Clean, dry the same cooker, add oil, heat it. Moderate the flame, add ginger garlic paste, saute it until rawness is released, add lil water to avoid burning.

In goes onion paste & salt, mix it well. Add very lil water, cook it covered on low flame until brown. Stir in between.

Open the lid, increase the flame, add haldi powder, red chilli powder & dhania powder, mix it well. Add very lil water, stir it. Cook it covered on low flame until oil has oozed out.

In goes boiled rajma, mix it well. Add lil water if needed. In goes chopped dhania patta, stir it.

Place the lid, give 4 whistles on high flame. Lower the flame, cook it for 7 minutes. Turn off the flame, allow it to depressurise naturally. Open the lid after 10 minutes.