Start the Instant pot on saute made. Heat 2Tbsp oil and add bay leaf and black cardamom. Add Onion paste and grated ginger and chopped green chillis and cook till it is light pink. Keep stirring to prevent over browning or burning.
Now add finely chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, red chilli powder, garam masala, chana masala and cook for 4-5 minutes till the masala becomes mushy and aromatic.
Add soaked Chickpeas and 500ml water in the instant pot and cover. Set the manual pressure mode for 30 minutes.
After that allow the pressure to release naturally and then release the pressure valve to venting position to make sure it is safe to open the lid of instant pot.
Add crushed kasuri methi and chopped coriander and serve hot with rice or chapati or Naan.