Wash and soak rajma in enough water for 4-6 hours.

Cook rajma with 1.5-liter water and a pinch of salt and cinnamon stick for 6-7 whistles or in a saucepan for an hour.

Peel and cut onion,garlic and ginger together. Pound it in pestle and mortar to make a coarse paste.

Heat oil in a large pan ,add dried fenugreek leaves and the pounded mixture of onions.

Saute it till it becomes golden brown. It will take 15 to 20 minutes with frequent stirring(as ginger quickly sticks and burn quickly in oil).

While preparing the masala, allow rajma to cook on low flame. (check out for water if seems less, add hot water as needed)

Now add Kashmiri masala, and all spices saute and add chopped tomatoes and green chilly.

Stir till tomatoes are tender and oil comes out from the masala.

Take a small bowl and add boiled rajma, crush them with a spoon and add in the tomato masala. It will help in making perfect gravy for rajma. (we call it shiri in the Hindi language).

Mix the masala over the boiled rajma and cook it on low heat for another 10-15 minutes to mix the masala in rajma.

Garnish with chopped coriander and garam masala.

Serve hot rajma with jeera rice.