You can use your instant pot or a pan to cook the masala for the curry.
Heat a heavy bottomed pan over medium-low heat and add the avocado oil. If using instant pot, set it on the sauté mode and proceed to the next step.
Add avocado oil once the pot is hot. In a few minutes, add the onion-ginger-garlic paste with a pinch of salt and cook for about 5-6 minutes.
Once onion is cooked and turn into brownish color, add half of the homemade chana masala spice mix and cook for another 2-3 minutes. Stir constantly so the mixture doesn’t stick to the bottom of the pan.
Add the tomato purée over the cooked onions and spice mixture. Once it's cooked, add the tomato paste, partially cover and cook till the mixture is thick.