Heat the pressure cooker. Add ghee and canola oil to it.
While the ghee/oil is heating, cut each roma tomato into 4 pieces and peel the garlic. Blend them together with water in a blender to a smooth consistency.
Add asafoetida to the hot oil/ghee mixture. Add the cumin seeds. Care should be taken while adding cumin seeds since they can pop. Now add dhaniya jeera powder, cayenne and turmeric. Swirl the pressure cooker once so that the spices are combined and now add the blended tomato puree alongwith salt.
Cover the cooker with a lid and allow the mixture to cook until a thin layer of ghee floats on top of the puree.
In the meantime, open the kidney beans cans and rinse them under cold water (discard the preserved liquid). Take a handful of beans and smash them with the back of a spoon so that they are mushy.
Once the ghee is separated from the puree mixture, add the beans alongwith the smashed beans, adjust the seasonings and at this point if you feel the curry is too thick then go ahead and add water.
Cover the pressure cooker with its lid and pressure cook on low for 15-20 minutes.
Rajma curry is ready to be served once the cooker cools down.

Note:
1)Clarified butter can be substituted with unsalted butter.
2)This curry goes well with nice hot Basmati rice or with parathas.
3)This recipe can be prepared using a heavy bottom pot/skillet with lid.