Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When oil is hot, add cumin seeds.
When the cumin seeds splutter, add the bay leaf.
Then add fenugreek seeds, and kalonji seeds.
In about 30 seconds, add the chopped and peeled potatoes, and stir. Let them saute for about 3 minutes. Keep mixing
Then add red chili powder, and water. Stir.
Add pickle, salt, and mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 6 minutes.
Once cooking is complete, quick pressure release to depressurize.
Add in the pomegranate powder, stir well and transfer to a serving bowl.
Garnish with cilantro.
Transfer in a serving dish right away. Discard the bay leaf.