When ready to cook, Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot, add bay leaf and cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add asafoetida.
Add onions. Keep stirring. Then add the ginger garlic paste.
When the onions turn golden in about 2 to 4 minutes add kashmiri chili powder and 1/4 cup water. Stir.
Then add ground turmeric, ground coriander, and ground cumin. Stir.
Add tomato puree, and salt. Give it a good stir. Let the tomatoes saute for about 2 minutes. Keep stirring. Then add 1 and 1/4 cup water and stir.
Add the brown chickpea, and garam masala. Give it a good stir. You can add the slit Serrano pepper (optional) at this point.
Press 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. Discard the bay leaf. Add in the mango powder. Saute for a few minutes until desired consistency is reached. Press cancel. Garnish with cilantro.
Serve over steamed rice.