Heat oil in a pan. Add cumin seeds, cinnamon stick, bay leaf, and peppercorns. Saute for a few seconds or until the spices become fragrant.
Add chopped onion and cook until it becomes golden brown. Keep on stirring in between to avoid burning.
Add ginger-garlic paste and saute for about a minute.
When the raw smell of garlic goes away, add crushed kasoori methi, coriander powder, turmeric powder, and red chili powder. Saute for about 30 seconds.
Add chopped tomatoes, green chilies, and salt. Mix and cook until the tomatoes turn mushy and get nicely cooked.
Add cooked black beans and saute with the sauce for about a minute.
Next, add water/ vegetable stock and cook for around 5 minutes.
Switch off the stove. Add garam masala and cilantro. Mix everything.
Serve hot with rice or roti.