Introduction
Envision this: it’s been one of those weeks where your brain feels like it’s running on empty, and the last thing you want to do is spend forever in the kitchen.
Enter Butter Bean Shaak—a cozy little vegan gem that’s like a warm hug from your spice rack. This isn’t just any bean dish; it’s the kind of meal that makes you forget you’re eating plant-based, because it’s packed with flavors that practically high-five your taste buds.
Whether you’re a seasoned vegan, a curious flexitarian, or just someone who appreciates a lazy weekend meal that doesn’t involve a phone call to takeout, this recipe has your back.
Ready to turn those humble butter beans into a saucy superstar? Let’s get you cooking—but don’t blame me if you end up licking the pan.
Ingredients
- 1 tin of butter beans (creamy legume magic)
- 2 tomatoes, chopped
- 1 fresh chili, chopped finely (spice it up!)
- Less than 1 tablespoon of oil
- 1/2 a teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2 sweet neem leaves
- 1 pinch of asafoetida
- Pinch of turmeric powder
- Salt
- 1 teaspoon of dried coriander powder
- 1 handful of freshly chopped coriander (herby happiness)
These ingredients come together like a plant-powered party in your pan! Whether you’re a seasoned vegan or just curious about flexitarian flavors, this Butter Bean Shaak is all about easy, tasty vibes with a side of spice. Get ready to impress your taste buds and possibly convert a few meat-lovers with this creamy, comforting Gujarati gem.
How to Make It
Alright, let’s get this Butter Bean Shaak party started! Grab that tin of butter beans and set it aside for a moment — we’re about to wake up those flavor sensors.
Heat up less than a tablespoon of oil in your pan; we’re not drowning these beans, just giving them a cozy little sauna. Toss in half a teaspoon of mustard seeds and a teaspoon of cumin seeds. You’ll know when they start popping — it’s like the tiny fireworks of the spice world.
Right after, throw in those two sweet neem leaves and a pinch of asafoetida for a bit of that signature Gujarati magic. The kitchen’s gonna smell like you’re on a spice bazaar adventure, and honestly, who doesn’t want that?
Now, it’s time for the juicy stuff: add your two chopped tomatoes along with that finely chopped fresh chili. Let them hang out in the pan and soften up for a few minutes, turning into a tangy, spicy base that’s begging to meet the beans.
Once that’s looking saucy and happy, invite the butter beans to the party. Sprinkle in a pinch of turmeric powder, a teaspoon of dried coriander powder, and salt to taste — because what’s a dish without a bit of seasoning sass?
Give it all a good stir, let the flavors mingle, and don’t forget to add a handful of freshly chopped coriander right near the end for a bright, herbal punch. Let everything simmer together for 5 to 7 minutes, and boom — you’ve got yourself a vegan-friendly, soul-satisfying Butter Bean Shaak that’s perfect with mini wraps, rice, or roti.
Plant-based magic, done and dusted!
Bonus Tips
- Want to jazz it up? Toss in a squeeze of lime for that zesty zing—because beans deserve a little sass too.
- Feeling spicy? Double the chili and make your taste buds do the cha-cha-cha.
- Swap those sweet neem leaves for curry leaves if you’re feeling adventurous—same vibe, different leaf party.
Why You’ll Love It
This Butter Bean Shaak is like a little flavor fiesta that crashes your kitchen party in under 20 minutes—no VIP skills required.
It’s the kind of cozy, spiced-up hug your taste buds didn’t know they were craving, all while keeping things 100% plant-powered.
Plus, it’s the culinary equivalent of a chill chameleon—perfect with wraps, rice, or whatever vegan stash you’re rocking.
Nutritional Info
These are estimated values.
Calories: 280
Protein: 12 g
Carbohydrates: 35 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
