Add 2 tsp oil to inner pot and press saute mode. As the oil heats up, add ½ inch cinnamon, 4 cloves, 2 tsp fennel seeds. Saute for 20 sec.
Add ginger, and green chilies. Saute for another 20 sec.
Add chopped onions, and fry until they turn translucent and then add tomatoes and continue to saute until the tomatoes soften.
Add chili powder and turmeric and cook for 30 sec. Turn off the instant pot and add cashews. Stir well.
Blend this mixture to a fine consistency (with a hand blender or regular blender). This will form the base of the dish.
Again press saute mode and saute the cauliflower florets for 30 sec and add the blended mixture to it.
Add the chickpeas, salt and a little bit of water (¼ - ½ cup)and stir well.
Close the lid of the instant pot and turn the steam release handle to sealing position. Tap “manual mode” and set time for 1 minute.
When the time is up, open the lid using “quick release”.
Now, garnish with cilantro and serve hot paired with a cup of steamed rice or bread.