Ingredients:

* 2 Bayleaf
* 8 Cloves
* 3 tbsp Oil
* Salt to taste
* 2 tbsp Ghee
* 4 Cardamom
* 1" Cinnamon
* 1 tbsp Cream
* 5 cups Water
* 250 gm Rajma
* 6 Black Pepper
* 1 tsp Kala Jeera
* Coriander leaves
* 3 Onion, chopped
* 2 tsp Chilli Powder
* 2 Black Cardamom
* 1 tsp Kasoori Methi
* 2" Ginger, chopped
* 2 Tomatoes, chopped
* 1 tsp Tumeric Powder
* 5 Green Chilli, chopped
* 8-10 flakes of Garlic, chopped

Method:

1. Soak Rajma overnight.
2. Put rajma, bayleaf, black cardamom, 1 tsp Ghee, water, and Salt in a pressure cooker. Cook in high heat till full cooking pressure is reached. Then reduce to medium heat and cook for 20 minutes.
3. When cooled, separate rajma from the water and keep aside both rajma beans and water.
4. Heat oil and rest of the ghee . Add finely chopped onion, ginger, and garlic and green chilli. Fry till light brown.
5. Add chilli powder, turmeric powder, kasoori methi and chopped tomatoes and cook till well fried.
6. Add cooked Rajma beans and grinded kala jeera, grinded black pepper, grinded cinnamon and grinded cloves and fry for 4 to 5 minutes.
7. Add water, which has been kept separated. Bring to boil and cook on medium heat till rajma beans are very well cooked.
8. Remove from heat. Add chopped green coriander leaves and cream. Serve hot with rice.

Serves 4

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.