In a bowl, soak the chickpeas in 3- 4 cups of warm water and let it sit overnight or for at least 4 hours. Drain the chickpeas and set aside.
Start by grinding the spices mentioned above, in a coffee blender or mixer jar. (Skip this part if you have bought chana masala powder from a store)
Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds.
When the cumin seeds start to sizzle, add chopped onions.
Saute onion until they turn translucent. Then add ginger and garlic and saute for 30 sec.
Now add bay leaf, canned tomatoes, and stir well.
Add red chili powder, turmeric powder, fresh chana masala spice blend, and salt. Cook for 1 -2 min mixing them well in the process.
Add soaked and drained chickpeas, 3 cups water, and stir well.
Press cancel, close the lid and press the ‘pressure cooker’, and set the timer for 35 mins in high pressure.
When the instant pot beeps let the pressure release naturally. When the pin drops down, open the lid.
Press saute mode again and add amchur powder, Kasuri methi, and brown sugar.
Mash some of the beans with a potato masher and continue to stir well.
Let the mixture come to a boil and let it simmer for a minute.
Press ‘cancel’ and garnish with cilantro.
Instant Pot Chana Masala is ready for the table! Serve it hot with roti, poori, or steamed rice.