Firstly, on a tawa dry roast all the spices for masala on low flame for 2 minutes.
Blend to a fine powder and your Kolhapuri masala is ready. Keep aside.
Soak the Rajma overnight and in the morning wash and boil it in 4 cups water in the pressure cooker for 5 whistles.
Heat 2 tbsp oil and add in 1 bay leaf, onion, ginger garlic paste and sauté.
Sauté till onions are nice and brown.
Furthermore add tomato puree and cook till oil leaves the sides.
Add in the prepared Kolhapuri masala, ¼ tsp turmeric chilli powder, Kasuri methi and salt
Sauté on low flame till oil separates from masala.
Now add the boiled rajma and saute till both rajma and masala have blended well.
Add 2 cups water and pressure cook again for 4 whistles.
Check the consistency of the gravy and increase or decrease according to your taste.
Finally, serve this exotic Rajma in Kolhapuri masala with rice or tandoori roti