Rajma Masala (Punjabi Kidney Bean Curry)

Instructions

1. Rinse and soak the rajma in plenty of water overnight or for 8 to 9 hours. (Unattended — plan ahead.) Drain, rinse again in fresh water, and drain.
2. Add the soaked beans and 3.5 to 4 cups water to a 3-litre stovetop pressure cooker (or Instant Pot).
3. Pressure cook on medium-high for 15 to 20 minutes. Let pressure drop naturally before opening.
4. Check the beans — they should be fully tender and melt-in-the-mouth, not al dente. If not, cook a few minutes more with a little added water. Drain, reserving the cooking liquid.
5. Meanwhile, crush the ginger, garlic, and green chilies to a coarse paste in a mortar and pestle.
6. Heat the oil and butter in a pot over low heat. Add cumin seeds and let them crackle and brown.
7. Add onions and sauté on medium-low to medium until golden — stir often and don't let them burn (burnt onion turns the curry bitter).
8. Lower the heat, add the ginger-garlic-chili paste, and sauté 5 to 10 seconds until the raw aroma goes.
9. Add the tomatoes and sauté 2 to 3 minutes until softened.
10. Add the turmeric, red chili powder, coriander powder, asafoetida, and garam masala. Sauté, stirring often, until the masala thickens, turns glossy, and the fat starts leaving the sides.
11. Add the cooked beans and stir for a minute.
12. Add about 2 cups water (or the reserved bean stock) and salt. Stir.
13. Simmer uncovered on low to medium-low for 10 to 12 minutes, until slightly thickened — it shouldn't be watery. Mash a few beans against the side to thicken the gravy.
14. Stir in the kasuri methi and cream (skip the cream for vegan). Simmer 30 seconds to 1 minute, then turn off the heat.
15. Garnish with cilantro and serve with steamed basmati or jeera rice, or with naan, roti, or paratha.