Place the inner pot in IP, switch it on and press ' Sauté' mode. Once the IP displays 'Hot', then heat oil.
Add black cardamom and fry for few seconds.
Add, ground onion masala paste and sauté for 2 minutes on his or until raw smell goes off.
Add ginger and garlic paste and sauté for another minute.
Now, add green chilies, coriander powder, Kashmiri red chilli powder, turmeric powder and cumin powder and sauté for 3 seconds.
Add 2 tablespoons of water to avoid burning of spices and anything getting stuck at the bottom.
Add blended tomato and cook for 1 minute.
Now, add drained chickpeas, dried mango powder, ginger juliennes, cinnamon stick, salt and bay leaf and mix
Add 3 cups of water (750 ml) and mix
Close the IP lid with pressure valve in sealing position and set the timer to 30 minutes.
Once IP beeps, allow the natural pressure release for 15 minutes and then carefully quick release with valve on venting position.
Press sauté mode on 'low', add garam masala powder, sugar and kasuri methi and simmer for another 2-3 minutes
Serve hot with puris, or rice, lemon wedges and onions