Heat oil in a non stick kadai. Add cumin seeds and bay leaves and sauté till fragrant.
Add onions and ginger-garlic paste and sauté lightly. Add tomato purée and sauté for 4-5 minutes.
Add red chilli powder, turmeric powder, curry powder and sauté for 2 minutes.
Add salt and mix well.Add rajma and let it to come to a boil.
Add coconut milk and mix well and let it get heated through.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.