Select the saute mode on the instant pot and heat oil. Add cumin seeds and bay leaf, saute for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Add the chopped green chili, ginger and garlic and fry for 45 seconds.
Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
Add the chopped tomato and cook for 2 minutes till mushy.
Add the soaked and drained chickpeas and 2 cups of water. Mix it well and de glaze making sure nothing is stuck at the bottom of the pot.
Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 35 minutes.
Let the pressure release naturally. You will observe that the curry has lot of liquid. Do not worry it will thicken as it cools.
Add roughly chopped spinach, coconut milk and tomato paste (optional). Cook for 3-4 minutes till spinach wilts and curry thickens slightly. Finally add some lemon juice and coriander leaves. Taste and adjust the salt.