Drain kidney beans and wash in fresh water and put into a pressure cooker. Add sufficient water and salt and pressure cook on a medium to high flame for 15-20 minutes.
Check the beans for softness, if they are not soft, cook them more for 2 whistles.
Heat 2-3 tablespoons oil in a pan or kadhaie. When oil is medium hot, add bay leaf, black cardamom, green cardamom and cloves
Add chopped onion and saute until onion turns translucent. Add ginger-garlic paste and saute for 1-2 minutes.
Now add turmeric powder, red chilli powder, garam masala powder and cumin powder mix well.
Add tomato puree and salt and mix again. stir and saute the whole masala mixture till the fat starts leaving the masala.
Now add rajma and mix well. simmer for 10-12 minutes or more till the rajma curry thickens slightly. it should not be watery.
Mash the beans a bit and stir again. Cook few minutes and switch off the flame. Garnish with coriander leaves
Serve rajma masala with steamed rice, jeera rice or naan.