The first step is to soak chickpeas in hot water for 5 hours or soak it overnight. Drain the water and keep aside for now.
Turn on the Instant pot in saute mode. Add ghee/oil/butter to the pot.
Once it melts, add ginger paste, garlic paste, slit green chilies, cinnamon stick, and half of the chopped cilantro.
Fry for 15 seconds and then add the chopped onions. Saute till they turn translucent.
Then add the chopped tomatoes and tomato paste. Cook till they turn soft and pulpy.
Next, add all the spices: turmeric powder, ground cumin, coriander powder, amchur powder, paprika, and garam masala.
Add ½ cup water to prevent the spices from burning or sticking to the bottom of the pan. Then add the chole masala. Fry for 15 seconds.
Next, add 3 ½ cups of water to the pot. Add salt. Follow by adding the soaked and drained chickpeas. Mix everything well.
Turn off the saute mode. Cover with lid with the vent in the sealing position. Cook in manual or pressure mode for 40 minutes. You can also select the chili mode.
Once done, let the pressure release naturally. Then open the lid.
Garnish with the remaining cilantro, Kasuri methi, and lemon juice.
Mix it all together and if you want to thicken the gravy, cook in saute mode for 2 minutes.