2 cans Kidney Beans1 tsp JeeraOil
1 medium Onion1 tsp Mustard seedsSalt
2 small Tomatoes1 tbsp grated GingerSugar
1 tbsp minced Garlic
1 Bay Leaf
2 Moti Elaichis
1 pinch Garam Masala
2 pc Cloves
1 tbsp Rajma Masala
1 tbsp Dhania Jeera Powder
1 tsp Red Chilli powder
1 tsp Turmeric
Fresh Dhania
Fresh Cream

Wash the Kidney beans and pressure cook them in 2 cups water for about 4 whistles.
If using dry beans, soak them in warm water for about 4-6 hours and then pressure cook them.
Slice the onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, moti elaichi and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Rajma masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania and a dash of cream and serve.