Rajma-chawal - a quick version

After maintaining an uneasy truce with it for several years, my relationship with rajma chawal has finally started thawing. Though I still don't make it very often, I do end up making it once in two or three months, which is much better than the way it was earlier. Today, I tried out an easier version, which tasted as good as the original. Will that make me cook it more often- only time will tell.

250 gms rajma, soaked for 6 hours
2 bay leaves
1 stick cinnamon
1 star annise
1 badi elaichi

3 tomatoes, chopped
2 large onions, chopped
1 green chilli
Cooking oil
1 tbsp ginger-garlic paste
1 tsp dhania powder
1 tbsp kasoori methi
1 tsp garam masala powder
salt to taste
A pinch of nutmeg powder
2 tbsp cream (or milk)


Method:
Pressure cook the rajma with the whole spices and sufficient water (it takes me 20 minutes).
Meanwhile, saute the chopped onions till it starts to turn transparent. Add tomato and green chilli  and when the tomatoes turn mushy, add the ginger garlic paste, dhania powder, kasoori methi and garam masala powder, and saute for an additional 2 minutes.
Let it cool, then grind it in a mixer till you get a smooth paste. Return the paste to the kadhai on which you fried it.
Remove the whole spices, and add the cooked rajma and water to the ground masala. Mix well, and cook in a low flame for about 10 minutes.
Add nutmeg powder, salt and cream/ milk. Bring to a boil, turn off the flame, cover and let it cook in its own steam for 5 minutes.
Serve with steamed rice.