Firstly, soak 1 cup rajma in enough water for 12 hours.Drain off the water and trasfer to a pressure cooker.Add 1 bay leaf,1 black cardamom,1 tsp salt and 4 cup water.

Pressure cook for 6 whistles or until rajma turns soft.

In a kadai heat 1 tbsp ghee and sauté 1 tsp cumin, 1 inch cinnamon and 5 cloves.add in 1 onion &sauté well.further add 1 tsp ginger garlic paste,1 chilli &sauté until the onions turn golden brown.

Now add 2 cup tomato pulp,to prepare tomato pulp, blend 3 large tomatoes to a smooth paste.Mix well making sure the spices are combined well.

Cover and cook for 10 min, or until the tomato puree has thickened.Stir occasionally & continue to cook until the oil is separated.

Further keeping the flame on low add 1/4 tsp turmeric,1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp aamchur, 1/2 tsp garam masala & 1/2 tsp salt.Sauté until the spices turns aromat.

Add in cooked rajma and mix well..Adjust the consistency by mashing few rajma if required.

Cover & simmer for 15 min or untill the curry thickens.Now add 1 tsp kasuri methi &2 tbsp coriander &mix well.