Add cumin seeds to instant pot. Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno. Saute for 30 seconds and then add sliced onions to the pot. Saute onions until translucent.
Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes.
Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional), nutmeg, and chili powder or paprika. Continue to saute for another minute.
Add potatoes and chickpeas to the pot and mix. Pressure cook in high for 10 minutes. Then do a 10-minute natural pressure release and then manually release the pressure.
Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly.
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