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Melt 2 tbsp clarified butter (ghee) in a pan. Add 1 chopped onion and 1/2 tsp cumin seeds. Fry the onion until it turns golden brown.
Add 1 tsp ginger and garlic paste to the pan and fry for a few minutes until fragrant. Sprinkle a little water to prevent burning.
Add red chili powder (to taste), 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt (to taste). Mix well.
Add 100g chopped and blended tomatoes, 1/2 tsp cumin powder, and chopped green chili (to taste). Mix thoroughly.
Add 1/2 cup water, cover the pan, and cook until the masala leaves oil, indicating it's well-cooked.
Add another 1/2 cup water to the cooked masala. Mix and then use an immersion blender to blend the masala into a smooth gravy.
Add 250g boiled red beans to the smooth gravy and mix well.
Cover the pan and simmer the curry on a low flame for 15 minutes to allow the flavors to meld.
Taste and adjust spices if needed. Add 1/4 tsp garam masala powder, 1/2 tsp dry fenugreek leaves (crushed between palms), 1 tbsp lemon juice, and fresh coriander.
Mix everything well and serve hot with rice or chapati.
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