Skip to Content

Multi-Cooker Curry Base Sauce

Sharing is caring!

Make curry base sauce in minutes using a multi-cooker!

This is an updated version of my pressure cooker base sauce that you will find in my cookbook ‘The Curry Guy’. At the time, multi-cookers with pressure cookers were not nearly as popular as they are now. Using this multi-cooker curry base sauce recipe, you can prepare the perfect base sauce to use in any of my curry house style curry recipes.

Multi cooker base sauce in a pan and ready to use in curry house style curries.

About this multi cooker base curry sauce recipe.

The most authentic way to prepare a curry base sauce is to do it in a pot just like they do at curry houses around the UK and in my recipe here. Slowly simmering the base sauce in this way is easy and perfect for busy Indian restaurant kitchens.

For the home cook, you might prefer to make a multi cooker base curry sauce as you can prepare in much faster and it’s really a no-fuss way of doing it. This recipe is different to my other base sauce recipes as it really is something I just throw together when I need it. You could cook any of my base sauce recipes in a multi-cooker though so use this recipe or try one of the others. They all work.

Is cooking base sauce in a pot better than using a multi-cooker?

From my taste tests, I really don’t think so. It makes a lot of sense for the chefs in a popular curry house to use a big pot so that they don’t run out during service. At home, you can simply throw everything in your multi-cooker and achieve a curry base sauce that is just like the pot cooked version.

Is it important to stick exactly to the recipe?

Not at all! We’re not baking cakes here! Use my recipe as a guide but don’t worry to much about measuring everything out exactly. You really can’t go wrong.

How long will this multi cooker base sauce keep in the fridge?

You can store this, covered in a bowl in the fridge for 3 to 5 days. It’s great to have on hand for those last minute curry cravings.

To use it, just heat it up in a pan and follow the curry house curry recipe of your choice.

Can you freeze this base sauce?

Not only can you freeze it but it freezes really well! To save freezer space, I recommend freezing it in portions that are convenient for you before diluting the sauce.

When you first blend the base sauce, it can be a little too thick. You dilute it with water or stock until it is creamy smooth and the consistency of full fat (whole) milk or single cream. By freezing the base sauce before freezing, you won’t use up nearly as much freezer space.

Do you need to make a base sauce for curry house style curries?

If you want to prepare them like they do at restaurants, then yes. It really isn’t difficult and this multi cooker curry base sauce recipes makes the whole process even faster.

That said, you could try one of my curry house style curries that you make without base sauce.

Step by step photographs.

Ingredients for the recipe.

Get all of your ingredients prepared and ready before you start cooking.

Pouring oil into a multi cooker.

Pour the oil into your multi cooker and heat it up using the saute function.

Frying onions in oil in a multi cooker.

Add the onions to the hot oil and fry for about 5 minutes to soften. Do not brown the onions.

Adding the spices and remaining vegetables to the multi cooker.

Add the remaining veggies and spices to the multi cooker.

Adding water to the ingredients in the multi cooker.

Pour in 750ml (about 3 cups) water and stir well.

The ingredients in the multi cooker ready to be pressure cooked.

When ready, secure the lid and pressure cook on high for 10 minutes. Then allow the pressure to naturally release or do it by hand if in a rush.

The sauce after pressure cooking.

When you raise the lid, you will see that the vegetables are all really soft and the oil will have risen to the top.

A spoonful of the oil from the sauce.

If you like, you can remove some of the oil and discard it or use it as seasoned oil in a curry. You could also leave it in the sauce which is what I do.

Blending the base sauce

Begin blending the sauce. You can use a hand blender or blend it in batches in a countertop blender.

Blending the base sauce until smooth.

You want to blend the sauce until very smooth with no chunks.

 

Here are a few curry house style recipes you can use this sauce in now!

Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna

 

Yield: 8 to 10

Multi-Cooker Curry Base Sauce

Base curry sauce made in a multi-cooker

This pressure cooker base sauce will be ready in about 30 minutes and most of that cooking time you can be doing something else. It really could not be easier to prepare!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 75ml (5 tbsp) rapeseed oil or ghee
  • 700g (1 1/2 lbs) brown onions, roughly chopped
  • 25g (1 oz) carrot, peeled and chopped
  • 25g (1 oz) cabbage, chopped
  • 40g (11⁄2 oz) red pepper (bell
  • pepper), deseeded and diced
  • 40g (11⁄2 oz) green pepper (bell
  • pepper), deseeded and diced
  • 150g (5 1/2 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

Instructions

  1. 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.
  2. Add the remaining ingredients, and stir it all to combine. Fry for a further minute or so.
  3. 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,
  4. Your sauce is now ready to be blended until smooth. Four minutes blending per batch should do
    the job.
  5. There you have it: a base curry sauce that usually takes 90 minutes to make, in less than 20 minutes!
  6. 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.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 59Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 81mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

Did you like this recipe?

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!

 

 
 
 
 

Steve

Sunday 9th of January 2022

Jesus H Christ Dan. Its been about 5 years since I had my lesson at your gaff, and one Sunday lost per month to making base ever since. This is a revelation!

Dan Toombs

Tuesday 11th of January 2022

Hi Steve Now you now, hope you enjoy your spare time! Thanks Dan

Max

Tuesday 4th of May 2021

Hi Dan,

you told Lynne you could make pre cooked chicken in a pressure cooker. Is there detailed information on how to do this?

Regards

Dan Toombs

Wednesday 5th of May 2021

It would depend on the pressure cooker you have. I would suggest maybe using the instructions for making stock and then test it. Thanks Dan

Emjay

Friday 15th of January 2021

Greetings from Nova Scotia, Canada! I made this today using my Instant Pot. The aroma in my kitchen reminds me very much of our favourite Indian curry restaurant. I pretty much followed your recipe with the following tweaks: 1/4 cup peanut oil + 2 tablespoons butter - no other fat. one 160ml can of Thai Kitchen coconut milk - 2 tablespoons brown sugar - 1 teaspoon MSG (ignore all the nonsense about it on the web) - 2 tablespoons tomato paste - 1 bunch cilantro including the stalks - 3 cloves - 5 peppercorns - 1 bay leaf - 1 cinnamon stick - 1 tablespoon dried methi leaves (because I had them) - 1 teaspoon ground black mustard seed - 1 teaspoon ground cardamom. I set the Instant Pot for 1 hour on LOW pressure - everything is deliciously "melty". question for you - see many of the other curry blogs use Mix Powder in conjunction with the base sauce what is your opinion of it? Many thanks for a wonderful website and all the help and expertise you provide!

Dan Toombs

Monday 18th of January 2021

Your recipe sounds good and keep using it if you enjoy it. I am glad you are enjoying my recipes. I see no reason why you couldn't add mixed powder, I use garam masala but you could substitute mixed powder if you like it. Thanks Dan

Lynne

Tuesday 8th of September 2020

Hi dan

Can you make the pre cooked chicken in this pressure cooker? Thanks

Dan Toombs

Tuesday 8th of September 2020

Hi Lynne Yes you could certainly make the pre cooked chicken in a pressure cooker. Thanks Dan

Joseph Halloran

Wednesday 2nd of September 2020

Does this method (Pressure Cooker) also work with the low fat recipe posted more recently? Is any adjustment required? Other than perhaps the water required.

https://greatcurryrecipes.net/2018/12/06/base-curry-gravy/

Dan Toombs

Sunday 6th of September 2020

Hi Yes, the pressure cooker method should work with the low fat version. No adjustments necessary I don't think except maybe a little more water. Thanks Dan

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!