Kidney Bean & Paneer Patties Recipe – Saffron Rosewater Flavors

Last Updated on 2 months by Neha Deshmukh

Kidney Bean & Paneer Patties Recipe – Saffron Rosewater Flavors

Introduction

Oh, these patties! They’re a little bit special, a little bit different, and so delicious. I first stumbled upon a similar flavor profile at a small food festival, and I knew I had to recreate it at home. The combination of earthy kidney beans, fragrant saffron, and a hint of rosewater is just… magical. They’re surprisingly easy to make, and perfect for a light lunch, a satisfying snack, or even as a festive appetizer. Let’s get cooking!

Why You’ll Love This Recipe

These Kidney Bean & Paneer Patties aren’t your average veggie burger. They’re packed with flavor, incredibly nutritious, and have a beautiful, delicate aroma. Plus, they’re a fantastic way to sneak in some healthy grains like millets and quinoa. Trust me, even picky eaters will enjoy these!

Ingredients

Here’s what you’ll need to make these delightful patties:

• 250 grams kidney beans
• 2 Tbsp cashew paste
• 50 grams paneer (Indian cottage cheese)
• 50 grams millets (samai)
• 50 grams quinoa (cooked)
• Salt to taste
• 2 tsp red chili powder
• 4-5 saffron strands
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 pinch cardamom powder
• 1 pinch black cardamom powder
• ¼ tsp fennel seed powder
• ½ tsp black pepper powder
• ½ tsp rose water
• 1 tbsp peanut oil (for frying)
• 2 Tbsp fresh mint leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Kidney Beans: The Hearty Base
I prefer using pre-cooked kidney beans for convenience, but you can absolutely cook them from scratch. Just make sure they’re tender but not mushy.

Cashew Paste: For Binding & Richness
Cashew paste acts as a wonderful binder and adds a lovely subtle sweetness. You can make your own by soaking 1/4 cup of cashews in warm water for 30 minutes, then blending them into a smooth paste.

Millets (Samai): A Nutritious Grain Choice
Samai, also known as little millet, is a powerhouse of nutrients. It adds a lovely texture to the patties.

Quinoa: Adding Protein & Texture
Cooked quinoa provides a boost of protein and a slightly nutty flavor. I usually cook a big batch of quinoa at the beginning of the week to have on hand.

Saffron & Rosewater: The Aromatic Twist
Don’t skip these! They’re what truly elevate these patties. A little goes a long way, so use them sparingly.

Paneer: The Softness Factor
Paneer adds a lovely soft texture. Make sure it’s not too firm – you want it to blend well with the other ingredients.

Unique Spice Blend: Exploring Black Cardamom & Fennel
The spice blend is where things get interesting. Black cardamom adds a smoky depth, while fennel seed powder provides a subtle anise-like flavor. Don’t be intimidated – they work beautifully together!

Step-By-Step Instructions

Alright, let’s get to the cooking!

1. First, combine all the ingredients – kidney beans, cashew paste, paneer, millets, quinoa, salt, red chili powder, saffron strands, cumin powder, coriander powder, cardamom powder, black cardamom powder, fennel seed powder, black pepper powder, and rose water – in a large mixing bowl.
2. Now, get your hands in there! Mix everything thoroughly until the mixture binds together well. It should be firm enough to form patties.
3. Divide the mixture into 8-10 equal portions. Gently flatten each portion into a patty using your palms. Aim for about ½ inch thickness.
4. Heat peanut oil in a cast-iron skillet (or any heavy-bottomed pan) over medium heat.
5. Carefully place the patties in the hot oil, being careful not to overcrowd the pan.
6. Shallow fry the patties for 3-4 minutes per side, until they’re golden brown and beautifully crisp.
7. Remove the patties from the skillet and drain them on absorbent paper to remove any excess oil.
8. Garnish with fresh mint leaves and serve hot with your favorite yogurt dip or green chutney!

Expert Tips

• Don’t overmix the patty mixture, or they might become tough.
• If the mixture is too wet, add a tablespoon of millet flour or breadcrumbs.
• For extra flavor, you can add a finely chopped green chili to the mixture.

Variations

• Vegan Adaptation: Substitute the paneer with crumbled firm tofu.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family prefers a mild spice level, so I usually use just 1 tsp.
• Festival Adaptation (Navratri/Janmashtami): These patties are perfect for Navratri or Janmashtami fasting, as they’re made with ingredients that are typically allowed during these festivals.

Serving Suggestions

These patties are incredibly versatile! Here are a few ideas:

• Serve them with a cooling yogurt dip (raita) or a spicy green chutney.
• Make mini patties and serve them as appetizers at your next party.
• Enjoy them in a whole-wheat pita bread with some fresh salad.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through and crispy. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Are these patties best served immediately?
Yes, they’re definitely best when served fresh and hot! But leftovers are still delicious, especially when reheated properly.

Can I bake these patties instead of frying?
Absolutely! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

What is samai millet and where can I find it?
Samai millet is a small, round millet that’s packed with nutrients. You can find it at most health food stores, Indian grocery stores, or online.

Can I use a different type of bean instead of kidney beans?
You can! Pinto beans or black beans would also work well in this recipe.

How can I adjust the sweetness of the patties?
If you prefer a less sweet patty, reduce the amount of cashew paste.

What is the best dip to serve with these patties?
A cooling yogurt dip with chopped cucumber and mint is a classic pairing. A spicy green chutney also works wonderfully!