Cooked - Multi-cooker Curry Base Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Multi-cooker Curry Base Sauce

8.0

75ml (5 tbsp) rapeseed oil or ghee

700g (1 ½ lbs) brown onions, roughly chopped

25g (1 oz) carrot, peeled and chopped

25g (1 oz) cabbage, chopped

40g (1½ oz) red pepper (bell pepper), deseeded and diced

40g (1½ oz) green pepper (bell pepper), deseeded and diced

150g (5 ½ oz) chopped tomatoes

3 tbsp garlic and ginger paste

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground fenugreek

2 tsp paprika

2 tsp ground turmeric

2 tsp garam masala

Heat the oil or ghee in the pressure cooker pan. When hot, add the onions and fry for about 5 minutes until soft and translucent but not browned.
Add the remaining ingredients, and stir it all to combine. Fry for a further minute or so.
Pour in 750ml (3 cups) water in and secure the pressure cooker lid. Cook on high pressure for 10 minutes then allow it to naturally release the pressure. If you are in a hurry, you could release the pressure with the valve by hand.
Your sauce is now ready to be blended until smooth. Four minutes blending per batch should do the job.
You might find that the base sauce is a bit thick after blending. It should be about the same consistency as full fat (whole) milk before using in your curries. Add water to adjust the thickness.

Course🥫Base Sauce

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇮🇳Indian

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 14 weeks ago

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