Switch on your instant pot and press sauté. Add the cooking oil, fried onions, ginger-garlic paste, tomatoes, salt, chilli powder, turmeric, garam masala, and coriander powder. Add one cup water and cook this masala for 5 minutes or until the oil leaves the sides.
Add the meat, lentils, one cup water and stir to mix. Cover with a glass lid to prevent splashes. Let the contents simmer for 10 minutes, stirring in between as required.
Cancel sauté, add one more cup water, and secure the lid. Make sure the steam release vent is on 'sealing'. Press the pressure cooking button and set the timer to 20 minutes.
When the timer beeps, do a quick release and open the pot. Garnish with a few fried onions, and chopped cilantro and mint. Squeeze half a lemon if you want (optional). Serve hot with naan or steamed rice.