If using dried beans, begin this recipe 8 hours ahead.

Drain and rinse the canned kidney beans (I used red beans). Set aside. If using dried beans, soak overnight or at least 8 hours, drain, and cook. You can either cook them on stovetop until tender, or in a pressure cooker for 2-3 whistles along with enough water.

To make the rajma masala, heat 2 tablespoon oil in a large frypan over medium heat and splutter cumin seeds. Add onions, and sauté, stirring occasionally, for 3-4 minutes or until browned. Add green chilies, and sauté, stirring constantly, for 1 minute. Add minced ginger and garlic. Cook, stirring constantly, for 2 mins or until aromatic.

Add ground turmeric, ground coriander, red chili powder and garam masala. Sauté, stirring constantly, for 1 minute or until fragrant. Add tomatoes, and stir to combine. Cook, stirring occasionally, for 2-3 minutes or until the tomatoes break down and oil separates.

Add rajma or kidney beans. Cover with 1 cup water. Season with salt. Stir to combine. Bring to a simmer. Cook, stirring occasionally, for 3-4 minutes. Using a spoon, mash few beans to thicken the curry. Sprinkle with kasuri methi. Pour in fresh cream (or coconut milk). Stir to combine. Heat through.

Garnish with coriander (cilantro) leaves.