Wash and Soak the Chickpeas overnight.Alternatively, Soak the chickpeas in Hot(just boiled) water for 1 hour.
Heat the instant pot in SAUTE Mode.Once hot, add the oil.
Add the whole spices- black cardamom and bay leaf.
To this, add the onions and saute for about 10-12 minutes till they are brown.(Chopped onions will brown faster than sliced onions)
Tip in the chopped tomatoes and cook till the masala is mushy- about 6 minutes.
Dump in all the powdered spices- turmeric, garam masala, chilli powder and coriander powder.
Add the tomato puree and give everything a good mix.Scrape the bottom of the inner pot so the pan is deglazed.
Add Water, drained soaked chickpeas and salt.
Close the lid and select PRESSURE COOK/MANUAL for 30 minutes**** on HIGH pressure.Let the pressure release naturally.