Place the dried butter beans in a large bowl and cover with plenty of water. Leave to soak for at least 8 hours or overnight.
The next day, drain all the water.
In the pressure cooker, add 1 tablespoon of cooking oil. Set the pressure cooker to saute mode or manual mode on medium-high temperature.
Allow the oil to heat, then add the shallots, garlic, ginger paste and green chillies. Saute for about 1 minute.
Add the tomatoes, cumin, garam masala and paprika. Stir to combine, and saute for about 2 minutes. Add a little water if tomatoes are starting to stick to the pan.
Next add the soaked butter beans and 600 ml [2⅓ cups] water. Add the bay leaves, thyme, salt and black pepper. Stir to combine and close the lid.
Place the valve into the closed position. Set the cooker on manual for 2 minutes only, at medium-high pressure (4/5).
After the time is up, allow the steam to be naturally released for 10 - 12 minutes. And then, release any remaining steam and open the lid.
If there is too much sauce in there, set the cooker on manual or saute mode for a few minutes and let some of the liquid evaporate, while stirring occasionally.
Taste and adjust seasoning.
Garnish with coriander leaves and serve with rice, bread or roti.