Kabuli Chanay ka Salan / White Chickpeas Curry

This is one the curries I personally  like very much, and I also have my own particular way of eating it since my childhood days., Here’s what I do…I would make my roti….. tear it roughly in to bite size pieces in a plate… add some chickpea gravy… mix it… top it with thinly sliced onions, green chilies and a squeeze of lemon juice!!!  You can serve this gravy with hard boiled eggs, or make it with potatoes, some people also love to have kabuli chanay with chicken too.

Ingredients:

1 & ½ cups white chickpeas (sufaid chanay)

1/2 cup oil (you can always use less oil)

2 medium onions, Chopped finely

1&1/2 tbsp ginger garlic paste

3 medium tomatoes (pureed)

½ tsp turmeric powder

1 & ½ tsp red chili powder (or to taste)

½ tsp coriander powder

1 tsp cumin seeds

7-8 black pepper corns

3 cloves

1 small cinnamon stick

½ tsp garam masala powder

Salt – to taste

1 tsp fenugreek leaves (dry)

2 medium green chilies (chopped)

Fresh coriander chopped 2-3 tbsp

Method:

1) Wash the chickpeas under cold running water 2-3 times. Soak them in water for overnight. To boil the chickpeas first discard the water then transfer soaked chickpeas in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the chickpeas are tender

2) Heat the oil in a pan on medium heat and add onions. Cook till onions turn light golden in colour. It will take about 4-5 minutes. Add in the cumin seeds, black pepper corns, cloves, cinnamon stick and ginger garlic paste. Mix well and cook it for a few minutes.

3) Add the pureed tomatoes turmeric powder, red chili powder and salt. Fry it well adding a few splashes of water when needed, once the masala is done (the raw smell of masala has gone)

4) Add the chickpeas, , green chilies and the water from boiled chickpeas. Mix well, lower the heat and cook it for further 30 minutes. Please adjust the consistency according to your desire. (if you feel it’s on the dry side you can always add some water in)

5) After 30 minutes,  adjust the salt and spicyness add in the garam masla and coriander powder, dried fenugreek, and chopped fresh coriander, cover for 4-5 more minutes and then turn off the flame. chickpea curry is ready to be served.

Haleem

Haleem is a famous and traditional Pakistani food made of wheat, barley, meat (usually beef, mutton or chicken), lentils and spices.  Although it is sold in bazaars throughout the year but it is a special dish prepared throughout the world during the holy month of Muharram. When it comes to serving the haleem you have a choice of serving it on it own but for me naan is a must have with haleem, so here’s how it’s made…

Ingredients:

1 kg Beef/mutton or chicken (boneless)

1 cup oil

2 medium Onions (sliced)

2 cups Haleem wheat

¾ cup barley (jo)

1 cup Gram lentil (chana dal)

¼ cup rice

¼ cup Red lentils (masoor ke dal)

¼ cup Split black gram (mash ked al)

¼ cup Split green lentil (moong ke dal)

2 tbsp ginger garlic paste

1 cup yogurt (optional)

2-3 tbsp chili powder

1 tbsp coriander powder

1 tbsp Salt (you can add according to taste)

1 tbsp turmeric powder

1 tsp black cumin seeds crushed (shah zeera)

1 tbsp garam masala powder

2 Bay leaves

½ tsp nutmeg & mace powder (jaifal jawtri)

½ tsp green cardamom powder

¼ cup chopped coriander leaves

Mint leaves 20

4 green chilies chopped

Chat masala

Lemon 2

Brown onion ½ cup

Method:

1) Put  wheat and barley in a wide pan and let it soak over night, in an another pan soak together all the and lentils and rice and leave it for 4-5 hours.

2) Next morning cook wheat and barley with 10 cups of water on low flame till tender, boil  lentils in 6 cups of water on low flame till tender, cool and blend  the wheat and lentils.

3) Heat 1 cup oil add sliced onion fry till light golden add ginger garlic paste 2 tbsp, chili powder, coriander powder, salt and turmeric powder, bay leaves and yogurt fry the masala nicely then add in the beef/chicken and fry it well.

4) Now add 4 cups of water cover and cook till tender (for chicken you will need less water, about 2 cups), Once the meat gets tender mash it very well with hand blender.

