Step 1

Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours. Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.

Step 2

Turn on Saute adjust it to high. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions and saute them for 3-4 minutes.

Step 3

Add ginger and garlic paste, along with green chilies, and saute for another minute. Now add the tomato, and all the spices along with a few tablespoons of water. Use that to deglaze the pot and scrape off any brown bits stuck at the bottom. Cancel Saute.

Step 4

Add chickpeas, and water and give it a stir. Close the lid, vent set to 'sealing', and pressure cook for 45 minutes at Bean/Chili or Manual mode. If using unsoaked dry chickpeas, adjust the pressure cook time to 60 minutes. If using canned chickpeas, reduce the cooking time to 5 minutes.

Step 5

Once cooking time is up, wait for the pressure to release naturally for 10-15 minutes, followed by manual pressure release. Open the lid after the pin drops.

Step 6

Using a potato masher or a wooden spoon, mash a few beans. This makes the curry creamy and thick naturally. To thicken it more, simmer for a few minutes on saute mode.

Step 7

Garnish with cilantro and squeeze a few drops of lime or lemon juice. Serve with Puri, Naan, or Cumin rice!