Pressure cook rajma with five cups of water and salt till totally cooked and soft. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish).
Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.
Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.