In a big pot, warm oil on medium-low heat. Stir in the onion and garlic until the onion starts to appear translucent, about 5 minutes.
Add coriander, cumin, turmeric, paprika, salt, and pepper. Keep stirring for a minute until the spices become fragrant.
Add the chickpeas, tomatoes, and water. Stir and increase the heat to medium. Bring the mixture to a gentle simmer.
Cover the pot and let the dish cook until the chickpeas are soft and tender, for about 25 minutes.
Turn off the heat and stir in the lemon juice and chopped cilantro. Adjust seasoning, if needed, and serve.
If you feel like there is too much liquid in the chana masala, simply remove the lid and continue to simmer to evaporate the liquid until you reach the desired consistency.
If you're using dried chickpeas, be sure to cook them beforehand. Instant Pot chickpeas are easy to make if you're running short on time.
Instant Pot Instructions:
Set pressure cooker to Sauté on Normal and heat oil in the inner steel pot of the pressure cooker. Add onion and garlic; sauté until onions are translucent, stirring occasionally, about 3 minutes. Press Cancel. Add the spices, chickpeas, tomatoes, and water to pressure cooker; stir well.
Select "Pressure Cook" (or Manual) and cook for 5 minutes on High Pressure. Release the steam naturally for 10 minutes before quick-releasing the pressure. Select Cancel. Stir in the lemon juice and chopped cilantro.