Start the Instant pot in sauté mode and add ghee.
When ghee starts to melt add cumin and grated ginger garlic.
Then add in finely chopped onions and sauté them for 2 minutes. Keep it stirring because heat is quite high.
Then add turmeric powder, red chilli powder, salt, coriander powder, garam masala powder and mix them nicely.
Immediately add 2 medium sized tomatoes which are pureed in a blender.
Sauté this onion and tomato masala till it starts to leave the sides. Take care to keep it stirring.
Now add green peas and cut potatoes and coat them with this masala nicely.
Add water and mix well. Put lid of the Instant pot back on and pressure cook on low for 4 Minutes.
Once the instant pot beeps keep it as it is for 5 Minutes (5 minutes NPR)
Mix the curry add cilantro leaves/coriander leaves and Enjoy!