Wash and soak rajma for 8 to 10 hours in ample water.
Discard the water and rinse them well. Pour 2 cups fresh water.
Cook them in a pot or pressure cook until soft but not mushy.

If done properly, the rajma must be soft when you bite into it. It should not be al dente or even slightly hard.

Heat a pan with oil and saute cumin until it sizzles.
Saute ginger garlic paste until a nice aroma comes out.
Add onions or paste and saute until it turns golden.

Saute tomatoes or puree until the raw smell vanishes.
Add all the spice powders and salt. Saute until oil begins to leave.
Add cooked rajma or kidney beans and pour rajma cooked water.

Add ginger and slit green chilli.
On a low flame simmer for 10 to 15 mins.
Check if they are done completely. When you mash the rajma it must be soft.

Pour 2 tbsp cream and turn off the stove.
Sprinkle some coriander leaves. Serve rajma masala with rice.

To begin with Karela-Aloo bhaji Recipe, firstly slice the karela/bitter gourd in thin slices. Add 1 teaspoon oil to the sliced karela and leave it for 30 minutes.

In the same oil fry potatoes till half cooked. Remove from heat and keep aside.

After 30 minutes squeeze all the liquid from bitter gourd and drain them.
In a kadhai, take mustard oil and fry karelas till mildly browned, this might take about 7-8 minutes. Take out the karela's from the oil and keep aside.

In a kadhai or heavy bottom pan, heat oil and add the karela masala to it. Fry for 2 minutes and add sliced onions to it, fry till translucent. Add salt, turmeric, chilli powder and fried karela and aloo to it. Cook till aloo and karela are done.