Place a medium to large saucepan (which has a lid) on a medium / high heat and add the oil.
Bash the coriander and cumin seeds in a pestle and mortar and then add to the saucepan. Cook for about a minute. Keep a close eye on them so they don't burn. Lower the heat to medium, if necessary.
Then add chopped onions and cook until they brown / caramelise.
Add the garlic and turmeric and stir to distribute evenly into the onions. Then add dried mint and dried chilli flakes (feel free to exclude chilli or revise chilli levels down if half a teaspoon feels a bit too much for you).
Add the chopped tomatoes and stir now and again until they break down (roughly 5 to 10 minutes).
Add the tomato purée and stir until evenly distributed and follow with the vegetable stock. Give the mixture a good stir and let it come to a boil and then reduce the heat to low / medium to allow to simmer. Place the lid on the saucepan and let the sauce simmer for a minimum of 30 min or longer - ideally when you start to see the oil form a little round the edges of the sauce.
Then add your cooked kidney beans, garam masala, the lime (or lemon) juice, salt and pepper and stir. Leave to simmer with the lid on for a further 15 to 30 mins.
Taste and adjust seasoing if required. Before serving, stir through some fresh chopped coriander. Spoon the Qorma into your serving dish and sprinkle with the sliced spring onions. Serve with flatbread and / or rice, yoghurt-style dip and / or salad and pickles (torshi).