Set the Instant Pot on SAUTE & keep it at NORMAL. Add oil.
Gently release the parwal or pointed gourd and fry until lightly golden in color. Set aside in a clean dry bowl.
Next, add the diced potatoes in the same hot oil and fry the potatoes until lightly golden in color. Set aside.
In the same hot oil throw in the panchforon & the bay leaf and allow them to sizzle for a few seconds until fragrant.
Next, lower the heat from NORMAL to LOW, than add the masala paste & stir briskly. Increase the heat back to NORMAL and fry the masala paste very well until the raw smell completely disappears and oil begins to leave the side of the pot.
Add the dry spice powders and salt, give everything a very good mix and fry them until the raw smell disappears and oil begins to ooze out. At this stage the masala will begin to change its color and become darker. You'll get a lovely roasted aroma,
Now, add back the shallow fried parwal along with the potatoes to the pot. Mix well with the bhuna masala so that the pointed gourd and the potatoes are well coated with the spices. Fry until the oil oozing stage is reached.
Pour warm or hot water to the pot. Mix well. Now, de-glaze the pot well so that there is absolutely no bits and crumbs stuck at the base of the Instant Pot.
CANCEL the SAUTE mode. Close the lid of the pot, seal the valve. Press the PRESSURE COOK mode and set it on HIGH for just 1 min.
After 1 min as the Instant Pot begins to beep. Wait for Natural pressure release (NPR) for 10 mins than release the rest of the pressure. The residual heat will help to cook the rest of the potatoes & the parwal.
Open the lid of the pot. Add ghee and a pinch of garam masala powder. Mix well. Serve hot. Enjoy!