Ingredients 2 cups rajma (red kidney beans) 2 tablespoon oil 1 large onion roughly chopped 2 medium tomatoes roughly chopped 1 inch ginger 3-4 cloves garlic 1 teaspoon cumin powder 1 tablespoon coriander powder

Ingredients continued 1 teaspoon chili powder ½ teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon Kasuri methi (dried fenugreek leaves) A small pinch hing (asafetida) Salt to taste Coriander leaves for garnish

Grind together onion, tomato, ginger, garlic, hing, turmeric, chili powder, coriander powder, and cumin powder using ¼ cup water

Set the Instant Pot to saute mode and add oil. Add the ground paste and salt. Mix well. Cover and saute for 4-5 minutes, stirring occasionally.

Add the soaked rajma

Add 3 cups of water

Set Instant Pot to Bean/Chili mode and cook for 30 minutes

Do a natural release of pressure for 10 minutes and then do a quick release.

Add garam masala, crushed Kasuri methi, and coriander leaves. Mix well

Serve rajma masala with plain steamed rice