Firstly, select sauté on the Instant Pot and adjust to normal. Further, add in fenugreek seeds, fennel seeds, whole coriander seeds, whole red chilies, whole cumin seeds and mustard seeds. Let them dry roast for about 3 to 4 minutes until they become fragrant and they change color. When done press cancel.
Remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder. This is your achari powder.
When ready to cook, clean the inner pot well. Press sauté on the instant pot and adjust to normal. Next, add in oil. Additionally, when the oil is hot add in kalonji seeds and asafoetida.
When the seeds splutter add in onions and ginger garlic paste. Continue sautéing for about 2 to 3 minutes until the raw onions odor is eliminated.
Add in the ground achari powder and continue sautéing for a minute. Moreover, add in pureed tomatoes and bell peppers and let them sauté for 4 minutes until the raw tomato odor is out.
Add in ground turmeric, sugar, salt, red chili powder, tomato ketchup, and ground mango powder. Stir well and let it sauté for 2 minutes till oil leaves the sides.
Add in the Greek yogurt mixed with rice flour and mix well. Sauté for another minute and keep stirring.
Add in paneer and ¾ cup water. Also, stir gently without breaking the paneer. Select cancel.
Once all the ingredients are in, seal the pot and select manual/high pressure for 1 minutes. Finally, when cooking is complete, use quick pressure release to depressurize. Transfer to a serving bowl and garnish with cilantro.