Take a pressure cooker, add oil, heat it, moderate the flame, add tejpatta, laung, dalchini & zeera, let it splutter.

Add in onion paste, mix it well. In goes ginger garlic paste, sprinkle lil water, mix it well. Cook it covered on low flame until rawness is released.

Open the lid, add both red chilli powder, dhania powder & salt (adjustable), mix it well. Increase the flame, add lil water, stir fry it until oil has oozed out.

Now add tomato puree, mix it well, lower the flame, cook it covered till oil has surfaced.

Open the lid, add garam masala powder & kasoori methi, mix it well, increase the flame, add fresh cream, stir it. Cook it covered on low flame until oil has oozed out.

Open the lid, increase the flame, add paneer pcs, stir fry it gently for 30 sec.

In goes boiled rajma along with leftover water, mix it well. Place the lid, give 5 whistles on high flame, turn off the flame.