Press SAUTE mode on Instant Pot. Add oil in to the POT.Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
Then add onions ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder and cook for 2 minutes.Make sure to Deglaze the bottom of the pot to remove any stuck bits.
Lastly add canned or cooked chickpeas ,coconut milk and salt.Stir well.If you think mixture is too thick add 1/2 cup of water to this.
Close the lid on the pot, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.Once the pot beeps ,do a 5 minute NATURAL PRESSURE RELEASE(NPR) and then release the remaining pressure manually.
While the curry is still warm, add in the spinach and fresh lemon juice and mix until spinach has fully wilted. Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.
Chickpea Coconut Curry is ready, serve with hot with Basmati rice or quinoa.