Warm ghee in an Instant Pot in saute mode. Add one teaspoon of kalonji seeds, cumin seed, and green chilies. Cook until the ingredients begin to sputter. 2. Add onion and cook until the onions brown and caramelize. 3. Next, add garlic and ginger, and stir to combine. 4. Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds. 5. Add tomatoes and simmer for 5 minutes. 6. Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food processor. 7. Return the mixture to the Instant Pot, along with the reserved chilies. Then add the chickpeas, cilantro, 1/2 cup water, and bring it all to a simmer in saute mode. 8. Sprinkle with kalonji seeds and secure the lid. Set the Instant Pot to manual high pressure, and cook for 10 minutes with a quick release. 9. Taste and season with salt, and garnish with cilantro and more kalonji seeds.