Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 3 cups of water and salt and cook under pressure till 4-5 whistles are given out.
Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
Add tomato puree and mix again. Sauté for 3-4 minutes.
Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
Garnish with coriander leaves/curry leaves and serve hot.
By Ria Samuel