Begin typing your search above and press return to search.

Butter Beans with Spinach (Pavta-Palak)

Butter Beans with Spinach (Pavta-Palak)

Sentinel Digital DeskBy : Sentinel Digital Desk

  |  22 Jun 2018 11:30 PM GMT

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

Next Story