Plug in Instant Pot and press the Sauté setting. After it displays HOT, add the oil.  After a minute,  add the cumin seeds and fry for 45 seconds, tossing frequently, until they begin to sizzle.

Add the onions. Sprinkle some salt over them and cook until softened, about 5-6 minutes.Add the minced garlic and ginger, and garam masala powder and cook for 90 seconds. Keep stirring frequently to prevent burning.

Pour in the coconut milk, followed by the shredded jackfruit and potato cubes. Stir well to combine

.Add the ½  water to deglaze the pot. Use a wooden spoon to scrape up any browned bits on the bottom of the pot.

Press Cancel to turn off Saute function. Secure the lid and set the valve to Sealing. Select the Pressure Cook / Manual setting at high pressure and set the cook time to 4 minutes.

Once the cooking timer goes off,  allow a natural pressure release for 10 minutes. Then move the valve from Sealing to Venting to release any remaining steam.

Open the lid. Add turmeric powder. Stir in the lemon juice and cilantro. Mix well. Serve warm with rice or naan. Enjoy !

Heat the oil in a deep sauce pan or kadhai or a Dutch oven over medium heat. After few minutes, add the cumin seeds and fry for 45-60 seconds, tossing frequently, until they begin to sizzle.

Add the onions. Sprinkle some salt and cook until softened, about 5-7 minutes. Add the minced garlic and ginger, and garam masala powder, and cook for 2-3 minutes, stirring frequently to prevent burning.

Add the shredded jackfruit and chopped potato cubes and cook for few minutes, stirring regularly to prevent sticking.

Pour in the coconut milk and water. Bring to a simmer and then cover, lower the heat and cook for 10-15 minutes, stirring occasionally, until the potatoes are soft and tender.

Remove the lid and let the curry simmer further till the liquid has reduced and thickens slightly. Turn off the heat. Stir in turmeric powder,  lemon juice and cilantro.  Mix well.  Serve with rice or naan. Enjoy !