Place the inner pot into the Instant Pot. Set the Instant Pot to SAUTE mode for 10 minutes.
Add the oil to the Instant Pot. Once its hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter.
Tip in the sliced onions and sauté until it turns translucent.
Now add the green chillies and the ginger garlic paste. Stir and sauté for a minute.
Add the turmeric powder and asafoetida powder and give it a quick mix.
Spoon in the gram flour. Mix and sauté until it the raw smell leaves, it should only take a few seconds to a minute.
Immediately after, pour in the water and salt. Give it a stir then add the potatoes.
Cancel SAUTE mode and set the Instant Pot to PRESSURE COOK mode for 15 minutes.
Once done, Quick Release and open the lid. Mix it once and garnish with Cilantro Leaves before serving!