in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
now add 2 cup tomato pulp.
cover and cook for 10 minutes, or until the oil is separated.
further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
saute until the spices turn aromatic.
add in cooked rajma and mix well.
cover and simmer for 15 minutes or until the curry thickens.
now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
finally, enjoy rajma with hot jeera rice.