Take a pressure cooker, add rajma, salt & water accordingly. Boil it for at least 40 min.

Allow it to cool down. Take out in a bowl, keep aside.

Now take the same pressure cooker, add oil, heat it. Add ginger garlic paste, also add lil water, sauté it for a while.

Add onion paste now, again add lil water, stir fry it for a while. Cover it with the lid, lower the flame, cook it till brown.

Mix haldi, red chilli powder & dhania powder with lil water, mix it well. Add in to the masala, Increase the flame now, cook it until oil has oozed out.

Now add tomato purée & salt, stir fry it for a while. Lower the flame now, cover it with the lid, cook it until oil separates.

Open the lid now, increase the flame, add garam masala powder, give a stir. Now add curd, mix it well.

Add boiled rajma now, mix it well, you can add more water if required. Place the lid now, give 4 whistles at high flame.

Lower the flame now, cook it for 5-7 minutes. Switch off the flame, let it depressurise.

Take out in a serving bowl, garnish it with chopped dhania patta.

Serve it with plane steamed rice or Paratha..