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Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute.
Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.
Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add ½ teaspoon of liquid smoke for additional smoky flavor.
Press sauté mode and cook for 3 minutes, stirring occasionally, then add the peas and cilantro and mix in. Cancel sauté.
Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.