Place clean and dry Inner Pot into the Instant Pot. Set it to SAUTE mode for 20 minutes.
Pour in the oil; once it is hot, sprinkle the cumin seeds and let it sizzle. Then add the sliced onions and sauté it until it becomes translucent around the edges.
Then add the ground chiilli-tomato paste along with the ginger garlic paste on the sauteed onions. Sauté them for a minute.
Next, add the tomatoes followed by the salt and the spice powders. Sauté the tomatoes well until they turn mushy and soft. The spice powders, onions and tomatoes would have come together.
Pour in the water, sugar and crushed kasuri methi. Add the soaked and drained Rajma Beans to the Instant Pot. Mix it all once.
Place the Instant Pot lid over and SEAL the vent. Hit cancel and set it to PRESSURE COOK mode for 40 minutes. (or you can use the BEANS Mode).
Once the timer is up, cancel the Keep WArm mode and Quick Release the Vent. Open the lid carefully and mix it once. Scoop 1 cup of rajma from the Instant Pot into a blender; belnd it until smooth.
Return the blended Rajma to the Instant Pot. Add the heavy cream and mix it thoroughly. Garnish with Cilantro Leaves if you like. Serve it hor or warm!