Rinse raw kidney beans under running water for a minute. Then soak them in water, overnight or for 8 hours. Drain and keep it aside.
Turn on the Instant Pot in sauté mode. Add oil, then fry the cumin seeds, bay leaf, minced green chillies and part of the cilantro. Fry for 15 seconds.
Add chopped onions, minced garlic and ginger paste. Sauté till the onions turn translucent. If the onions stick to the bottom, add a tablespoon of water to deglaze.
Next add the chopped tomatoes along with salt. Sauté till they turn soft.
Now add the spices like cumin powder, coriander powder, chilly powder, turmeric and amchur powder. Mix and continue to cook for another 15 seconds.
Then add the soaked and drained red kidney beans to the pot.
Followed by water. Turn off the sauté mode. Close the lid and ensure the valve is in sealing position. Select Bean/Chili mode and cook for 30 minutes.
Once the pot beeps, release the pressure naturally and then open the lid. Add more water if you feel the gravy is too thick.
Also, garnish with garam masala, crushed Kasuri methi, and the remaining cilantro. Give it all a good stir. Rajma Masala is ready.