Step 1

Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.

Step 2

Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.

Step 3

In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.

Step 4

Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.

Step 5

Serve with rice or roti.