Rajma masala with pinto beans

Soak the beans overnight in water with a tablespoon of salt dissolved; next day discard the salty water and rinse with fresh water.

Pressure cook the beans with hot water: bring to full pressure on high, then very low for 13 minutes in a regular pressure cooker or 15 in an Instant Pot; release pressure naturally.

Blend ginger, garlic, a tablespoon of chopped onion, an optional green chili and tomatoes to a smooth paste.

Heat 4 tablespoons oil on medium-high; drop to medium-low and add the bay leaf, cinnamon stick and crushed black cardamom; on low add the cumin seeds and let them crackle.

Add the finely chopped onions with half a teaspoon of salt and stir on medium until golden, not too brown.

Spice paste: mix turmeric, Kashmiri chili powder, ground coriander and ground cumin with a quarter cup of water.

Stir the spice paste into the onions on low for a minute or two, until the oil releases at the sides.

Add the blended paste and salt; partially cover on medium-low and stir from time to time until it thickens into one pasty mass.

Add garam masala and crushed kasuri methi, then the beans, optional coriander stalks and another half cup of hot water; keep it a bit runny.

Cover on low heat about 15 minutes.

Taste and adjust salt, chili or a little sweetness; add coriander leaves; mash a few beans with the back of a spoon to thicken; 2 minutes uncovered.