Wash the Rajma couple of times and soak overnight. Before pressure cooking, change water couple of times. Pressure cook with enough water for 4 to 5 whistles.
Drain the Rajma and reserve water cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
Add tomato puree and mix again. Sauté for 3-4 minutes.
Add cooked Rajma and mix well. Add 1 cup of the saved boiled water, salt and combine.
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 serve hot.