Wash rajma and soak overnight then pressure cook it by adding little castor oil to it with needed salt.

Keep ready with nicely cooked rajma ,grind onion(mince), tomato(smoothly) separately.

Keep a kadai with oil add onions cook till they become nicely brown.

Then add ginger garlic finely chopped.

Saute for sometime.

Then add cumin,turmeric,chilli and garam masala to it and nicely stir till all the rawness goes off.

Now add tomato puree and nicely stir until oil oozes out.

Then add rajma with cooked water and extra water to bring to gravy consistency by adding salt.

Let it boil for ten minutes by closing the lid.

Add coriander leaves and butter switch off.

Serve with rice or even chappathi.