Rajma (Curried Kidney Beans)

Please excuse my lack of measurements for this recipe! If it's any consolation, most Indian cooks don't measure anything anyway. Especially not my mom! So, this one can just be a tribute to her style : )

Ingredients:
1 can of kidney beans
2 ripe tomatoes, pureed
cumin seeds
onion/ginger/garlic
coriander powder
salt
tiny bit of amchur (mango powder)
tiny bit of lal mirchi (red chili powder)
cilantro for garnishing

Sautee the cumin seeds and the ginger, onion and garlic on medium or medium high heat. When they are translucent, or on the verge of browning, add in the tomato puree and the rajma together; (otherwise, the tomato puree just splatters everywhere). Add salt and remaining spices, and stir in the rajma. Keep the heat for a minute or two while stirring, and when the rajma seems evenly coated, reduce heat to a simmer, and cover. Cook for about 15 to 20 minutes, or until the rajma is really soft and fragrant. Yum, yum, yum. Serve with nan and yogurt.