Step 1

Place the dried butter beans in a large bowl and cover with plenty of water. Leave to soak for at least 8 hours or overnight.

Step 2

The next day, drain all the water.

Step 3

In the pressure cooker, add 1 tablespoon of cooking oil. Set the pressure cooker to saute mode or manual mode on medium-high temperature.

Step 4

Allow the oil to heat, then add the shallots, garlic, ginger paste and green chillies. Saute for about 1 minute.

Step 5

Add the tomatoes, cumin, garam masala and paprika. Stir to combine, and saute for about 2 minutes. Add a little water if tomatoes are starting to stick to the pan.

Step 6

Next add the soaked butter beans and 600 ml [2⅓ cups] water. Add the bay leaves, thyme, salt and black pepper. Stir to combine and close the lid.

Step 7

Place the valve into the closed position. Set the cooker on manual for 2 minutes only, at medium-high pressure (4/5).

Step 8

After the time is up, allow the steam to be naturally released for 10 - 12 minutes. And then, release any remaining steam and open the lid.

Step 9

If there is too much sauce in there, set the cooker on manual or saute mode for a few minutes and let some of the liquid evaporate, while stirring occasionally.

Step 10

Taste and adjust seasoning.

Step 11

Garnish with coriander leaves and serve with rice, bread or roti.