Drizzle some oil into a pan and add in the diced onions, pepper and tomatoes. Start to cook them down until they soften and then add in the salt.
Cook the vegetables until them become soft and then add in all the spices and the garlic paste. Add in little amounts of water to stop it from sticking and cook the mixture down until it becomes a puree.
Drain the kidney beans and add into the puree mixture, cook on a medium heat for a few minutes. Continue adding in small amounts of water to stop the kidney beans from sticking and continue this for about 15 minutes.
Boil some water and add in a litre to the kidney beans. Continue stirring occasionally on a medium heat and reduce the water to the desired thickness.
Garnish with the coriander and serve over rice.