Pressure cook the chickpea first with 2 cups fresh water and ½ tsp salt in the instant pot. Close the lid on the instant pot and select manual. Pressure cook the chickpea for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure. Discard the water and set the chickpea aside.
Meanwhile, when the chickpea is being pressure cooked, rinse and chop onions, and tomatoes finely. Slit the serrano pepper into 2 halves.
When you are ready to cook, select sauté on the instant pot and adjust to normal. Add oil to the pot. Furthermore add cumin seeds.
After the cumin seeds splutter add in onions and stir well. Next after the onions turn golden brown, add in ginger garlic paste, and serrano peppers. Additionally, stir well.
After about a minute add in chopped tomatoes. Keep stirring intermittently. After the tomatoes are soft in about 2 to 3 minutes, add the spices (ground turmeric, Kashmiri chili powder, ground cumin, garam masala, ground coriander), and 3/4 tsp salt.
Add the methi and sauté for about 3 minutes. Finally add the boiled Chickpea with water discarded and give it a good stir. Further, let it sauté for a minute or two and top it off with lemon juice.
Finally, transfer to a serving bowl and serve with naan or tortilla/roti.