Trust you to ask a question like this Satej :)

My method is somewhere between the home-style Rajma and the restaurant style. I would say its a healthier version of the restaurant style.

Ingredients:

• 1 cup kidney beans
• 1 large onion
• 2 large ripe tomatoes
• 5 cloves of garlic + 1 inch ginger + 2 green chilis - gointo a paste in a mixer
• 1 tsp coriander powder
• ½ tsp chili powder (you can change the quantity based on your tolerance of spice)
• ¼ tsp turmeric powder
• ½ tsp garam masala powder
• ½ tsp cumin
• 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
• 4 cups water for pressure cooking
• 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma)
• salt as required

Method of Preparation:

1. Rinse and soak the kidney beans in enough water overnight
2. Next day, discard the water and rinse the beans again in fresh water.
3. In a pressure cooker, place both the rajma and 4 cups water.
4. Pressure cook on a medium to high flame and allow 5-6 whistles to escape
5. Allow the pressure to be released naturally. When the pressure settles down on its own, open the lid,
6. Check if the rajma is cooked or not by taking a bite or pressing a bean.
7. If they are not cooked completely, then pressure cook again adding some water if required for some minutes.
8. Heat oil + butter in a kadai or pan. Add cumin first and let them crackle & get browned.
9. Then add finely chopped onions and saute them till they turn golden brown. Add a pinch of salt to aid the onion's cooking
10. Add the ginger-garlic-chili paste. Stir and saute till the raw smell of the paste disappears
11. Add the finely chopped tomatoes. Saute until till the tomatoes become soft.
12. Add all the spices one after another ( turmeric powder, red chili powder, coriander powder, and garam masala powder)
13. stir and saute the whole masala mixture till the fat starts leaving the masala.
14. Add the strained rajma to the masala
15. Add 1.5 to 2 cups from the stock and to the rajma.
16. Add salt and stir the whole curry mixture.
17. Simmer without a lid for 10-12 minutes or more till the curry thickens slightly.
18. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, switch off the heat.
19. Add fresh finely chopped coriander when serving the Rajma
20. Serve rajma masala restaurant style with steamed basmati rice or rotis