Rajma (Kidney Bean Curry)

Set your pressure cooker to sauté mode and add 4 tablespoons of ghee.

Once the ghee is hot, add the bay leaves, asafoetida, and cumin seeds. Let them sizzle for a few seconds.

Add the finely chopped onion and sauté until it turns light brown.

Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.

Stir in the powdered spices: coriander powder, turmeric powder, Kashmiri red chili powder, and ground cumin. Mix well and cook for 30 seconds.

Add the pureed tomatoes and tomato paste. Cook for a minute, then stir in the plain yogurt.

Place the whole spices (like a cinnamon stick) into a spice pouch or cheesecloth and add it to the pot.

Drain the soaked kidney beans and add them to the pot, followed by 4 cups of hot water. Stir everything together.

Secure the lid of the pressure cooker. Cook on high pressure for 15 minutes.

After cooking, allow the pressure to release naturally. Open the lid and remove the spice pouch.

Using the back of a ladle, gently mash some of the beans against the side of the pot to thicken the gravy.

Stir in the sugar, mango powder, garam masala, and crushed kasuri methi.

Prepare the final tadka (tempering). In a small pan, heat the remaining 2 tablespoons of ghee. Add the Kashmiri red chili powder and immediately pour the sizzling mixture over the rajma.

Garnish with julienned ginger and fresh cilantro. Serve hot with rice.