Instant Pot Cowpeas Gravy (IP Black-eyed peas gravy)

This gravy is very simple to make by adding all the spice powders with onion tomato base that suits well for chappathi, rice and other roti varieties. I have already posted few gravy dishes...
PEAS GRAVY
SOYA CHUNKS GRAVY
CABBAGE KORMA
CAULIFLOWER PEPPER KORMA
MUSHROOM SALNA

Cooking time: 15 mins

Serving: 4

Ingredients:

Black-eyed peas - 1/2 cup (soak it in water for 4 hrs)
Frozen peas - 1/2 cup
Fried onion - 1 (big size, I did it in Tawa,no need to deep fry)
Tomato - 2 (grind it into a fine paste)
Ginger garlic paste - 1/2 tbsn
Coriander powder - 2 tspn
Red chilli powder - 1 tspn
Cumin powder - 1 tspn
Turmeric - 1/4 tspn
Coriander leaves - few (chopped)
Fennel seeds - 1 tspn
Oil - 1 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Switch on the IP. Add oil, fennel seeds.

3. Add tomato puree and saute till the raw smell goes for about 2 mins.

4. Add ginger garlic paste, onion and saute till the raw smell goes.

5. Add all the spice powders salt and saute for few seconds.

6. Add soaked Cowpeas, green peas. Mix well.

7. Add 1 1/2 cup of water. Add few coriander leaves.

8. Close the lid. Press the manual for 10 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

9. Open the lid. Add coriander leaves.

10. Hot black-eyed peas gravy is ready to serve with chappathi.

Notes:

You can add sliced onions and saute as usual we do for other gravies. But make it sauted until it gets caramalised.
You can soak the dry peas and add instead of frozen ones.