Take a bowl and add the dry rajma. Add water and soak it for 8-10 hours (preferably overnight)
Rinse the soaked rajma with clean water 2-3 times. Take a pressure cooker and add 1 ½ of water, ½ teaspoon salt and soaked rajma. Close the lid and cook it on a high flame. After 1 whistle, switch the flame to low and cook it for 15 minutes on low flame. Turn off the flame and let the pressure release of the pressure cooker.
Strain the cooked rajma. Keep the cooked rajma and rajma stock aside.
Meanwhile, finely chop the onions and make a puree of the tomatoes.
Heat ghee in a pressure cooker on a medium flame. Add bay leaves and hing.
Add finely chopped onions and stir it well. Cook the onions for 5 minutes until soft and translucent.
Add the keema and mix it well. Cook the keema with onions on medium-low flame for 8-10 minutes until all the moisture dries up.
Add the ginger-garlic paste and green chilli paste, mix it well and cook it for 2 minutes until the raw smell goes away.
Add tomato puree, coriander powder, turmeric powder, Kashmiri chilli powder, garam masala powder and salt. Mix it well and cook it for 8-10 minutes on low flame until the raw smell of spices goes away and ghee starts releasing from the sides.
Add the cooked rajma and mix it well. Cook it for 2 minutes with the keema mixture and mash some rajma; this step will make the curry more smooth and creamier.
Add the rajma stock and 1 ½ cup of water. Mix it well and close the lid of the pressure cooker and cook it on a high flame. After 1 whistle, switch the flame to low and cook it for 1 minute.
Turn off the flame and let the pressure release of the pressure cooker. Open the lid and adjust the consistency and seasoning.
Rajma keema curry is ready to serve. Garnish it with fresh coriander leaves and green chillies.