Hit Saute on the Instant Pot. Add the oil or ghee and heat for a minute. Add the chopped onion.
Saute for 4-5 minutes until onions are translucent. Add the chopped tomato and continue to saute for 2 minutes until tomoatoes begin to soften. Hit Cancel.
Add the turmeric, garam masala, cumin and red chili powder along with the ginger-garlic paste.
Add the soaked chickpeas, followed by enough water to just immerse the chickpeas. I used 2+1/3 cups of water.
In Pressure Cook (or Manual) mode, set the time for 20 minutes and pressure cook.Once the cooking cycle is complete and the Instant Pot starts beeping, let it stay in ‘Keep Warm’ mode for 10 more minutes. After 10 minutes, manually release the steam. (NPR for 10 minutes, followed by quick release)
Open the lid of the IP and add the spinach leaves (or frozen spinach, if using) and coconut milk and tomato puree. Mix well, hit Saute and let the curry simmer with the lid off for 5 minutes more.
Once the curry has thickened a little, switch off the IP.
Finish with a squeeze of lime, and serve over basmati or jasmine rice.