Soak the kidney beans overnight, drain it and wash it in fresh water and put it into a pressure cooker. Add 5 cups of water, salt in it and cook it till 4-5 whistles are given out and then switch off the flame. Cool it and then drain it and reserve the cooking liquor.
Chop the onions and coriander leaves, puree the tomatoes by grinding it in a mixer grinder. Grind 5-6 cloves of garlic along with 1 inch of ginger in a mixer grinder by using some water.
Heat oil in a kadhai, add cumin seeds into it, saute it and then add chopped onions into it and saute till light brown.
Then add ginger-garlic paste into it, saute it for 2 minutes and then add turmeric powder, red chilli powder, coriander powder and rajma masala into it, mix it and cook the masalas on low-medium flame .
Then add tomato puree into it, mix it and saute it for 3-4 minutes. Then add kidney beans into it, mix it well and then add 1 cup of cooking liquor and salt to it, stir it to mix and cover it with a lid.
Give it a boil and mash the beans a bit and stir again, add garam masala powder and chopped coriander leaves into it, mix it and cook it for 5 more minutes and then switch off the flame and serve it hot.
