Drain and rinse 850g of canned kidney beans. Crush 4 garlic cloves, 1 green chili, and 1 piece of peeled ginger, about 1in / 2.5cm long, into a paste.
Heat 2 tablespoons of butter and 1 tablespoon of oil over medium-low heat. Let ½ teaspoon of cumin seeds sizzle, then cook 150g of finely chopped onion until golden, stirring often.
Stir in the ginger-garlic paste until fragrant. Add 250g of finely chopped tomatoes and cook for 2-3 minutes, until softened.
Add 1 teaspoon of ground coriander, ½ teaspoon of red chili powder, ¼ teaspoon of turmeric, and ½ teaspoon of garam masala. Cook, stirring, until thick and the fat separates.
Add the beans and 2 cups of water. Season with salt. Simmer uncovered for 10-12 minutes, or until thickened, mashing a few beans.
Stir in 1 teaspoon of crushed dried fenugreek leaves and 1 tablespoon of heavy cream. Simmer for 1 minute.
