Soak Rajma in water for 5-6 hours.

After soaking for 5-6 hours, drain the water and rinse the beans.

Pressure cook the beans with sufficient water to cover up to 2 inches above the level of the beans for 3 whistles. Add salt to taste before pressure cooking.

After pressure cooking, the beans should be soft but intact and with some water still left. Do not throw out the water. Keep aside.

In a kadai, heat 3 tablespoons of oil. Add onions and fry till crispy and golden brown. Drain excess oil and set onions aside to cool.

Once cooled, blend the onions with 100ml of water to a smooth paste.

In 1 tablespoon of oil, add 2 tablespoons of ginger garlic paste and fry till the raw smell is gone.

Add tomato puree and salt. Cover and allow to cook for 5-6 minutes.

Add 1/4 teaspoon turmeric powder, 1 tablespoon coriander powder and 1 tablespoon chilli powder and cook till the masalas are cooked.

Add onion paste and cook well for 15-20 minutes.

Add the boiled rajma along with the water. Mix and cook for 15-20 minutes.

Add salt to taste, 1 teaspoon garam masala, 1 teaspoon kasuri methi and 2 tablespoon of chopped coriander leaves.

Add 10 grams butter and wait for it to melt.