilli, and tomato purée. Cook for 4 to 5 minutes, allowing the mixture to become fragrant and caramelised.
Step 3: Add the ground cumin, ground coriander, ground turmeric, and dried fenugreek leaves if using. Then stir in the frozen spinach along with a splash of water.
Step 4: Allow the mixture to simmer gently for about 10 minutes, until the spinach is completely defrosted and the liquid has thickened and reduced.
Step 5: Fold in the drained and rinsed butter beans and the lemon juice. Season with salt and pepper to taste, then cook for another 2 minutes to heat through.
Step 6: Serve the butter bean saag hot with chapatis and mango chutney on the side.

Tips & Variations

For a richer flavor, substitute ghee with coconut oil for a slight tropical twist.
If you like a creamier texture, stir in a few tablespoons of coconut milk just before serving.
Adjust the heat by using more or less green chilli, or skip it altogether if you prefer mild dishes.
Dried fenugreek leaves add a distinctive aroma but can be omitted if unavailable; fresh fenugreek can be used as a substitute.

Storage

Store any leftover butter bean saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water if it feels too thick. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up image showing a black bowl filled with a cooked dish of large white beans mixed with wilted green leafy vegetables and small bits of yellow spices, giving it a textured and hearty look. The bowl is placed on a larger white plate with a blue rim, all set on a white marbled surface. On the left side, there are two pieces of flatbread stacked, with one piece partially torn, adding a rustic feel to the presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 400g fresh spinach, washed and roughly chopped. Add it to the pan and cook until wilted before continuing with the recipe.

Is this dish vegan-friendly?

To make the dish vegan, replace the ghee or butter with a plant-based oil such as vegetable or coconut oil. All other ingredients are naturally vegan.