Preferably, soak the chickpeas overnight or for about 8 hours minimum. If using canned, then skip this step. You can then boil the chickpeas in turmeric + salt water along with a tea bag. Alternatively, you can use the soaked and drained chickpeas (uncooked) is. Note - the cooking time will differ when using cooked or soaked chana.
Turn on the Instant Pot in saute mode. Heat oil and fry bay leaf, cardamom and cinnamon for 15 seconds. Then add minced garlic and ginger and continue to saute for a minute.
Next add chopped onions and half of the chopped cilantro. Fry till the onions turn translucent. Then add tomato puree and chopped tomato, fry for 5 minutes or until the sauce has thickened. Add the besan/gram flour and cook for another minute.
Stir in the chopped spinach, garam masala or chole masala, pomegranate powder, cumin powder and tamarind paste, and simmer for another 2 minutes.
Next add the soaked chickpeas (throw away the tea bag) along with salt and mix it well with all the masala. Add water and turn off the saute mode.
Close the pot with the lid, ensure the valve is in the sealing position. Switch on the manual/pressure cook mode and set the timer for 24 minutes. Release the pressure naturally once done.
Open the lid, garnish with sliced onions and chopped cilantro. Serve it warm with rice or bread!