Cook the garbanzo beans in the pressure cooker according to the manufacturer directions.
In the small bowl, stir the ginger, 1 tablespoon garam masala, turmeric, and garlic together with 3 tablespoons of water to make a paste. Set aside.
Heat the oil in the large pot over medium-high heat. Add the coriander seeds, cardamom pods, chiles, and cinnamon stick and cook until fragrant, about 1 minute. Add the onions and cook until lightly browned, about 8 minutes. Stir in the spice paste and cook for 3 minutes. Drain the tomatoes and reserve the juice, then add the tomatoes to the pot and cook until slightly reduced, about 4 minutes.
Add the tamarind paste and drained garbanzo beans, and bring to a boil. Reduce heat to medium-low until the liquid is reduced by about 1/4, about 45 minutes. Add the remaining garam masala, tomato juice, amchoor (optional), and salt. Serve with cilantro and yogurt for garnish.