Cook the Kidney Beans: Drain the soaked kidney beans and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Pressure cook for about 6-8 whistles or until the beans are soft and fully cooked. Allow the pressure to release naturally.

Prepare the Masala: In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to crackle. Add the chopped onions and sauté until they turn golden brown. Mix in the ginger-garlic paste and green chilies, cooking until the raw smell disappears. Add the pureed tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.

Combine Beans and Masala: Add the cooked kidney beans along with their cooking liquid to the masala. Mix well. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to blend and the gravy to thicken. Mash some beans slightly to thicken the curry if desired.

Final Touches: Sprinkle garam masala over the curry and mix well. Check for seasoning and adjust if necessary.

Garnish and Serve: Garnish with chopped fresh cilantro. Serve hot with steamed rice or roti.