Vegan

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

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)

kali mirch beans in the pan with a piece of sourdough

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.

scooping up some kali mirch beans with sourdough bread

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, and oil, then bake or pan fry it to golden, before adding to the sauce.

Serve kali mirch beans with naan, flatbread, toasted sourdough, or garlic bread. It’s also delicious spooned over a baked potato, seared cauliflower, or your favorite pasta for a fusion version of this dish.

The sauce is absolutely delicious with just a few ingredients, so definitely try this one!

Why You’ll Love Kali Mirch Beans

creamy black pepper sauce is easy to make in one pan
versatile! Add beans or use your plant-based chicken substitute of choice, and serve with bread to dip or over baked potato, pasta, or seared cauliflower.
simple, one-pan meal ready in 30 minutes
naturally gluten-free, soy-free, and nut-free

kali mirch beans on a plate with flatbread

More North Indian Curries

Pahadi Curry (tofu, cardamom, pepper curry)
Punjabi Chole (North Indian chickpea curry)
Tofu Barra (silky onion curry)
Adraki Chicken (ginger curry)
Kala Chana Ghugni (Indian brown chickpea curry)

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Vegan

Indian-inspired Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

close-up of masala vegetable pot pie in the baking dish

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).