Heat oil in a large wok or skillet and sauté onion puree in it until translucent.
Add garlic and ginger. Cook for 1 minute.
Stir in salt, turmeric, coriander, cumin, garam masala, black pepper, and red chili powder. Sauté until aromatic. Add tomato puree, cover, and cook on medium heat until the gravy thickens and tomatoes are fully cooked.
Add the boiled red kidney beans along with a bit of the water they were cooked in, plus 1 cup of fresh water. Stir and simmer for a few minutes.
Gently mash some of the beans with a ladle to help thicken the gravy.
Add whole green chilies and dried fenugreek leaves. Cook for another 2 minutes.
Garnish with fresh coriander. Serve hot with zeera rice or chapatis, along with salad, curd, and achaar. Enjoy! And remember “COOKING IS EASY!”