5) Mix together the mashed meat with blended wheat and gram mixture, add in the garam masala, crushed black cumin seeds, nutmeg and mace powder, and green cardamom powder, mix it nicely and let this mixture to cook on low heat for 30 minutes to an hour (if you feel the haleem is thick you can add more water in to get your desired consistency)

For Bhagr: (optional)

 In a separate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green coriander, sliced green chilies and julienne sliced ginger. (I personally don’t like to add bhaghar on this haleem)

Serve with fresh hot naan, extra coriander,  brown onions, julienned ginger, chopped green chili and lemon wedges and chaat masala. 

Pakora Karhi

Karhi is a favourite dish of punjabis in which yogurt and gram flour are used to make a spicy and sour gravy with fried vegetable dumplings/pakoray I have read lot of karhi recipes, no doubt they are all excellent but mine one is a bit different, and here comes my recipe, the way ami used to make it...

Ingredients:

For gravy:

500 g yogurt (should be a bit sour)
4 tbsp gram flour (baisan)
2 medium tomatoes (finely chopped or pureed)
1 medium onion (finely sliced)
1tsbp ginger garlic paste
Salt - to taste (keeping in mind the fact that a bit of salt will also be added in pakoraz)
1 & 1/2 tsp chili powder
1/2 tsp turmeric powder
¼ cup oil
½ tsp qasoori meethi / dried fenugreek leaves
1-2 green chilis (chopped)
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds


For pakoras:

1-1/2 cup gram flour (baisan)
1 medium onion
2 medium potatoes
1-2 green chilies (chopped)
1 tsp cumin seeds
1 tsp coriander seeds (u can also use ½ tsp coriander powder instead of seeds)
Salt to taste
1-1/2 tsp red chili powder or chili flakes (you can adjust chili according to your own taste)
1 tsp qasori meehti


For tarka:

1/4  cup oil
1 tsp cumin seeds
a few button red chilies
a few kari patay (optional)

Method:

1) Add oil in a pan and add onion fry them until they get pinkish (you don’t want them to get brown). Add the ginger garlic paste and, tomatoes then add salt, turmeric powder, cumin seeds, and red chilies. Fry it well, using a little bit of water (fry it as you would for any other curry). 

2) Put the gram flour with yogurt in a blender and blend until it’s all nice and smooth. Once the masala is done add the yogurt mixture in with 8-10 cups of water. Let it come to a boil, keep stirring every now and then, once it starts boiling lower the heat and let it simmer let it cook for at least 1 &1/2 hour to 2 hours.

3) Once you see the gravy is getting thick (the consistency you are looking for) add in the dried fenugreek (qasoori mehti) and chopped green chilies. Let it cook for 10 minutes then turn the heat off.

For pakoray:

Add all the ingredients of pakoras in a bowl make a thick batter with water (it shouldn’t be too runny). Heat oil for deep frying, fry your pakoras (keep the size small). Once fried put them on kitchen towel/ tissue paper so the excess oil is absorbed. Then add the pakoras to karhi. Add in garam masala and coriander powder and mix it with light hand.

For Tarka: 

Heat oil in a frying pan, add in the zeera, button red chilies. once it turns brown pour it over the curry and put the lid on. Garnish your curry with fresh chopped green coriander leaves. Serve it with plain boiled rice, tarka rice or naans. 

Black Chickpeas Curry

Finger licking tangy and spicy curry made from nutritious black chickpeas. This is my second post on black chickpeas known as kalay chanay in Urdu. It has more intense taste than the white chickpea curry. Black chickpeas have thicker skins than regular chickpeas, and often retain its shape and texture after being cooked. You can enjoy it with boiled rice, naans or chapati...

  

Ingredients:

1 &1/2 cups black chickpeas (kalay chanay)

1/2 cup oil (you can always use less oil)

2 medium onions, Chopped finely

1&1/2 tbsp ginger garlic paste

3 medium tomatoes (pureed)

½ tsp turmeric powder

1 & ½ tsp red chili powder (or to taste)

½ tsp coriander powder

1 tsp cumin seeds

7-8 black pepper corns

3 cloves

1 small cinnamon stick

½ tsp garam masala powder

Salt – to taste

1 tsp fenugreek leaves  (dry)

2 medium green chilies (chopped)

Fresh coriander chopped 2-3 tbsp

1 tsp amchoor powder (optional)

Method:

1) Wash the chickpeas under cold running water until water runs clear. Soak them in water for 8 hours or overnight. To boil the beans first discard the water then transfer soaked chickpeas in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the chickpeas are tender

2) Heat the oil in a pan on medium heat and add onions. Cook till onions turn light golden in colour. It will take about 4-5 minutes. Add in the cumin seeds, black pepper corns, cloves, cinnamon stick and ginger garlic paste. Mix well and cook it for a few minutes.

