Soak the dried chickpeas in water overnight or for about 8 hours. You can skip this step if using canned chickpeas.
Switch on the instant pot. Select the saute mode and heat oil. Add cumin seeds, whole spices and stir it.
Add the finely chopped onions, green chillies and saute until the onions change their colour.
Next add ginger garlic paste and saute for a few seconds until the raw smell from the paste goes.
Add red chilli powder, coriander powder, chole masala and garam masala. Mix well without burning the spices.
Now add the finely chopped tomatoes and cook for a few minutes until the oil oozes out.
Add the strained chickpeas to the pot and stir well and adjust the seasonings. Then add chopped coriander, water and mix well.
Close the lid and keep the valve in sealing mode and select pressure cook mode and set the timer for 20 minutes.
when cooking time is done, allow natural pressure for 10 minutes and then quick release any remaining pressure manually.
Using a masher, mash a few beans. This will make the curry thick and creamier.
Squeeze a half fresh lemon juice and mix well. Serve warm with Jeera rice or naan.