Ingredients:
500 gms white kidney beans (small size)
100 gms cashew nuts (unsalted)
100 gms white sesame seeds
1 kg onions (sliced)
100 gms brown fried onion
250 gms tomato (chopped)
1 tbsp ginger garlic paste
1 tsp green chilli paste
1 tsp red chilli paste  
1 tsp turmeric powder
1 tsp black pepper (crushed)
1 tsp red chilli flakes
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fenugreek powder
½ cup yogurt
½ cup cream
1 cup desi ghee

For the white puree:

Boil sliced onions, unsalted cashew nuts and white sesame seeds together until soft. Cool it and then make a puree of it.

Method:

Boil the beans till they are tender. Strain and keep it aside. Heat the ghee in a kadai and sauté the ginger garlic paste. Add the white puree, tomato and all the spices together and cook till the ghee comes to the top. Add the beans into the mixture and mix well together. Cover with lid for a few minutes and serve hot.