3) Take ½ cup of boiled chickpeas and puree them in a blender. This will help thicken the gravy to a lovely consistency

4) Add the pureed tomatoes turmeric powder, red chili powder, amchoor powder and salt. Fry it well adding a few splashes of water when needed, once the masala is done (the raw smell of masala has gone)

5) Add the chickpeas, the pureed chickpeas, green chilies and the water from boiled chickpeas. Mix well, lower the heat and cook it for further 30 minutes. Stir in between to make sure gravy doesn’t stick to bottom. Please adjust the consistency according to your desire. (if you feel its on the dry side you can always add some water in)

6) After 30 minutes,  ajust the salt and spicyness add in the garam masla and coriander powder, dried fenugreek, and chopped fresh coriander, cover for 4-5 more minutes and then turn off the flame. Black chickpea curry is ready to be served.

Lobia Qeema

A lovely combination of black eyed peas and minced meat. I have observed a very few people making this curry. It always feels awkward when people hear about this combination and say they have never tried it, anyways here is the recipe…easy to make and goes very well with boiled rice.

Ingredients:

250-300 gm minced meat (you can use lamb or beef)

250 gm sufaid lobia/ black eyed peas

2 medium onions thinly sliced

1&1/2 tsp red chili powder (or to taste)

1/2 tsp coriander powder

1 tsp cumin seeds

½ tsp garam masala

1/2 tsp turmeric powder

Salt to taste

1/2 cup oil

3 medium tomatoes (pureed)

2-3 green chilies Chopped (or you can use them whole)

4-5 black peppercorn

 2 cloves

1 tbsp ginger garlic paste

2-3 tbsp chopped  fresh coriander

Method:

1) Soak the beans in water for 8 hours or overnight. To boil the beans first discard the water then transfer soaked beans in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender.

2) Heat the oil in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add pureed tomatoes, salt, red chili powder, black pepper corn , cloves, black cardamom and fry it well until the raw smell of masala has gone(sprinkle some water if you need to in between) .

3) Add qeema, fry it for further 5-8 minutes, then add beans along with any left over liquid (add more water if required, we need about 2 cups of water in total) and simmer over medium-low heat until the qeema is cooked and the oil begins to separate from the sides (takes about 15-25 minutes). Keep in mind we don’t want it to be very dry, try to keep the gravy at the thicker end though.

4) Sprinkle garam masala, coriander powder,  chopped fresh coriander, green chilies, cover the pan and put it on dum (on low flame) for 5 minutes, serve with plain boiled rice or roti.

Masoor Ki Daal

Masoor ki daal is the easiest and fastest to prepare among all the daals/lentils, it's my second favorite daal after sabout masoor daal. I make this daal the way i have seen my mother making it and love to have it with plain boiled rice, mango achar and pickled onions...

Ingredients:

1 ½ cups masoor daal (red lentils)

1 medium onion sliced

4-5 cloves of garlic (peeled and chopped)

1 ½ tsp red chili powder

1 ½ tsp salt (or to taste)

¼ tps turmeric powder (optional, I normally don’t use it in massor dal)

1 large tomatoe chopped (optional, I mostly make massor dal without tomato)

1 larg green chili

3-4 cups water

Chopped fresh coriander

For tempering/ tarka

1/3 - ½ cup oil/desi ghee

1 tsp cumin seeds

4-5 button red chilies (or use 2-3 green chilies chopped)

Method:

1) Take a pan add the daal and wash it 2-3 times, then add 3-4 cups of water, red chili powder, salt, onions, chopped garlic (also add tomato and turmeric powder if you prefer) and  bring it to a boil.

2)  Once the daal starts to boil turn the heat to medium and partially cover the pan. let it simmer for 45 minutes or until dal is very tender.  Make sure that the dal doesn’t become thick, keep stirring after every 10 minutes.

