Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent burning.
When the onions turn golden in roughly 2 to 4 minutes, add the cut potatoes. Let them saute for a minute or two. Keep stirring.
Then add Kashmiri chili powder and 1/4 th cup water. Stir well.
Add ground cumin, ground coriander, ground ginger, ground turmeric, and salt. Give it a good stir.
Add the pureed tomatoes. Stir and let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
Finally, add peas and 1 and 3/4 cup water and give it a good stir. Select cancel. Put the lid on and select manual/high pressure for 5 minutes. When ready quick release the pressure. Garnish with cilantro.