Kali Mirch Beans (Beans in Indian Black Pepper Cream sauce)

kali mirch beans in the pan with a piece of sourdough

5 from 14 votes

Kali Mirch Beans (Beans in Indian Black Pepper Cream sauce)

Kali mirch beans (Beans in Indian Black pepper Cream sauce) uses the flavorful sauce from North Indian Chicken kali mirch( black pepper chicken curry) but with Beans! 1 pan, 30 mins, gluten-free, soy-free. This one pan meal is delicious with flatbread or sourdough for dipping or make it a fusion meal by serving over pasta, baked potato, or roasted cauliflower!

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main, Main Course

Cuisine: Indian, north indian, Pakistani

Keyword: kali mirch

Servings:

Author: Vegan Richa

Equipment

Ingredients

1 teaspoon oil
2 whole cloves (laung)
1 bay leaf (tej patta)
2 green cardamom pods partially opened, (hari elaichi)
2 inch cinnamon stick (dal chini)
1 1/2 teaspoons freshly ground black pepper (kali mirch)
1 teaspoon dried fenugreek leaves (kasoori methi)
1/2 to 1 teaspoon garam masala
1 cup finely chopped onion
1 tablespoon ginger garlic paste or 3 cloves of garlic, minced and 1/2” of ginger, minced
1/2 teaspoon salt divided
1/3 cup non-dairy yogurt or non-dairy cream or 1 to 1 1/2 cups of thick non-dairy milk
1 to 2 ounces frozen spinach or fresh spinach
1 cup water or stock or non dairy milk
15 ounce can white beans drained, or 1 1/2 cups cooked beans, such as cannellini, great northern, butter beans, or chickpeas
red pepper flakes, black pepper, cilantro, and vegan parmesan for garnish

US Customary - Metric

Instructions

Heat a skillet over medium heat, and add the oil. Once the oil is hot, add the cloves, bay leaf, cardamom, and cinnamon stick and cook for about 30 seconds, until the bay leaf changes color and the cinnamon stick gets fragrant. Then, reduce the heat to medium-low, and add the black pepper, fenugreek, and garam masala. Mix for a few seconds to infuse the oil, then stir in the onion and 1/4 teaspoon of the salt. Increase the heat back to medium and cook, stirring frequently, until the onion is golden, about 7 to 10 minutes. Add splashes of water to help the onions cook and brown evenly.
Then, mix in the ginger garlic paste, and cook for 30 seconds. If the paste is splattering, add a splash of water to help it calm down. If you’re using minced ginger and garlic, cook for a minute or until the garlic is starting to turn golden.
Now, mix in the non-dairy yogurt, remaining 1/4 teaspoon of salt, spinach, and water or stock or non dairy milk, and bring to a boil. Then, stir in the beans. Taste and adjust the salt and flavor. You can add in more black pepper for more heat at this point and more salt, if needed, or some non dairy cream or cheese for creamier. Then partially cover and simmer for 5 minutes. Switch off the heat, then garnish with the red pepper flakes, black pepper, cilantro, and vegan parmesan and serve.
Serve kali mirch beans with garlic bread, naan, flatbread, toasted sourdough. For a fusion dish, you can spoon it over a baked potato, seared cauliflower, or your favorite pasta!

Video

Notes

This recipe is naturally gluten-free. It’s soy-free and nut-free as long as you use soy-free and/or nut-free non-dairy yogurt and vegan parmesan.

Use other proteins, if you prefer, like other types of beans, chickpeas, chickpea tofu, crisped up or baked tofu, seitan, soy curls, or other vegan chicken substitutes that you like. If you're using tofu or any other larger protein, marinate it in about 1/2 teaspoon of black pepper and some salt, garlic, and oil, then bake or pan fry it before adding to the sauce.

Nutrition