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Heat the oil over medium-high heat and sauté the finely chopped onion until translucent
Add the garlic, ginger and chilli, chopped tomato, and tomato purée. Cook over medium heat until the mixture softens and cooks down
Stir in the turmeric, ground coriander, ground cumin, and red chilli powder. Mix well, then add the salt and kidney beans
Add a splash of water to prevent sticking. Cover with a lid and simmer over low-medium heat for 10–15 minutes
Remove from the heat and stir in the garam masala and fresh coriander