Step 1

In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.

Step 2

Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.

Step 3

Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)

Step 4

Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.

Step 5

Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.

Step 6

Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.