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Ingredients

150g kidney beans, soaked in water overnight
1 bay leaf
5 green cardamom pods
1 tsp salt
5 cup water
1 tbsp ghee
1 tsp cumin
1 cinnamon stick
5 cloves
2 onions finely, diced
1 tsp ginger paste
4 cloves garlic, crushed
1 chilli, diced
1 tin diced tomatoes
¼ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
½ tsp salt
1 tsp kasuri methi
coriander to garnish
rice and naan to serve

Method

1. Drain and rinse the soaked kidney beans.
2. In a large pot or pressure cooker, add the kidney beans, bay leaf, 2 cardamom pods, salt, and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 45 minutes to an hour in the pot and 10-12 in the pressure cooker.
3. In a separate pot, heat the ghee and add the cumin seeds, cinnamon, cloves, and 2 more cardamom pods. Cook this for 1 minute, or until fragrant.
4. Add the onions, garlic, chilli and ginger and sauté for 1 minute
5. Now add the rest of the spices and sauté for an additional 1 minute.
6. Add the diced tomato and fill the tin with water and add that also.
7. Cook the tomato, gravy on medium-low for 15-20 minutes, stirring every 3-4 minutes.
8. Once the beans are cooked, drain them and add to the tomato gravy, stirring well and cooking for an additional 5-6 minutes, then stir through the kasuri methi before serving with rice and naan.