Butter Beans with Spinach (Pavta-Palak): Recipes by Mridula Baljekar

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

Ingredients:

2.5cm piece of cinnamon stick (dalchiniki dandi)

1 onion, finely chopped (bareek katehue pyaaz)

1 teaspoon Ginger Puree (adrak ki puree)

1-2 green chillies, seeded and finelychopped (chhile hue aur bareek kate huehari mirch)

½ teaspoon ground turmeric (peesihui 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, orcanned 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 leafspinach (bareek kate hue paalak)

400g can butter beans, drained and well rinsed(dhule hue beans)

75ml single cream substitute

75ml warm water (gunguna paani)

Method:

Spiced Pears (Masaledar Naspati)

Preparation time: 10 minutes

Cooking time: 25 minutes, plus chilling

Serves: 6

Each serving contains:Kcals: 200; g fat: 3; g saturated fat: 1.8

Ingredients:

7.5cm piece of cinnamon stick, halved (dalchini ki dandi)

2 star anise (chakra phool)

4 tablespoons sugar (chini)

250ml low-fat fromage frais (cream cheese)

2 tablespoons rooh afza or 3 tablespoons rose-flavoured syrup (gulab syrup)

A few crystallized rose petals, to decorate (gulab ke pankhude)

Method: