Crush onion,tomato,garlic,chili and ginger to a smooth paste. Here is the detailed notes on making this tomato masala and storing it for a longer time.
Heat oil in pressure cooker.
Add cumins. when they crackle add asafoetida.
Add onion. I have also add some chopped capsicum but it is completely optional.Saute for a while and then add tomato paste. mix them and saute it.
Add turmeric powder and salt.
Cook paste until it reduces oil.
Add salt and red chili powder. Mix them well.add kasoori methi.
Add Soaked Soaked rajma and mix them well.
Add water and bring to boil for 3 min.
Cover with lid and pressure cook it for 15 min on medium flame.
Check rajma if they are soft enough.
Add Lemon juice and coriander leaves.
Serve hot with paratha or roti, Rice .
Notes
Kindly check kidney-beans after 15 min. Sometimes it require more time to cook.