firstly, prepare the spice bag to be put in cooker along with rajma. take a glass tumbler, put the cloth bag/muslin cloth in it. fill it up with spices: cinnamon, cloves, cardamom, black cardamom, bay leaf, fennel seeds, cumin seeds.
tie the spice bags and put it in the cooker along with rajma and add water. close and pressure cook for 5-6 whistles until the rajmas are soft.
take out the spice bag and discard it. now, heat oil in a pan.
add cumin seeds, chopped green chilli, onions and ginger garlic paste to the oil. fry until it is brown.
to this, add tomato puree and fry for a minute until raw smell goes off
add all the spice powders together: turmeric, chilli powder, coriander powder, garam masala, amchur powder. mix well and fry until oil oozes out.
further, add cooked rajma along with the water used for cooking. mix well.
take out 1/2 cup of rajma along with the masala and grind it to a coarse paste.
mix well, close and cook for 10-15 minutes in medium flame.
open and add coriander leaves and fresh cream. mix well and serve hot with rice or roti.