In a small blender jar, add coconut pieces, fennel seeds, poppy seeds, cashew nuts, whole spices and ¼ cup of water. Blend into a smooth paste and keep aside.
Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, bay leaf and stir it. Add onion and saute till they turn translucent. Then add ginger garlic paste and saute until the raw smell from the paste goes out.
Add tomatoes and saute until they become soft and mushy. Then add the mixed veggies, spice powders and saute for 2 minutes.
Now add the ground coconut paste and change the saute mode to low level and mix well and cook for 2 minutes.
Add 1+½ cup water, check the seasoning. Then add coriander leaves and cancel the saute mode
Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 4 minutes.
Once cooking time is done, allow 10 minutes and release the remaining pressure manually.