Kali mirch beans

Kali mirch beans

Tags

Indian

Cook

Ingredients

  • 1 tsp oil
  • 3 cloves
  • 2 bay leaves
  • 3 cardamom pods, partially open
  • 3 inch cinnamon stick
  • 2 tsp black pepper
  • 1 ½ tsp fenugreek leaves
  • 1 tsp garam masala
  • 1 ½ cups onion, finely chopped
  • 4 cloves garlic, minced
  • ½ inch ginger, minced
  • ½ teaspoon salt, divided
  • ½ cup vegan cream
  • 100g spinach
  • 1 ½ cups stock
  • 600g can white beans, drained
  • Red pepper flakes
  • Coriander
  • Bread
  • 1 cloves garlic

Steps

  1. Heat a skillet over medium heat, and add the oil. Once hot add the cloves, bay leaf, cardamom, and cinnamon stick and cook until the bay leaf changes colour and the cinnamon stick gets fragrant.
  2. 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.
  3. Increase the heat back to medium and cook, stirring frequently, until the onion is golden.
  4. Mix in the ginger and garlic and cook until fragrant. Add the cream, ¼ teaspoon salt and stock and bring to a boil.
  5. Stir in the beans. Adjust seasoning to taste. Partially cover and simmer for five minutes. Then add the spinach and cook until wilted.
  6. Meanwhile place bread on a baking tray. Drizzle with olive oil. Broil until crispy and lightly toasted.
  7. When the bread comes out of the oven rub each slice with cut side of the raw garlic clove.
  8. Switch off the heat for the beans then garnish with red pepper flakes, black pepper and coriander.