Combine the ginger, garam masala, shaa jeera (if using), coriander, cumin, chilli powder or cayenne, and cinnamon in a ramekin.
Press the saute button on your Instant Pot (again you can do this on the stove top in a sauce pan). When the butter is frothy and about to brown, add the ingredients from the ramekin and saute till fragrant, about a minute.
Add the tomatoes, chickpeas and salt. Cancel the saute, cover the Instant Pot and set timer for 12 minutes. Allow the chickpeas to rest 20 or 30 minutes before releasing the steam.
Taste and evaluate the chickpeas. Consider reducing by. simmering or thickening with a slurry. Add more salt if it needs it. A squeeze of lemon if you have it never hurt any dish that I know of.