Add the spices into a mortar and pestle and grind into a powder or a food blender and process well.
Soak rajma or red kidney beans in a large bowl of water overnight.
Next day, drain the beans and transfer into a large, heavy-based pan. Pour enough water to cover, bring to a boil and cook for 10-20 mins. Remove from heat.
Reserve the water and add the kidney beans into a pressure cooker with 2 cups of water and cook for 1 whistle.
Reduce the flame and cook for another 15 - 20 mins. Wait till the pressure subsides. Then keep the beans and water separately.
Heat oil/ butter/ ghee in a pan/ kadai. Add asafoetida powder / hing followed by cumin seeds. Wait till cumin sizzles.
Add finely chopped onion and saute till it becomes light brownish in color.
Now add ginger paste, dry ginger powder and whisked curd/ yogurt. Keep stirring vigorously or else it will curdle. Wait till oil separates.
Add red chili powder, green chili, salt and rajma. Mix well. Saute well so that the masala gets combined well.
Add the cooked water (around 1 1/2 cup). Bring it to boil, reduce the flame, cover and cook for 20 - 25 minutes or until the beans are tender and the sauce is
Now add coriander powder, garam masala and mix well. Add butter and serve hot with steamed rice.