Soak rajma in water for 8hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be atleast 1/2 inch above.
Next day rinse well atleast twice.
Add it to a pressure cooker along with water till immersing level.
Pressure cook for 5 whistles. Let pressure release by iself.
Open to check, it should be soft when pressed easily mashable this is the right consistency.
Heat 2 tablespoon oil in a kadai. Add 1 teaspoon cumin seeds let it crackle completely.
Add 1/4 cup onion finely chopped.
Saute until transparent then add 1 teaspoon ginger garlic paste.
Saute for a minute.
Reduce flame to lowest. Add 1/4 teaspoon turmeric powder, 1 heaped teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder. If you want you can add 1/2 teaspoon cumin powder.
Give a quick mix. Do not burn the spice powders.
Immediately add 1.5 cups blanched tomato puree. I blanched 4 tomatoes, removed the skin then pureed.
Add 1/2 cup water, then give a quick mix.
Let the gravy boil for 5-7 mins or until raw smell of the tomatoes and masalas leave. It does not take time as tomato is already blanched.
Keep stirring in between to avoid sticking at the bottom.
Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.
Give a quick mix.
Cook covered for 7-10 mins.
Give a quick mix. Mash rajma here and there if you prefer.
Add 1/2 teaspoon sugar, 1 teaspoon kasoori methi(crush and add), 1 tablespoon coriander leaves and 1 teaspoon garam masala powder.
Give a quick mix.
Finally add 1 teaspoon butter.
Give a quick mix and Switch off.
Rajma Masala is ready! Serve hot!