Select sauté on the instant pot. Add 1 tbsp oil to the pot. When the oil is hot, add chopped spinach and let it sauté for about 2 minutes. Moreover, add in 4 tbsp water and sauté for another minute. Stir, take the spinach out and set aside.
Further, rinse the pot well. Select sauté. Add oil to the pot. When the oil is hot, add in cumin seeds, and asafoetida. When the cumin seeds begin to splutter in about 30 seconds to a minute add Kashmiri chili powder and 1/4 cup water. Give it a good stir.
Then add ground cumin, ground coriander, ground ginger, and salt. Give it a good stir. Add the chickpea and 1/2 cup water. Give it a good stir. Select cancel.
Secure the lid on the pot. Select manual and cook at high pressure for 60 minutes. When cooking is complete, use natural pressure release to depressurize.
Add garam masala, mango powder, and pomegranate powder. Further add in spinach and stir. If there is excess water, select sauté until the water reduces. Garnish with cilantro. Transfer to a serving bowl.