Kali Mirch Beans (Beans in Indian Black Pepper Cream sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
232 kcal
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Course
Main Course, Dinner
Kali Mirch Beans (Beans in Indian Black Pepper Cream sauce)
Description
Kali Mirch Beans blends white beans with a fragrant Indian black pepper cream sauce enriched by a combination of whole and ground spices. The recipe begins by briefly toasting cloves, bay leaf, cardamom pods, and cinnamon stick in oil to release their aromatic qualities. Ground black pepper, dried fenugreek leaves, and garam masala are added next to deepen the flavor profile. Finely chopped onions are cooked slowly until golden, aided by small amounts of water to prevent burning.
Ginger-garlic paste adds savory pungency, and non-dairy yogurt along with spinach and liquid (water, stock, or non-dairy milk) create a creamy base that balances the spices. White beans, such as cannellini or butter beans, are incorporated to provide a tender, hearty texture, while garnishes like red pepper flakes, black pepper, cilantro, and vegan parmesan add finishing touches.
This dish is naturally gluten-free and free from soy or nuts when using appropriate non-dairy ingredients. It can be customized with alternate vegan proteins and is suitable for a savory main course or side, highlighting delicate creamy and peppery flavors.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 clove laung, whole
- 1 bay leaf (tej patta)
- 2 green cardamom pods partially opened, (hari elaichi)
- 2 inch cinnamon stick (dal chini)
- 1 1/2 teaspoons black pepper kali mirch, freshly ground
- 1 teaspoon fenugreek leaves kasoori methi, dried
- 1/2 to 1 teaspoon garam masala
- 1 cup onion finely chopped
- 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 spinach or fresh spinach, frozen
- 1 cup water or stock or non dairy milk
- 15 ounce White beans drained, or 1 1/2 cups cooked beans, such as cannellini, great northern, butter beans, or chickpeas, canned
- red pepper flakes for garnish
- black pepper
- cilantro
- vegan parmesan
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!
Notes
- This recipe is naturally gluten-free; ensure non-dairy yogurt and vegan parmesan are free from soy and nuts to maintain allergen considerations.
- Alternate proteins such as chickpeas, chickpea tofu, seitan, or soy curls can replace beans as desired.
- For tofu or large proteins, marinate with black pepper, salt, garlic, and oil before baking or frying to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 414mg | 17% |
| Potassium | 794mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1124IU | 22% |
| Vitamin C | 8mg | 9% |
| Calcium | 198mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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