1 cup dry kidney beans (~ 3 cups canned)
150g red onions, finely chopped
500g tomatoes, pureed
2 tbsp butter
1 tbsp oil
pinch hing (asafoetida)
6 cloves garlic, paste
1 tsp ginger chilli, paste
2 tbsp rajma masala (I use Everest)
¼ tsp chilli powder
¼ tsp turmeric powder
Salt to taste
½ cup water
1 tbsp kasuri methi (dried fenugreek)
¼ cup milk

1. Saute onions in butter and oil on medium heat. After 2 minutes, add ginger, garlic and chilli paste along with all the spices (asafoetida, turmeric powder, red chilli powder, rajma masala, salt). Cook until aromatic and onions cooked through (~5 minutes). Add tomato puree and stir occasionally (~5 minutes). Add in the beans and mash them up a little. Add water and continue to cook uncovered on medium heat until it comes together. There should be no water separated. Add the milk and kasuri methi. Cook for another 5 to 10 minutes.

2. Serve with jeera rice.