Place the drained black beans, Everyday Masala Paste, Basic Makhani Masala, and 1 cup of water in the Instant Pot®. Close the lid, set on Bean/Chili mode for 15 minutes. When cooking time is complete, allow for Natural Pressure Release for 15 minutes. Remove the lid and stir well.
Set the Instant Pot® on the Sauté mode and bring to a simmer. The beans should be soft and the mixture
Stir in the dried fenugreek leaves and garam masala and simmer for 5 minutes. Mix in the cream, reserving a little to drizzle over the top.
Place the beans in a serving bowl. Sprinkle with the lime juice, thinly sliced onions, and remaining cream. Serve with rice or your favorite flatbread.