| 1. | Grind together ginger and garlic into a paste. |
| 2. | Heat oil in cooker about 3 minutes. Add chillies. Stir a few seconds. Add onions and fry till golden brown. Add ginger-garlic paste. Stir a few seconds. Add tomatoes, chilli powder and salt. Cook till tomatoes are pulpy and oil shows separately (about 5 minutes), stirring occasionally. Add rajma and water. Mix. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 20 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Partially mash rajma with back of a ladle till gravy is creamy. Stir in garam masala powder. Serve hot. |