3) Mash the daal, and garlic cloves with the back of spoon while stirring. When dal is cooked it should look like thick creamy soup, (you can add more water if the dal is not creamy and let it cook for further 10 to 20 minutes).

3) For the tarka, heat oil in a frying pan once the oil get hot add the cumin seeds and chopped green chilies or button red chilies, fry for a few seconds and pour over the dal, give it a stir, add in some chopped coriander and let it cook for a few minutes  Pour in a serving dish and garnish with coriander and green chilis. Serve with plain boiled rice or chapati, achar and pickled onions.

Note:

If you want to make khatti masoor ki daal then you can add in 2-3 table spoon of tamarind pulp or 2 tbsp of lemon juice when dal is  almost done and let it cook for 5 more minutes before adding the tarka.  

Daal Makhni

Basically an Indian recipe but liked by many people in Pakistan too. My grand parents migrated to Pakistan (Punjab) from India (Punjab) during partition, so my you can well imagine our cooking style is pretty much the same as that of Indian Punjab. As far as I can remember my mother also used to make  the same kind of daal but instead of using red kidney beans she always used another type of lentils which I can’t recall right now and she never used to add cream in it. Dal makhni goes very well with naans or boiled rice.  

Ingredients:

1 cup whole urad daal/sabut mash ki daal

1 cup rajma/red kidney beans

¼ cup ghee/oil

2 medium onions (chopped finely)

1 tbsp ginger garlic paste

3 medium tomatoes (pureed)

½ tsp turmeric powder

2 tsp red chili powder

½ tsp coriander powder

1 tsp cumin seeds

½ tsp garam masala powder

1 tsp Salt

2-3 green chilies (chopped in to thick chunks)

2-3 tbsp chopped fresh coriander 

4 tbsp cream

3 tbsp butter

Method:

1)      Wash the beans and daal under cold running water until water runs clear. Soak them in water for 8 hours or overnight. To boil the beans and daal first discard the water then transfer soaked beans in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender.

2)       Heat the oil in a pan on medium heat and cumin seeds, once they start to splutter add the onions, fry till onions turns light golden in colour. It will take about 4-5 minutes.

3)       Add in ginger garlic paste, mix well and cook it for a minute. Add the pureed tomatoes turmeric powder, red chili powder, and salt. Fry it well adding a few splashes of water when needed.

4)       Once the masala is done (the raw smell of masala has gone) add the beans and daal  along with the water they were boiled in, and if needed you can add some more water in.  Mix well, lower the heat and cook it for further20 -30 minutes. Mash some of the beans and daal to thicken the gravy to a lovely consistency. (Stir in between to make sure gravy doesn’t stick to bottom.) Please adjust the consistency according to your desire.

5)      After 20-30 minutes add in the garam masla, dhania powder, chopped green chilies, cream, butter and coriander powder and chopped fresh coriander, cover for 4-5 more minutes and then turn off the heat.

Mash Ki Daal

Mash ki daal  also knows as urad daal is very easy to make and delicious. It goes very well with chopri rotis (butter or ghee applied on rotis) and green chutney and not to forget a big glass of lasi...

Ingredients:

250gm daal mash/white lentils (washed and soaked for an hour)

¼ cup oil

1 medium onion, thinly sliced

1 tbsp ginger garlic paste

2 medium tomatoes finely chopped

1 tsp red chili powder (or to taste)

1 & 1/4 tsp salt (or to taste)

1/4  tsp turmeric powder

1 /2 tsp cumin seeds

2 cloves

5-6 black pepper corn

1 black cardamom

½ tsp coriander powder

½ tsp garam masala powder

1-2 medium Chopped green chilies

2 tbsp chopped fresh coriander

Method:

1) Heat oil in a pan, add onions and fry on medium heat for 5 until they turn translucent.

2) Add cumin seeds and fry for 2 more minutes, add ginger garlic paste and fry for a minute, then add tomatoes, salt, red chili powder, turmeric powder, 2 cloves, a few black peppercorns and black cardamom, fry till all the tomatoes are dissolved.the raw smell of masala has gone and oil separates. You can add a few splashes of water every now and then to help you in frying the masala, so the masala doesn’t burn or stick to the bottom of pan. 

