Add 4-5 cloves of garlic in a mortar pastel and start to pound it until minced. Now add 1.5 teaspoons of Kashmiri red chili powder, and pinch of salt. Pound carefully, until it becomes a paste.

Now start the instant pot on sautè mode for 30 minutes. Add 2 tablespoons of oil, and wait until it heats up.

Add bite sized cubed potatoes, and let the fry on one side, for 5 minutes, and then toss them around to make sure they cook from all sides.

Take them out in a plate lined with paper towel.

Now in the same pot, add cluster beans and fry them stirring them for 2 minutes.

Take the cluster beans out on the same plate as the potatoes.

In a mixing bowl, add the fried potatoes and cluster beans and add the garlic chutney we prepared earlier.

Use a spoon or wear gloves and massage the chutney onto the potatoes and cluster beans. Keep it aside.

Add cumin seeds in the oil already in the pot. No need to add more oil.

They will crackle right away, so next add in the tomato puree and ground spices. Add ½ teaspoon of Kashmiri Red Chili Powder, ¼ teaspoon of Turmeric, 1 Teaspoon each of Coriander Powder and Salt. Mix well.

Cook until the oil separates.

Once the oil separates, add 1 tablespoon jaggery.

Next add in the cluster beans and potatoes, and add 1 cup of water.

Close the instant pot lid and hit cancel. Make sure the pressure valve is on sealing position.

Press Pressure Cook, and manually adjust the time to 2 minutes.

Once they cooking is done, let the pressure release naturally for 5 minutes and then do a quick pressure release.

Garnish with freshly chopped cilantro. Mix well.

Serve hot with kadhi, roti and rice!