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Export 19 ingredients for grocery delivery
Step 1
Drain and rinse the soaked kidney beans.
Step 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.
Step 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.
Step 4
Add the onions, garlic, chilli and ginger and sauté for 1 minute
Step 5
Now add the rest of the spices and sauté for an additional 1 minute.
Step 6
Add the diced tomato and fill the tin with water and add that also.
Step 7
Cook the tomato, gravy on medium-low for 15-20 minutes, stirring every 3-4 minutes.
Step 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.
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