Wash and soak the rajma overnight. Change water couple of times and pressure cook with enough water until done. If you want you can add peeled cubed aloo and pressure cook again, else microwave for 5 to 6 mins.

Heat a nonstick pan with oil, saute the ginger garlic paste, then add finely chopped onions, saute till it changes colour.

Then add the tomato puree along with salt and turmeric powder. Simmer for 5 to 6 mins.

Next, add all the spice powders and combine well. Allow cooking for a couple of minutes.

Add the cooked rajma and potatoes, let it cook in low flame for 5 mins.

Add the milk and if required 1/2 cup water.

Bring to a boil with lid covered. Cook for 10 mins

When the gravy is thick enough, add the Kasuri Methi and switch off.

Serve with Rotis.