Imported from the web

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

Name: Kali Mirch Beans (Beans in Indian Black Pepper Cream Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: South Asian
Ingredients: 1 tsp oil; 2 whole cloves (laung); 1 bay leaf (tej patta); 2 green cardamom pods (Partially opened; hari elaichi); 2 inch cinnamon stick (dal chini); 1.5 tsp freshly ground black pepper (kali mirch); 1 tsp dried fenugreek leaves (kasoori methi); 0.5 tsp garam masala (Use up to 1 tsp); 1 cup onion (Finely chopped); 1 tbsp ginger garlic paste (Or use 3 cloves garlic, minced, and 1/2 inch ginger, minced); 0.5 tsp salt (Divided; add 1/4 tsp with the onion and the remainder later); 0.333 cup non-dairy yogurt (Or non-dairy cream, or 1 to 1 1/2 cups thick non-dairy milk); 1.5 oz frozen spinach (Use 1 to 2 oz; fresh spinach may also be used); 1 cup water (Or stock or non-dairy milk; add splashes as needed to help the onions brown evenly and to calm splattering ginger-garlic paste); 15 oz white beans (One can, drained; or use 1 1/2 cups cooked beans, such as cannellini, Great Northern, butter beans, or chickpeas); red pepper flakes (For garnish); black pepper (For garnish; additional pepper to taste may be added to the sauce); cilantro (For garnish); vegan parmesan (For garnish; soy- and/or nut-free options if needed)

Imported by Starr2 on SeeMeCook

White beans simmer in a creamy, aromatic North Indian-style black pepper sauce with warm whole spices, fenugreek, spinach, and ginger-garlic. Serve with flatbread or sourdough for dipping, or spoon over pasta, baked potato, or roasted cauliflower.

3 servings30 minSouth Asian

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Ingredients

1 tsp oil
2 whole cloves (laung)
1 bay leaf (tej patta)
2 green cardamom pods (Partially opened; hari elaichi)
2 inch cinnamon stick (dal chini)
1.5 tsp freshly ground black pepper (kali mirch)
1 tsp dried fenugreek leaves (kasoori methi)
0.5 tsp garam masala (Use up to 1 tsp)
1 cup onion (Finely chopped)
1 tbsp ginger garlic paste (Or use 3 cloves garlic, minced, and 1/2 inch ginger, minced)
0.5 tsp salt (Divided; add 1/4 tsp with the onion and the remainder later)
0.333 cup non-dairy yogurt (Or non-dairy cream, or 1 to 1 1/2 cups thick non-dairy milk)
1.5 oz frozen spinach (Use 1 to 2 oz; fresh spinach may also be used)
1 cup water (Or stock or non-dairy milk; add splashes as needed to help the onions brown evenly and to calm splattering ginger-garlic paste)
15 oz white beans (One can, drained; or use 1 1/2 cups cooked beans, such as cannellini, Great Northern, butter beans, or chickpeas)
red pepper flakes (For garnish)
black pepper (For garnish; additional pepper to taste may be added to the sauce)
cilantro (For garnish)
vegan parmesan (For garnish; soy- and/or nut-free options if needed)

Steps

1
Heat a skillet over medium heat and add the oil. Once the oil is hot, add the cloves, bay leaf, cardamom pods, and cinnamon stick. Stir constantly for about 30 seconds, until the bay leaf changes color and the cinnamon smells fragrant.
2
Reduce the heat to medium-low. Add the freshly ground black pepper, fenugreek leaves, and garam masala; mix for a few seconds to infuse the oil.
3
Stir in the finely chopped onion and 1/4 teaspoon of the salt. Raise the heat back to medium and cook, stirring frequently, until the onion is golden, about 7 to 10 minutes. Add splashes of water as needed to help the onions cook and brown evenly.
4
Mix in the ginger-garlic paste and cook for 30 seconds. If it sputters or splatters, add a splash of water. If using minced ginger and garlic instead, cook for about 1 minute, or until the garlic starts to turn golden.
5
Stir in the non-dairy yogurt, remaining 1/4 teaspoon salt, spinach, and water (or stock or non-dairy milk). Bring the mixture to a boil.
6
Stir in the drained beans. Taste and adjust the salt and flavor; add more black pepper for heat or more salt if needed. For a creamier sauce, add non-dairy cream or cheese if desired.
7
Partially cover the skillet and simmer for 5 minutes. Switch off the heat.
8
Garnish with red pepper flakes, black pepper, cilantro, and vegan parmesan, then serve. Pair with garlic bread, naan, flatbread, or toasted sourdough; for a fusion meal, serve over a baked potato, seared cauliflower, or pasta.

Notes

The source gives no measured quantity for the garnishes or optional extra salt and pepper. Suggested pairings include garlic bread, naan, flatbread, toasted sourdough, baked potato, seared cauliflower, or pasta.