Wash & soak rajma overnight. Add salt Pressure cook it until 6-7 whistles or 20 minutes on high to medium flame.
Grind onion in Mixer. Make paste. Make tomato & green chillies puree in Mixer grinder. Heat Kadhai. Add oil. Once oil heated add cardamom, bay leaf, laung. Saute it for 1 minute. Add onion paste. Saute until onion separates oil.
Add tomato puree, ginger & garlic paste Saute all for 3-4 minutes. Add all dry spices. Saute again until all Masalas separates oil.
Add rajma. Stir all if consistency of gravy is thick add required water. Let it boil for 4-5 minutes.