Butter bean saag

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

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.
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.