Wash and soak rajma for 8 to 10 hours in ample water. If you prefer to pressure cook them first, you can do it for 3 to 4 whistles on a medium flame with 2 cups of water.
Heat a pan with oil and saute cumin until it sizzles.
Saute ginger garlic paste until a nice aroma comes out.
Add onions or paste and saute until it turns golden.
Saute tomatoes or puree until the raw smell vanishes.
Add all the spice powders and salt. Saute until oil begins to leave.
Add kidney beans and pour water. Pressure cook on a medium flame for 1 whistle. Reduce the flame to low and pressure cook for 2 whistles. When the pressure goes off, open the lid and stir.
If you have pressure cooked them already in the first step, then you can add them here along with left over stock. Simmer for 10 to 15 mins.
Check if they are done completely.
Sprinkle some coriander leaves.