• Turn on the instant pot and press saute mode. Heat oil, and as the oil heats up, add the cumin seeds and bay leaf. Saute until the seeds start to sizzle.
  1 teaspoon cumin seeds, 1 bay leaf, 1 tablespoon olive oil
• Add the chopped onions and cook for 3 minutes, till the onion turns slightly soft.
  1 large red onion
• Add minced ginger, garlic and cook for 30 seconds.
  2 teaspoon ginger, 2 garlic cloves
• Now add the diced tomatoes and continue to cook until the tomatoes turn soft and mushy (about 3 minutes).
  2 tomatoes
• Add all the spices and cook for another 2 minutes.
  ½ teaspoon red chili powder, ½ teaspoon garam masala powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder
• Add the canned kidney beans, Kasuri methi and 1 ½ cups of water. Give it a mix and cancel the saute mode. (If you are adding soaked dry beans instead of canned beans, add water until it cover the beans)
  30 oz red kidney beans , ¼ teaspoon Kasuri methi
• Close the instant pot lid and turn the vent to the sealing position.
• Press the manual or pressure cooker mode and cook the rajma for 6 minutes (for soaked bean 30 minutes) in high pressure.
• Once the instant pot beeps, let the pressure release naturally.
• After the pressure has subsided, stir the curry well and add lemon juice, cilantro and a little bit of water to get the right thickness you prefer.
  Cilantro for garnish, ¼ teaspoon amchur powder
• You can also mash some of the beans to make it thicker, but keep in mind that the curry thickens as it cools.
• Instant Pot Kidney Beans Masala is ready! Serve it hot paired with steamed rice, naan, or bread.

Stovetop method

• Place a pan or pot over medium heat. Add oil when the oil is hot enough, add the cumin seeds and bay leaf, and saute them until they start to sizzle.
  1 teaspoon cumin seeds, 1 tablespoon olive oil , 1 bay leaf
• Add grated ginger, chopped garlic, and onions and cook them until they turn translucent.
  2 teaspoon ginger, 2 garlic cloves, 1 large red onion
• Add the 1 tablespoon tomato paste or diced tomatoes. Cook till the tomatoes turn soft and mushy (about 3 minutes), and add all the spices. Cook for another 2 minutes
  2 tomatoes, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder
• Add the canned rajma beans and Kasuri methi, followed by water. Add salt, and stir to combine everything.
  30 oz red kidney beans , ¼ teaspoon Kasuri methi, 1 ½ cup water
• Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for about 10 minutes (stir occasionally).
• Taste and adjust seasoning as necessary. Add fresh cilantro and lemon juice to garnish.
  Cilantro for garnish, ¼ teaspoon amchur powder