Chop everything in equal pieces.
Heat oil in Instant Pot on Saute. Add cumin seeds and cook for 30 seconds. Add onion and cook for 2 minutes.
Add ginger-garlic paste and tomatoes. Cook for 2 minutes or until they are soft.
Add potatoes and 3 tbsp water. Add spices.
Cover with lid and cook for 3 minutes.
Deglaze the pot with the rest of the water and add cauliflower on top of the potatoes.
Close the Instant Pot with lid and select Low Pressure. Cook for 3 minutes.
Perform a natural pressure release. Open the lid and stir gently.
Serve warm, garnished with chopped cilantro.