Set the Instant Pot to saute mode. Heat 1/2 tablespoon of ghee or oil. Saute cauliflower florets until lightly browned, about 5-7 minutes. Transfer to a bowl.

Heat another 1/2 tablespoon of ghee. Sautee the potatoes until lightly browned, about 5-7 minutes. Transfer to a bowl.

Heat the remaining ghee. Add cumin seeds, and let them sizzle for a few seconds. Then add the onions. Cook until the onions are softened.

Add the ginger-garlic paste. Cook for about a minute until the paste is golden.

Add turmeric, garam masala, dhana jeeru, and chili powder. Stir and cook for about 10 seconds to let the spices bloom.

Add the tomato puree and deglaze, scraping up any bits that have stuck to the bottom of the pan.

Cook until the liquid is reduced by half and oil floats on top.

Add the whisked yogurt. Stir and reduce until thickened, about 3 minutes.

Add the potatoes and cauliflower. Stir until well-coated with the sauce. Add peas, green chilies, salt, and water. Stir.

Pressure cook on high pressure for 7 minutes, followed by natural pressure release for 10 minutes, and remove the lid.

Add kasoori methi, cilantro, and lemon juice. Stir to combine and serve.