Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water.
Pressure cook with about 3-4 cups water for 3 whistles on medium and 1 whistle on sim..Note that .. cooking time of rajma may vary depending on the variety . Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy ( ref pic ) . Don't drain water...reserve the stock .
Meanwhile Crush ginger , garlic and green chillies in a mortar pestle . Finely chop onions. Puree tomatoes .
Heat oil+butter in a pan kadai on medium heat. Once hot add bay leaf and cumin .Let cumin seeds splutter .
Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes. this is very important step .
Once the raw smell of the tomato - onion paste goes and they start leaving oil , add all the masalas ie haldi , salt , red chilli powder , dhania powder , jeera powder ,kasoori methi (optional) , garam masala .Saute for 1 -2 mins .
Add in boiled rajma along with water . Add more water required . Mix well and let it simmer for 5 minutes.
Gently mash it using the back of the ladle so that few rajma pieces break to give a nice consistency to the curry . Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. Let it simmer for few more minutes or till you get your desire gravy consistency.Finally garnish with chopped coriander leaves .. Punjabi Rajma Masala is ready .
Serve it hot with some roti /Steamed rice /Jeera Rice along with some Onions on the side . Enjoy !!!
If using canned beans then no need to soak or pressure cook them. Just rinse under the water and they are ready to use .
Proper cooking of rajma,is very important. When you bite they should just melt . however to see they should have retained its shape . Under cooked rajma spoils tummy and also curry taste
If your kidney beans is old stock , then it will take long time to cook properly . in that case you can add a pinch of cooking soda while cooking in the cooker .
Nicely frying onion tomato paste till it leaves oil is very very important step . If this process is hurried rajma masala doesn't taste that great .
Addition of kasoori methi is purely optional . I love its flavour and hence like to add it to most of North Indian style curry's .
If the tanginess from tomatoes are not sufficient , you can add little aamchoor powder too .
Don't overmash rajma and make it fully paste . Just gentle mash from beind the ladle will do . This wil give nice thick consistency to the gravy . Else sometime , water will be one side , beans will be one side .