A Soak 150 grams of Rajma overnight. Next morning, rinse the kidney beans off with fresh water. Then take a pressure cooker, add the soaked beans with water and salt and cook it under pressure till around 8-10 whistles are given out.

Then drain off the cooked liquor and reserve it for future use in a bowl. In a separate bowl chop two large onions. Heat oil in a non-stick pan at the other end and add ginger garlic paste and sauta it for 2 minutes. Add the chopped onions and sauta it for 2 minutes. Add the chopped onions and sauta it till golden brown. Add a teaspoon of coriander powder, cumin powder and red chilli powder and mix well.

A Make a tomato puree of 2 tomatoes (half a cup). Saute it with the onions and stir it in low flame till the oil separates.

Add the boiled rajma. Add cumin powder and garam masala. The water which you had set aside, add that and leave it to cook on low flame for 3- 4 minutes.Then add some cut tomatoes on it.