If using dry rajma, soak it for 10 to 12 hours, wash well, and add fresh water. Pressure cook for 6-7 whistles, or until soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. Check the 'Notes' section.

If using a canned one, drain the excess water and wash it thoroughly.

Chop the onions very finely. Alternatively, you can make the onion into a fine paste too

In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.

Throw in the onions and saute for a few minutes on a low flame till they turn pink.

Add the garam masala powder at this stage and saute for a few minutes. Adding garam masala at this stage will give a nice flavor to the curry.

Puree the tomatoes and add them to the onion garam masala mix.

Add the red chilli powder, coriander powder, jeera powder, and coriander powder.

Mix well and saute well till the raw smell goes off and the gravy oozes out oil.

Add the red kidney beans to this.

Puree the tomatoes and add them to the onion garam masala mix.

Add the red chilli powder, coriander powder, jeera powder, and coriander powder.

Mix well and saute well till the raw smell goes off and the gravy oozes out oil.

Add the red kidney beans to this.

If you cooked the rajma, add the reserved cooking water; otherwise, add 1 to 1 and 1/2 cups of water.

Add the kasoori methi. Check for salt.

Allow this boil for a few minutes and add the milk. I used full cream milk for a creamy texture. You can use cream or evaporated milk, too.

Keep the flame low and cook it for 20 minutes. Stir in between.

Creamy and finger-licking Rajma masala is ready to serve.

Serve with roti | jeera rice.