Dried chickpeas simmer under pressure until perfectly tender, soaking up a deeply spiced tomato base built on sautéed onion, garlic, and fresh ginger. Cumin seeds bloom in hot oil right at the start, laying down a toasty foundation before coriander, turmeric, chili powder, and amchur join in for layers of warmth and tang. The Instant Pot does the heavy lifting, breaking the tomatoes down into a jammy, clingy sauce that coats every chickpea, while a finishing hit of garam masala and a squeeze of lemon juice brighten the whole pot right before serving. Scatter on fresh cilantro and ladle it over basmati rice or scoop it up with naan for a cozy, satisfying meal. This one comes together with minimal hands-on effort and fits neatly into a plant-based rotation, making it an easy weeknight staple you'll want on repeat.
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Set the Instant Pot to Sauté (Normal). Add the oil and heat until shimmering, about 1 minute. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can scorch quickly.
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.
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