Drain the soaked rajma and add it to a pressure cooker with a teaspoon of salt and 3 cups of water. Pressure cook the beans until soft and reserve the water. Drain and keep aside (reserve the water)
In the cooking pot heat the oil until smoking hot, reduce the heat and heat again. Add the onions and fry until they caramelize. Then add in the ginger-garlic paste and chilis
Fry for couple minutes and then add the tomato pulp. Cook until it is thick and reduced
Add all the spice powders (except the kasuri methi), salt along with ¼ cup of the reserved rajma water (or hot water). Mix well and cook until the oil separates
Now add the boiled rajma and simmer over medium heat for 10-12 minutes. Keep adding water if you need to. Once you've reached the consistency of the curry you want, turn the flame off and stir in the coriander leaves
Serve your yummy Punjabi rajma masala, hot along with rice and/or parathas. Enjoy!
