Firstly, wash rajma and soak rajma in enough water for about 8 hours or soak it overnight.

When we start making the curry, pressure cook rajma by adding enough water for about 8 - 10 whistles in a pressure cooker and rest it aside.

In a separate cooking pot, heat it, add oil, add cinnamon sticks, bay leaves, cardamoms and saute well.

Add sliced onions and fry till slight golden brown, add slit green chillies.

Add ginger garlic paste and saute well to get rid of raw smell.

Add tomato puree and cook the puree for about 2-3 minutes on low flame.

Add salt, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, rajma masala powder.

Mix everything well and cook the whole masala on sim flame until the masala is cooked well or oil appears at the sides.

Add pressure cooked rajma along with its stock into the cooked masala and cook for about 10-15 minutes so that the masala gets into the rajma. Add little water if required.

Garnish with chopped coriander leaves.