Press the SAUTE button of the Instant Pot & set it at LOW.
Add oil, when the oil becomes moderately hot add the cumin seeds and the whole garam masala. Allow them to sizzle for a few seconds.
In the meantime, make a paste of the onion + the dried pomegranate seeds. Set aside. If you want you may totally skip the pomegranate seeds.
After tempering add the onion + pomegranate seeds & saute for 2 mins.
Next, bring the SAUTE settings from LOW to NORMAL. we would be doing the rest of the sauteing at NORMAL.
Add the ginger garlic paste. Saute the pastes together until the raw aroma disappears. It should take you 3-4 mins.
Next, add the spices. Mix very well.
Add the tomato puree & the canned chickpeas. Mix everything very well.
Throw in the ginger julienne & the carom seeds. Mix well.
Add warm water. This will help to build up the pressure in the Instant Pot faster.
CANCEL the SAUTE mode by pressing the CANCEL button. Close the lid of the Instant Pot & SEAL the pressure valve to the SEALING position.
Now, press the PRESSURE COOKER button & set it to NORMAL for 7 mins.
After 7 mins when the IP starts to beep DO NOT do a quick pressure release. Wait for Natural Pressure Release (NPR) for at least 5 mins. Release the rest of the pressure and open the lid of the Instant Pot.
Serve hot, Enjoy!