Turn on the instant pot in sauté mode and add oil. Once when the oil is hot add fennel seed and poppy seed and let it crackle
Add onion, and garlic and sauté for a minute
Add 1 teaspoon of water and little salt and cook for a minute
Add tomato, a little salt and 1 tablespoon of water; cook for 2 minutes stirring once in a while
Add turmeric powder, garam masala and chili powder and sauté for a minute
Add green chilli, 1 teaspoon of water and mix well and turn off the up
Add coconut and almond flakes and let it cool
In a bowl add soya chunks and pour hot water. Let it soak for 5 minutes. In a colander strain the soya and run the tap water on the soy. Squeeze the soya well with your hands 2-3 times
Pulse the onion-tomato mixture without water into a coarse mixture
In the IP vessel add 1/2 teaspoon of oil, ground mixture, 1/2 cup of mixie water (add 1/2 cup of water to the mixie jar and shake well), 3/4 cup of water, required salt, soya chunks and mix well and put the lid
Turn on the IP in manual mode and cook for 3 minutes and do a quick pressure release
Add coconut milk and 1/4 of water to the curry and mix well. Serve with rice / Chappati/Idli /dosa