Turn on the instant pot and press saute mode. Heat 1 tbsp vegetable oil and as the oil heats up, add the cumin seeds and bay leaf. Saute until the seeds start to sizzle.
Add the chopped onions and cook for 3 minutes, till the onion turns slightly soft.
Add minced ginger, garlic and cook for 30 seconds.
Now add the diced tomatoes and continue to cook until the tomatoes turn soft and mushy (about 3 minutes).
Add all the spices and cook for another 2 minutes.
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)
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.
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.