1 cupkidney beans, dry 3 tbspbutter 0.5 tspcumin seeds 1onions, mediumchopped 1 tspgingerfreshly grated 1 tspjalapeño peppersfinely chopped 1 tspgarlicminced 1 cupcrushed tomatoes 0.25 tspturmeric 0.5 tspchili powder 1 tspground coriander 0.5 tspgaram masala 0.5 tspsalt 3 tbspcream 1 tspfenugreek leaves, dried

1. Cover the kidney beans with 2 inches of water and let soak overnight.
2. Rinse the kidney beans and place in instant pot along with 4 cups of water. Cook on high pressure for 18 minutes, followed by natural release. The beans should have no resistance when biting through.
3. Set aside the cooked beans along with 2 cups of the cooking water, and discard the remaining water.
4. Heat the butter in a saucepan on medium-high heat.
5. Add the cumin seeds and cook for 30 seconds until browned.
6. Add the onions and cook, stirring often, until yellow-brown.
7. Stir in the ginger, jalapeno, and garlic, and cook for 30 seconds. Reduce heat to medium.
8. Stir in the tomatoes and saute for 2-3 minutes until soft.
9. Stir in the turmeric, chili powder, ground coriander, and garam masala, and saute for a few minutes.
10. Stir in the reserved kidney beans and cooking water, along with the salt. Simmer for 10 minutes until the curry thickens a bit. Squash a few of the beans if needed to make the curry thicker.
11. Stir in the cream and fenugreek leaves and simmer another minute, then remove from heat.
12. Serve with rice or flatbreads.