In a Kadai add oil heat it for few seconds then add the bay Leaf and cardamom, hing and turmeric powder.

Now add jeera and saunf and let it splutter. Followed by onion with ginger garlic paste and salt for the onions and cook till it turns brown.

To this add tomatoes, masala’s and cook till raw smell goes. Followed by pressure cooked rajma (rajma : for 6 whistles after soaking for 8 hours)

Wash methi first then soak in a bowl of drinking water but add salt to it and soak it for 10 mins drain and wash with fresh water.

Now add it to the rajma and let it become soft. Lastly drizzle ghee mix close for 10 mins and serve hot.