Place meat in a colander and rub with 1 teaspoon of salt. Set aside.
Turn Instant Pot on and select ‘Sauté’. Once hot, add ½ cup oil and sliced onion. Sauté until evenly brown, roughly 7 – 10 minutes.
Add crushed ginger and garlic, and bird’s eye chili (if using). Stir for roughly 30 seconds to 1 minute until fragrant.
Add meat and stir until no longer pink for about 5-7 minutes.
Add tomatoes, red chili powder, salt and whole garam masala (cumin seeds, cloves, peppercorn, green and black cardamom). Stir until well-mixed.
Add ½ cup water or at least enough to cover ⅓rd of the meat mixture.
Cancel “Sauté” and close the lid. Move the steam valve to sealing, and on manual setting, set the cooking time to 25 minutes at high pressure.
While the meat is cooking, begin to get the cauliflower ready. In a large wok or frying pan, heat remaining ¼ cup oil. Once hot, add cauliflower, salt and pepper. Sauté until just slightly brown and evenly cooked, about 5 to 7 minutes.
Once the timer is up, move the steam valve to venting position to immediately release steam. After the pressure has released, carefully remove the lid, making sure you are not touching the metallic part.
Select ‘Sauté’ again and add cooked cauliflower to the meat mixture. Fry until the cauliflower has absorbed the masala and the oil begins to separate from the spices.
Turn “Instant Pot” off, and carefully place gobi gosht into a serving bowl. Garnish with diced cilantro and chilies, and dust with garam masala powder.