Wash kidney beans and soak in water for at least 8 hours or overnight.

Drain and rinse the soaked kidney beans.

Heat vegetable oil in a pressure cooker.

Add bay leaf and let it sizzle.

Add chopped garlic and sauté until light pink.

Add chopped onions and sauté until translucent.

Add chopped ginger and stir for two minutes.

Add chopped tomatoes and a pinch of salt.

Cover and cook for two minutes to soften the tomatoes.

Stir in coriander powder, cumin powder, turmeric powder, and red chili powder.

Sauté the spices continuously until well combined.

Add the kidney beans and mix well.

Add salt to taste.

Add 4 cups of water.

Close the pressure cooker and cook for 8-10 whistles.

Remove from heat and let the pressure release naturally.

Open the lid and check if the kidney beans are tender.

If not tender, add one cup of water and cook for 2-3 more whistles.

Once the pressure is released, open the lid and simmer on low heat.

Cover loosely and cook for ten minutes, allowing the gravy to thicken.

Mash some of the beans with a spatula to thicken the gravy further.

Stir in garam masala.

Turn off the heat.

Stir in butter and let it melt.

Garnish with cilantro.

Serve hot with steamed rice.