Red Kidney Beans in Beetroot Gravy

Ingredients

Red Kidney Beans -  1 cup (soak overnight and pressure cook)
Beetroot - 2 large (pressure cook and grind to paste)
Onion - 1 large (finely chopped)
Tomato - 2-3 (finely chopped)
Garlic - 4-5 clove (roughly chopped)
Ginger - 1 inch piece (finely chopped)
Cumin seeds - 1/4 tsp
Green Coriander - 1/4 bunch chopped
Chilli powder -1/4 tsp
Dal Makhani masala - 2 tsp
Oil - 1 tsp
Salt - to taste
Water - 1/4 cup

Method
1) Heat oil in a pan, add cumin seeds and wait until spluttering subsides
2) Add the chopped ginger and garlic and fry for a minute
3) Add the chopped onions and fry until golden brown
4) Add salt, dal makhani, and chilli powder and fry for 1-2 minutes
5) Add chopped tomatoes and cook until tomatoes turn tender
6) Now add the beetroot paste and mix well with masala and cook for 2 minutes
7) Add cooked kidney beans and 1/4 cup water, mix well and allow to simmer for 5 minutes
8) Garnish with coriander and server with rice/chapathi