1. In a sauce pan heat oil, fry dried red chilies until dark.
  2. Add onions and sauté until light brown.
  3. Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper.
  4. Fry for 1 minute under low heat.
  5. Add potatoes to the onion mixture and sauté for 5 minutes in medium heat.
  6. Sprinkle water if it starts to burn.
  7. Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well.
  8. Bring to a boil, and let simmer for 15-20 minutes.
  9. Under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
  10. Garnish with chopped cilantro.
  11. Serve with rice, or roti.
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