Drain liquid from can. Wash beans thoroughly in running water.
Heat oil in skillet. Add cumin seeds, onion seeds and fennel seeds. Sauté.
Add onions and cook till translucent.
Add green chilies and ginger-garlic paste. Stir fry till onions are lightly browned.
Add tomato paste and cook till oil separates.
Add all dry masalas, beans, and salt to taste. Sauté on medium low heat till masalas are cooked well in the oil.
Add cream, milk and almond/cashew powder. Whisk and cook on low heat till oil floats on top.
Finally mix in kasoori methi powder and mix well.
Serve with your choice of naan, roti, rice, etc.
