First soak a cup of rajma overnight then boil along with a potato, some salt and wait till 8 to 10 whistles. Now remove them from the pressure cooker and pour it into a container.

Now heat a pan; add some oil along with some ghee. Once it gets hot, add a bay leaf, dried red chilli, green cardamom and cinnamon stick. Then add finely chopped onion in it. Mix everything well and let it fry for about a minute.

Now add some ginger-garlic paste in it and mix it. Then add all dry masalas like turmeric powder, coriander powder, salt and sugar and combine it well with the masala.

Later add kashmiri red chilli powder and garam masala and mix it well.

Then add the tomato paste in it and give everything a good mix. Now cook the masala on a low flame unless oil starts releasing from the masala.

Then add the boiled rajma (red beans) in it. Add the boiled potato by gently crushing it so that the gravy becomes little thick. Now gently combine everything well. Adjust the water & salt consistency at this stage. Cover the lid, keep the flame low and let it cook for about 5 minutes.

Later open the lid and add kasuri methi in it and mix it. Then add some fresh cream to it and give it a good mix.

You will notice that the gravy has thickened a little at this stage. Finally add some chopped coriander and give a final mix. Your rajma-chawal is ready to serve. I've served it with some jeera rice.