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.