Using the sauté function on the Instant Pot, heat 1 Tablespoon of oil. Add cumin seeds and let them sizzle.

Add the chopped onions, sprinkle some salt and cook, stirring frequently, until softened (3-4 minutes).

Add the minced ginger and garlic, stirring until fragrant, about 1 -2 minutes.

To the pot, add the crushed tomatoes, garam masala powder, red pepper powder and salt. Stir to combine. Add in rinsed and drained chickpeas and water.

Turn off the sauté function on the Instant Pot and close the lid. Make sure the venting valve is set to “seal.”

Cook on manual pressure for 3 minutes. When it is done, wait 5 minute on warm timer. Then release leftover pressure.

Open the lid. Press the sauté function on the Instant Pot. Add the coconut milk, spinach and turmeric powder to the curry mixture and mix well. Cook for 1-2 extra minutes until the spinach is just wilted.

Cancel Sauté. Serve immediately with rice and other accompaniments. Enjoy.

In a sauté pan , warm up the oil and sauté cumin seeds, onions, garlic and ginger for 2- 3 minutes.

Add crushed tomatoes, garam masala powder and red pepper powder. Sauté till fragrant ( 2-3 minutes)

Add rinsed chickpeas and water. Mix well. Let the curry come to boil , reduce the heat, cover and let it cook for 5-8 minutes.

Open the lid. Add coconut milk, turmeric powder and spinach. Continue to stir and simmer for 5 additional minutes. 

Turn off the heat. Add lime or lemon juice. Serve warm with your favorite accompaniments. Enjoy !