Wash the kidney beans well and soak overnight (or at least 8 hours). the kidney beans will double in size when fully soaked.

Pressure cook the soaked kidney beans with about 3 cups of water till soft (about 3 to 4 whistles should do). set aside.

In a kadhai / wok heat some oil.

Add the cumin seeds, cinnamon stick, bay leaf, cloves and cardamom pod. let the spices release their flavours into the oil.

Next, add the green chilly and stir for about 10 seconds.

Add the finely chopped onion and ginger garlic paste, stir well. when the onions are almost translucent, add the turmeric and mix well.

Add in the chopped tomatoes and a little salt (to help the tomatoes sweat down).

When the tomatoes are cooked, add the cumin powder, coriander powder and red chilly powder. stir well, till the spices smell cooked.

Add the kidney beans (along with the water used to pressure cook them in; its full of flavour) and stir well.

Add the garam masala and amchur powder. stir to mix evenly.

You may add some water at this stage to adjust the amount of gravy you want.

Season with salt, and cook covered for about 10 minutes on a low flame.

When done, transfer to a serving dish and garnish with freshly chopped coriander.

Serve with rotis or plain white rice.