Clean and wash Rajma. If using the canned Kidney beans skip this as well as the next two steps.

Soak it overnight in water. They will swell up by next morning.

Drain the overnight water, wash Rajma again and pressure cook it. Soaked rajma will soften up in 4-5 whistles. Keep it aside.

Let's get going with the masala. Grind onion, garlic and tomato to a fine paste and in the same pan heat oil, add cumin seeds and when they start to sputter add this paste to it along with ginger paste.

Start cooking the masala till all the liquid has evaporated. Add tomato puree and mix, adding tomato puree will give the gravy that rich red color. Stir in the spices.

Give it a good mix.

Stir in boiled Rajma or canned Rajma and mix well. Bring it to a boil. Adjust your seasonings.

Cover the pan and allow it to boil for 20 - 25 minutes on a medium flame.

Once Rajma has blended well with the gravy, transfer it to a bowl and serve. Enjoy it with rotis or on a bed of rice.

In a pan heat oil and add jeera (cumin seeds).

As Jeera starts to splutter add onion-tomato masala.

Saute the masala for 3-4 minutes on a medium flame.

Add dry spices - coriander powder, red chili powder and garam masala powder. After this follow step 4-6.