by Zars Kitchen Admin
Butter Bean & Paneer Koftas in a Spicy, Creamy Tomato Gravy

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

Butter Bean & Paneer Koftas in a Spicy, Creamy Tomato Gravy


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g butter beans
  • 500g paneer, grated
  • 2 eggs, lightly beaten
  • 50g plain flour
  • Small handful chopped fresh coriander
  • 0.5 tsp cardamom powder
  • 0.5 tsp cumin powder
  • 0.5 tbsp ginger, finely minced
  • 0.5 tbsp garlic, crushed
  • 3 green chillis, finely chopped
  • 1 tsp salt
  • Cornflour for dusting
  • Cooking oil
  • .
  • Cooking oil
  • 2 onions, chopped fine
  • 4 garlic cloves, crushed
  • 2 tbsp ginger, finely minced
  • 2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp sweet paprika
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 8 tomatoes, large, diced small
  • 150g cashew nuts, chopped small
  • 250ml water
  • 200ml whipping cream
  • 50g butter
  • 1 tsp salt


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
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!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.


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Zars Kitchen Admin December 21, 2021 - 9:02 pm

Hi there, thank you so much for the feedback! That is so lovely to hear. I do not have guest writers writing content for me as I do it all myself, I’ve never considered doing this. Please email me on zarina@zarskitchen.com and let me know your thoughts.

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