I almost made this in the Instant Pot today but decided to use my cast iron pan at the last minute. You can probably totally make it in the IP, with the initial cooking in saute mode, and then finish up in manual mode for 5-7 minutes.
The dish solidifies a bit as it cools down, with the starch from the potatoes. If you like it more like a gravy, add some water and reheat as needed.
I used no onion/no garlic, but you could also make it with onion garlic. If using, start with sauteing onion after cumin seeds, then add garlic with the ginger (crushed or as a paste), then follow with tomatoes and spice powders.
This is one of my daughter's favorites.