Soak the chickpeas overnight, drain and keep aside.
Put the instant pot in saute mode and add oil.
Add the whole spices like cardamom, cloves, cinnamon and bay leaf.
Add turmeric and chilli powder and stir.
Add the onion and ginger-garlic paste and give it a good stir.
Add the chopped tomatoes and cook for 5 minutes till the raw smell disappears.
Add the drained chickpeas and stir for 10 minutes.
Add the spices like pepper, cumin powder, coriander powder and Kasuri methi.
Add water and salt as per taste and desired consistency.
Cook for ten minutes in pressure cook mode. Once done, leave the cooker to release its steam on its own.
Then opens the lid and allows it to simmer for a while. Adjust water and salt
Serve topped with extra cooked garlic, chillies in ghee. (tempering)