In a bowl soak 1.¼ cups of Kidney beans with adequate water overnight and at morning we find them quite well swollen.

In a bowl add the red kidney bean with 5 cups water and mix it with turmeric, cook on high flame for 10 mins, then set the gas to medium flame and cook for another 15 mins. Can check softness of kidney beans by pressing them and they get mashed easily.
Mash more of kidney beans so that also help later for gravy thickened.

Heat oil in a wok on medium flame and once the oil is hot we can add dry raw Indian masala viz. bay leaves, star, green cardamom, cinnamon stick and black cardamom. Mix and saute together for a minute or so.

Add onions paste and cook for 3 mins till they turn pink and get translucent.

Now add Ginger-garlic paste, cook the same for 4 mins till it's raw smell goes away.

Now add the fresh tomato puree mix it well and add salt for it to get softened, cover the wok with steel plate and let it cook for 10 mins on medium flame and stir twice in between so that it doesn't stick with surface.

Now we add dry powdered spices namely cumin powder, rajma masala coriander powder and red chilli powder and mix well. Cook all the spices for 2 mins and then include cooked rajma and same curry we used to boil Rajma and mix it well.

Cover the wok again and cook the kidney beans curry for 20 mins on medium flame.

Curry will thicken, we can adjust the consistency of gravy by adding additional boiling water. Heat and add 1 tablespoon of butter and saute for 2 mins till they turn light brown in colour, add dry fenugreek leaves, add garam Masala and mix well and cook for sometime then lastly add chopped cilantro.