Soak the kidney beans overnight. Drain them well and rinse in cold water before using.

Place it in the cooker with salt, turmeric powder and enough water to cook for about 10- 12 minutes on medium flame.

Heat oil in a pan.

Add cumin seeds and chopped onion. Saute till it turns translucent.

Add ginger-garlic paste and saute for few seconds.

Add chilli powder, garam masala powder and some salt.

Add chopped tomatoes and mix well with all the ingredients.

Add a little cooked beans water/stock. Mix well.

Cover with a lid and cook for 2 minutes.

Add kasuri methi powder.

Add cooked kidney beans from the cooker and mix nicely with the other ingredients. Cook for 1 - 2 minutes.

Smash a few kidney beans with a ladle to thicken the gravy.

Transfer the contents to a bowl and serve.

Garnish with fresh coriander leaves.