Wash chickpeas in a mesh under cold running water for 30 seconds.
Now soak chickpeas in 2 cups water.
Bring it to a rolling boil and let it boil for good 5 minutes. Switch off the flame , cover it with lid and let it soak for 8-10 hours/ overnight.
Next day before cooking drain out all the excess water from soaked chickpeas .
Switch on the instant pot on sautee mode . After 3 minutes add in 3 tablespoon cooking oil .
Add in the onions and cook for 2 minutes or until translucent .
Add in the bay leaf, green chilly , ginger , garlic paste and cook it for 20 seconds .
Add in the chana masala , turmeric , chili powder , coriander powder along with 1 tablespoon water to avoid masala to burn.
Sautee it for 10 seconds.
Add in roasted chickpea flour/ besan and sautee for 10 seconds .
Now add in the tomato puree , drained chickpeas and 1.5 cups of water and mix well .
Now close the lid and choose 15 minutes on manual mode High pressure.
Position the steam release to sealing .
After the timer goes off let it naturally cool off for 15 minutes .
Carefully vent any steam off after 15 minutes and open the lid.
Give it a stir and check for doneness by smashing a chickpea.
The chickpea should smash up easily without any resistance.
Now put the instant pot on sauté mode again and add in chopped spinach and salt.
Mash few chickpeas with back of the spoon for thicker gravy .
Let it cook on saute mode for 3 minutes .
Switch off the instant pot.
The Gravy will thicken eventually after it starts cooling down.
Add in chopped coriander and some lemon juice if desired.
Taste test, adjust spices if desired and serve warm as a soup , along with roti or over rice/ quinoa .