Kali mirch beans is a vegan version of creamy Chicken kali mirch(black pepper chicken curry) 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!
The post Kali Mirch Beans (Beans in Indian Black Pepper Cream Sauce)  appeared first on Vegan Richa.

Kali mirch beans uses the creamy sauce from North Indian Chicken kali mirch( black pepper chicken curry) but with Beans!. It is incredibly flavorful, but so simple to make. 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! (1 pan, 30 minutes, gluten-free, soy-free, nut-free)
Murg kali mirch is black pepper chicken curry, a north Indian and Pakistani dish with a spiced, creamy white curry sauce. The only heat in this curry comes from black pepper, and loads of it. Usually, you would marinate the meat in black pepper, ginger, and garlic but we’re making the sauce, and then adding beans to it in this recipe.

This sauce is incredibly versatile! 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 dashes of salt, garlic, ...