Soak the beans overnight or 4-5 hours in hot water. Discard the water before you use.
Boil them in a pressure cooker with 3-4 cups of water for 2-3 whistles. Keep it aside.You may boil them in covered pot until soft.
Heat oil in a pressure cooker/pot and cumin seeds to it. Let it splutter.
Add bay leaves with chopped onions along with salt. Cover and cook.Mix well and let it cook until onions turn brown.
Puree the tomatoes along with ginger and chilly. Now, add the tomato puree to onions and mix well.Cook for further 8-10 minutes.
Add turmeric,red chilies,coriander powder,garam masala and salt.(spice option 1 or spice option 2)
Let it simmer for 8-10 minutes till it gains a bright red color and the oil oozes out.
Add the boiled kidney beans (with the water) to this curry and let it boil for 10-15 minutes. Alternatively you can pressure cook this for 1-2 whistles. Add water(only if required) to adjust the consistency of the gravy.Do not cook further in the pressure cooker if the Rajma is already very soft.
Once cooked,adjust water if required,Sprinkle kasuri methi and let it simmer for few minutes.
Garnish with Coriander and serve hot with Basmati rice.