Soak the rajma beans overnight (or at least for 4 hours).
Pressure cook with 2 cups of water and required salt upto 5 - 7 whistles on low flame or until done.
Drain and keep aside. Retain the water.
Grind the ginger-garlic into a fine paste. Also grind the masala ingredients, listed above, to a fine paste.
Heat oil in a kadai.
Add cumin seeds and bay leaf and saute for 2 mins.
Add ginger-garlic paste and saute, till the raw smell goes off.
Saute onions till light brown.
Add the masala paste and blend well for 5 mins.
Add the chopped tomatoes and sugar and stir well, till the tomatoes are mashed well.
Add the curd and stir well continuously, till the oil separates.
Simmer for 5 - 7 mins.
Add the cooked rajma and salt and mix well.
Add the rajma cooked water and cook on low flame for 7 - 10 mins, till the gravy thickens.
Garnish with coriander leaves. :- Can add a pinch of hing also, if desired.
:- Serve hot Rajma Gravy with steamed white rice and onion rings. Punjabi Rajma Chawal is a lip smacking meal.