• Soak 300 g kidney beans in plenty of water for at least eight hours. Discard soaking water, rinse, cover beans in water and cook for about an hour. Drain but preserve most of the cooking water.
• Add 1 tsp salt the last five minutes of cooking

While the beans are boiling:

• 2 tblsp oil or ghee
• 1 tsp cumin seeds
• 350-400 g (after trimming and peeling) red onion, chopped
• 1 tblsp each of chopped garlic and chopped fresg ginger
• 1 chili, chopped
• 2 tins tomatoes
• 1 tblsp coriander powder (preferably from roasted whole seeds)
• 1 small tsp turmeric powder
• 1 tsp garam masala
• 1.5 tsp chili powder (or to taste)
• 1 bayleaf
• A small handful of curry leaves
• 3 green cardamom and 3 black cardamom, slightly crushed
• 3/4 teaspoon salt or to taste

Suggested garnish (optional):

• chopped cilantro (fresh coriander)
• 1 tablespoon ghee, drizzled on top
• 1 dollop of yoghurt
• Some julienned fresh ginger, fried in ghee if desired

To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.

Add the chopped onion and cook till they turn a light colden – about five minutes on medium heat.

Add the ginger-garlic paste and green chili and cook for one minute

Add the pureed tomatoes, and cook, stirring occasionally, for five minutes.

Add the rest of the spices, mix well and cook for about ten minutes on medium-low heat.

Add the kidney beans and simmer for 20 to 30 minutes on low heat. Occasionally mash some of the beans to give the curry and creamy texture. Add cooking water if needed.