I was recently asked to review the Pressure King Pro pressure cooker. After using it to make quite a few meals for my family that didn’t fit in with my blog, I decided to try making a small batch of my base curry sauce.
I have been so impressed with the dishes made with it so far. I’ve cooked venison pasta, fish stew, even a whole chicken in minutes with spectacular results. Now it was time to give it the curry sauce test!
Usually the curry base sauce takes about 90 minutes to make. The large batch makes enough for about 30 single serving curries. As it normally takes so long to make, there is really no point in making a small batch. I usually make a large batch and then freeze what I don’t use. The long cooking time is essential to achieving the curry house flavour. Having made a large batch yesterday, I wanted to make a smaller batch in the Pressure King Pro and compare.
I was very impressed with the results. I actual had a finished sauce in just 20 minutes! It tasted just like the sauce I had laboured 90 minutes to make yesterday.
This small batch of curry sauce could also be made in the same way I do here. That said, if you love your restaurant style curries, using the Pressure King Pro will make it quick and easy to satisfy that last minute curry craving. The small batch makes enough to serve four to six people.
I highly recommend the Pressure King Pro and now use it almost daily. Cooking restaurant style curries has just been made a lot easier and faster! What’s more, the cooking pot is large enough to cook my large batch of sauce.
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Here are a few curry house style recipes you can use this sauce in now!
- 3 large cooking onions (500g) – finely chopped
- 80ml vegetable oil
- 3 tablespoons garlic and ginger paste
- ⅓ carrot (25g) - peeled and chopped
- ¼ head of cabbage - chopped
- ⅓ red capsicum (40g) (bell pepper) - diced
- ⅓ green capsicum (40g) (bell pepper) - diced
- 400ml water
- 1 tomato (150g) - diced
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon fenugreek powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 tablespoons ghee
- Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
- Heat the oil using the frying function. When bubbling, add the chopped onions and fry for a few minutes.
- Add the rest of the vegetables and stir it all to combine. Fry for a further minute or so.
- Spoon in the garlic and ginger paste and fry for another minute.
- Now add the spices, ghee and just enough water to cover. I used 400ml.
- Push the cancel button and secure the lid. Move the pressure valve to closed.
- Press the soup funcion and set for five minutes. It takes about three minutes for the pressure to rise and then the timer will start counting down.
- After five minutes, your curry sauce will be ready. Move the pressure valve to open to release the steam.
- When the steam has been released, carefully open the top. All you need to do now is blend it until smooth and then double the volume with water or stock.
Disclaimer: I was sent a Pressure King Pro free of charge to review and was also paid for this review. I was under no obligation to write a good review. All opinions are my own. I love this product!
The Pressure King Pro is supplied by High Street TV. For more information about this fantastic product, please click here to visit their website.