Melty, oozy, cheesy middles encased around mashed butter beans flavoured with gorgeous spices… These fluffy pillows are dropped into a bubbling spicy, creamy, tomato sauce ready to be scooped up with some naan bread or steaming basmati rice… PURE HEAVENLY INDULGENCE!!!
Who would of thought you could make a kofta out of butter beans??!!
Drool worthy deliciousness…
Brindisa Navarrico Large Butter Beans @Brindisaspanishfoods
1. In a large bowl mash the butterbeans to a paste consistency, then mix with the grated paneer, beaten eggs, plain flour, fresh coriander, cardamom, cumin powder, ginger, garlic, green chillis and salt. Refrigerate the mixture for half an hour until it gets a little firm
Ingredients
Instructions
2. In a large saucepan on medium high heat with a little oil, cook the onions until starting to brown slightly. Add in the ginger, garlic, garam masala, coriander seeds, paprika, chilli powder and cumin powder, cook for 5 minutes until all the spices are combined. Tip in the chopped tomatoes, cashew nuts, water and salt, then bring to a boil
3. Once boiling, turn the heat down to a simmer and continue to cook for about 20 minutes until the sauce starts to thicken
4. Blend the sauce with a hand blitzer or in a liquidiser until smooth, return the mixture to the pan, set aside
5. Remove the kofta mixture from the fridge and make rounded tablespoon size balls of the butter bean mixture like kofta shapes. Dust the koftas with cornflour, ready to fry. Heat a large frying pan with a little oil and carefully shallow fry the koftas in batches until golden, remove with a slotted spoon and drain on kitchen paper
6. Heat the tomato sauce until bubbling, pour in the cream and add the butter, stir until heated through. Add the koftas and serve hot with basmati rice or your choice of bread
7. Indulge immediately!
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