Cook the Kidney Beans:

Rinse 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 20 minutes or until the beans are soft and fully cooked. Alternatively, you can cook them in a pot, but it will take longer.

Prepare the Masala:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts to separate from the masala.
Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes.

Combine Beans and Masala:

Add the cooked kidney beans along with the cooking liquid to the masala. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes. The curry should thicken and the flavors should meld together.
Mash some of the beans slightly to thicken the sauce. Adjust the consistency with water if needed.
Stir in garam masala and cook for an additional minute.

Garnish and Serve:

Garnish with chopped coriander leaves. Serve hot with steamed basmati rice, roti, or naan.