Soak Chickpeas for 8 hours
Turn IP to 'Saute' mode
Add ghee, bay leaf, garlic cloves, ginger garlic paste, green cardamom, cinnamon stick, and dried red chili and saute until the garlic starts turning golden.
Turn the IP off and let the mixture cool. Once cooled, blend the mixture with 1 cup of water until smooth.
Place the mixture back into IP, add tomato paste, punjabi chole masala, and salt and stir in the tomato paste until all blended.
Drain the chickpeas and add them to the IP along with 3 cups of water and set the IP to 'Bean/Chili' mode for 40 minutes. Ensure the seal is shut.
Once the IP beeps, release the pressure and add in the Chaat Masala.