3) Once the masala is done add the dal fry it for 5 minutes and then add 1 ½ cups of water, stir it once, bring it to a boil and then cover it with a lid and let it cook on low medium heat till the daal is done and the water has almost dried (we don’t want to make it to dry). Please don’t stir it too much at this stage as it will make the daal mushy.

4) Once the daal is done add garam masala powder, coriander powder few chopped green chilies and  chopped fresh coriander leaves (unfortunately i didnt have any fresh coriander at hand) stir it once and then leave it on dum for 5 minutes, turn the flame off and the daal is done. Garnish and serve it with roti or naan along with some salad and green chutney.

Loki Aur Chanay Ke Dal

Loki aur chanay ke dal is a great combination of lentil and vegetable with a subtle flavor. Mom used to cook it very often, and it goes very well with boiled rice or naan and roti...

 Ingredients:

1-1/2 cups chana dal / Bengal gram

250 gm to 500 gm bottle guard/loki/ kadu (peeled and cut in to cubes)

2 medium onions finely chopped

2-3 medium tomatoes finely chopped

1 tsp Ginger paste

1 tsp garlic paste

1-2 chopped green chilies

Salt to taste

1/2 tsp turmeric powder

1 1/4 tsp red chili powder

2-3 cloves,

1 black cardamom,

5-6 black pepper corns

1 small piece of cinnamon stick

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tsp cumin seeds

1/4 cup oil

1/4 bunch cilantro chopped finely

Method:

Soak the dal in water and keep aside for an hour. Heat the oil in a pan, add onions and fry till they become transparent then add the ginger and garlic paste, tomatoes, turmeric powder, red chili powder, salt, cumin seeds, black pepper corns, cardmom, cloves and cinnamon stick, fry till the oil starts to separates and tomatoes are dissolved. Add the bottle guard and fry for 3-4  minutes then add the dal and 3 cups of water, let it  come to a boil then turn the heat down, cover the pan and let it cook on low heat until the chana dal and loki gets done, remember we want to keep the consistency of dal to medium, we don’t want it too be to runny or too dry,  Once the dal gets done add in the chopped green chilies,  adjust the salt, sprinkle the garam masla, coriander powder and fresh chopped cilantro, give it a  good stir, cover the pan and cook for 5 more minutes then turn the heat off. Garnish the dal with cilantro, and Serve hot with boiled rice/roti and enjoy.

Mixed Lentil Curry

Got this idea from my aunty when I visited her 2 years back, she made mixed lentils with shredded chicken, and served it with nans, it almost tasted like haleem. Another event I remember was my cousins wedding, we were served this delicious combination of mixed lentils along with boiled rice, so I will be sharing both veggie and non- veggie version of this dish in the same recipe and hope you will like it too…

 Ingredients:

100 gm chana dal

100 gm masoor dal

100 gm  mong or mash dal

250- 500 gm boiled and shredded chicken or meat

2 medium onions (thinly sliced)

2 medium tomatoes (finely chopped or make a paste in blender)

1 tbsp ginger garlic paste

½ cup yogurt (100ml)

½ - 1 cup oil

2 cups chicken stock

Salt to taste

1 tsp red chili powder (or to taste)

¼ tsp turmeric powder

1 tsp cumin seeds

1 large bay leaf

7-8 black pepper corns

3-4 cloves

1 inch piece of cinnamon

1 big black cardamom

¼ tsp garam masala powder

½ tsp coriander powder

Some fresh chopped coriander, chopped green chilies and lemon wedges to garnish

Method:

Mix all the lentils, then wash and soak them for almost 3 hours. In a pan boil the lentils till they are done, turn off the heat let them cool down then blend them coarsely (or you can mash them with back of the spoon or wooden ladle).  Heat oil in a separate pan and add the onions, fry them till they get golden brown color, then add in the cumin seeds, bay leaf, black pepper corns, cloves, cinnamon stick and black cardamom, followed by ginger garlic paste, fry for a minute or two and add in the chopped tomatoes (or blended tomatoes). Now add in the chili powder, turmeric powder, salt and yogurt, fry it well until the tomatoes are almost dissolves (sprinkle some water if you need to in between). Once the masala is done add in the shredded chicken (or meat) fry it for 5 minutes, adding some water if it sticks to the pan, now add in the blended lentils with 2 cups of chicken stock, you can check the seasoning at this point and add more salt and red chili powder if needed, let it cook for 30 minutes on low heat (consistency of dal depends on your own preference). After 30 minutes sprinkle some garam masla and coriander powder, give it a stir and turn of the heat. Garnish with chopped fresh coriander and green chilies and serve hot with roti or boiled rice.

