Set the pressure cooker to Saute mode and heat oil for a few seconds. Once the oil is warm, add in the cinnamon stick, black cardamom pods and cumin seeds. As soon as the cumin seeds start to sizzle, add in the chopped onion and fry for a few minutes till lightly browned.
Add in the ginger-garlic paste, spices and tomato paste, and fry for a few seconds to mix everything well.
Add in chopped tomatoes and let it cook for a few minutes till the tomatoes start to pulp and blend with the spice mixture. Keep stirring occasionally to prevent the bottom from getting burnt.
Mix in the chickpeas, season with salt and add about a cup of water or slightly more, depending on the thickness of curry you prefer. Close the lid of the pressure cooker and set it to the Pressure cooking mode. Set the timer to 3 minutes.
Once the time is done, allow the pressure to release naturally. Be careful while opening the lid, and give it a good stir. Garnish with fresh cilantro leaves and finely chopped onions and serve warm.