Saturday Fare

Butter Beans with Spinach (Pavta-Palak)

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4
Each serving contains: Kcals: 170; g fat: 7; g saturated fat: 3

* 2.5cm piece long cinnamon stick (dalchini ki dandi)
* 1 onion, finely chopped (bareek kate hue pyaaz)
* 1 teaspoon Ginger Puree (adrak ki puree)
* 1-2 green chillies, seeded and finely chopped (chhile hue aur bareek kate hue hari mirch)
* ½ teaspoon ground turmeric (peesi hui haldi)
* ½ teaspoon chilli powder (mirch powder)
* ½ teaspoon Ground Roasted Cumin (bhune hue and peese hue jeere)
* 1 teaspoon Ground Roasted Coriander (bhune hue and peese hue dhaniye ke beej)
* 225g tomatoes, skinned and chopped, or canned chopped tomatoes with their juice (chhile hue, and bareek kate hue tamatar)
* 1 teaspoon salt to taste (namak swaad anusaar)
* 250g spinach, finely chopped, or frozen leaf spinach (bareek kate hue paalak)
* 400g can butter beans, drained and well rinsed (dhule hue beans)
* 75ml single cream substitute
* 75ml warm water (gunguna paani)

* In a non-stick saucepan, heat the oil over low heat, then add the cinnamon stick and let it sizzle for 20-25 seconds. Add the onion, ginger puree and green chillies. Increase the heat slightly and fry for 5-6 minutes, stirring regularly to ensure even cooking
* Stir in the turmeric, chilli powder, cumin and coriander. Cook for 30 seconds before adding the tomatoes. Continue to cook for 4-5 minutes, stirring frequently
* Add the salt and spinach, and stir until the spinach wilts. Cover the pan and reduce the heat to low, then cook for 10 minutes
* Add the butter beans, cream substitute and water. Re-cover and cook for a further 10 minutes. Serve with any bread or Cumin- Coriander Rice