1/4cupfresh cilantro finely chopped(dhainya ke patte)
Chop the cauliflower florets into large pieces at least 4 inches. If you chop them small, they may get mushy.
Chop the potatoes to 1.5 inch cubes so that they sauté quickly.
Chop the tomatoes, cilantro, and serrano peppers finely.
Select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in cumin seeds and asafoetida.
When the cumin seeds splutter, add in the potatoes. Let the potatoes sauté for about 2 to 3 minutes until they are almost cooked.
Keep stirring in order to prevent them from sticking to the pot. Further add in the spices (ground turmeric, ground cumin, ground coriander, ground ginger, fresh ginger, tomato, and serrano peppers, and 2 tbsp water. Let the tomatoes sauté for about 2 minutes.
Finally add in the cauliflower and stir gently. Press cancel. Close the lid and select manual/high pressure for 1 minute for firm cauliflower. For slightly mushy cauliflower select 3 minutes. When done quick release the pressure and garnish with cilantro.
Transfer to a serving bowl.
On a scale of 1 to 5, I would place this dish at 3.5 in terms of heat. You can reduce or add serrano peppers as per your taste.