Begin by washing and dicing the pumpkin into 1.5-inch pieces, peeling it if you prefer a smoother texture. Remove any seeds and set the diced pumpkin aside.

Set your Instant Pot to sauté mode and add 2 tablespoons of avocado oil. Once hot, toss in 1 teaspoon of black mustard seeds, 1 teaspoon of fennel seeds, and 2-3 Kashmiri dried chilies. Sauté for about 30 seconds until the mustard seeds crackle.

Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger to the pot. Sauté for about 15 seconds until the garlic is golden.

Stir in 1 finely chopped onion and cook for 3-4 minutes until softened and golden brown. If it starts to stick, add a splash of water.

Stir in 1 tablespoon each of ground coriander, cumin, chili powder, turmeric, and garam masala, along with a few curry leaves if available. Sauté for 30 seconds.

Incorporate 2 chopped tomatoes and cook for 3-4 minutes until softened. If too thick, add a little water.

Add the diced pumpkin and a pinch of salt, stirring well to combine. Cook for 2 minutes.

Pour in enough water to immerse the pumpkin and stir in 1 teaspoon of garam masala. Close the lid and set to pressure cook on normal for 2-3 minutes.

Once the cooking time is up, let pressure release naturally for about 5 minutes before carefully opening the lid.

Switch to sauté mode again and simmer for another 2-4 minutes before adding 1 cup of coconut milk. Stir gently to combine.

Spoon your Indian Pumpkin Curry into serving bowls and garnish with freshly chopped cilantro.