Drain kidney beans and wash in fresh water and put into a pressure cooker.
Add 5 cups of water and salt, cinnamon, black cardamom and cook under pressure till 4-5 whistles are given out.
Heat oil in a non-stick pan.
Add bay leaf, green cardamom, onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes.
Add coriander powder, cumin powder, and red chili powder and mix well.
Add tomato puree and mix again. Sauté for 3-4 minutes.
Add kidney beans and mix well. Add 1 cup water or you can use rajma water 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 and ginger serve hot.