Step 1: Sauté Aromatics and Vegetables

Turn on the Instant Pot to Sauté mode. Add 2 tbsp oil. Once hot, add cumin and mustard seeds. When they splutter, add 1 chopped onion, 1/2 cup chopped carrot, curry leaves, salt, and turmeric. Mix well.

Step 2: Cook Onions

Cover the pot with a glass lid and fry the mixture, stirring occasionally, until the onions become soft and light pink.

Step 3: Add Flour and Spices

Add 3 tbsp of chickpea flour and fry for one minute, stirring constantly. Then, add 1 tbsp of curry powder and mix it in.

Step 4: Deglaze and Add Potatoes

Pour in 3 measuring cups of water and immediately scrape the bottom of the pot to release any stuck bits. Add 8 peeled and cubed potatoes and stir. Taste the water and adjust salt and spices if necessary.

Step 5: Pressure Cook

Close the Instant Pot lid, set the valve to 'Sealing'. Select Manual or Pressure Cook mode and set the timer for 4 minutes.

Step 6: Natural Pressure Release and Finish

Once the cooking is complete, allow the pressure to release naturally for 10 minutes (NPR). Then, perform a quick release for any remaining pressure. Open the lid and add the frozen green peas, 2 chopped green chillies, and 3 tbsp chopped ginger. Stir to combine; the residual heat will cook the peas.

Step 7: Serve

The curry should have a thick, gravy-like consistency. Serve hot with phulka, plain paratha, or poori.

• When adding water, scrape the bottom of the pot thoroughly to prevent the 'burn' notice on the Instant Pot.

• Taste the liquid for salt and spices before pressure cooking to ensure the final dish is well-seasoned.

• Add the frozen peas, ginger, and green chillies after pressure cooking so they retain their freshness and texture.