Slow-cooked red kidney beans in a thick tomato-onion gravy with aromatic Indian spices.
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Pressure cook the soaked kidney beans with 4 cups of water and a pinch of salt for about 15-20 minutes until they are completely soft and mashable.
Heat oil or ghee in a heavy-bottomed pan and add cumin seeds; let them sizzle until fragrant.
Add the finely chopped onions and sauté on medium heat for 8-10 minutes until they turn a deep golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the tomato puree along with turmeric, red chili powder, and coriander powder; cook until the oil starts to separate from the masala.
Add the cooked beans along with their cooking liquid into the pan, mashing a few beans with the back of the spoon to thicken the gravy.
Simmer the mixture on low heat for 15-20 minutes, allowing the flavors to penetrate the beans and the gravy to thicken.
Sprinkle garam masala and fresh cilantro over the top before serving hot with steamed basmati rice.
