Rajma Masala

Soak rajma overnight and pressure cook until soft. Heat oil and butter in a pan, add bay leaf, cloves, and cumin seeds. Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until aromatic. Add tomato puree and cook until oil separates. Add salt, red chilli powder, and Rajesh Super Garam Masala to intensify the flavour. Add boiled rajma along with some cooking water and simmer until the gravy thickens. Garnish with fresh coriander and serve hot with steamed rice.