Pick any stones or debris from the chickpeas. Rinse the chickpeas couple of times. Soak the chickpeas in 3 cups of water overnight.

Drain, and rinse the soaked chickpeas. Chop all the veggies – methi, onion, tomato, and green chili.

Allow the pressure to release naturally, around 10 minutes.

Open the pressure cooker, and remove the tea bag.

When the instant pot beeps, let the pressure release naturally, around 10 minutes.

Open Instant Pot, and remove the tea bag.

Heat oil in a cast iron skillet or Kadai. When the oil is hot, add cumin seeds, and allow it to crackle.

Add ginger-garlic paste and saute for 30 seconds. Next, add onions, and saute until translucent.

Add dry spices – coriander powder, red chili powder, Kashmiri red chili, turmeric powder, garam masala (or chana masala), and amchur powder and saute for 30 seconds.

Now, add tomato puree and cook for a few minutes, until the oil separates.

Add chopped methi leaves, and chopped tomato, and saute for a few minutes.

Add chickpeas, and some of the reserve chickpea water and bring it to a boil.

Sprinkle dried fenugreek leaves on top of the curry, do not mix. Now prepare the tempering. Heat ghee in a small tadka pan. Remove the pan from the heat, and add slit green chili and Kashmiri red chili powder. Immediately pour this tadka over chickpeas. Add crushed dried pomegranate seeds(optional). Mix well and simmer for a few minutes.