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1
Heat oil in a deep non-stick pan till it smokes.
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2
Add the bay leaf, cinnamon stick, cardamom and cloves to the oil on a medium flame.
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3
After 1 minute, add cumin seeds and wait till the seeds become light brown.
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4
Immediately add the onion paste and cook for 5 minutes on a medium flame, saute-ing the mixture continuously.
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5
Now add garlic and ginger pastes, along with the coriander and cumin powders, turmeric powder, red chili powder, salt and sugar.
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6
Continue saute-ing continuously till the mixture becomes dry and leaves the sides of the pan.
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7
Add the tomato puree, mix well and cover, simmering for 5 minutes.
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8
After 5 minutes, open the lid and add the yogurt and the garam masala powder.
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9
Mix well.
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10
Add the cooked rajma (boiled kidney beans) to this, add water and green chilies and stir.
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11
Simmer for 25 minutes and cover with a lid, allowing the flavours of the gravy to infuse slowly into each bean.
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12
Now add the lime juice and stir properly.
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13
Add the butter, switch off the gas and put the lid once again.
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14
After 5 minutes, open the lid and give the rajma a final stir.
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15
Serve with steamed rice and garnish with chopped onions and coriander leaves.
