Butter Bean Makhani

    10m prep time
    40m total time
    Easy level
    21 ingredients

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
  • Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 1 tsp Chilli Powder, use a little more if you like more heat 1 x Sainsbury's Mild Chilli Powder 44g
  • 40g Ground Almonds 1 x Sainsbury's Ground Almonds 200g
  • 10g Fresh Coriander, picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 2 Naan 1 x Sainsbury's Garlic & Coriander Naan x2 260g
  • 1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 0.5 tsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
  • 3 Tins Butter Beans, drained 3 x Napolina Butter Beans 400g (240g*)
  • 100ml Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 50g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 2 tbsp Ginger, peeled and grated 1 x Sainsbury's Root Ginger Loose
  • 2 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 450g Fresh Tomatoes, finely diced or use the same weight of tomato passata 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g
  • 80g Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g
  • 2 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
  • 6 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
  • 1 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 1 tsp Turmeric 1 x Sainsbury's Turmeric 48g
  • 2 Red Onion, peeled and diced 2 x Sainsbury's Red Onions Loose
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