In a mixing bowl, combine yogurt, cornflour, cayenne, garam masala, salt, and black pepper to create a marinade. Add the chickpeas and let them marinate for at least 10 minutes.

Heat a grill pan over medium-high heat with canola oil. Sear the marinated chickpeas for 4-5 minutes until golden-brown.

Set the Instant Pot to sauté mode, add olive oil, garlic, ginger, and onions. Sauté for 5-7 minutes.

Stir in sugar, turmeric, and black pepper, allowing the spices to bloom.

Pour in tomatoes and vegetable broth, then secure the lid. Cook on high pressure for 5 minutes.

Once done, do a quick release. Stir in the seared chickpeas and cook for an additional 3-4 minutes on sauté mode.

Add coconut milk, stirring well, and bring the mixture to a gentle boil.

Add a pinch of ground cinnamon and nutmeg, adjust salt or pepper as needed, and garnish with cilantro before serving.