Heat oil in a pan, toast cardamon, clove and cinnamon stick.
Saute onions until soft.
Add ginger garlic paste and saute until raw smell dissipates.
Add coriander powder, chili powder, salt, turmeric and let the spices lightly toast.
Then add tomatoes, mix, cover and cook tomatoes on medium - medium high flame until soft, about 2-3 minutes.
Throw in the lima beans and give a good stir.
Add masala powder, water and mix. You can add masala powder at this step or in next step.
Cover the pan and cook until lima beans are soft. Then add masala powder, if you have not added in previous step.
Taste the curry and adjust chili powder and salt. If you wish, you can add a pinch of garam masala. I don't.
Check the consistency. Add more water for a lightly thin curry and simmer for few more minutes. For a thicker curry, cook a little longer.
Sprinkle some chopped coriander leaves, turn off the flame, transfer to a serving bowl.
Serve with rice, roti and paratha.