Wash and rinse rajma in water.
Soak them for 8-10 hours.
Add rajma, salt and 4-5 cups water in a pressure cooker. Cover the lid and cook them first 5 minutes over high flame. Then simmer the flame and cook it for 15-20 minutes or 8-10 whistles.
Switch off gas. Once steam released check whether rajma tender. If rajma bean is not properly tendered cook it again for 5-7 minutes.
Now dry roast bay leaf, cloves, cardamoms in a pan. Once cooled grind it with onions, garlic and ginger. Make Fine paste.
Heat oil in a Kadhai. Add onion paste. Saute until translucent and leaves the sides of Kadhai.
Meanwhile grind tomatoes and green chillies separately.
Add tomato paste. Saute all until masala separates Kadhai.
Add red chilli powder, coriander powder, rajma Masala and Anardana churn. Saute all for 1 - 2 minutes.
Now add Boiled rajma. Stir all.
Check the consistency of gravy. It should be thick. If needed add some water.
Bring it boil for 5-10 minutes over slow flame.
Add chopped coriander leaves. Switch off gas.
Serve hot with chapati or Jeera rice.
