Rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, thin cubes roughly 2 to 3 inches long and 1 to 2 inch thick.
Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asafoetida and whole dried chili peppers. Add in the chopped turnips and let them sauté for 2 minutes. Add in salt and ground ginger and stir. Furthermore, add water, stir well.
Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes. When cooking is complete, use quick pressure release to depressurize.
Open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
