Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.
Add the tomato puree. Stir and cover the pot with a glass lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.
Add diced potatoes, chickpeas and stir to combine. Add water and mix.
Add 2 tablespoons chopped cilantro and close the lid of the IP.
Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release.
Add coconut milk, lemon juice and adjust spice levels to taste.
Garnish with some more cilantro and enjoy the curry over rice!