Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil. When the oil heats up add cumin seeds (jeera) and hing (if using).
When the cumin seeds start to splutter, add carom seeds (ajwain) and onions and fry them till the onions have softened up and turned transparent (takes about 6-8 minutes).
Add the minced garlic, grated ginger, along with coriander, cumin and turmeric powder. Mix well and saute it for about 30 seconds.
Add pureed tomatoes and let the mixture come to a boil (takes about 5 minutes).
Add chili powder and mix well.
Add potatoes and peas along with 1/2 cup water. Mix well and place the lid. Close the vent and set it to the sealing position. Note: use 3/4 to 1 cup of water instead of 1/2 cup if you like a curry-like consistency.
Pressure cook on high for 2 minutes. Once cooking is complete, immediately release pressure by moving the vent to the venting position.
Open the lid and add kasoori methi (dried fenugreek leaves) along with garam masala. Garnish it with chopped cilantro, if desired. Mix well. Serve hot with rice or ghee laden rotis.
Pressure cooking cuts the cooking time for potatoes. It cooks in 2 minutes using an Instant Pot compared to 15 minutes over the stove top.
If you are pressure cooking, cut the potatoes in at least 2-inch cubes so that it will retain its shape even after it is pressure cooked.
If you are short on time, you can replace the onion-tomato gravy with marinara sauce. Make sure to cook the marinara sauce till it comes to a boil before you add the potatoes.