Soak rajma in water overnight. Drain and discard the water.
Pressure cook with about 3-4 cups water for 5 whistles.
Meanwhile crush ginger garlic and green chillies.
Finely chopped onion.
Puree tomatoes.
Heat oil butter in a pan on medium heat.
Once hot add bay leaf and cumin. Let cumin seeds splutter.
Add onion, ginger garlic green chilli paste. Saute till slightly browned.
Next add tomato puree and stir for sometime.
When they start living oil add turmeric powder, coriander powder, cumin powder, red chilli powder, rajma masala powder, kasoori methi and salt.
Saute for 1 to 2 minutes.
Add in boiled rajma along with water. Add more water if required. Mix well and let it simmer for 5-7miniutes.
Gently mesh it using the back of the ladle so that few rajma pieces break to give a nice consistency to the curry. Let it simmer for few minutes.
Add coriander leaves.
Punjabi Rajma Masala is ready
Serve it hot with roti parantha naan rice.
