Drain the soaked kidney beans. Transfer them to a pressure cooker or large pot with 4 cups of fresh water and salt. Cook until the beans are completely soft and mash easily between your fingers.

Heat ghee in a heavy-bottomed pan over medium heat. Add the cinnamon stick and crushed cardamom pods, letting them sizzle for 30 seconds.

Add the finely chopped onions and cook, stirring frequently, until they turn light golden brown at the edges.

Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the Kashmiri red chili powder, ground coriander, and turmeric, stirring constantly for 30 seconds.

Pour in the tomato puree and salt. Cook the mixture over medium heat, stirring occasionally, until the oil begins to separate from the edges of the masala paste.

Add the boiled kidney beans along with their cooking liquid to the pan. Mash a few beans against the side of the pan to thicken the gravy. Simmer on low heat for 15 minutes.

Stir in the garam masala, turn off the heat, and let the curry rest for 5 minutes before serving warm.