Put the masala into a kadai and switch on the flame. Now add the water from rajma. I normally add more water while pressure cooking the rajma. Let the gravy thicken, now add the rajma and cook for another 2-3 minutes. Sprinkle roasted cumin powder. Add amchur powder and kasuri methi.
Taste and season if needed. You can add more water depending on the consistency you like.