Finely chop onions.You can use chopper for this.
Puree tomatoes.
Make a paste ginger, garlic and green chilli. You can also use store bought ginger garlic paste.
Gather all your ingredients.
Switch on your IP and set the SAUTE MODE , Timer 10 MINS.
When the display shows HOT, add oil and then whole spices.
Then add chopped onions and then add ginger garlic paste.
Saute and cook onions till it starts turning light brown.
Now add tomato puree. You can also add store bought tomato puree/sauce ( about 1 cup).
Cook tomatoes till the oil starts separating.
Keep on stirring the masala and add 1-2 tbsp water if masala starts sticking to the base of inner pot.
Now add dry masala powders and chana masala.
Mix all the spices nicely in masala and cook for about 1-2 mins.
Now add soaked chickpeas. Do not forget to drain water in which the chickpeas were soaked.
Add about 2-3 cups water and salt. Give it a stir.
Cancel the SAUTE mode and set the PRESSURE COOK MODE for 30 mins.
When the time is over, let the pressure release naturally. Do not do QPR(quick pressure release).
Open the lid and check the chickpeas are soft and mashable.
Mash some chickpeas with the ladle.
If required check the consistency of curry. If you feel it is watery, then Switch on the SAUTE mode for 5 mins and cook the curry . Be careful the curry doesn't burn at bottom.
If the gravy is too thick, then add about ½ cup water(at a time) and then Switch on the SAUTE mode for 5 mins and cook the curry. Or, simply add hot water to curry.
Close the lid and let the flavours infuse.
Serve hot with your favourite bread or rice.