Rajma need to be soaked overnight.

Put tomatoes in hot water. Peel the skin.

Cut onions into chunks.

Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.

Grind tomato, onion, ginger, garlic and chilli to a paste.

The kidney beans need to be really soft, otherwise it will not taste good.

Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.

The oil should leave the sides , then add the spice powders.

Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.

Add the cooked rajma to it.

Simmer on a low flame for sometime.

Rajma masala is ready to serve.

Serve hot with any flat bread or rice.

Grind tomato, onion, ginger, garlic and green chilli to a paste.

Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.

Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.

Drain the water from the soaked rajma. Rinse it in water.

Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.

Let the pressure release by itself. Check the consistency, if needed boil it for sometime.

Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.