Punjabi rajmah

Step 1: Drain 10 oz red kidney beans and 1 tbsp bengal gram lentils (chana dal) and pressure cook them with 1 ½ tsp salt and 5 ¼ cups water for 3 whistles.

Step 2: Keep the cooker on a very low heat for 20 minutes more, then take off the heat and let the pressure drop.

Step 3: Grind 2 onions, 8 cloves garlic and 1 in fresh ginger to a paste.

Step 4: Heat 4 tbsp oil in a heavy pan, add 1 bay leaf and 2 cloves, then the onion paste. Sauté until brown.

Step 5: Reduce the heat and stir in ¼ tsp ground turmeric, 2 tsp ground coriander, ¼ tsp amchur (dried mango powder), ½ tsp garam masala and 1 tsp red chilli powder.

Step 6: Add 6 tomatoes and cook until the oil separates.

Step 7: Stir in 4 ½ oz plain yogurt and cook on a low heat until the masala turns red and the oil separates again.

Step 8: Strain the beans, keeping the cooking water. Add the beans to the tomato mixture.

Step 9: Cook on a medium heat for 2–3 minutes, mashing some of the beans now and then to thicken the gravy.

Step 10: Add some of the saved cooking water if the curry is too thick, then take off the heat. Garnish with 2 tbsp fresh coriander and serve hot with chapaties or boiled rice.