Firstly soak rajma in enough water for 7-8 hours.
Pressure cook rajma for 4-5 whistles.
Heat butter in a pan on low medium flame.
Add jeera, heeng and whole spices, saute for few seconds.
Add chopped onion and saute till it turns golden brown.
Add in the ginger garlic chilli paste and saute for few seconds.
Now add coriander powder, red chilli powder and haldi powder along with tomato puree. Saute till the masala starts leaving the oil.
Add rajma, rajma stock(according to the consistency you want), salt, garam masala and kasuri methi.
Give it a nice mix and let it simmer for 10-15 minutes.
Lastly add cream, garnish with chopped coriander leaves and serve hot with roti, paratha, naan or rice.
