Rinse the dried rajma thoroughly and soak in plenty of water for 8 to 10 hours. Drain and rinse again before cooking.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them crackle.
Add chopped onions and sauté until soft and lightly golden. Avoid browning too much.
Stir in ginger-garlic paste and cook for 30 seconds until fragrant.
Add blended tomato puree and cook, stirring often, until the mixture thickens and oil releases slightly.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add soaked rajma and 3 cups of water. Stir and close the pressure cooker lid.
Pressure cook on medium heat for 15 to 20 minutes (or 4 to 5 whistles) until the beans are soft and easy to mash.
Open the lid once pressure releases naturally. Simmer uncovered for 5 minutes to deepen the flavor.
Lightly mash a few beans to thicken the gravy naturally.
Add garam masala, mix gently, and turn off the heat.
Garnish with fresh cilantro and serve hot.
