Add rajma to a bowl and rinse them by adding water. Again add adequate water and soak them. Use a large bowl to soak as they can increase in size.

Drain soaked water and add fresh water to it and add them to pressure cooker.

Add 1 tbsp. salt and pressure cook for 2 whistle blows. One on high and second on low flame.

While peas are being cooked let's make curry paste. Add onions and green chillies to a mixer grinder and make a paste of them.

Transfer to a small bowl and add tomatoes to the grinder and make a puree.

In a pan heat ghee/ oil and roast cloves, bay leaf, cinnamon stick, cumin seeds and green cardamoms for a while.

Add onion paste and mix for a while. Add ginger-garlic paste and sauté till its raw flavor is cooked.

Put tomato puree, add red chilli powder, a little salt and turmeric powder.

Mix and cook for a while till onions and tomato paste is cooked. If needed we can even put lid can cook.

If rajma is cook by this time let the pressure is removed and open the lid. We can find rajma is cooked by this time. Make sure they do not become mushy.

If they are not cooked, cook on low flame with the lid open till they become soft. To check we can take one pea and press with two fingers.

Once tomato puree is cooked, add rajma along with its stock and mix.

Cook for a minute or two and add coriander powder. If you like to have thick gravy leave it or else we can add little water at this time.

With lid covered, cook on low flame till you get a thick consistency.

Once Rajma curry is done, garnish with coriander leaves and serve hot with either steamed rice or with bread recipes like chapati or pulka.