Step 1

Dice the onion. Mince the garlic. Peel and mince the ginger.

Step 2

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

Step 3

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Step 4

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Step 5

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Step 6

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.