Step 1

Add cinnamon stick, cloves, kashmiri red chile, black cardamom, black peppercorns and gooseberries to a clean muslin cloth

Step 2

Pre-heat the inner pot - Sauté, Normal, 15 min

Step 3

Then add oil and ghee to the inner pot

Step 4

Heat until hot - Sauté, Normal, 30 sec

Step 5

Then add bay leaves to the inner pot

Step 6

Sauté - Sauté, approx 1 min

Step 7

Then add red onion to the inner pot

Step 8

Sauté - Sauté, approx 3 min

Step 9

Then add tomato to the inner pot

Step 10

Sauté - Sauté, approx 4 min

Step 11

Then add ginger-garlic paste to the inner pot

Step 12

Cook - Sauté, Normal, 1 min

Step 13

Then add ground coriander, garam masala, chili powder, ground cumin, caraway seeds and pomegranate seeds to the inner pot

Step 14

Cook - Sauté, Normal, 2 min

Step 15

Then stir water and salt into the inner pot

Step 16

Deglaze with a wooden spoon

Step 17

Place muslin cloth in the inner pot

Step 18

Add dried chickpeas and fenugreek leaves to the inner pot

Step 19

Close and lock the lid and turn the steam release handle to Sealing

Step 20

Pressure cook - Bean, High, 30 min

Step 21

Release pressure - Natural venting

Step 22

Stir

Step 23

Transfer content of inner pot to serving plate

Step 24

Top with ginger

Step 25

Mix red onion and pickles into a clean small bowl