Rajma Masala

Soak rajma overnight and pressure cook until soft. Heat oil in a pan and sauté cumin seeds, bay leaf, and chopped onions until golden. Add ginger-garlic paste and tomato puree, cooking until oil separates. Add salt, red chilli powder, and Rajesh Mishran Garam Masala, mixing well. Add boiled rajma and simmer until the gravy thickens and flavours blend. Garnish with fresh coriander and serve hot with steamed rice or roti.