To begin, wash the rajma thoroughly under running water and soak it in plenty of water overnight or for at least 8 hours. This step softens the beans and ensures they cook evenly. Both chitra rajma (light-colored with speckles) and red rajma work well in this recipe.

Puree ripe tomatoes in a blender and set the puree aside. This tomato base will help build the rich curry flavor.

Turn on the Instant Pot and press the Sauté button. Allow the pot to heat for a minute, then add ghee to the inner steel insert. Once the ghee is hot, add cumin seeds and let them sizzle and release their aroma. Add asafoetida and stir it into the hot ghee.

Add finely chopped onions and salt. Sauté for about 2 to 3 minutes, stirring occasionally, until the onions become soft and translucent. Add freshly grated ginger, garlic, and chopped green chillies, and sauté for another minute until the raw smell disappears.

Now add the spice powders: coriander powder, red chilli powder, cumin powder, and turmeric powder.

Mix well to coat the onion mixture evenly with the spices. Let the spices cook for 30 seconds so they release their full aroma. Pour in the tomato puree and sauté the mixture for 2 to 3 minutes, allowing the raw smell of the tomatoes to cook off.

Drain the soaked rajma and add it to the pot, along with crushed kasuri methi. Add the sugar. The sugar will balance the tang of the tomatoes. Add the garam masala. Mix well to combine everything. Pour in hot water—about enough to cover the beans fully. Using hot water helps keep the cooking process consistent and prevents a drop in temperature that would slow cooking.

Now cancel the Sauté mode by pressing the Cancel button. Secure the Instant Pot lid into place.

Pressure Cook. Set the time to 23 minutes on High Pressure.

Once the cooking time is complete, allow the pressure to release naturally. Once the pressure has dropped completely and the float valve has sunk back down, carefully open the lid.

Stir the rajma gently. Use the back of a ladle to mash a small portion of the beans against the side of the pot. This step thickens the curry naturally and gives it a creamy texture without adding cream or butter. Add the coriander leaves.

Finish by sprinkling fresh chopped coriander leaves over the curry. Serve hot with plain steamed rice or jeera rice for a wholesome and satisfying meal. Sprinkle little julienned ginger and ghee while serving.