Place the insert or inner pot inside your instant pot and plug in.
Press saute mode and set the time to 15 minutes.
Once the instant pot displays hot, add 2 tablespoons oil. You can use any oil like mustard oil, peanut oil, coconut oil.
Add cumin seeds, minced ginger garlic, finely chopped onions, cilantro leaves and slit green chilies.
Saute well for two minutes until aroma wafts out.
Now in goes the finely chopped tomatoes or tomato puree.
Next add curry powder, red chili powder, garam masala powder, ground turmeric and ground coriander.
Saute very well for 8-9 minutes until the spice powders are well cooked and oil separates from the sides.
Add 1/2 cup water to de glaze, saute for 3 minutes.
Next in goes soaked and drained chickpeas along with salt to taste. Mix gently.
Once the saute cycle ends, press cancel.
Add 2 cups water and close the instant pot.
Press manual or pressure cook and set the time to 35 minutes. Set pressure valve to seal. Cook in high pressure.
Once done, press cancel and release pressure manually.
At this stage the chickpea curry will look watery and it is totally fine.
Press saute mode and set timer for 5 minutes. Let the curry simmer in open pot.
At this stage if desired stir in 1/2 cup thick coconut milk or 3 tablespoons cashew paste. Unplug the instant pot.
Add finely chopped fresh cilantro leaves, crushed kasuri methi and 2 teaspoons lime juice.
Mix well and serve chickpea curry warm.