Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot, add in the chopped bottle gourd and let it sauté for 8 minutes until it turns slightly golden, Moreover, make sure to keep turning it every 2 to 3 minutes while it sautés. This step will prevent the bottle gourd from getting stuck to the pot.
After 8 minutes of sautéing add in asafoetida, cumin seeds, dried bay leaf, cloves, black cardamom pod, green cardamom pod, small cinnamon stick, and stir.
Then, in 30 seconds add in ground ginger, ground fennel, ground cumin, salt, and water.
Close the lid of the Instant Pot and select manual/high pressure for 3 minutes. When done, press cancel and quick release the pressure.
Then, open the lid and add garam masala. Let the curry cool for 15 minutes in the pot. Then slowly add in yogurt one tablespoon at a time and keep mixing into the curry. This step is key to prevent curdling. The temperature shouldn’t be super-hot and the yogurt should be mixed continually when added. Once all the yogurt is in, select sauté and bring it to a boil. Add in shahi zeera or dried mint. Press cancel.
Finally, transfer into a serving bowl right away. Serve hot over steamed rice.