Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot, add in chopped paneer pieces to the pot and let them sauté for 3 minutes until they are slightly golden. Keep turning them every minute to make sure they don’t stick to the pot.
After the paneer is golden, add in cloves, whole red chili pepper and asafoetida.
After 30 seconds, add in Kashmiri chili powder and ¼ cup water. Stir the chili powder and water well to prevent the chili from burning. Make sure not to break the paneer.
Further, in 30 seconds, add in ground turmeric, salt, ground fennel, ground cumin, ground ginger and stir well. Next add in 1 cup water and baking soda. Stir well. Then add the haak and mix well. Make sure the haak is submerged in the water. Add in the whole serrano pepper at this point.
Further, close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green.
Open the lid and add Kashmiri tikki masala (optional). Stir well. It needs to have a little gravy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.