Wash and soak your beans the night before. In the morning add your beans to your pressure cooker/ @instantpotsa or stove top to boil. Make sure to rinse your beans again before boiling.
In a medium size pot add your oil on medium heat. Once the oil is warm add in your jeera seeds, mustard seeds, ajwain, dried chillies, cinnamon stick, bay leaf, clove and cardamoms letting it sizzle for a minute.
Add your curry leaves, onions, chillies, ginger and garlic chilli paste. Cover the pot letting the onions cook for a few minutes until soft.
Once onions are soft add in all your spices powders, chilli powder, turmeric powder, mix masala, dhania powder, jeera powder and garam masala braising it for a few seconds.
Add your potatoes to the spices mixing it and coating it well with the spices and onions. You can add about just about a 1/4 cup of boiled water from the side of the pot if it’s getting to dry.
Add in your tomatoes, chopped mint and a tablespoon of your chopped coriander. Mixed until all well combined. Close your lid and letting it cook for three minutes.
Take your boiled beans (remember when boiled your beans the water must be one finger above the surface of your beans) with the water and add it to the pot of your potatoes mixing well.
Now add in the salt and a pinch of hing.
Cover your pot and leave your beans to cook on low to medium heat for 10 minutes. It all depends on the type of stove you using as well. I let it cook till my potatoes are soft and gravy is getting thick. You have the option to let it cook on low with the lid open after your potatoes are soft to get a thicker gravy. Or once your potatoes are soft and gravy is slight thick, switch the heat off and leave the pot covered for 10 to 15 minutes to get a thicker gravy.
Don’t forget to add more chopped coriander, you can easily adjust the spice according to your taste.