1. Soak Rajma a day before on room temperature water and let it boil for 7 – 10 minutes. Keep it aside.
2. Heat 80 ml Refined Oil in pan on high flame and add 5 pieces Green Elaichis, 1 piece Dalchini, 2 pieces Tej Pattas, 1 piece Onion finely chopped, 1 teaspoon Kashmiri Red Chilli Powder, 1 teaspoon Jeera Powder, 1 teaspoon Coriander Powder, 2 tablespoons Dhani Pure Rajma Masala, 1 ½ tablespoons Ginger Garlic Paste, 10 tablespoons Tomato Puree and Iodised Salt.
3. Add ½ kg boiled Rajma kept aside and Butter to this pan.
4. Garnish with freshly chopped Coriander Leaves and Ginger Juliennes.
5. Serve hot.

(Note: This dish is for 2-3 persons)