Rajma - 4 fistfuls, soaked 6-8 hours
Onion - 1, grated
Ginger garlic paste - 1 tsp each
Whole garam masala: Cinnamon - 1"stick; Star anise, Black cardamom - 1 each; Cloves - 6;
Bay leaf - 1
Tomatoes - 2, ground to a puree
Yogurt - 2 tbsps
Dry masalas: Red chilli powder - 1/2 tsp, Rajma Masala - 1 1/2 tsp, Amchur powder - 1/2 tsp,
Coriander seed powder - 1 tsp
Oil - 1 tbsp
Salt - to taste
Sugar - 1 tsp
Coriander leaves, chopped - 1 tbsp
Pressure cook the rajma alongwith the grated onions, ginger garlic paste, some salt and the whole garam masala till soft and properly cooked. It normally takes me about 6 whistles on low fire. Once cooked, discard the whole garam masala. Also, mash a tbsp of the cooked rajma, this will make the gravy thick.
Heat oil in a wok and add the tomato puree. Cook till the puree turns completely dry and oil separates. Next, mix all the dry masalas with the yogurt and add it to the tomato puree; stir till the masala turns bright red and oil separates.
Strain and add the cooked rajma (reserve the water) and stir for about 5 minutes. Add the reserved water and another 1/2 cup of plain water and bring to a fierce boil on high flame. Then turn the flame down and simmer till it reaches your desired consistency. Add the coriander leaves, sugar (adjust the seasoning and the masalas as per your taste, if needed) and simmer for about 10 mins on very low flame.
Turn off the heat and let the curry stand for about 15 - 20 mins before serving with steaming hot rice.