If not using curry paste, follow these steps.
Roughly mince onion, ginger, and garlic and sauté in the instant pot by adding a tbsp of oil. I use a food processor to mince coarsely.
Next once the mixture looks slightly brown and translucent, add spices - turmeric,
curry powder, cayenne pepper, salt, fenugreek leaves powder, and a pinch of
stevia. Mix well.
Add two cups of fresh or canned tomato purée. DO Not Mix if using canned tomato purée. Add water and pressure cook for 5 minutes and allow natural pressure release.