Wash and soak rajma for 6 to 8 hours. Now pressure cook it until 4 whistles. Let the pressure release itself.
Heat oil in a pot and add all the whole spices. Now add onion paste and mix it well. Cook it for 5 minutes and add ginger and garlic paste. Cook everything until light brown in colour. Now add all the dry spices and mix well. Now add tomato paste and mix well. Add one fourth cup of water and mix.
When the oil start separating from the gravy, add boiled rajma. Now add 2 cups water and let it cook for 10 to 15 minutes on medium heat. Now add chopped coriander leaves and turn off the heat.
Serve rajma masala curry while it is still hot with rice or paratha.
