Add the soaked chickpeas in the pressure cooker with enough water, salt & 2 black tea bags. Close the lid & pressure for 7-8 whistles over medium heat.
Fish out the tea bags, drain the cooked chickpeas & preserve the stock for later use.
Set the pressure cooker over medium heat. Add oil. When the oil becomes moderately hot throw in the cumin seeds & the green chilies. Sizzle them for a few seconds until fragrant.
Lower the heat & add the onion + dry pomegranate seeds paste. Fry the paste until the raw smell completely dispappesrs & oil begins to leave the sides of the pressure cooker. Increase the flame to medium while frying the onion. You can add salt to quicken the process of frying.
Next, add the ginger garlic paste & fry until the raw smell disappears completely.
Throw in the dry spice powders & fry well until the raw smell vanishes & oil begins to leave the side of the pot.
Now, add the cooked chickpeas & give everything a very good mix.
Pour the stock according to your preference. If you prefer runny gravy add more stock & vice versa. Give everything a good mix.
Close the lid of the pressure cooker & pressure cook for just 1 whistle over medium heat.
Oven the lid & add the fried potatoes + the diced tomatoes. Mix well.
If you want you may simmer for more 1-2 mins on low heat.
Add chopped cilantro & serve hot. Enjoy!