Wash the rajma and soak them overnight or for 6 – 8 hours.

Take a pan, and add 3 cups of water along with soaked kidney beans and a pinch of salt. Throw away the water in which the rajma was soaked.

Do not use this water as this causes indigestion. Cook them for 20 to 30 minutes till the rajma are soft and tender.

Take a small bowl and add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt, and pepper. Mix all the spices well.

Take a Kadai, and heat the oil in it. Add the chopped onions; cook for 7-8 minutes until the onions turn golden brown in color.

Add the garlic and green chili, cook for a minute.
Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.

Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.

Now with the help of a ladle mash a tablespoon of Rajma. This will thicken the gravy. Adjust the water as per the gravy requirement. With an Open lid, let it simmer for 5 minutes at low flame.

Ake it out in a serving bowl and garnish it with coriander leaves.

Serve hot with plain steamed rice.