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Finely crush the ginger, garlic and deseeded green chili in a mortar and pestle.
Grate the onions.
Purée the tomatoes.
Heat oil in a pot.
Add cumin seeds and let them splutter.
Add the grated onion with a pinch of salt and stir in the ginger-garlic-chili paste. Cook slowly until light golden/brown.
Add red chili powder, turmeric, coriander powder, and garam masala. Cook until the oil starts to bubble and spices bloom.
Pour in the tomato purée and some salt. Simmer until it deepens in colour and the oil starts separating.
Stir in ¼ tsp sugar to balance the acidity of the tomatoes.
Add the beans along with their liquid.
Pour in 1 cup warm water.
Let everything simmer gently so the beans soak up all that spicy, rich flavour.
Crush Kasuri Methi between your palms and stir it in towards the end.
Do a final salt check.
Serve with a generous dollop of sour cream.