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Kali Mirch Beans (Beans in Indian Black Pepper Cream sauce)
5 from 33 votes

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

Kali Mirch Beans is a savory Indian-inspired recipe featuring white beans cooked in a creamy, spiced sauce thickened with non-dairy yogurt or cream. Whole Indian spices such as cloves, bay leaf, cardamom, and cinnamon are first toasted in oil to infuse the dish with warmth, while freshly ground black pepper adds a characteristic heat. The dish incorporates fenugreek leaves and garam masala for complex, layered flavors, resulting in a creamy textured bean preparation with a gentle spice profile.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 232 kcal
Course: Main Course, Dinner
Cuisine: Indian, Pakistani

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 232

% 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.