Step 1

Begin by rinsing and soaking 2 cups of the beans in the water preferably overnight but if you forget like us, at leat 5 to 6 hours on the day before cooking. The beans will expand and soften a bit.

Step 2

While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.

Step 3

While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.

Step 4

Add 1 & 1/2 teaspoons of ginger-garlic paste and cook for an additional 1 to 2 minutes.

Step 5

Stir in 2 medium pureed tomatoes and cook for 5 to 6 minutes until the tomatoes are soft and well-cooked.

Step 6

Add the spices to the pan, coriander, cumin, Kashmiri red chili  (or regular chili powder for more heat), fennel powder, turmeric, and salt. Cook the spices for 1 to 2 minutes until fragrant.

Step 7

Transfer the beans to to the pan with masala. Combine well and simmer it over low-medium heat for 15 minutes. Add water for desired consistency.

Step 8

Add garam masala and salt to adjust the seasoning. Additionally you can also add kasuri methi and cilantro. For extra meassure add some butter before serving. 

Enjoy it with rice or bread.

Notes:

It's important to cook the onions thoroughly before adding the tomatoes. If the onions start to brown too quickly, add water periodically to prevent burning. For a smoother curry, you can blend the onions and tomatoes after frying them for a bit, then return the mixture to the pan for further cooking.  Towards the end, consider mashing some of the beans to add a buttery and hearty texture to the curry.