Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside.
In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside.
Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds.
Add the onion and saute till light brown.
Add the tomatoes and continue to stir fry till it is nicely mashed.
Add the spice paste and mix well.
Cover and simmer till the oil separates.
Add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated.
Then add the boiled rajma & mix everything well. Cover & simmer on a low flame till it slightly thickens to a desired consistency.
Mash slightly with a potato masher if you wish.
When done, switch off the flame and add the ghee.
Garnish with chopped coriander leaves.
Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori, chapatti, appam or dosa.
