Wash and Soak the Rajma and chilka wala Urad dal overnight...pressure cook it for 10-12 whistle along with the garlic, ginger and onion powder with enough water or till its done....I don't add salt now.

Heat oil and butter in a kadai, add the whole dry chilli, Cardamom, cinnamon stick and bay leaf, then the chopped onion, saute it and then add the garlic, ginger and turmeric paste to it and bhunno it, then add the tomato and bhunno it more, if required add little water, add the masalas and salt and bhunno it more till the raw flavour of everything goes off and the oil/ butter starts separating, then add the methi leaves and mix it.

Then add the Palak too and mix it and cook it for sometimes, then add the cooked Rajma and mix well add the Garam masala and ghee too and add about a cup of hot water (if needed) and cook it for 15-20 minutes.....check salt and the desired consistency and thickness of the Rajma...serve hot with Roti or rice.