To enhance the taste of rajma, start by using fresh spices like cumin, coriander, and a teaspoon garam masala, as they add depth and aroma to the dish. Cooking the onions until they’re golden brown and letting the ginger-garlic paste fry for a couple of minutes really brings out their flavors. Adding a pinch of kasuri methi (dried fenugreek leaves) towards the end gives a nice, earthy touch. And if you want a richer taste, don’t skip the ghee—it adds a lovely, buttery flavor! Finally, letting the rajma simmer for a bit allows the spices to blend and intensify.