This is a very healthy vegetarian dish and tastes yummy! Butter beans are high in fibre and can also lower your cholesterol. Fenugreek is good for your stomach and helps digestion. It also contains a lot of iron. Methi is often used with potatoes and that’s why this makes a great healthier alternative. The use of onions, garlic and ginger really bring out a really great flavour in this dish.


Serves 2-4


3 Cups Butter Beans (I used canned washed and drained)

3 Cups Fresh Chopped Fenugreek/Methi

2tbsp Oil

1tsp Cumin/Jeera

1tsp Whole Black Peppercorns

1 Chopped Red Onion

2 Chopped Green Chillies

1tbsp Ginger Paste

1tbsp Garlic Paste

1tbsp Coriander Powder

1tsp Garam Masala

1tsp Turmeric Powder

1tbsp Tomato Puree

1 Fresh Tomato (Blended)

Juice of 1 Lemon

Salt to Taste


Take a non stick frying pan, preferably wide bottomed. Add the oil, jeera and peppercorns. Let it sizzle, then add the onions and cook on low heat until golden brown. Add the garlic and ginger paste and stir through for a couple of minutes. Add the methi and let it wilt in the pan; add tomato puree and fresh tomatoes. If this looks too dry add some water to loosen it. Put all the other ingredients apart from the butter beans and the lemon juice. Let this cook for a little while until the rawness of the tomatoes disappears and you get nice gravy. Once this has cooked add the butter beans and lemon juice. Stir very gently as the butter beans will break easily. Let this cook for only a few minutes.

You can serve this with chapattis, bread or rice!