Wash Rajma 3-4 times ,and soak in enough water for 8-10 hrs or overnight.
Next Day,drain water completely ,thoroughly rinse rajma ,drain and keep it aside.
Take pressure cooker,add bay leaf,cinnamon,cloves ,washed rajma,1 tablespoon butter,salt and water. Pressure cook for 9-10 whilstels.
Whilst prepare ginger , garlic and green chilly paste, chop onions and puree tomatoes.
Once pressure releases on its own, Discard whole spices and set aside rajma bean and stock
Heat oil and butter in Kadai , add cumin seeds . Let it crackle
Add ginger ,garlic and green chilly paste, chopped onions and fry well till onions turns brown in color.
Add turmeric powder, red chilli powder , coriander powder and garam masala. Mix well everything.
Add tomato puree and cook until water content of tomato dries up completely and oil starts to release from edges.
Now, add well cooked rajma and stock together , mix well.
Add water as required , salt to taste and bring it to boil .
Once it comes to boil ,regulate flame to simmer and cook until it reaches desired consistency.
When it reaches desired consistency , add kasuri methi , fresh cream / butter and coriander leaves ,
Mix well and serve with steamed rice