1. Cook rajma with salt and crushed ginger until the beans are soft to touch
  2. Heat oil in a pan. Add the sliced onions and fry till golden brown
  3. Add the ginger garlic paste and fry for a few seconds (optional)
  4. Now add the tomato puree and cool on a low flame for 5 min
  5. Next add the Roopak Rajma Masala mixed with ¼ glass water and cook till the gravy is thick.
  6. Add the cooked rajma with the cooked liquid and adjust the salt and continue to cook on a low flame for another 20 min or until the oil floats on top. Stir occasionally
  7. Remove from flame and garnish with chopped coriander leaves and julienned ginger strips and sprinkle with Shan E Delhi garam masala powder.