Punjabi Style Rajma Spiced Saucy Kidney Beans

Instructions

1. Soak red kidney beans and cocoa beans in a huge pot of water overnight for at least 8 hours
2. When ready to start cooking, rinse beans in water and drain
3. Add the beans into your pressure cooker or instant pot with about 2” of water above the top of the beans, add 1.5 tsp salt
4. Pressure cook or cook in the instant pot for 30 minutes with natural release
5. While beans are cooking, heat oil in a saucepan on medium heat, add cumin seeds and onions, careful not to let them burn, cook for a few minutes
6. Add 200ml water, so the onions don’t stick to the pan too much, give it a good stir, cover the saucepan and reduce the heat to low
7. Keep checking on the onions every few minutes if they are sticking, then add another splash of water
8. Once the onions are golden but not too browned, add the ginger and garlic, cook a couple of minutes, then add 1 tsp salt, turmeric, ground coriander, cumin, chilli powder, and sugar
9. Continue to cook another 5 minutes, add tomatoes and passata, cook for another 5 minutes
10. Add another splash of water, about 50ml, cover with a lid and turn heat to a simmer
11. Keep cooking for a further 20 minutes and stir occasionally 
12. Add ground fennel to the  masala, switch off the  heat, and set aside
13. Once kidney beans are cooked, add the masala to the beans and simmer for another 20 minutes
14. Add another 2 tsp salt or less according to your taste
15. Add fresh coriander and fresh green chillis
16. Serve hot with basmati rice