PREP WORK:

• Take the rajma / red kidney beans into a wide bowl. Wash 2-3 times. Add 3 times of water. Let them soak for 5-6 hrs / overnight.

STOVE-TOP METHOD RAJMA MASALA CURRY (time:25 mins)

• Strain the red beans / rajma, take them into pressure cooker. Add fresh water until they soak, and 1 teaspoon of salt. Cook up to 5 to 6 whistles.
• Take the chopped spinach & green chillies into a processor / mixie.
• Add enough water (½ cup) and make it into fine puree. Set aside.
• Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
• Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic. 
• When onions become transparent, add half of boiled rajma/red beans, garam masala powder, turmeric powder, red chilli powder, sugar and salt. Mix everything.
• Transfer entire spinach-green chilli puree into pan. Give everything a gentle mix.
• Close the pan with lid. Leave it for 5-8 mins.
• Meanwhile, take the rest half of the rajma / red beans (which we left behind) into the processor/ mixie. Add ½ cup of water and blend it into a fine paste.
• Add this rajma / red bean paste and the tamarind pulp into the pan. 
• Mix up everything gently, leave it for 3-5 mins without lid. Switch off flame when the desired thickness has reached. Done!!
• Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!

INSTANT POT METHOD RAJMA MASALA CURRY (time:12 mins)

With soaked red kidney beans / rajma:

• Switch the INSTANT POT on, set to SAUTE mode for 4 mins.

  Add oil, finely chopped onion, ginger, garlic or ginger-garlic paste.
• Let the onions become transparent, then add chopped spinach, slit green chillies, garam masala powder, turmeric powder, red chilli powder, sugar & salt.
• Mix everything. Add all the soaked rajma / red beans and tamarind puree into the pot.

  Pour 1 to 1½ cups of water. Give a mix, close the lid & seal the valve. Set the mode to BEAN / CHILI under high pressure.
• Release the pressure naturally (NPR) or manually (QPR) after 5 mins.

  Open the lid, and then using an electric hand blender / potato masher, mash ONLY quarter part of the stew
• Transfer the curry/sabzi into a serving bowl and garnish with chopped coriander, chopped ginger (optional) . Done!!

With canned red kidney beans / rajma:

• Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 3 (to 5 ) mins. Done!!