1small green chillior 1/2 long green cayenne chilli
½teaspoonred chilli powder
½teaspoonground black pepper
1 ½tablespoonsseas salt flakes
1tablespoonkasoori methidried fenugreek leaves
2X 400g cans red kidney beansrinsed and drained
Fresh coriander leaves
Place onion, tomato, garlic, ginger, chilli and water in the jug of a blender and process to a smooth paste.
Heat oil in a large (4L) cooking pot or Dutch oven on high. Add cumin seeds, bay leaf and cinnamon. In an instant, as the seeds start crackling, add the onion-tomato puree to the pot. Mix well.
Add turmeric, coriander, garam masala, chilli powder, cardamom, black pepper, and pomegranate molasses to the pot. Mix well. Reduce heat to medium. Cook uncovered (stirring frequently ) for approximately 25-30 minutes until the sauce has turned a dark, rich shade and smells fragrant.
Add salt, kasoori methi, red kidney beans and coconut milk. Mix well. Simmer and cook for another 10 to 15 minutes until creamy and heated thoroughly.
Remove from heat. Garnish with coriander and sliced onion rings. Serve hot.
If you can't find pomegranate molasses, you can use tamarind paste or mango powder or even a good squeeze of lime. It is to add a bit of acidity and sourness to round the flavour of the curry.Kasoori methi (dried fenugreek leaves) are available at most Indian grocery stores and some supermarkets. Although there is no true substitute for the earthiness and slight bitterness of fenugreek, if you don't have kasoori methi on hand, try adding a tiny bit of mustard powder or mustard paste.