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Make deep gashes to the potatoes with a knife and keep it in a bowl full of water
Turn the Instant Pot to Saute mode-More
When it shows-HOT add oil
Add cumin/jeera, when the seeds crackle add Bay leaves, cloves and cardamoms and stir
Add 1 tbsp Gram flour/Besan and saute till the raw smell goes away
Add Almond Flour and fennel seed powder and saute(Add a tbsp of water if needed to deglaze pot)
Add tomato sauce and continue to saute(Add a tbsp of water if needed to deglaze pot)
Add turmeric,paprika,coriander seed powder and salt and continue to saute(Add a tbsp of water if needed to deglaze pot)
Press CANCEL and slowly add the whisked yogurt to the pot
At this point the curry will be watery
Gently place the potatoes in the curry
Add Kasoori methi/Dried fenugreek leaves
Choose Pressure Cook option and set time for 3 minutes. Instant Pot should be in Sealing position
Let pressure release naturally
The curry will be watery when you open the lid but will thicken upon cooling as the potatoes, gram flour and potatoes all absorb water when they cool.
Enjoy with Rice, puris or parathas