In a pan heat oil over medium flame. When hot, add bay leaf, cinnamon sticks, and jeera. Let them sizzle.
Add finely chopped onions and saute on medium flame till it turns light brown color.
Next, add ginger garlic paste and saute till the raw smell goes away.
Add red chili powder, little turmeric powder, cumin powder, and coriander powder.
Immediately add little water, it will stop further cooking of onions and prevent masalas from burning. Do not skip this step.
Saute until the powdered spices cook well and the oil separates.
Add tomato puree. Mix well and cook the tomato puree until moisture reduces and oil separates. If the masala sticks to the bottom, add little water and continue to bhuno the masala.
Add salt and give a good mix.
Add a laddle full of cooked rajma and mash them.
Add cooked rajma along with water and give a good mix.
Add garam masala and mix.
Cover the pan and the flame to low. Simmer for 15-20 minutes.
Adjust the consistency as per your preference. Add chopped coriander leaves and mix.