Butter Bean Marsala

by Edward Daniel
Caption of Butter Bean Marsala. Image by Edward Daniel (c).

Butter Bean Marsala has a much softer expansive taste to it. Rich in flavours and aromas, I use Indian gooseberry (amla) to give it that sourness – a great substitute is tarmarind paste – if you are unable to locally source this at your local Indian supermarket. I also use dry mint rather than fenugreek leaves, preferring the aromatic sweet smell of the mint. I also prefer to sprinkle my garam marsala and Kashmiri chili’s at the end, thus enhancing the taste buds.

Caption of Butter Bean Marsala. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g butter beans
  • 1 medium red onion, sliced
  • 3tbs olive oil
  • 1 Indian gooseberry (amla)
  • 1tbs mango powder
  • 1tbs cumin seeds
  • 1tbs turmeric powder
  • 1tsp asafoetida
  • 1tbs mint (dried), chopped
  • 1/2 paprika powder
  • 1 inch ginger, minced
  • 2 cloves of garlic, minced
  • 175ml retained butter bean water
  • 200g tomatoes, chopped
  • 1tsp garam marsala (you can find my own homemade garam marsala recipe here - https://www.ethivegan.com/recipe-garam-marsala-vegan-glutenfree-paleo/)
  • Pinch of Kashmiri chili’s


  1. Soak the butter beans in filtered water overnight. Drain and place in a pressure cook with fresh filtered water.  Pressure cook for 30 minutes.  Drain the butter beans but retain the water for later.
  2. Make the marsala by sautéing the onion in oil over a medium heat. As it turns translucent add in the Indian gooseberry, mango powder, cumin, turmeric, asafoetida, paprika, ginger, garlic.  Add in about 30ml of the retained butter bean water to make a paste.  Continue stirring.
  3. Add in the tomatoes. A rich sauce should start developing.
  4. Add in the butter and cook for at best a further 5 minutes.
  5. Remove from heat and place in a serving dish. Sprinkle on top the garam marsala. Add Kashmiri chili – each to their own.
  6. Serve with yogurt, coriander leaves and some Indian bread.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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