Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds, bay leaf, cloves, and the black cardamom pod.
When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.
When the onions turn golden in roughly 2 to 4 minutes add the add Kashmiri chili powder and 3/4 cup water. Stir well and let it saute for a minute.
Add ground coriander, ground cumin, garam masala, ground turmeric, and salt. Stir well.
Then add the chopped potatoes. Give it a good stir.
Add the tomato puree. Let the tomatoes saute for a minute or two to let the raw tomato odor out. Add the Serrano peppers. Give it a good stir.
Press cancel. Move the potatoes on one side. Place the metal trivet in the pot. Place the stainless steel/oven-proof container with eggs on the trivet. This container does not require water.
Secure the lid on the pot and select manual/high pressure for 8 minutes. When done quick release the pressure. Slowly take out the bowl and the trivet with. Place the boiled eggs in a ice bath for 5 minutes. Peel the eggs and make a slit about an inch on the top to the egg with a knife. Pork holes in the egg using a fork.about 5 times across each egg. This will enable the spices to penetrate the egg.
Select sauté on the instant pot and adjust to normal. Gently add the eggs to the pot. Stir and make sure the eggs are mixed well in the curry. Add 3/4 cup water and let the eggs saute in the curry for about 2 to 3 minutes. Add fenugreek leaves and cilantro leaves. Press cancel. Transfer in a serving bowl immediately. Discard the bay leaf. Serve with rice, tortilla, or naan.