Soak kidney beans overnight. Wash properly then pressure cook with 4-5 cups water. Add cinnamon, bay leaf, black Cardamom, 1/2 tbsp salt. Place the pressure cooker on high flame. After 1 whistle, lower the heat and let it cook for 20 minutes or until kidney beans is cooked. Let it cool down.

Then heat a pan add 1 tbsp ghee and Cumin seeds. Add onion, ginger garlic paste. Saute for a minute.

Add tomatoes and 1/2 tbsp salt. Cover the lid and cook for 2-3 minutes. Open the lid and check if tomatoes are soft, then switch off the flame and let it cool down.

Heat a kadhai add 3-4 tbsp ghee and add Kashmiri Red Chilli Powder. Keep flam low and add the puree. Stir continuously. Add coriander powder, turmeric powder, little salt.

Cover the lid and cook until oil surfaces out and puree reduces to half in quantity. Stir in between and cover and cook again. Add green chillies and boiled kidney beans. Mix it well.

Add water as required and mix again. Cover and cook on high flame for 5 minutes. Open the lid and mix well. Kidney beans has come to right consistency. Neither too thick nor thin. Add Garam Masala and coriander leaves. Stir for few seconds.

At last add butter and mix well. Delicious kidney beans is ready to serve!

Enjoy hot with Rice, Chapati or Paratha.