Instant Pot Peas Gravy (pachai pattaani gravy)

Eventhough this gravy is prepared without coconut the consistency comes by grinding onions and tomatoes with few masalas that goes well with chappathi n poori varieties.

Cooking time: 30 mins

Serving: 3

Ingredients:

Green peas - 1 cup (dried ones, soaked in water for 8 hrs)
Onion - 1 (medium size, roughly chopped)
Tomato - 2 (medium size, roughly sliced)
Ginger - 1 1/2 inch (chopped)
Garlic - 4 cloves (chopped)
Coriander powder -2 tspns
Chilli powder - 1 tspn
Cumin powder - 1 tspn
Garam masala - 1/2 tspn
Turmeric - 1/4 tspn
Coriander leaves - few (chopped)
Oil - 3 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Switch on the IP. Press saute mode. Add oil, ginger and garlic. Saute for few seconds.

3. Add onions and saute till it becomes light golden brown.

4. Add tomatoes, salt and saute till it becomes mushy.

5. Add all the spice powders and saute for 2 seconds. Switch off.

6. Once it cools down grind the mixture into a fine paste.

7. Add the grinded mixture, peas, coriander leaves with 2 cups of water into the pot.

8. Close the lid and press the manual or Pressure cook mode for 10 mins in High Pressure HP in sealing position. Then do NPR (Natural Pressure Release).

9. Open the lid and add few coriander leaves.

10. Green peas gravy is ready to serve.

Notes:

This gravy can be served for plain pulao too.
If you are using fresh peas or frozen peas set the manual for 2-3 mins.