Note: For the vegetarian version follow the same procedure and exclude the chicken pieces and chicken stock, use water in place of chicken stock

Sabut Masoor Dal

Sabut Masoor Dal also knowon as "Egyptian lentils" is my favorite kind of daal. A few years back I hardly knew the dals by their names, it was far more easier to recognize them by their colors, so I always called it brown dal. You can enjoy it with roti, paratha or plain boiled rice, I prefer to eat it with boiled rice and mango pickle....

Ingredients:

1-1/2 cups sabut masoor (brown lentils rinsed)

1-2 medium onions finely chopped
2-3 medium tomatoes finely chopped
1 tsp Ginger paste
1 tsp garlic paste
1-2 chopped green chilies
Salt to taste
1/2 tsp turmeric powder
1 1/4 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1tsp cumin seeds
1/4 cup oil
1/4 bunch cilantro chopped finely


Method:

Put the dal in a pan with 3-4 cups of water and place over medium to medium- high heat, bring it to a boil (uncovered), then partially cover the pan and reduce heat to medium-low and let the dal cook. This should take around half an hour. 

Meanwhile heat the oil in a pan, add onions and fry till they become transparent  then add the ginger and garlic paste, tomatoes, turmeric powder, red chili powder, salt and cumin seeds, fry till the oil starts to separates and tomatoes are dissolved. Add the dal with all the remaining water it's cooked in and chopped green chilies, let it simmer on low heat for another 30 miutes, if the dal is not dilute enough you can add more water to get a consistency you want, we don't want it too runny or too dry, just medium consistency, adjust the salt and other seasoning at this time. After 30 minutes sprinkle the coriander powder, garam masala powder and fresh chopped cilantro. Stir and cook for 5 more minutes then turn the heat off. Garnish the dal with cilantro, and Serve hot with boiled rice/roti and enjoy the yummy saucy sabut masoor :)

Rajma Curry

Red kidney beans curry, rajma or lal lobia is a very popular dish in both Pakistan and India, its one of my childhood Favorite. It goes best with boiled rice, pickle and salad or you can always have it with roti or parathas. 

Ingredients: 

Red kidney beans 2 cups
Oil – ¼ cup
Bay leaves 1

Onions 2 medium, Chopped finely 
Ginger garlic paste 2 tbsp
Tomatoes 3 medium chopped
Turmeric powder ½ teaspoon
Red chili powder 1 ½ teaspoons or to taste
Coriander powder 1 tsp
Cumin seeds 1 teaspoon
3 cloves
1 small cinnamon stick
Garam masala powder ½ teaspoon
Salt – to taste
Fenugreek leaves 1 tsp (dry)
Green chilies 2 medium sliced
Fresh coriander chopped 2-3 tbsp

Method: 

Wash the beans under cold running water until water runs clear. Soak them in water for 8 hours or overnight. To boil the beans first discard the water then transfer soaked beans in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. You can also use pressure cooker but I normally don’t cook in pressure cooker. 
Heat the oil in a pan on medium heat and add onions. Cook till onions turns light golden in color. It will take about 4-5 minutes. Add in the cumin seeds, bay leaf, cloves. Cinnamon stick and ginger. Garlic paste. Mix well and cook it for a minute. Add the pureed tomatoes turmeric powder, red chili powder, and salt. Fry it well adding a few splashes of water when needed, once the masala is done (the raw smell of masala has gone) add the beans, green chilies, fenugreek leave and the water from boiled beans Mix well. Lower the heat and cook it for further 10-15minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency. (Stir in between to make sure gravy doesn’t stick to bottom.) Please adjust the consistency according to your desire. After 10-15 minutes add in the garam masla and coriander powder and chopped fresh coriander, cover for 4-5 more minutes and then turn off the heat. I served the beans with boiled rice, achar and pickled onion. For pickled onions, slice 1 large onion, add ½ cup of vinegar, ½ tsp salt, I tsp sugar, toss and refrigerate for a couple of hours.