Step 1 : Saute - Using the saute function, heat the oil in the inner pot. Once the oil is hot, throw in the cumin seeds. Once they start spluttering, add the onions, ginger and garlic. Saute until the color of the onions change. Throw in the spicecs - turmeric, red chili powder, garam masala and half of the dried fenugreek leaves. Mix the spices in. Next add the tomato puree and deglaze the pot, scrape the bottom of the pot for any food particles that might be stuck. Continue to cook for another 3 minutes on saute function. Then add the pre-soaked chickpeas, salt and water. Deglaze the pot again. 

Step 2 : Pressure Cook - Cover the lid, seal and vent and pressure cook for 20 minutes on high. If using canned chickpeas, pressure cook for 8 minutes on high. Once done, quickly release the pressure. Open the lid.

Step 3: Dump Spinach - Throw in the greens - spinach, kale, collard greens or mustard greens. Using the Saute function, continue to cook for a couple minutes. Garnish with remaining dried fenugreek leaves. Serve with rice or flatbreads.