Butter Bean Makhani
A delightfully creamy version of the famous Indian "butter sauce". Usually made with chicken, this version uses creamy, meaty butterbeans, making it veggie-friendly, a brilliant source of fibre and plant-based protein. We love to serve this with naan bread to scoop up the sauce and a scattering of pomegranate seeds to cut through the richness.
Method
Based on 4 servings, adjust as needed.
Step 1
Dice the red onions and tomatoes and grate the garlic and ginger before you get started.
Step 2
Place a solid-based casserole or saute pan onto the stove and add the vegetable oil. Once just hot, add the diced onions and gently fry for 5-6 minutes, along with a large pinch of salt until soft and translucent. Now add the grated ginger and garlic and cook for a further 2 minutes.
Step 3
Add the butter to the pan followed by the ground cumin, ground coriander, ground turmeric, smoked paprika, garam masala and chilli powder. Allow the spices to cook with the onions for 1 minute and then add the tomato puree. Mix the puree into the spices and cook for 2-3 minutes more, keeping a close eye on the garlic and spices and making sure they don't burn.
Step 4
Add the chopped tomatoes, along with around 200mls water (if cooking for 4). Add a generous pinch of sugar and salt, bring to a simmer and allow to cook for 10-15 minutes until the oil starts to separate and the sauce is a deep red.
Step 5
At this point, add the butterbeans, ground almonds and the double cream and allow to cook for a further 10 minutes. If serving with naan heat these according to the packet instructions now.
Step 6
Serve the Butter Bean Makhani in deep bowls, with a little drizzle of double cream, garnished with pomegranate seeds and torn coriander, if you wish. Don't forget the warmed naan breads.
- Ingredients
- Based on 4 servings
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 Red Onion, peeled and diced 2x Sainsbury's Red Onions Loose -
50g Butter 1x Sainsbury's British Butter, Salted 250g -
40g Ground Almonds 1x Sainsbury's Ground Almonds 200g -
2 tbsp Ginger, peeled and grated 1x Sainsbury's Root Ginger Loose -
3 Tins Butter Beans, drained 3x Napolina Butter Beans 400g (240g*) -
2 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 tsp Chilli Powder, use a little more if you like more heat 1x Sainsbury's Mild Chilli Powder 44g -
2 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
450g Fresh Tomatoes, finely diced or use the same weight of tomato passata 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
10g Fresh Coriander, picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
0.5 tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
2 Naan 1x Sainsbury's Garlic & Coriander Naan x2 260g -
2 tsp Garam Masala 1x Sainsbury's Garam Masala 38g -
6 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g