Wash and soak rajma for 6 to 7 hrs.

Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with the back of the spoon.

Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

When cumin changes color, add chopped ginger, garlic, and green chilies, fry till the raw smell disappears.

Add chopped onion and saute till light golden and soft.

Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk, and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it.

This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

Serve hot with steamed rice or ghee rice.