1
Saute the butter on high in Instant Pot.
2
Add cumin seeds & cook for ~1 min.
3
Add the onions & peppers, stirring occasionally until onions are soft, ~5 mins. (Cover pot w/ glass lid to speed up the process).
4
Add ginger & garlic, sauté for ~1 min.
5
Add coriander, salt, chili powder, turmeric, & chick peas. Add the water and stir well w/ wooden spoon.
6
Pressure cook for 40 mins at high pressure.
7
Let the pressure release naturally, then open the pot & stir in tomatoes & garam masala.
8
Sauté on high for ~5 mins. Serve topped with cilantro.