2tablespoonmustard oil/ cooking oil of your choice
2big cardamom / badi elaichi
1cupfinely chopped onions
1deseeded green chili finely choppedoptional
2teaspoonginger paste/ minced fresh ginger
1tablespoongarlic paste/ minced fresh garlic
2roma tomato puree or ½ cup tomato puree of your choice
1teaspoonred chili powderadjust to your spice level
To be added later
Salt to taste
1teaspooncrushed kasoori methi
Fistful of chopped fresh cilantro
Wash beans in a mesh/ colander under cold running water for 30 seconds.
Add 3 cups water to the beans and boil it for 5 minutes on the stovetop.
Let the beans soak in warm water for 8-10 hours or overnight.
The beans will double it’s size the next day.
Before cooking drain out all the excess water from soaked rajma/ kidney beans .
Switch on the IP on saute mode.
Pour in the cooking oil .
Once warm add in bay leaves , big cardamom and stir it for 10 seconds.
Now add in the chopped onions and saute until they are translucent for about a minute.
Add in finely chopped green chili , ginger garlic paste and stir well for 30 seconds.
Now add in the tomato puree , dry spices except salt and give it a quick stir.
Cook this mixture for about 2 minutes.
If it tends to splatter then cover it with some lid .
Now add in the beans , 11/4 cups water and give it a stir.
Cancel saute mode and place the IP lid on sealing position.
Press manual , HIGH pressure for 24 minutes .
Natural pressure release . Once the pin drops , vent out any steam and carefully open the lid.
Check by pressing one of the beans by back of the spoon for doneness. It should smash without resistance.
Add in salt , kasoori methi and give it a quick stir .
Smash few beans roughly with the back of your spoon to make thick gravy .
Start Saute mode and add in the Spinach.
Cook for a minute until the spinach is wilted .
Taste test and adjust the spices to your taste.
Squeeze in fresh lemon if desired.
Serve it with your choice of roti or rice. SALT is added after cooking as beans take longer to cook if salt is added during the process . (Still debatable , but do whatever works for you) This curry thickens as it starts cooling. You may cook off any extra liquid on sautee mode towards the end to achieve thick consistency. Discard bay leaf and cardamom after cooking to avoid chewing on it.You may skip Spinach or add other greens like chopped kale or Swiss Chard. Skip Kasoori methi if unavailable. Skip black cardamom or bay leaf if unavailable. Pinto beans work great too for this recipe. The spice level of this curry is 3 on 5. 5 being hot. Adjust spices to your preference. This curry keeps well up to 4 days in the fridge or 3 months in the freezer. Tastes great the next day as the flavor deepens.