Here's a recipe for Rajma Masala.

Soak and Cook: If using dried rajma, soak 1 cup of rajma in water overnight. Drain and rinse them. Cook in a pressure cooker with enough water for about 20-25 minutes or until soft. If using canned rajma, drain and rinse well.

Heat Oil and Add Spices: Heat 2 tablespoons of oil or ghee in a large pan over medium heat. Add 1 teaspoon of cumin seeds and 1 bay leaf. Let them sizzle for a few seconds.

Add Onions: Add 1 large finely chopped onion to the pan. Sauté until golden brown.

Add Ginger-Garlic Paste and Green Chilies: Add 1 tablespoon of ginger-garlic paste and 2 slit green chilies. Cook for 1-2 minutes until the raw smell disappears.

Add Tomatoes and Spices:Add 2 finely chopped or pureed tomatoes to the pan. Cook until the tomatoes are soft and the oil starts to separate. Add 1 teaspoon each of turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for another 2-3 minutes, stirring well.

Add Rajma and Simmer: Add the cooked rajma to the pan along with its cooking water. If using canned rajma, add enough water to create a thick gravy. Add salt to taste. Simmer the mixture for 15-20 minutes, allowing the flavors to meld together. If the gravy becomes too thick, add a little water as needed.

Add Garam Masala and Garnish: Stir in 1 teaspoon of garam masala. Simmer for another 2 minutes. Garnish with fresh chopped coriander leaves.