Crush cloves, black cardamom and green cardamom in a mortar and pestle.
Select the sauté function on the Instant Pot
Add oil to the pot. Once the oil is hot, add the crushed cloves,black and green cardamom pods bay leaves, cinnamon stick,, and cumin seeds.
When the spices start to release aroma, add the mushrooms. Sauté for about 2 minutes, stirring occasionally.
Pour in water and add ground fennel, ground ginger, and salt. Stir well, ensuring nothing is stuck to the bottom of the pot. Scrape the bottom of the pot thoroughly.
Press cancel to stop the sauté function.
Secure the lid on the Instant Pot and close the pressure-release valve.
Select manual and cook at high pressure for 4 minutes.
Once cooking is complete, quick release pressure
Open the lid.
Select sauté and slowly add the whisked coconut milk and rice flour mixture to the pot, one spoonful at a time, while continuously stirring. This prevents curdling of the coconut milk.
After adding all the coconut milk mixture, sprinkle in garam masala and dried fenugreek leaves. Stir well.
Let the mixture sauté for about 8 to 10 minutes, or until the gravy thickens to your desired consistency, stirring occasionally for 5 minutes.
Add salt and mix well.
Transfer the prepared dish to a serving bowl. Remove any whole spices and bay leaves if you like( I usually leave them in)