*To cook the kidney beans, soak them in water overnight or for about 8 to 10 hours. Drain and discard this water. Cover the soaked beans with enough water to cook it, and add a pinch (not more) of baking soda and mix well. Pressure cook the beans (or whichever way you cook beans) until the beans are soft but not mushy. Keep aside.

In a large pan, heat the oil. Add the onions and sautxe9 the onions till they turn soft. Add the ginger and garlic, and stir for about half a minute. Turn down the heat to medium and then add the purxe9ed tomatoes and cook for 5 to 10 minutes.

Add the turmeric coriander and chilli powders and cook until the oil shows on the edges, stirring occasionally.

Drain the liquid from the cooked kidney beans and add it to the pan along with a cup of water. Bring to a boil and lightly mash the beans with spatula/ spoon so that a small number of the beans break. This will help thicken the curry. Add salt to taste. Let it cook on low heat for another 5 minutes or so till the flavours are well blended. Add a little more water f the Rajma is too thick. It should have the consistency of a stew.

Take it off the heat. Just before serving stir in the ghee and garnish with the chopped coriander. Serve hot with basmati rice.