Rinse the soaked Rajma beans thoroughly and set them aside.
Heat oil or ghee in a pressure cooker or a large pot over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another minute until fragrant.
Add the tomato puree and cook until the oil starts to separate from the masala.
Now, add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well to combine the spices with the masala.
Drain the soaked Rajma beans and add them to the cooker or pot. Stir to coat the beans with the masala.
Add enough water to cover the beans, season with salt, and give it a good stir.
Cover the pressure cooker or pot with a lid. If using a pressure cooker, cook on medium heat for about 15-20 minutes or until the Rajma beans are tender. If using a pot, cook on low heat for 1.5 to 2 hours or until the beans are soft and fully cooked.
Once the Rajma is cooked, let the pressure release naturally before opening the cooker. If using a pot, keep stirring occasionally and ensure the beans don't stick to the bottom.
Garnish with fresh cilantro leaves.
Serve the delicious Rajma Masala with steamed rice, roti, or naan for a hearty and satisfying meal.