Butter Bean Marsala

by Edward Daniel
Butter Bean Marsala infused with Indian gooseberry, a touch of asafoetida sautéed with tomatoes sprinkled with Kashmiri chillies.

Hot and fiery or sensual and exotic take your pick… Either way, the asafoetida will give you a rise. And, fantasise.

Butter Bean Marsala infused with sour tamarind-like Indian gooseberry, a touch of asafoetida, cumin and turmeric sautéed with sweet plum tomatoes sprinkled with garam marsala and Kashmiri chillies served with yoghurt and fragrant coriander leaves.

This dish will get topple any belief that vegan food can’t be super fulfilling.

Makes this:

  • When you’re looking for a little libido boost – asafoetida will help your way to the bedroom
  • When you’ve yearning for a Indian curry fake away and a curry with unfamiliar flavours takes your fancy
  • When you’ve got the lads and you’re looking for a curry to soak up the bevy

Butter Bean Marsala was inspired when eating fresh harvested scrumptious buttery butter beans when visiting an Aunt in rural Pakistan.

Butter beans grow in good compost and warm conditions.

Indian gooseberry (amla) gives this dish a sour taste – a great substitute is tamarind paste, if you’re unable to source locally. I source Indian gooseberry from a quaint Indian supermarket on Drummond Street in London.  Found here

Dry mint has an aromatic sweet smell, which I use rather than fenugreek leaves, preferring the aromatic sweet smell of the mint.

Butter Bean Marsala is vegan.


Edward x

Butter Bean Marsala infused with Indian gooseberry, a touch of asafoetida sautéed with tomatoes sprinkled with Kashmiri chillies.
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 tsp sweet paprika powder
  • ½ inch ginger, minced
  • 2 cloves of garlic, minced
  • 175ml retained butter bean water
  • 200g tomatoes, chopped
  • Season to taste
  • tsp 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 chillies


  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 100ml of the retained butter bean water to make a paste.  Continue stirring.
  3. Add in the tomatoes and the remaining water. Cook under a slow heat. A rich sauce should start developing.
  4. Add in the butter beans 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 a Kashmiri chillies – each to their own.
  6. Serve with yogurt, coriander leaves and some Indian bread.


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