In the Instant Pot, start by heating the oil in 'Saute' mode. Once hot, ad the whole cumin (jeera). Add the chopped onion, bay leaves and saute for 3-4 minutes.
Add the blended tomatoes, followed by the spice powders - Chana Masala (or Punjabi Chole Masala spice blend), turmeric, amchur, Kashmiri red chili powder, coriander powder, amchur powder, ginger garlic paste (or freshly minced ginger and garlic). Saute for 2 minutes.
Add the soaked and drained chickpeas, followed by water, salt, tomato paste.
Additional Step for Punjabi Chole
Add in two teabags at this stage, and mix all the ingredients well.
Pressure Cook the chickpeas on High Pressure for 30 minutes. Let the pressure release naturally. After the valve drops, open the lid of the Instant Pot.
Using your spatula, gently smash some of the chickpeas and mix them into the gravy to thicken the gravy.
Garnish with a squeeze of lime, chopped cilantro, and onions.
Chana Masala or Punjabi Chole is now ready to be served with Naan or Basmati rice or Bhature.