1. Put all the ingredients into the electric pressure cooker and select "stew" function which takes about 20 minutes. Leave for another 30 minutes or more for soft and tender chickpeas.
2. Mash the cooked potatoes directly inside the pot to achieve creamy texture.
3. Garnish with chopped coriander, drizzle some olive oil and add some lemon juice before serving.

1 cup dried chickpeas (soaked overnight)
2 cups filtered water
3 potatoes (cut into cubes)
2 tomatoes (chopped)
2 tsp garam masala mix
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
Black pepper
Himalayan salt
Mushroom powder - add according to taste