Method: 

1. Puree the 1 cup Onions, 1.5 cups tomatoes, 1cm ginger, and 4 cloves garlic. 
2. Switch Instant Pot to SAUTE setting. 
3. Once the pot is hot, add 1 tbsp oil and sauté 1 tsp cumin, 2 bay leaves, and 1 black cardamom. 
4. Add the Puree and sauté for 4-5 mins. 
5. Add 1 cup washed kidney beans, 1 tsp salt and 3 cups vegetable stock. 
6. Switch off the SAUTE setting. Close the lid and select Pressure Cooker on high for 45 mins (Pressure Valve at SEALING). 
7. Let it cook and quick release the pressure after 45mins. 
8. Open the lid. Change to SAUTE setting. 
9. Add the spice mix, bring it to boil once.  
10. Garnish with Coriander leaves and serve with rice. 

RAJMA