Turn ON the saute mode (more), when it displays “HOT”, add oil.
Add cumin seeds, caraway seeds, bay leaf, and onions, and saute for 5-7 minutes or until the onions are slightly brown.
Add garlic, and saute for a minute or so, until the raw smell of the garlic is no more.
Now add tomato puree, ginger, green chili, dry spices – coriander powder, turmeric, red chili powder, dried mango powder, coarsely ground pomegranate seeds, and salt to taste.
Saute for another 3-5 minutes or until the oil starts to separate from the tomato puree.
Add the drained and rinsed, chickpeas, spice pouch, baking soda (optional), and salt to taste. Add water, and deglaze the pot.
Turn OFF saute mode. Turn ON Pressure cook / Manual mode (high) for 40 minutes with a vent on sealing position. Note: If using baking soda, reduce the cooking time to 25 minutes.
When the instant pot beeps, let the pressure release naturally, around 10 minutes. Open Instant Pot, and remove the spice pouch.
Using the back of your ladle slightly mash the chickpeas. This gives a nice thick, stew-like consistency.Add garam masala, and dried fenugreek leaves. Mix well.Note: If the chickpeas are not soft, pressure cook the chole for a few additional minutes.
Turn ON saute mode, mix well. Bring it to a gentle boil, around 2-3 minutes.
Taste and adjust seasonings as needed. Add more chili powder for heat or dry mango powder for a tangy flavor. You can also add some freshly squeezed lemon juice.
Turn OFF saute mode. Garnish with some fresh cilantro, some onion slices, and lemon wedges. Serve hot with naan, bhatura (Indian fried flatbread), or over steamed white rice.