Soaking
Rinse and soak the rajma (kidney beans) in enough water overnight or for 5-6 hours.

Next day, discard the water and rinse the beans again in fresh water for a couple of times.

Drain all the water.

Pressure cooking
In a 3 litre pressure cooker, take both the soaked rajma and water.

Pressure cook on a medium to high flame for 20 to 30 minutes.

When the rajma is cooking, you can chop the onions, tomatoes, green chillies, ginger-garlic etc..Set aside

When the pressure settles down on its own, open the lid.

Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.

If the beans are cooked well set aside.

Heat oil + butter in another pot or pan on a low heat. Add chopped ginger-garlic, add some khade masala and let them crackle & get browned.

Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.

Take care not to burn them as this will give bitter tones in the curry.

Light browning the onions is also alright.Add some salt keep on stirring the onions while sauteing them, for uniform cooking and also so that they don't get burnt.

Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.

Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.

Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, kitchen king, salt and garam masala powder.

On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base and add some kasuri methi.0

Now add some water and let it cook on low flame for 2-3 minutes. 

Add fresh cream and give it a nice mix. 

Now add the cooked beans to masala and stir the whole curry mixture.

Now add some butter. On a low heat to medium-low heat simmer with lid for 5-6 minutes or more time until the curry thickens slightly. It should not be watery.