Step 1

in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.

Step 2

add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.

Step 3

now add 2 cup tomato pulp.

Step 4

cover and cook for 10 minutes, or until the oil is separated.

Step 5

further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.

Step 6

saute until the spices turn aromatic.

Step 7

add in cooked rajma and mix well.

Step 8

cover and simmer for 15 minutes or until the curry thickens.

Step 9

now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.

Step 10

finally, enjoy rajma with hot jeera rice.